Chilly weather has me prepping big pots of hearty, comforting chilis and soups, meaning this Chipotle Flank Steak Chili is a must-make!
A heaping bowl of this stovetop or slow cooker chili delivers smoky, robust meaty flavor that's a perfect cold-weather meal.
Flank steak, a blend of beans, and chipotle chiles are the stars of the show here!
TLDR: Top Tips
Brown the meat - Whether you make this chili on the stovetop or in a slow cooker, browning the meat is an essential step!
Adjust spiciness - Want to kick it up a notch? You can add more chipotles or throw in a chopped jalapeno or two.
Don't skip toppings - Chili is just begging for some toppings. We like using shredded cheese or sour cream/plain Greek yogurt with this one!
Jump to:
Ingredients
FLANK STEAK: This is a leaner cut of beef that is often grilled or used for carne asada. However, braising it low and slow for this chili creates tender, fall-apart beef without adding a lot of fat to the chili!
BEANS: Both black and kidney beans make an appearance for this chili. I like using dried beans that have been soaked overnight, but feel free to opt for canned beans!
CHIPOTLES: Opt for chipotles in adobo sauce. I tend to seek out brands that don't have added sugar, but that's relatively hard to find - grab what's available, as you only need a few chipotles and a bit of the sauce for this chili recipe!
COFFEE: A bit of brewed coffee deepens the flavor of this flank steak chili. So make a little extra this morning and save it for the recipe.
Instructions
As written, this recipe is made on the stovetop using a Dutch oven or large pot with a fitted lid - quickly becoming my favorite way to make a hearty, flavorful chili, like with my Chuck Roast Chili without Beans!
The steps:
- Brown the meat - Season the flank steak with salt and pepper and brown the meat over medium-high to high heat. You only need to cook 1-2 minutes per side; just enough to sear the outside.
- Saute the veggies - Add the onion and garlic and scrape up any browned bits left from searing the meat with a wooden spatula.
- Add spices and chipotles - Give everything a good stir, so the sauteed veggies are coated in spices.
- Add meat and liquid - Return the flank steak to the pot with the beans, brewed coffee, diced tomatoes, and broth. Bring the mixture to a boil, reduce to a simmer, cover, and cook for 2.5-3 hours.
- Stir in cilantro - Just before serving, stir in the chopped cilantro. Serve with cheese, sour cream, and/or more cilantro!
Slow cooker instructions
Prefer using a slow cooker? No problem!
- Brown the meat - When using a slow cooker, I still prefer to brown the meat in a pot or skillet before adding to the slow cooker crock.
- Add everything but cilantro - Combine everything but the cilantro in the slow cooker.
- Cook on LOW - Chili is best cooked low and slow. Cook on LOW for 6-8 hours. If the chili seems very liquidy, remove the cover for a half hour or so to help some extra liquid evaporate.
FAQs
While the recipe title literally calls for flank steak, you can substitute chuck roast or skirt steak if you'd like.
Both of those cuts are a little fattier, so you may end up wanting to skim the fat off the top of the chili before serving.
Yes! Feel free to omit the beans in this recipe if they aren't your jam.
No, feel free to use canned. I like having dried beans on hand, so I originally made this recipe with them. However, this recipe works just fine with canned beans, and the ingredients list the swap!
Yes! Cool the chili in the refrigerator overnight first, then separate into freezer-safe containers. Freeze for up to 3 months.
Serving suggestions
You can eat a heaping bowl of this chipotle flank steak chili as-is, but toppings elevate it to the next level!
Serve with a big dollop of sour cream or plain Greek yogurt and a sprinkling of cheddar cheese.
With cilantro already stirred into the chili itself, it also makes sense to top with minced cilantro.
Besides toppings, you can serve this chili alongside crusty bread, such as sourdough, or Gluten Free Honey Cornbread.
More hearty soup and chili recipes
Can't get enough of soups and chilis this winter? Here are some other favorites!
- White Turkey and Poblano Chili
- Creamy Ham & Potato Soup
- Italian Sausage and Broccoli Soup
- Dairy Free Chicken Pot Pie Soup
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Chipotle Flank Steak Chili
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Entree
- Method: Stovetop
- Diet: Gluten Free
Description
Hearty and smokey, this flank steak chili gets a boost of heat from chipotle peppers in adobo sauce. If you're worried about the spice level, start with just 2 or 3 chipotles. Use canned or dried beans, but make sure to soak overnight if you're using dried!
Go-to toppings: Minced fresh cilantro, sour cream or Greek yogurt, and/or cheddar cheese!
Ingredients
- 2 15-ounce cans kidney beans OR 1 cup dried kidney beans, soaked overnight and rinsed
- 1 15-ounce can black beans OR ¾ cup dried black beans, soaked overnight and rinsed
- 2 tablespoons olive oil
- 3 pounds beef flank steak, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 yellow onions, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 ½ tablespoon paprika
- 4-5 chipotle peppers in adobo sauce, chopped
- ¼ cup strong brewed coffee
- 2 cans (15 ounce each) crushed tomatoes
- 1 cup beef broth
- ¼ cup minced fresh cilantro
Instructions
- Add 2 tablespoons olive oil to a large pot or Dutch oven with a tight-fitting lid over medium-high heat. Season the flank steak pieces with salt and pepper. Once the oil is hot, add the beef, cooking 1-2 minutes on each side until browned. Work in batches if necessary to avoid overcrowding the pot. Remove the meat and set it aside.
- Without cleaning out the pot, reduce heat to medium and add the diced onions and garlic. Cook for 2-3 minutes, until onions are softened and translucent. Add the chili powder, cumin, paprika, and chipotle peppers plus some of the adobo sauce from the can, giving everything a good stir and cooking for about 1 minute.
- Nestle the flank steak in the vegetables. Add the coffee, crushed tomatoes, and beef broth. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 2 ½ to 3 hours, until the meat breaks apart easily with a wooden spoon.
- Just before serving, stir in minced fresh cilantro. Top each serving with sour cream, cheese, and/or additional chopped fresh cilantro.
Notes
SLOW COOKER INSTRUCTIONS: To make in a slow cooker, continue with step 1 as written. After browning the meat, add meat, onions, garlic, chili powder, cumin, paprika, chipotle peppers, adobo sauce, coffee, crushed tomatoes, and beef broth to a 4- or 5-quart slow cooker, stirring to combine. Cook, covered, on low for 6-8 hours or until meat is tender. Stir in minced cilantro just before serving.
TO FREEZE: Freeze cooled chili in freezer containers. To eat, partially thaw in the fridge overnight. Heat chili through in a saucepan, stirring occasionally, adding a little broth or water if necessary to thin it out. Or heat, covered, for 2-3 minutes, stirring halfway.
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