Spicy Steak Chili
This mouthwatering Mexican dish can be served with tortilla chips to absorb some of that spicy flavour.
Ingredients
1 1/2 lbs. beef shoulder top boneless blade steaks or flat iron steaks (I use top sirloin)
1 Tbs. canola oil
2 C. chopped onions
1 C. chopped green sweet peppers
4 garlic cloves, minced
2 15 oz. cans kidney beans or pinto beans or black beans, rinsed and drained (I mixed kidney and pintos)
1-2 tsp. chopped chipotle chilies in adobo
1 15 oz. can tomato sauce
1 15 oz. can diced tomatoes, undrained
1/2 C. water
4 Tbs. chili powder
1 tsp. dried basil, crushed
12 tsp. black pepper
shredded cheddar cheese optional
sour cream optional
chopped onions or scallions optional
avocados, slices optional
Nutrition Information
Serving Size 1 (427g)
Recipe makes 8 servings
Calories 318
Calories from Fat 110 (34%)
Amount Per Serving %DV
Total Fat 12.3g 18%
Saturated Fat 3.7g 18%
Monounsaturated Fat 5.0g
Polyunsaturated Fat 1.5g
Trans Fat 0.3g
Cholesterol 56mg 18%
Sodium 814mg 33%
Potassium 998mg 28%
Total Carbohydrate 30.3g 10%
Dietary Fiber 8.4g 33%
Sugars 8.7g
Protein 23.9g 47%
Rating
Cut beef into 34 cubes. In a 4 quart Dutch oven, brown meat, half at a time, in 1 Tbs. 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.