Steak Fajita Chili


1 TB olive oil
1 1/2 lb beef chuck eye steak, cut into 1-inch pieces
1 medium white onion, thinly sliced
8 garlic cloves, minced
2 TB chili powder
1 TB chopped canned chipotle chile in adobo sauce
2 tsp ground cumin
2 (15oz) cans kidney beans, drained and rinsed
1 (28oz) can diced tomatoes, undrained
2 c chicken stock
1 (15oz) can pinto beans, drained and rinsed
1 1/2 tsp kosher salt
2 c yellow bell pepper strips, halved crosswise
1 1/2 c red belle pepper strips, halved crosswise
1/2 c green belle pepper strips, halved crosswise
1/2 c chopped scallions
1/2 c fresh cilantro leaves
1/2 c Greek yogurt


Heat oil in large Dutch oven over medium high heat. Add half of steak; cook, stirring occasionally until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside. Add onion and garlic to pot; cook, stirring occasionally, until onion is tender, about 6 minutes.
Stir in chili powder, chipotle chili and cumin; cook, stirring constantly, 1 minutes. Add kidney beans, tomatoes, stock, pinto beans and salt; bring to a boil. Return steak to pan; cover, reduce heat to low and simmer for a half hour. Stir in bell peppers; cook until steak is tender, about 30 minutes more. Ladle chili into bowls; top with yogurt , scallions and cilantro, if desired.