Steak Enchilada Chili with Flour Tortilla Chips

Contributor
This spicy chili highlights the flavors of a steak enchilada
chili

Debbie Reid

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. 

6
Servings
1478
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons vegetable oil, divided
  • 1 1/2 Pound flat iron steak, cut into one fourth inch cubes
  • 1 poblano pepper, seeds removed, chopped
  • 1 jalapeño pepper, seeds removed, minced
  • 1 red jalapeño pepper, seeds removed, minced
  • 1 cubanelle pepper, seeds removed, chopped
  • 1 large sweet onion, chopped
  • 2 Teaspoons kosher salt, divided
  • 3/4 Pounds ground chuck
  • 2 cans (fourteen and a half ounces each) petite diced tomatoes with juice
  • 1 can (four ounces) diced green chiles with juice
  • 2 cans (ten ounces each) enchilada sauce
  • 1 can (fifteen and half ounces) beans, such as BUSH'S Best Black Beans in Mild Chili Sauce
  • 1/4 Cup plus one teaspoon chili powder, divided
  • 1 Teaspoon ground chipotle
  • 1 Tablespoon sriracha
  • 6 (eight-inch) flour tortillas
  • 1 Teaspoon ground cumin
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon garlic powder
  • Vegetable oil, for frying
  • Kosher salt, to taste
  • Shredded pepper jack cheese, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

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.

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
120g
100%
Sugar
17g
N/A
Saturated Fat
12g
62%
Cholesterol
113mg
38%
Protein
48g
95%
Carbs
59g
20%
Vitamin A
146µg
16%
Vitamin B12
6µg
100%
Vitamin B6
1mg
65%
Vitamin C
70mg
100%
Vitamin D
0.2µg
N/A
Vitamin E
27mg
100%
Vitamin K
19µg
23%
Calcium
218mg
22%
Fiber
12g
48%
Folate (food)
59µg
N/A
Folate equivalent (total)
126µg
31%
Folic acid
49µg
N/A
Iron
10mg
55%
Magnesium
81mg
20%
Monounsaturated
83g
N/A
Niacin (B3)
11mg
57%
Phosphorus
530mg
76%
Polyunsaturated
20g
N/A
Potassium
1493mg
43%
Riboflavin (B2)
0.6mg
36%
Sodium
2066mg
86%
Thiamin (B1)
1mg
82%
Trans
1g
N/A
Zinc
13mg
84%

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