Lunch / Dinner
What could be better than combining two things you love? This Steak Chili combines the best of fajitas, like spices and bell peppers, with a hearty flat-iron steak chili for the best of both worlds.
FOR THE FAJITA SEASONING, STIR:
FOR THE CHILI, BROWN:
Sometimes chili just tastes better the second day. To prepare, make the chili a day ahead. When it's time to eat, reheat it while you prepare the garnishes.
For the fajita seasoning, stir together cumin, paprika, onion powder, oregano, salt, coriander, garlic powder, black pepper, pepper flakes, ginger, and cayenne.
For the chili, brown steak, in two batches, in 1 Tbsp. oil per batch in a large pot or Dutch oven over medium-high heat; transfer to a 4– to 6–qt. slow cooker. Deglaze pot with tequila, scraping up brown bits; add to slow cooker.
Add tomatoes, bell peppers, onion, garlic, and fajita seasoning to slow cooker. Stir in broth and flour. Cover slow cooker and cook chili on high setting until steak is fork-tender, 4 hours.
Stir in beans and lime juice before serving. Top servings with sour cream, cilantro, avocado, and jalapeños.
Sear meat in batches to caramelize it. This will give the chili more flavor as it cooks in the slow cooker.
Add raw vegetables to the meat. The juice from the tomatoes will contribute liquid to the chili.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 65mg 21%
Sodium 223mg 9%
Carbs 22g 7%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.