Steak Chili (With Fajita Seasoning) Recipe

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Steak Chili (With Fajita Seasoning)
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  1. Stir together the ingredients for the fajita seasoning and set aside.
  2. Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat.
  3. Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker.
  4. Brown the remaining meat in the remaining oil and transfer to the slow cooker.
  5. Deglaze pot with tequila, scraping up the flavor bits stuck to the pan and add to the slow cooker.
  6. Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker.
  7. Stir in beef stock and flour.
  8. Cover and cook on high for 4 hours.
  9. Stir in beans and lime juice just before serving.
  10. Garnish with sour cream, cilantro, avocado, and jalapenos.
  12. Preheat oven to 450.
  13. Roast bones in a single layer n a roasting pan until caramelized, (about 1 1/2 hours) stirring periodically to prevent burning.
  14. Transfer bones from roasting pot to an 8 quart stock pot, drain an discard excess grease from pan.
  15. In a large bowl, toss vegetables with tomato paste to coat.
  16. Transfer vegetables to pan used to roast bones .
  17. Roast vegetables until caramelized, about 45 minutes.
  18. Remove the vegetables from the oven and add to the stock pot.
  19. Place the roasting pan onto the stove over medium-high heat.
  20. Deglaze the pan with the wine, scraping up the brown bits of flavor from the bottom.
  21. Pour wine and brown bits over the bones and vegetables in the stock pot.
  22. Add parsley, thyme, bay leaves, and peppercorns to the stock pot.
  23. Add cold water to cover by one inch and bring to a simmer over medium heat.
  24. Simmer stock, skimming the fat from the surface every 30 to 45 minutes during the first 2 hours.
  25. Simmer stock for about 5 to 8 hours adding water as needed to keep everything covered.
  26. Discard bones.
  27. Strain stock through a fine mesh sieve, discarding vegetables.
  28. Using an ice bath cool the stock to almost freezing.
  29. Cover stock with plastic wrap and refrigerate.
  30. Before using stock, skim off and discard layer of chilled fat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 878.88 Kcal (3680 kJ)
Calories from fat 434.19 Kcal
% Daily Value*
Total Fat 48.24g 74%
Cholesterol 270.63mg 90%
Sodium 314.16mg 13%
Potassium 329.51mg 7%
Total Carbs 6.3g 2%
Sugars 1.96g 8%
Dietary Fiber 0.95g 4%
Protein 75.6g 151%
Vitamin C 5.9mg 10%
Vitamin A 0.1mg 2%
Iron 808.2mg 4490%
Calcium 84.8mg 8%
Amount Per 100 g
Calories 109.25 Kcal (457 kJ)
Calories from fat 53.97 Kcal
% Daily Value*
Total Fat 6g 74%
Cholesterol 33.64mg 90%
Sodium 39.05mg 13%
Potassium 40.96mg 7%
Total Carbs 0.78g 2%
Sugars 0.24g 8%
Dietary Fiber 0.12g 4%
Protein 9.4g 151%
Vitamin C 0.7mg 10%
Iron 100.5mg 4490%
Calcium 10.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.4
  • 20

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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