Chipotle Steak Chili Recipes

STEAK CHILI

Steps:

• In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
• Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

CHIPOTLE CHILI

Steps:

• In a large deep dish, nonstick skillet or pot, brown ground beef with onion and salt.
• Add tomatoes, beans, chicken broth, water, chilies, chili powder and garlic, stir together and bring to a boil.
• Reduce heat and let simmer on low heat for 20 minutes.

CROCKPOT CHIPOTLE STEAK CHILI

Steps:

• In a large skillet over medium-high heat, saute steak, onion, and garlic in olive oil until beef is golden-brown on both sides, about 8 minutes. Transfer to a 4-qt slow cooker. Top with chipotle, black beans, diced tomatoes, tomato paste, chicken broth, and seasonings.
• Cook chili on low heat 5-6 hours or until beef is very tender and chili is thickened and bubbly. Season chili with salt and pepper to taste and serve chili hot with desired toppings. Enjoy!

CHIPOTLE STEAK (COPYCAT)

Steps:

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chipotle favorite in 30 minutes or less!

SLOW COOKER CHIPOTLE STEAK CHILI

Steps:

• Add beans WITHOUT seasoning packet (set aside to add later) and beef broth to a large slow cooker. Cook on high for 4 hours (see notes below about alternative cooking method).
• Cut steak into bite-sized pieces, season liberally with salt and pepper then sear in a large skillet coated with oil. Cook the steak in 2-3 batches - don't overcrowd the pan. Don't cook the steak all the way through, just get a nice sear on the pieces. Place steak and all pan juices into the slow cooker.
• To the same skillet, add a little more oil then sauté onion for 4 minutes. Add garlic and continue cooking for 2 minutes. Add contents of the skillet to the slow cooker.
• Remove 2 chipotle chiles from adobo sauce then dice (see notes about spiciness!). Add diced chipotles, 2 tablespoons of adobo sauce and remaining ingredients to slow cooker. Reduce heat to low then continue cooking for 2-3 hours or until beans are tender.
• Let chili rest, uncovered, for 30 minutes before serving (this will thicken the chili)

CHIPOTLE STEAK CHILI

Steps:

• 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.

SLOW COOKER CHIPOTLE CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
• Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
• Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).