Go Back

Fully Loaded Steak Fajita Chili


  • 2 ribeye steaks cut into bite sized pieces.
  • 2 tbsp Olive oil
  • Salt & Pepper to taste
  • 2 green peppers diced
  • 2 red peppers diced
  • 1 red onion diced
  • 2 cans black beans rinsed and drained
  • 1 48 oz container of tomato juice
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 garlic cloves minced
  • 1 tsp oregano


  • 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.
Tried this recipe?Let us know how it was!