Steak Chili With Fajita Seasoning Recipes

FAJITA SEASONING

Steps:

• Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.

AARON MCCARGO, JR.'S STEAK FAJITA CHILI

Steps:

• Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.
• Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.
• Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

STEAK CHILI (WITH FAJITA SEASONING)

Steps:

• 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.