Description
This hearty Chipotle Chili with Steak is a flavorful twist on classic chili, featuring tender flat iron steak simmered with chipotle peppers in adobo sauce, kidney beans, and a blend of spices. Perfect for a comforting weeknight meal, it combines smoky heat with rich tomato flavors and is deliciously topped with sour cream and shredded cheddar cheese.
Ingredients
Scale
Meat
- 1 & 1/2 pounds boneless beef shoulder top blade (flat iron steak)
- Salt and pepper to taste
- 1-2 tablespoons oil
Vegetables & Aromatics
- 2 cups chopped onion (2 large)
- 1 cup chopped green sweet pepper (1 large)
- 4 cloves garlic (minced)
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 2-3 teaspoons chipotle peppers in adobo sauce (chopped)
Canned Goods
- 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
Liquids
- 1/2 cup water
Toppings
- Sour cream
- Cheddar cheese (shredded)
Instructions
- Prepare the Steak: Use a serrated knife to trim any fat from the flat iron steak. Cut the meat into bite-sized pieces about 3/4 inch each. Pat the pieces dry lightly with a paper towel and season with salt and pepper to taste.
- Brown the Meat: Heat 1 tablespoon of oil over medium-high heat in a large stock pot or Dutch oven. Add half (or a third, if your pot narrows at the bottom) of the steak pieces and brown on all sides. Once browned, remove the meat with a slotted spoon to a plate. Repeat with remaining meat, adding oil as needed.
- Cook Vegetables and Spices: In the same pot with the meat drippings, add chopped onions, green sweet peppers, and minced garlic. Cook until tender, about 5 to 8 minutes. Drain excess fat from the pot. Then add chili powder, dried basil, and black pepper. Return browned meat to the pot and stir in the chopped chipotle peppers in adobo sauce.
- Add Beans and Tomatoes: Stir in the drained and rinsed kidney beans, undrained diced tomatoes, tomato sauce, and 1/2 cup water. Bring the mixture to a boil over medium-high heat.
- Simmer the Chili: Reduce heat to medium-low and simmer, covered, for about 1 hour, stirring occasionally, until the meat is tender and flavors have melded.
- Serve: Ladle the chili into bowls and top each serving with a dollop of sour cream and a sprinkle of shredded cheddar cheese. Enjoy warm.
Notes
- Use pinto or black beans in addition to or as a substitute for kidney beans for varied texture and flavor.
- Adjust chipotle peppers in adobo based on your desired heat level.
- For a thicker chili, simmer uncovered for the last 10-15 minutes to reduce liquid.
- Flat iron steak works well because it becomes tender with slow simmering.
- This chili can be made a day ahead; flavors improve after resting overnight.
- Serve with cornbread or tortilla chips for a complete meal.
