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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 lbs beef shoulder top boneless blade steaks (i use top sirloin) or 1 1/2 lbs flat iron steaks (i use top sirloin) |
1 tablespoon canola oil |
2 cups chopped onions |
1 cup chopped green sweet pepper |
4 garlic cloves, minced |
2 (15 ounce) cans kidney beans (i mixed kidney and pintos) or 2 (15 ounce) cans pinto beans (i mixed kidney and pintos) or 2 (15 ounce) cans black beans, rinsed and drained (i mixed kidney and pintos) |
1 -2 teaspoon chopped chipotle chile in adobo |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can diced tomatoes, undrained |
1/2 cup water, drained (ha! fooled ya! don't drain. ,o) |
4 tablespoons chili powder |
1 teaspoon dried basil, crushed |
1/2 teaspoon black pepper |
shredded cheddar cheese (optional) |
sour cream (optional) |
chopped onions (optional) or scallion (optional) |
avocado, slices (optional) |
Directions:
1. Cut beef into 3/4” cubes.
2. In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
3. Remove meat, reserving drippings in pan.
4. Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
5. Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
6. Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
7. Bring to boiling; reduce heat.
8. Simmer, covered, about 1 hour or until the meat is tender.
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