STEAK CHILI (WITH FAJITA SEASONING)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Steak Chili (With Fajita Seasoning) image

I found this in a magazine, let me know what you think. The beef stock recipe makes A LOT so feel free to cut it down to what you need or freeze any extra.

Provided by Stephen Shafer

Categories     Meat

Time 8h10m

Yield 8-10 cups, 10-12 serving(s)

Number Of Ingredients 28

2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
2 tablespoons extra virgin olive oil, divided
2 lbs flat iron steaks, trimmed, cubed, and seasoned with salt and pepper
1/4 cup tequila or 1 water
6 cups diced tomatoes (2 1/2 pounds) or 6 cups green bell peppers, seeded and diced (2 cups)
1 white onion, diced (2 cups)
2 tablespoons minced garlic
8 -10 lbs beef bones, with some meat, rinsed and patted dry
1 lb onion, peeled and chopped
8 ounces carrots, peeled and chopped
8 ounces celery, chopped
2 tablespoons tomato paste
1 cup dry red wine
1/2 bunch fresh parsley sprig
8 sprigs fresh thyme
2 bay leaves
1 tablespoon black peppercorns
120 cups cold water

Steps:

  • Stir together the ingredients for the fajita seasoning and set aside.
  • Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat.
  • Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker.
  • Brown the remaining meat in the remaining oil and transfer to the slow cooker.
  • Deglaze pot with tequila, scraping up the flavor bits stuck to the pan and add to the slow cooker.
  • Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker.
  • Stir in beef stock and flour.
  • Cover and cook on high for 4 hours.
  • Stir in beans and lime juice just before serving.
  • Garnish with sour cream, cilantro, avocado, and jalapenos.
  • BEEF STOCK.
  • Preheat oven to 450.
  • Roast bones in a single layer n a roasting pan until caramelized, (about 1 1/2 hours) stirring periodically to prevent burning.
  • Transfer bones from roasting pot to an 8 quart stock pot, drain an discard excess grease from pan.
  • In a large bowl, toss vegetables with tomato paste to coat.
  • Transfer vegetables to pan used to roast bones .
  • Roast vegetables until caramelized, about 45 minutes.
  • Remove the vegetables from the oven and add to the stock pot.
  • Place the roasting pan onto the stove over medium-high heat.
  • Deglaze the pan with the wine, scraping up the brown bits of flavor from the bottom.
  • Pour wine and brown bits over the bones and vegetables in the stock pot.
  • Add parsley, thyme, bay leaves, and peppercorns to the stock pot.
  • Add cold water to cover by one inch and bring to a simmer over medium heat.
  • Simmer stock, skimming the fat from the surface every 30 to 45 minutes during the first 2 hours.
  • Simmer stock for about 5 to 8 hours adding water as needed to keep everything covered.
  • Discard bones.
  • Strain stock through a fine mesh sieve, discarding vegetables.
  • Using an ice bath cool the stock to almost freezing.
  • Cover stock with plastic wrap and refrigerate.
  • Before using stock, skim off and discard layer of chilled fat.

Kuda Dzumbunu
[email protected]

This chili was amazing! I made it for a group of friends and they all loved it. The fajita seasoning gave it a really unique and delicious flavor.


Azad Shompa
[email protected]

I'm not sure what went wrong, but my chili turned out really runny. I followed the recipe exactly, but it just didn't thicken up.


Shaggy Roger
[email protected]

This chili was a waste of time. It was bland and the beef was dry. I would not recommend this recipe.


Hamza Mohammed Sarhan Saif
[email protected]

I thought this chili was just okay. The fajita seasoning didn't really do anything for me, and the beef was a bit tough.


Judy
[email protected]

This chili was a bit too spicy for me, but my husband loved it. He said it was the best chili he's ever had.


Kailyn Smith
[email protected]

I loved this chili! The fajita seasoning gave it a great flavor, and the beef was cooked perfectly. I will definitely be making this again.


Olivia Krens
[email protected]

This chili was so good! The fajita seasoning gave it a delicious smoky flavor, and the beef was so tender. I will definitely be making this again.


mirwais ahmadi
[email protected]

I wasn't sure how the fajita seasoning would taste in chili, but I was pleasantly surprised. It gave the chili a really unique and delicious flavor. I will definitely be making this again.


Abdulai Washiwu
[email protected]

This chili was easy to make and turned out great. The fajita seasoning added a nice kick of flavor. I will definitely be making this again.


Ace Lamin
[email protected]

I made this chili for a party and it was a huge success. Everyone loved the unique flavor of the fajita seasoning. I will definitely be making this again for my next party.


Rashal Khan rk
[email protected]

This steak chili was a hit with my family! The fajita seasoning gave it a delicious smoky flavor, and the beef was tender and juicy. I will definitely be making this again.