Steak Chili (With Fajita Seasoning)

Recipe by Stephen Shafer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 10mins
SERVES: 10-12
YIELD: 8-10 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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