Heat oils in medium saucepan; add onion, peppers, scallions and garlic. Sweat vegetables 5 minutes. Add beans, adobo, chili powder, black pepper, cumin, kosher and salt, sauté the seasonings for two minutes and beef stock. Cook 30 minutes.
Rub flank steak with salt and pepper and grill to medium doneness. Rest 5 minutes and cut into bite-sized pieces stir into the chili; heat soup to a boil and turn off the heat.
Serve soup with garnish with cheddar cheese, cilantro and fried tortillas.