Steak Chili with a Kick: Fajita-Spiced Comfort

There’s something about chili that just screams “comfort food.” My earliest memories of chili involve chilly autumn evenings, the aroma of simmering spices filling our small kitchen, and a pot bubbling away on the stove, promising warmth and satisfaction. My grandmother, a true Texas matriarch, always added a secret ingredient that made her chili legendary: a blend of homemade fajita seasoning. This steak chili recipe, inspired by her spirit, is a hearty and flavorful tribute to those cherished memories. The tender steak, infused with the bold fajita spices, combined with the rich, homemade beef stock is guaranteed to warm you from the inside out.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 8 hours 10 minutes
• Total Time: 8 hours 55 minutes
• Servings: 10-12
• Yields: 8-10 cups
• Dietary Type: None specified

Ingredients

For the Fajita Seasoning:

• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• ½ teaspoon ground ginger
• ½ teaspoon cayenne pepper

For the Chili:

• 2 tablespoons extra virgin olive oil, divided
• 2 lbs flat iron steaks, trimmed, cubed, and seasoned with salt and pepper
• ¼ cup tequila or ¼ cup water
• 6 cups diced tomatoes (2 ½ pounds) or 6 cups green bell peppers, seeded and diced (2 cups)
• 1 white onion, diced (2 cups)
• 2 tablespoons minced garlic
• Beef stock (use 1 ½ cups – recipe below)

For the Beef Stock:

• 8-10 lbs beef bones, with some meat, rinsed and patted dry
• 1 lb onion, peeled and chopped
• 8 ounces carrots, peeled and chopped
• 8 ounces celery, chopped
• 2 tablespoons tomato paste
• 1 cup dry red wine
• ½ bunch fresh parsley sprig
• 8 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon black peppercorns
• 120 cups cold water

Equipment Needed

• Soup pot or Dutch oven
• 4 to 6 quart slow cooker
• Roasting pan
• 8 quart stock pot
• Large bowl
• Fine mesh sieve

Instructions

1. Prepare the Fajita Seasoning: In a small bowl, stir together the ground cumin, paprika, onion powder, dried oregano, salt, ground coriander, garlic powder, black pepper, red pepper flakes, ground ginger, and cayenne pepper. Set aside.
2. Sear the Steak: Heat 1 tablespoon of extra virgin olive oil in a soup pot or Dutch oven over medium-high heat. It’s important to get the pan nice and hot to achieve a good sear on the steak.
3. Brown the Steak (First Batch): Brown half of the cubed flat iron steak in the hot oil. Be careful not to overcrowd the pan, as this will steam the meat instead of searing it. Once browned, transfer the steak to a 4 to 6 quart slow cooker.
4. Brown the Steak (Second Batch): Add the remaining 1 tablespoon of extra virgin olive oil to the pot. Brown the remaining steak, and then transfer it to the slow cooker.
5. Deglaze the Pot: Pour the tequila (or water) into the hot pot to deglaze. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan. This step adds a depth of flavor to the chili. Add the deglazing liquid to the slow cooker.
6. Combine Ingredients in Slow Cooker: Add the diced tomatoes, diced green bell peppers, diced white onion, minced garlic, and the prepared fajita seasoning to the slow cooker.
7. Add Beef Stock: Stir in 1 ½ cups of the beef stock (recipe follows) and a bit of flour, if you would like to help thicken the chili.
8. Slow Cook: Cover the slow cooker and cook on high for 4 hours.
9. Final Touches: Stir in beans and lime juice just before serving.
10. Garnish and Serve: Garnish with sour cream, cilantro, avocado, and jalapenos.
11. Prepare the Beef Stock: Preheat oven to 450°F (232°C).
12. Roast the Bones: Arrange the beef bones in a single layer on a roasting pan. Roast in the preheated oven until deeply caramelized, about 1 ½ hours. Stir periodically to prevent burning. The caramelization is key for a rich, flavorful stock.
13. Transfer Bones: Transfer the roasted beef bones from the roasting pan to an 8-quart stock pot. Drain and discard any excess grease from the pan.
14. Prepare the Vegetables: In a large bowl, toss the chopped onion, chopped carrots, and chopped celery with the tomato paste to coat.
15. Roast the Vegetables: Transfer the vegetables to the pan used to roast the bones. Roast in the oven until caramelized, about 45 minutes.
16. Add Vegetables to Stock Pot: Remove the roasted vegetables from the oven and add them to the stock pot with the bones.
17. Deglaze the Roasting Pan (Again!): Place the roasting pan onto the stove over medium-high heat. Deglaze the pan with the dry red wine, scraping up all the flavorful brown bits from the bottom. Pour the wine and brown bits over the bones and vegetables in the stock pot.
18. Add Herbs and Spices: Add the fresh parsley sprig, fresh thyme sprigs, bay leaves, and black peppercorns to the stock pot.
19. Add Water: Add cold water to the stock pot to cover the bones and vegetables by about one inch. Bring to a simmer over medium heat.
20. Simmer the Stock: Simmer the stock gently, skimming any fat from the surface every 30 to 45 minutes during the first 2 hours. This step is crucial for a clear and flavorful stock.
21. Continue Simmering: Continue to simmer the stock for about 5 to 8 hours, adding water as needed to keep everything covered. The longer it simmers, the richer the flavor will be.
22. Discard Bones: Carefully discard the bones.
23. Strain the Stock: Strain the stock through a fine mesh sieve, discarding the vegetables and herbs.
24. Cool the Stock: Using an ice bath, cool the stock to almost freezing. This helps the fat solidify for easier removal.
25. Refrigerate the Stock: Cover the cooled stock with plastic wrap and refrigerate.
26. Remove Fat: Before using the stock, skim off and discard the layer of chilled fat.

Expert Tips & Tricks

• Spice Level: Adjust the amount of red pepper flakes and cayenne pepper in the fajita seasoning to control the heat level of your chili.
• Steak Selection: While flat iron steak is recommended, other cuts like sirloin or even chuck roast (cut into smaller pieces) can be substituted.
• Beef Stock Boost: For an even richer beef stock, consider roasting the beef bones a day ahead of time and letting them sit in the refrigerator overnight. This intensifies the flavor.
• Thickening the Chili: If you prefer a thicker chili, mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this into the chili during the last 30 minutes of cooking.
• Bean Variety: Feel free to experiment with different types of beans. Kidney beans, pinto beans, or even black beans would work well in this chili.
• Make-Ahead Meal: The fajita seasoning and beef stock can be made a day or two in advance to save time. The chili itself also tastes even better the next day, as the flavors have time to meld together.

Serving & Storage Suggestions

Serve this flavorful steak chili hot, garnished with your favorite toppings like sour cream, shredded cheese, chopped cilantro, diced avocado, and sliced jalapeños. For a complete meal, serve with cornbread or tortilla chips.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. To reheat, simply warm the chili in a pot on the stovetop or in the microwave until heated through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	296.6 kcal	N/A
Calories from Fat	122g	41%
Total Fat	13.6 g	20%
Saturated Fat	4.3 g	21%
Cholesterol	59 mg	19%
Sodium	760.2 mg	31%
Total Carbohydrate	21.2 g	7%
Dietary Fiber	4.5 g	18%
Sugars	10.4 g	N/A
Protein	19.6 g	39%

Variations & Substitutions

• Vegetarian Chili: Substitute the steak with plant-based crumbles or a combination of mushrooms and lentils.
• Spicy Chili: Add a chopped jalapeño or serrano pepper to the chili during the cooking process.
• Smoked Chili: Use smoked paprika in the fajita seasoning for a smoky flavor.
• White Bean Chili: Replace the kidney beans with cannellini beans for a different texture and flavor.
• Chicken Chili: Swap the steak for boneless, skinless chicken thighs for a lighter option. Adjust cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made fajita seasoning?
A: Yes, you can use pre-made fajita seasoning, but making your own allows you to control the sodium and spice levels.

Q: Can I make this chili in an Instant Pot?
A: Yes, you can adapt this recipe for the Instant Pot. Sear the steak using the sauté function, then add the remaining ingredients and cook on high pressure for 25-30 minutes, followed by a natural pressure release.

Q: Can I use canned beef broth instead of making homemade beef stock?
A: While homemade beef stock provides the best flavor, you can substitute with a good quality canned beef broth in a pinch. Be sure to use a low-sodium variety, if possible, and adjust the seasoning accordingly.

Q: How do I prevent the chili from being too watery?
A: Avoid adding too much liquid. If the chili is still too watery, remove the lid during the last hour of cooking to allow some of the excess liquid to evaporate. Adding a cornstarch slurry as mentioned in the Tips section can also help.

Q: Can I freeze this chili?
A: Yes, chili freezes very well. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.

Final Thoughts

This steak chili recipe with homemade fajita seasoning is more than just a meal; it’s a culinary experience. The rich, savory flavors, the tender steak, and the customizable heat level make it a crowd-pleaser every time. So, gather your ingredients, fire up your slow cooker, and get ready to create a chili that will warm your heart and soul. Don’t be afraid to experiment with different toppings and variations to make it your own. And most importantly, share it with those you love and create your own chili memories. This chili pairs beautifully with a cold Mexican beer or a glass of full-bodied red wine. Enjoy!