Chili Diablo Steak and Pasta

Ingredients

• 2 slices bacon cut into 1/2-inch pieces
• 0.5 cup onion chopped
• 0.5 cup bell pepper green chopped
• 1  chipotles in adobo seeded chopped
• 1 teaspoon chipotles in adobo canned
• 0.8 cup chili sauce 
• 0.8 cup beef broth flavored (from 32-oz carton)
• 15 oz black beans rinsed drained canned
• 12 oz soup noodles uncooked (mini-lasagna noodle)
• 1.5 lb beef top sirloin steaks boneless
• 0.5 teaspoon garlic 
• 0.5 teaspoon salt 
• 0.3 teaspoon chili powder 
• 1  avocado pitted peeled sliced
• 2 tablespoons cilantro leaves fresh

Equipment

• frying pan
• grill

Directions

1. Cook bacon in 10-inch nonstick skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chipotle chili and adobo sauce. Cook and stir 1 minute. Stir in chili sauce and broth.
2. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in beans; heat through.
3. Cook and drain pasta as directed on package.
4. While pasta is cooking, heat coals or gas grill for direct heat.
5. Sprinkle beef with garlic pepper, salt and chili powder. Grill beef 4 to 6 inches from medium heat 8 to 12 minutes for medium doneness, turning once.
6. To serve, toss pasta with about 1 cup sauce.
7. Cut beef across grain into thin slices; arrange over pasta mixture.
8. Drizzle and serve with remaining sauce.
9. Garnish with avocado and cilantro.