FULLY LOADED STEAK FAJITA CHILI

It may be cold outside, but excitement for the big game is high. It is only fitting to celebrate by preparing a tasty food spread and watching the game on the big screen. The biggest screen in your living area that is.

Here’s my recipe for a fully loaded steak-fajita chill. It’s delicious served in a large bowl with all the fixings. But it also tastes great on chili dogs, fries, mac, or anything else that you can think of.

Let’s not get ahead of ourselves. Let’s start the recipe for steak fajita.

FULLY LOADED STEAK FAJITA CHILI

This recipe is a twist on my thick, chunky chili. If you enjoyed that recipe, you will love this one.

Grab a few steaks of a decent size. I used ribeye, but sirloin will work as well. Remove the majority of the fat and cut it into bite-sized pieces. To get more precise cuts, I like them to be slightly frozen.

After all the steak has been cut, season it with salt and Pepper. Heat a tablespoon of oil at the bottom of the large pot and sear it, browning all sides.

Two green peppers, two red peppers, and one red onion should be diced. To serve later, reserve about a quarter-half cup of diced red peppers. Add the rest of the peppers and onions and cook the steak until it is slightly softened.

Add a couple of cans of rinsed and drained black beans after the vegetables have been cooked a little. This time, I used three cans and thought it was too much. I’d recommend reducing it to two unless you love the black bean flavor. If you love black bean flavor, then go for it with three cans. You choose your chili!

The fun part begins! Add about 48oz of tomato juice. I purchased the large cans to keep on hand. It’s a great way to make chili! After adding the fajita spice mix, it’s now time to add your chili powder. You can adjust the spices according to your tastes, but I use two tablespoons of chili powder, two teaspoons of cumin, one-half teaspoon of oregano, and one to two garlic cloves minced. If you need more salt or Pepper, add it now. I don’t usually. The amount of salt and Pepper you add to the steak depends on what you did earlier.

Bring everything to a rolling boil, then reduce to a simmer for at least 30 minutes. Normally, to simmer, the chili is used for a long time, but because of the additional beans, it thickened quickly and developed flavor.

While the chili is heating up, you can prepare your toppings. Steak Fajita chili will have toppings that I enjoy when eating a steak-fajita. I like to top my chili with white onions, mozzarella, avocado, diced tomato, diced red Pepper, and sour cream. The chili is delicious on its own but even better when it’s loaded with toppings. It’s amazing how much flavor the lime juice adds. It is a great recipe.

Ingredients

• Cut two ribeye steaks into bite-sized pieces.
• Two tablespoons Olive oil
• Salt and pepper taste
• Two green peppers diced
• Two red peppers diced
• Red onion dice
• Two cans of black beans rinsed and drained
• One 48-oz can of tomato juice
• 2 tbsp chili powder
• 2 tsp cumin
• Two minced garlic cloves
• 1 tsp oregano

Toppings

• Avocado diced
• Red Pepper diced
• White onion diced
• Tomato diced
• Juice lime wedges
• Tortilla strips
• Cilantro minced
• Sour cream
• Mozzarella cheese

Instructions

• • Heat oil in a medium-sized pot over medium heat. Sear steaks until they are nicely browned on both sides.
  • Add the remaining peppers, onion, and oil to the bank and stir to coat. Cook until the peppers are slightly tender.
  • Add the tomato juice and spices to the black beans.
  • Bring to a rolling boil and then reduce the heat to a simmer.
  • Cook for at least 30 minutes or even longer if you want a thicker sauce.
  • Chili can be served in bowls or topped with hot dogs, fries, or other chili favorites.