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 3/4 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 1/2 tablespoon paprika
- 4-5 chipotle peppers in adobo sauce, chopped
- 1/4 cup strong brewed coffee
- 2 cans (15 ounce each) crushed tomatoes
- 1 cup beef broth
- 1/4 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 1/2 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.