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1
Add all the ingredients to a resealable plastic gallon bag.
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2
Mix well and let the steak marinate in refrigerator for at least 4 hours and up to 24 hours.
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3
Chili base:
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4
Add the canola oil into a Dutch oven and heat over high heat.
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5
When the oil is hot stir in the onions, and cook until softened, about 5 minutes.
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6
Add the serrano pepper and garlic and cook for 2 minutes more.
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7
Add the chili powders and cumin, and stir to combine.
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8
Cook for 1 minute, then add the beef stock and deglaze the pan, Stir in the tomatoes and beans and combine well.
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9
Reduce the heat and simmer, stirring occasionally, for 45 minutes to 1 hour.
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10
Preheat a grill pan over medium heat.
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11
Remove the meat from the marinade, pat dry, put on the preheated grill pan and cook for 5 minutes per side.
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12
Add the chayote and peppers to the pan with the meat and cook until tender, about 5 minutes.
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13
Remove the meat from the grill to a cutting board, let rest for 5 minutes and then slice it against the grain.
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14
Ladle some of the chili into each bowl and top with some of the meat and vegetables.
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15
Garnish with cheese, sour cream, avocado, and lime and serve with a warm tortilla.
