Chipotle Steak Chili - cooking recipe

Ingredients

1 1/2 lbs beef shoulder top boneless blade steaks (I use top sirloin) or 1 1/2 lbs flat iron steaks (I use top sirloin)
1 tablespoon canola oil
2 cups chopped onions
1 cup chopped green sweet pepper
4 garlic cloves, minced
2 (15 ounce) cans pinto beans (I mixed kidney and pintos) or (15 ounce) cans 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 tomatoes, 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 onions (optional) or scallion (optional)
avocado, slices (optional)

Preparation

Cut beef into 3/4\" 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.