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Nutrition Facts
Serving Size 1 (427g) Recipe makes 8 servings The following items or measurements are not included below: 1 teaspoon chipotle chiles in adobo
Calories 318
Calories from Fat 110		(34%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.3g
Cholesterol 56mg		18%
Sodium 814mg		33%
Potassium 998mg		28%
Total Carbohydrate 30.3g		10%
	Dietary Fiber 8.4g	33%
	Sugars 8.7g
Protein 23.9g		47%
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Chipotle Steak Chili

Recipe #191272 | 1¾ hours | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sandi (From CA)
Oct 20, 2006

From Better Homes & Gardens “New Cookbook”. You know, the big red (plaid cover) 5-ring binder one. I upped the chili powder here from 2 tablespoons to 4, but you may want to stick with 2. We like it chili-y! To make this slightly less healthy, which (evidently) is my eternal quest, make sure to add lots of cheddar cheese and sour cream. And avocado. And onion. And a big glass of milk. murp And maybe, on the side, a timely appointment in the cardiac department. No, seriously, it’s not that unhealthy.

SERVES 8 (change servings and units)

Ingredients

1 1/2 lbs beef shoulder top boneless blade steaks or flat iron steaks (I use top sirloin)
1 tablespoon canola oil
2 cups chopped onions
1 cup chopped green sweet pepper
4 garlic cloves, minced
2 (15 ounce) cans kidney beans or pinto beans or black beans, rinsed and drained (I mixed kidney and pintos)
1-2 teaspoon chopped chipotle chile in adobo
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes, undrained
1/2 cup water, drained (HA! Fooled ya! Don't drain. ,o)
4 tablespoons chili powder
1 teaspoon dried basil, crushed
1/2 teaspoon black pepper
shredded cheddar cheese (optional)
sour cream (optional)
chopped onion (optional) or scallions (optional)
avocado, slices (optional)

Directions

1
Cut beef into ¾” cubes.
2
In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
3
Remove meat, reserving drippings in pan.
4
Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
5
Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
6
Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
7
Bring to boiling; reduce heat.
8
Simmer, covered, about 1 hour or until the meat is tender.

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Featured Reviews for This Recipe

From: Chef #617521

On Sep 25, 2008

First, I have to say the instruction to drain the water is making me laugh way more than necessary. :-D Second, hthis is really, REALLY good. I had leftover chipotle peppers from another recipe (raspberry chipotle sauce) and I used probably double what the recipe called for, but we like stuff pretty spicy. And I used leftover grilled steak (no oil) and we added light sour cream, home canned tomatoes (no sodium), low sodium beans, and we all know that avocado is a healthy fat, and just a ilttle bit of grated cheddar, so all in all this is actually a pretty healthy recipe. Will most definitely make again.

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From: mayafamcook

On Sep 23, 2008

This was delicious! I followed the recipe exactly and one steak fed my family of 7! The chipotle with adobe added just the right touch of heat . (The small can it came in was way too much so I froze the rest.) I served this with Flour Tortillas Diaz...my DH said this is the recipe you take to potlucks...that is a huge compliment coming from a man used to authentic mexican cooking from his mom and nana....DELICIOUS SANDI!!!!

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From: fressy

On Feb 27, 2008

Loved this recipe. I couldn't find the chipotle chilies at the store, but thought the chili tasted great without them. Will definitely make again!

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From: JAG0913

On Feb 10, 2008

Wonderful recipe. Didn't need to change a thing.

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