Chipotle Chili with Steak

• 1 & 1/2 pounds boneless beef shoulder top blade, flat iron steak (chopped into 3/4-inch pieces)
• 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 (for serving)
• cheddar cheese, shredded (for serving)

1. Begin by preparing your steak. Use a sharp, serrated knife to carefully trim any excess fat from the boneless beef shoulder top blade or flat iron steak. Once trimmed, chop the steak into uniform bite-size pieces, aiming for about 3/4 inch. This ensures even cooking and perfect tenderness. Gently pat the steak pieces dry with a paper towel – a quick pat is all you need to help achieve a good sear. Season generously with salt and pepper to taste.
2. Heat 1 tablespoon of oil in a large stock pot or Dutch oven over medium-high heat. It’s crucial not to overcrowd the pot when browning meat, as this can steam the steak instead of searing it. Add about half (or one-third, depending on your pot’s width) of the seasoned steak pieces to the hot oil. Cook until beautifully browned on all sides, which typically takes a few minutes per batch. Use a slotted spoon to transfer the browned meat to a plate, leaving any delicious drippings in the pot. Repeat this process with the remaining steak, adding more oil as needed, until all the meat is seared and set aside.
3. Into the same pot, with the flavorful meat drippings, add your chopped onion, green sweet pepper, and minced garlic. Sauté these aromatics over medium heat, stirring occasionally, until they soften and become fragrant, usually about 5-8 minutes. Once tender, carefully drain any excess fat from the pot. Return the browned steak to the pot, then stir in the chili powder, dried basil, and black pepper. Finally, incorporate the chopped chipotle chile peppers in adobo sauce, mixing well to ensure the smoky flavor is evenly distributed.
4. To complete your chili, stir in the drained and rinsed beans (kidney, pinto, and/or black beans work wonderfully), the undrained diced tomatoes, the rich tomato sauce, and 1/2 cup of water. Give everything a good stir to combine all the ingredients thoroughly. Bring the mixture to a gentle boil, then reduce the heat to a low-medium simmer. Cover the pot and let your chili simmer for at least 1 hour, or until the steak is incredibly tender. Remember to stir occasionally to prevent sticking and ensure even cooking. Before serving, taste and adjust seasonings if necessary. Ladle generous portions into bowls and top each serving with a dollop of cool sour cream and a sprinkle of shredded cheddar cheese for the perfect finish.

*Chipotle peppers in adobo sauce are a key ingredient for that smoky flavor. You can typically find them in the international or Latin aisle of your grocery store. A little goes a long way, so you likely won’t use an entire can in one go. To prevent waste, simply chop any unused peppers (and some adobo sauce) and freeze them in a labeled ziplock bag or airtight container. They freeze beautifully and will be ready for your next batch of chili or other recipes!

Make it Ahead: Chili often tastes even better the next day as the flavors have more time to meld and deepen. Prepare it a day in advance and reheat gently for an even more delicious meal.

Spice Level: If you prefer a milder chili, start with 1-2 teaspoons of chipotle peppers. For those who enjoy more heat, you can increase it to 3-4 teaspoons, or even add a pinch of cayenne pepper.

Freezing Leftovers: This chili freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Source: Better Homes and Gardens