Rick Bayless is a chef here in Chicago who's famous for his healthy and amazingly delicious Mexican dishes. Here's his recipe for Spicy Chipotle Beef—I like it served with warm tortillas. Yum!
2 tablespoon vegetable or olive oil
1 lb beef tenderloin, strip, or sirloin, cut into 1-inch cubes
1 white onion, sliced 1/2-inch thick
4 cloves garlic, minced
1/2 cup dark beer, broth, or water
2 tablespoon Worcestershire sauce
2 cans (14.5 oz each) no-salt-added diced tomatoes, drained
12 oz shiitake, oyster, or other mushrooms, or a combination, stemmed and sliced 1/4-inch thick
2 canned chipotle chile peppers in adobo sauce, chopped
1 tsp salt
1/3 cup chopped cilantro
1. Heat oil in Dutch oven over high heat. When hot, add beef in uncrowded single layer. Cook, stirring frequently to brown all sides, until almost at desired doneness. Remove to plate, leaving oil behind.
2.Return pan to medium-high heat. Add onion. Cook, stirring occasionally, until brown, about 7 minutes. Add garlic and stir 1 minute. Add beer and Worcestershire. Add tomatoes, mushrooms, peppers, and salt and cook, stirring occasionally and scraping up bits stuck to bottom of pan, until mushrooms are done and liquid is reduced to a sauce, about 10 minutes.
3. Season with salt, if desired. Return meat to pan and heat. Serve sprinkled with cilantro.