Steak Chili (With Fajita Seasoning)

Submitted by Stephen S.

"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."

 

• Ready In: 8hrs 10mins
• Ingredients: 28
• Yields: 8-10 cups
• Serves: 10-12

ingredients

• For the fajita seasoning

• 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

• for the chili

• 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

• beef stock (use 1 1/2 cups)

• 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

directions

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

Reviews

[Ian S.]

I did this recipe for a chili contest at work today and won it.<br/><br/>I did the meat, seasoned with ground salt, pepper and granulated garlic, sous vide for 24 hours, then cut into strips and seared it over mesquite for about 30 seconds a side at 550 degrees. Cit the strips into cubes and didn't bother searing the exposed sides. Also, I sauteed the onions and peppers over high heat for a while to get some brown bits. And I cheated and used Better than Bullion instead of making stock. Other than that, I stuck with the recipe.<br/><br/>We've used this recipe occasionally for years from a photo copy my wife has. I believe it is from Cuisine at Home.

 

[My Boys Cook]

I love this recipe, it is from one of my favorite publications. I don't make my own beef broth, just use canned, it works fine. Also, the recipe calls for a can of black beans, drained and rinsed. I use 2 cans of kidney beans drained and rinsed, it makes the chili a bit heartier. The person who submitted this recipe left out 2 Tablespoons of flour mixed with the beef broth, a must for a thicker chili. And 2 Tablespoons of lime juice added with the beans just before serving. This recipe can be made on the stove top, which is what I do. Sauté the veggies, add the stock with flour and simmer for an hour, add the lime and beans before serving. So good!!!

 

[PMulkie]

i made this tonight. Got it from another cooking magazine though. I didn't make my own stock, just used beef broth - it was fine. And I only used 1/4 tsp of the red pepper, ginger and cayenne pepper. This was fabulous!! topped it with creme freche and avacado. Yum!!! Will definitely make it again!