Chipotle Steak Chili

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From better homes & gardens “new cookbook”. You know, the big red (plaid cover) 5-ring binder one. i upped the chili powder here from 2 tablespoons to 4, but you may want to stick with 2. We like it chili-y! to make this slightly less healthy, which (evidently) is my eternal quest, make sure to add lots of cheddar cheese and sour cream. And avocado. And onion. And a big glass of milk. *murp* and maybe, on the side, a timely appointment in the cardiac department. no, seriously, it’s not that unhealthy.

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Steps

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Cut beef into cubes.

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In a 4-quart dutch oven , brown meat , half at a time , in 1 tablespoon hot cooking oil.

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Remove meat , reserving drippings in pan.

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Cook onion , sweet pepper and garlic in drippings until tender.

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Drain fat.

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Return meat to dutch oven.

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Stir in chipotle chili peppers in adobo sauce.

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Stir in beans , tomatoes , tomato sauce , water , chili powder , basil and black pepper.

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Bring to boiling.

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Reduce heat.

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Simmer , covered , about 1 hour or until the meat is tender.

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Ingredients

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boneless blade steaks, canola oil, onions, green sweet pepper, garlic cloves, kidney beans, chipotle chile in adobo, tomato sauce, diced tomatoes, water, chili powder, dried basil, black pepper, cheddar cheese, sour cream, avocado