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Chipotle Steak Chili

Ingredients

• 1 1/2 pounds boneless beef shoulder top blade steak (flat iron)
• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 1 cup chopped green sweet pepper (2 small)
• 4 cloves garlic, minced
• 2 15- to 16-ounce cans kidney beans, pinto beans, and/or black beans, rinsed and drained
• 2 14.5-ounce cans diced tomatoes, undrained
• 1 15-ounce can tomato sauce
• 1/2 cup water
• 2 tablespoons chili powder
• 1 to 2 teaspoons chopped canned chipotle peppers in adobo sauce
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon ground black pepper
• Shredded cheddar cheese (optional)

Directions

1. Trim fat from meat.
2. Cut meat into 3/4-inch pieces.
3. In a Dutch oven heat oil over medium heat.
4. Add meat, half at a time and cook until brown.
5. Remove meat, reserving drippings in Dutch oven.
6. Add onion, sweet pepper, and garlic to drippings and cook until tender.
7. Return meat to Dutch oven.
8. Stir remaining ingredients except cheese into meat mixture.
9. Simmer, covered, 1 hour, stirring occasionally.
10. Top each serving with cheese.

Attribution