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Chipotle Chili with Steak

Serves Serves 8 (about 10 cups)     adjust servings


  • 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 or 3 teaspoons chipotle peppers in adobo sauce, chopped*
  • 2 15-ounce cans kidney beans, pinto beans and/or black beans, drained and rinsed
  • 2 14.5-ounce cans diced tomatoes, undrained
  • 1 15-ounce can tomato sauce
  • 1/2 cup water
  • sour cream
  • cheddar cheese, shredded


  1. 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.
  2. 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.
  3. 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.
  4. 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.