"Chili Cheesesteak Stew

By RoketJSquerl

Rich, meaty and thoroughly comforting, this chili cheesesteak stew is chock full of spices, chilis, and beans, and topped with a sprinkle of creamy pepper jack cheese!

Ingredients

• 1 pound thinly shaved beef steak (or sirloin)
• Salt
• Black pepper
• 2 tablespoons all-purpose flour
• Olive or avocado oil (about 4 tablespoons, divided use)
• 1 large onion, diced
• 1 (4 ounce / 113 grams) can diced green chilis
• 1 chipotle pepper, minced
• 1 tablespoon adobo sauce (from the can of chipotle peppers)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 6 cloves garlic, pressed through garlic press
• 3 tablespoons tomato paste
• 1 (15.5 ounce / 439 gram) can organic black beans, drained and rinsed
• 1 (15.5 ounce / 439 gram) can organic red kidney beans, drained and rinsed
• 3 cups beef stock (I use Better Than Bouillon organic brand)
• 1 cup pepper jack cheese, grated
• 2 green onions or scallions, thinly sliced
• Crusty bread to serve on the side, optional

Preparation

Step 1

Preparation:
–Combine the shaved steak with a couple of pinches of salt and pepper, plus the flour, and toss to coat.

–Place a medium size (4 quart ) soup pot over medium heat, and drizzle in about 2 tablespoons of oil; once the pot is hot, add in the steak and allow it sear for a couple of minutes on that first side, then stir to allow it to sear on the other sides becoming slightly browned, for about 3-4 minutes total; remove the steak with a slotted spoon and set aside for a moment.

–Add another couple of tablespoons of oil into the pot (if necessary), and add in the diced onion; saute the onion for several minutes, stirring it and scraping up all those tasty browned bits that were left behind from the steak; next add in the diced green chilis and the mined chipotle pepper with adobo sauce, and stir to combine.

–Add in the chili powder, ground cumin, smoked paprika, dried oregano, and garlic, and stir until these become aromatic, about 30 seconds; add in the tomato paste, cook for about 30 seconds, stirring to incorporate, then add in the beans.

–Finally, add in the beef stock, bring to a rapid simmer, then cover and reduce the heat to a gentle simmer for 15 minutes; then, add the beef back in.

–To serve, ladle into bowls, and top each with ¼ cup of cheese; place under broiler for a moment to melt the cheese, then sprinkle with the green onion and enjoy with crusty bread!