Categories: Soup
Ingredients
- 1 tbsp. olive oil
- 1 1/2 lb. beef chuck-eye steak, cut into 1-inch pieces
- 1 medium white onion, thinly vertically sliced, slices halved
- 8 garlic cloves, minced
- 2 tbsp. chili powder
- 1 tbsp. chopped canned chipotle chile in adobo sauce
- 2 tsp ground cumin
- 2 (15-oz.) cans kidney beans, drained and rinsed
- 28 oz. can diced tomatoes, undrained
- 2 cups chicken stock
- 15 oz. can pinto beans, drained and rinsed
- 1 1/2 tsp kosher salt
- 2 cups yellow bell pepper strips, halved crosswise
- 1 1/2 cups red bell pepper strips, halved crosswise
- 1/2 cup green bell pepper strips, halved crosswise
- 1 ripe avocado, dived
- 1/2 cup Greek yogurt
- 1/2 cup chopped scallions
- 1/2 cup fresh cilantro leaves
- Thinly sliced radishes
Directions
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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.
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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 30 minutes. Stir in bell peppers; cook until steak is tender, about 30 minutes. Ladle chili into bowls; top with avocado, yogurt, scallions, cilantro, and radishes.