2 lbs. bottom round roast or flank steak cut into 1-inch cubes
3 Tbsp. of Chipotle Olive oil
1 large onion
2 cups sliced baby Bella mushrooms (or white button mushrooms)
1 large red bell pepper
1 large yellow pepper
Chipotle Sea Salt (2-4 tsp to taste)
1 (15 1/2 oz.) can of light kidney beans
1 (15 1/2 oz.) can of garbanzo beans
1 (15 1/2 oz.) can of black beans (rinsed)
2 cans (14 1/2 oz.) diced tomatoes
1 (1 1/4 oz.) package of reduced sodium taco seasoning
1 tbsp. chili powder
4 tbsp. of chocolate balsamic vinegar
Cheddar cheese (optional for topping) & sour cream (optional)
Heat 3 tbsp. of Chipotle olive oil in a large skillet (cast iron is preferred, but not necessary), add beef, and cook, stirring frequently, until brown, about 4 minutes. You may have to divide the beef into two to get all the beef brown evenly. Transfer to a 5-6 quart slow cooker. Add the onion, peppers, and mushrooms to the skillet and sauté until the onions are transparent. Transfer the mixture to the slow cooker. At this point, add kidney, garbanzo and black beans and taco seasoning, and chili powder to the slow cooker. Mix all ingredients and let stew on low for 8-10 hours or on med-high for 4-6 hours. Once the chili is cooked through, add the Dark Chocolate balsamic and stir until incorporated completely. Bowl up your chili and top with cheddar cheese and a small dollop of sour cream, and drizzle with the Chipotle olive oil for a more intense flavor. This will serve 6-8 people