Ingredients
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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)
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1 tablespoon canola oil
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1 cup chopped green sweet pepper
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4 garlic cloves, minced
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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)
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1 -2 teaspoon chopped chipotle chile in adobo
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1 (15 ounce) can tomato sauce
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1 (15 ounce) can diced tomatoes, undrained
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1/2 cup water, drained (HA! Fooled ya! Don't drain. ,o)
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4 tablespoons chili powder
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1 teaspoon dried basil, crushed
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1/2 teaspoon black pepper
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shredded cheddar cheese
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sour cream
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avocado, slices
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2 cups chopped onions
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chopped onions or scallion
Instructions
- Cut beef into ¾†cubes.
- In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
- Remove meat, reserving drippings in pan.
- Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
- Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
- Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
- Bring to boiling; reduce heat.
- Simmer, covered, about 1 hour or until the meat is tender.