Steak Fajita Chili
Ingredients
- 1 1/2 lb beef chuck-eye steak
- 1 medium white onion
- 8 garlic cloves
- canned chipotle in adobo
- 2 (15-oz) cans kidney beans
- 1 (15-oz) can pinto beans
- 1 (28-oz) can diced tomatoes
- 1 (15-oz) can chicken broth
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- sour cream
Directions
- 1 T oil
- 1 1/2 lb be chuck-eye steak, trimmed and cut into 1-inch pieces
Heat 1/2 T oil in a large Dutch oven over med-high heat. Add half of the steak and cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat.
- 1 medium white onion, thinly vertically sliced, slices halved
- 8 garlic cloves, minced
Add; cook, stirring occasionally, until onion is tender, about 6 minutes.
- 2 T chili powder
- 2 tsp ground cumin
- 1 T chopped canned chipotle chile in adobo sauce
Add. Cook 1 min stirring constantly.
- 1 (28 oz) can diced tomatoes, undrained
- 2 (15-oz) cans kidney beans, drained and rinsed
- 1 (15-oz) cans pinto beans, drained and rinsed
- 1 (15-oz) can chicken broth
- salt
Add; bring to a boil. Return steak to pan; cover, reduce heat to low, and simmer 30 minutes.
- 1 1/2 cups red bell pepper strips, halved crosswise
- 1/2 cup green bell pepper strips, halved crosswise
Stir in bell peppers; cook until steak is tender, about 30 minutes. Ladle chili into bowls; top with avocado, yogurt, scallions, cilantro, and, if desired, radishes.
NOTES
- This recipe can be easily adapted for the pressure cooker or crockpot.
- This is my go to recipe for using up leftover steak or cheap cuts of meat.