This spicy chili highlights the flavors of a steak enchilada, all the way down to using flour tortillas to make the tortilla chips served with the chili.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add in the steak and cook until no longer pink, approximately 5 minutes. Using a slotted spoon, transfer steak to a plate; set aside.
Place pot back over medium-high heat. Add in remaining 1 tablespoon oil, poblano pepper, jalapeño peppers, cubanelle pepper, onion, and 1/2 teaspoon salt. Cook until they begin to soften; approximately 3-4 minutes; add in the ground chuck. Continue to cook until beef is cooked through, approximately 5 minutes, being sure to break beef up into small pieces as it cooks. Using a slotted spoon, transfer mixture to a plate; set aside.
Wipe out the pot. Add in the tomatoes with juice. Using a potato masher, mash tomatoes until they begin to break apart. Place pot back over medium-high heat. Add in the green chiles with juice, enchilada sauce, black beans with sauce, 1/4 cup chili powder, ground chipotle, sriracha, reserved steak, reserved pepper/beef mixture and remaining 1 1/2 teaspoons salt; stir to combine. Bring to a boil, cover, reduce heat to low and simmer for 20-30 minutes.
Meanwhile, cut the tortillas into 8 wedges each. In a small bowl, mix together the ground cumin, smoked paprika, garlic powder and remaining 1 teaspoon chili powder. Season tortilla wedges with spice mixture.
In a large non-stick skillet, add oil to 1/4-inch depth; heat over medium-high heat. Fry a few tortilla wedges at a time until golden brown on both sides. Drain on a paper towel lined plate, season immediately with a bit of salt. Continue to cook the wedges in this manner until all have been cooked.
To serve, ladle chili into bowls. Top with shredded pepper jack cheese and sour cream. Squeeze a lime wedge over chili, serve with flour tortilla chips.