Thursday, February 18, 2010

Fajita Steak Chili

Actual Wednesday Menu – Fajita Steak and Pork Chili, Guacamole and Chips, Cheese Quesadillas (for the kids)

Did the dinner help empty the pantry or freezer? YES! I had one steak and a small amount of pork chops in the freezer – this chili was a perfect way to use those. The chili also used up cans of diced tomatoes and black beans. I have several avocados in the fridge and guacamole was a perfect compliment to the chili. The Quesadillas helped use up some of that cheese mentioned earlier in the week and I had some whole wheat tortillas in the freezer.

Steak Chili with Fajita Seasoning
From Cuisine at Home October 2009

We really enjoyed the chili and would make it again. I would like it to be a bit thicker. I think I would make a roux after deglazing and saving that sauce from the Dutch oven. After making the roux I would add all the vegetables, meat, stock, etc.

2 tsp ground cumin
1 tsp each paprika, onion powder, dried oregano, kosher salt
½ tsp each ground coriander, garlic powder, black pepper
¼ tsp each red pepper flakes, ground ginger, cayenne pepper

2 T extra-virgin olive oil, divided
2 lb. flat-iron steak, trimmed and cubed, seasoned with kosher salt and black pepper (I used a combination of steak and pork, cubed)
¼ cup tequila or water (I used water)
6 cups diced tomatoes or 2 28 oz cans of diced tomatoes (I used 3 15oz cans drained)
2 cups bell pepper, seeded and diced
2 cups white onion, diced
2 T minced garlic
1 ½ cups beef stock
2 T all-purpose flour
1 15oz can black beans, drained and rinsed
2 T lime juice
Sour cream
Cilantro leaves
Diced avocado
Sliced jalapeno

Stir together ingredients for Fajita Seasoning and set aside

Heat 1 T oil in Dutch oven over medium-high. Brown meat in batches and set aside. Deglaze with tequila or water.

Slow Cooker version – Add meat, deglazing juices, tomatoes, bell peppers, onion, garlic, Fajita Seasoning to slow cooker. Stir in Beef Stock and flour. Cover and cook on high for 4 hours.

Stove Top version – Transfer browned meat back into Dutch oven. Add tomatoes, bell peppers, onion, garlic, Fajita Seasoning to slow cooker. Stir in Beef Stock and flour; bring to a boil. Partially cover chili; simmer over medium-low heat for 1 hour. (Oops! I covered the pot completely, I bet this would have allowed it to thicken better) Stir in beans and lime juice just before serving.

Garnish either version with sour cream, cilantro, avocado and jalapenos.

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