Eric: It’s called ironing.
Karen: So…yeah. It will never look the same again.
True story. It’s not even just that I hate ironing (which I do, with a fiery passion) but I’m just terrible at it. Eric iron’s one of his dress shirts in like 3 minutes flat, me? 20 minutes, if I’m lucky. And it still looks like crap.
Do you have a favorite chili recipe? I didn’t, until now. I always thought they all tasted kind of the same. (Except for the really sweet ones that have brown sugar in them, I hate those.) Chili is so great for fall. It just makes me want to cozy up with a book wearing slippers and a sweater. And a wrinkled shirt, no doubt.
This chili recipe is The-Same-But-Different. (You know what I mean.) It still tastes like classic chili, but has a nice chipotle twist. I love it. Oh, and steak. Did I mention the steak?
Chipotle Chili with Steak
- 1 & 1/2 pounds boneless beef shoulder top blade, flat iron steak
- salt and pepper to taste
- 1-2 tablespoons oil
- 2 cups chopped onion, 2 large
- 1 cup chopped green sweet pepper, 1 large
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 2-3 teaspoons chipotle peppers in adobo sauce, chopped*
- 2 15-oz cans kidney beans, pinto beans and/or black beans, drained and rinsed
- 2 14.5-oz cans diced tomatoes, undrained
- 1 15-oz can tomato sauce
- 1/2 cup water
- sour cream
- cheddar cheese, shredded
- Use a serrated knife to trim the fat from the steak. Chop into bite-size pieces, about 3/4 inch. Pat them with a paper towel (don't stress about it, just a quick pat) and salt and pepper to taste.
- Heat 1 tablespoon oil over medium-high heat in a large stock pot or dutch oven. Add half the meat (or 1/3, if your pot is not very wide on the bottom) and cook until browned on all sides. Remove with a slotted spoon to a plate, and repeat until all the meat is browned, adding more oil as necessary.
- Add onion, sweet pepper, and garlic to the meat drippings and cook until tender, about 5-8 minutes. Drain the fat. Add the chili powder, basil, and pepper. Return the meat to the pot. Stir in chopped chipotle chile peppers in adobo sauce.
- Stir in beans, undrained tomatoes, tomato sauce, and 1/2 cup water. Bring to boiling; reduce heat to about medium low. Simmer, covered, for an hour, until meat is tender, stirring occasionally. Top each serving with sour cream and shredded cheese.