Steak Fajita Chili

Ingredients

1 tablespoon olive oil

1 1/2 pounds beef chuck-eye steak, cut into 1-inch pieces

1 medium white onion, thinly vertically sliced, slices halved

8 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon chopped canned chipotle chile in adobo sauce

2 teaspoons ground cumin

2 (15-oz.) cans unsalted kidney beans, drained and rinsed

1 (28-oz.) can unsalted diced tomatoes, undrained

2 cups unsalted chicken stock

1 (15-oz.) can unsalted pinto beans, drained and rinsed

1 1/2 teaspoons kosher salt

2 cups yellow bell pepper strips, halved crosswise

2 cups red bell pepper strips, halved crosswise

1 ripe avocado, diced

1/2 cup plain 2% reduced-fat Greek yogurt or sour cream

1/2 cup chopped scallions

1/2 cup fresh cilantro leaves

½ cup shredded cheddar cheese

 

Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside. Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.

Stir in chili powder, chipotle chile, and cumin; cook, stirring constantly, 1 minute. Add kidney beans, tomatoes, stock, pinto beans, and salt; bring to a boil. Return steak to pan; cover, reduce heat to low, and simmer at least 1 hour or all day if you have the time. Stir in bell peppers and continue to cook for at least 30 minutes so the peppers have a chance to tenderize.  Ladle chili into bowls; top with avocado, yogurt, scallions, cilantro, and cheese.