Ingredients

1 1/2 lbs beef shoulder top boneless blade steak or flat iron steak (I use top sirloin)
1 tablespoon canola oil
2 cups chopped onion
1 cup chopped green sweet pepper
4 garlic clove, minced
2 (15 ounce) cans kidney beans or pinto beans or 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 tomato, 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 onion (optional) or scallion (optional)
avocado, slices (optional)

Directions

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.