1 & 1/2poundsboneless beef shoulder top bladeflat iron steak
salt and pepper to taste
1-2tablespoonsoil
2cupschopped onion2 large
1cupchopped green sweet pepper1 large
4clovesgarlicminced
1tablespoonchili powder
1teaspoondried basil
1/2teaspoonblack pepper
2-3teaspoonschipotle peppers in adobo saucechopped*
215-oz canskidney beanspinto beans and/or black beans, drained and rinsed
214.5-oz cansdiced tomatoesundrained
115-oz cantomato sauce
1/2cupwater
sour cream
cheddar cheeseshredded
Instructions
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.
Notes
*You can find chipotle peppers packed in adobo sauce in the the Latin aisle at the grocery store. You will never use an entire can for anything ever (probably. Send me that recipe and prove me wrong.) So take what you need and put the rest in a labeled ziplock and freeze it. The chipotle I used for this batch was already in my freezer. It works great, I promise.Source: Better Homes and Gardens