Steak Chili with Fajita Seasoning
Transform your chili game with this bold and flavorful Steak Chili with Fajita Seasoning! Made with tender cubes of beef sirloin, a medley of vibrant bell peppers, rich diced tomatoes, and hearty beans, this chili is elevated by the smoky, tangy kick of fajita seasoning. A blend of cumin, smoked paprika, and chili powder adds depth, while a simmer in savory beef broth ensures melt-in-your-mouth texture. Perfect for a cozy family dinner or game-day feast, this one-pot wonder is ready in just over an hour and can be topped with fresh cilantro, creamy sour cream, or gooey cheddar for the ultimate customizable comfort food. Satisfying, hearty, and infused with Tex-Mex flair, this steak chili recipe is your next go-to dinner hero!
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Recipe Information
Ingredients
- 1.5 lbs beef sirloin steak
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced bell peppers (red, green, or yellow)
- 4 minced garlic cloves
- 28 oz canned diced tomatoes
- 15 oz, drained and rinsed canned kidney beans
- 15 oz, drained and rinsed canned black beans
- 3 tbsp fajita seasoning
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup, chopped (optional) fresh cilantro
- 0.5 cup (optional, for serving) sour cream
- 1 cup (optional, for serving) shredded cheddar cheese
Instructions
Trim any excess fat off the beef sirloin steak and cut it into bite-sized cubes.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the steak pieces in batches to avoid overcrowding and sear for 2-3 minutes per side until browned. Remove the steak from the pot and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and bell peppers, and sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic to the pot and cook for an additional 1 minute or until fragrant.
Return the seared steak to the pot. Stir in the canned diced tomatoes, kidney beans, black beans, fajita seasoning, beef broth, tomato paste, ground cumin, smoked paprika, chili powder, salt, and black pepper.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning with additional salt or fajita seasoning if needed.
Serve the chili hot, garnished with fresh cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 9.4 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
