Steak Fajita Chili Paula Deen
Warm up your kitchen and your taste buds with Paula Deen's Steak Fajita Chili, a hearty and flavor-packed twist on traditional chili. This recipe marries tender, seared flank steak with the vibrant flavors of fajita seasoning, like smoky chili powder, zesty cumin, and fragrant coriander, creating a dish that's rich, bold, and deeply satisfying. Simmered with sweet bell peppers, savory onions, fire-roasted tomatoes, and a duo of hearty black and pinto beans, this chili boasts a robust, Tex-Mex-inspired profile. Perfect for busy weeknights or game-day gatherings, it comes together in just over an hour and is versatile enough to please any crowd. Serve it steaming hot with a variety of toppings—think crisp tortilla chips, creamy sour cream, tangy lime wedges, and melty cheese—for a customizable chili experience that's as comforting as it is unforgettable.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Olive oil
- 1 large, diced Yellow onion
- 1 large, diced Green bell pepper
- 1 large, diced Red bell pepper
- 3 minced Garlic cloves
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1 tsp Paprika
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Beef broth
- 14.5 oz Diced tomatoes (canned)
- 2 tbsp Tomato paste
- 15 oz, drained and rinsed Black beans (canned)
- 15 oz, drained and rinsed Pinto beans (canned)
- 0.25 cup Chopped cilantro
- optional, for serving Tortilla chips
- optional, for serving Shredded cheese
- optional, for serving Sour cream
- optional, for serving Lime wedges
Instructions
Begin by prepping the flank steak. Trim any excess fat and slice into thin strips against the grain.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the steak slices in batches, cooking until browned on all sides. Remove from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, green bell pepper, red bell pepper, and garlic until softened, about 5-7 minutes.
Stir in the chili powder, cumin, paprika, ground coriander, salt, and black pepper. Cook for another minute to toast the spices.
Pour in the beef broth, diced tomatoes (with their juices), and tomato paste. Stir well to combine.
Add the browned steak back into the pot along with the black beans and pinto beans. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if needed. Stir in the chopped cilantro just before serving.
Ladle the chili into bowls and top with optional garnishes like tortilla chips, shredded cheese, sour cream, and lime wedges.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 5.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 988 mg | 21% | |
*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.
