Steak Fajita Chili
by busilyrutland
Steak Fajita Chili is a delicious, one-pot meal perfect to serve during the week or weekend!
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INGREDIENTS
- 1 tbsp olive oil
- 1.5 lbs beef cubes (about 1-inch pieces)
- 1 yellow onion, sliced thinly
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp chopped canned chipotle chile in adobo sauce
- 2 tsp ground cumin
- 2 15 oz cans kidney beans, rinsed and drained
- 1 28 oz can fire roasted diced tomatoes, undrained
- 2 cups chicken stock
- 1 1/2 tsp kosher salt
- 2 yellow bell peppers, cut into strips
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- Sour cream, garnish
- Cilantro, garnish
INSTRUCTIONS
Who’s excited?
For Halloween that is. Can you believe it’s this Thursday?
As you all know my love for Halloween runs deep. Growing up my mother always went all out to celebrate this ghoulish holiday. By the way today is her birthday! “Happy Birthday, MOM!”
We decorated a dummy named Ferdinand who resided on our front porch, carved pumpkins, played the Monster Mash song on repeat, went on haunted hayrack rides and ate a lot of candy. It felt way more magical than Thanksgiving and Christmas. Don’t get me wrong, I love those holidays. BUT! Halloween just has a special place in my heart.
Now that I am mom, I can’t wait to have Charlie experience all the fun things I did as a kid. Starting with costumes of course. YOU GUYS are going to flip over our costumes this year. The idea was totally Mr.B’s and I must say he nailed it. The theme is from a cult classic movie. I can’t wait to show you on Thursday!
Anyway, we are having a few folks over and my plan is to make a slightly different version from last year. Steak Fajita Chili is taking two of my favorite dishes – fajitas and chili and mashing them together. Making this one-pot dish is still super simple. All you need to add is more peppers and spices. That’s it!
Serve it as big a$$ chili bar with all the fixings and then get your BOO on!
DIRECTIONS:
1. In a large Dutch oven preheated to medium-high heat, add the olive oil and half of the beef cubes. Cook the beef for a few minutes until browned. Remove beef from the pan and repeat the step with remaining steak. Once browned, place beef on a plate and set aside.
2. In the same Dutch oven add the onion and garlic. Cook for a few minutes or until the onion is tender. Next, stir in the chili powder, chipotle chile and cumin. Cook for about a minute.
3. Add in the kidney beans, tomatoes, stock, pinto beans, and kosher salt. Bring the mixture to a boil. Return the beef to Dutch oven, cover and reduce heat to low and simmer for 30 minutes.
4. Stir in the bell peppers and continue to cook for an additional 30 minutes. Once cooked, ladle the chili into a bowl and top with garnishes.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (557g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 145 | ||
| Calories from Fat: 52 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.7g | 8 % | |
| Saturated Fat 1.3g | 6 % | |
| Monounsaturated Fat 3g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 9.6mg | 3 % | |
| Sodium 1091.5mg | 38 % | |
| Potassium 427mg | 11 % | |
| Total Carbohydrate 14.7g | 4 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 13.5g | ||
| Protein 8.9g | 13 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 145
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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