The weather is cold but the excitement is hot when it comes to the big game. The only way to properly celebrate is by creating a delicious food spread to enjoy while watching the game from the big screen. Well, the biggest screen you have in your living room that is.
Today I’m sharing my fully loaded steak fajita chili. Not only does it taste amazing served up in a big bowl topped completely with all the fixin’s, but it’s also perfect for some fajita chili themed chili dogs, chili fries, chili mac or just about anything else you can dream up to put chili on.
Before we get ahead of ourselves, let’s get the steak fajita chili recipe moving.
Fully Loaded Steak Fajita Chili
This chili is a spin on my thick and chunky chili, so if you liked that one, you’re going to love this recipe.
Start out by grabbing a couple of decent sized steaks. I used ribeye, but sirloin would work just as well. Cut them into bite sized pieces, removing the bulk of the fat. I like to have them slightly frozen to keep the steak firm for more precise cuts.
Once all the steak is cut season it generously with salt and pepper, heat a tablespoon or two of oil in the bottom of a large pot and sear the steak, browning it on all sides.
Dice two green peppers, two red peppers and one red onion. Reserve about a quarter to a half cup of the diced red peppers for topping later. Add in the remaining peppers and onions to the steak and let it cook a bit until softened slightly.
Once the veggies are cooked down just a bit add in a couple of cans of black beans, drained and rinsed. I added three cans this time and I thought it was a little too much, so I would drop it down to two unless you really love a black bean flavor. In that case go all out with three cans. Your chili, your choice!
Now for the fun part! Add in about 48oz of tomato juice. I buy the big cans of it to have on hand. It makes a great chili! With that added it’s time to mix in your fajita spices. Adjust these spices to your taste, but for me it’s two tablespoons chili powder, two teaspoons cumin, one teaspoon oregano, and one to two minced garlic cloves. You can add more salt and pepper if needed at this point, but I usually don’t need to. It all depends on how much you added to the steak earlier and how much you prefer for flavor.
Bring it all to a boil then reduce it to a simmer and cook for at least a half hour. Normally I would tell you to simmer this chili all day long, but with the extra beans in there it thickened and built flavor fast.
While you wait for the chili to heat up you can prep your toppings. For Steak Fajita Chili I want toppings I would enjoy on a steak fajita. My choice toppings are white onions, mozzarella cheese, lime wedges, avocado, diced red pepper, diced tomatoes, sour cream, cilantro and tortilla strips.
That’s it, your chili is ready to serve up to everyone in whatever way you choose for your game day feast.
It tastes fantastic on its own, but it’s even better fully loaded. The lime juice seriously gives it an amazing burst of flavor. I highly recommend it.
Fully Loaded Steak Fajita Chili
- Avocado diced
- Red Pepper diced
- White onion diced
- Tomato diced
- Lime wedges for juicing
- Tortilla strips
- Cilantro minced
- Sour cream
- Mozzarella cheese
- Heat oil in a large pot on medium high heat. Sear the steak pieces until browned nicely on all sides.
- Reserve about 1/2 cup red pepper for a topping, then add the remaining peppers and onion to the pot, stirring to coat with oil and cooking until slightly tender.
- Add in the black beans, tomato juice, and spices.
- Bring to a boil, then reduce to a simmer.
- Cook for at least 30 min, or longer for a thicker chili.
- Serve in bowls with toppings, or use chili to top hot dogs, fries or other chili favorites.
What is your favorite game day recipe? I shared one of my favorites; please share one of yours in the comments below.