"Miniskirt " Beef Fajitas Chili

Lori McLain


My family loves skirt steak fajitas...this chili is inspired by my beef fajitas and comes together quickly using precooked and seasoned fajita strips, chopped into what I jokingly call "mini skirts". Then add peppers, onions and spices and simmer together. You can serve it up topped with optional fajita toppings. It is another tailgate favorite for us!

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10 Min


1 Hr 30 Min


Stove Top


2 c
chopped onions
2 c
chopped celery
1 c
chopped green peppers
1 c
chopped red peppers
1 Tbsp
vegetable oil
1 can(s)
(4 oz.) diced chipolte peppers
2 lb
precooked seasoned beef fajita strips, slightly thawed if frozen, and chopped slightly
5 c
spicy tomato juice
1 Tbsp
minced garlic
1 tsp
black pepper
3 Tbsp
chili powder
1 pkg
(1 oz) beef au jus mix
2 can(s)
( 14 oz each) chopped mexican stewed tomatoes
1 Tbsp
crushed cheese puffs for thickening if needed
1 c
optional shredded cheddar cheese
1 c
optional pico de gallo
2/3 c
optional sour cream

Directions Step-By-Step

Sauté onions, celery, green and red peppers in oil in a nonstick 6 qt. stock or chili pot until translucent over medium-high heat. Add chipoltle chilies and chopped fajita strips and brown with the veggies.
Add spicy tomato juice to veggies, meat, spices, au jus mix and tomatoes in the chili pot. Bring to a simmer over medium-high heat and reduce heat slightly and continue cooking at a simmer. Stir occasionally to keep from sticking. Cook the chili until meat is tender (1 ½ hours.)
You may also place the mixture in a 5 qt. slow cooker on high for 1 1/2 - 2 hours, stirring occasionally. If needed, you may thicken the chili with a little of the crushed cheese puffs, mixed with water.
To serve: place in serving bowls or containers and if desired add optional toppings.

Serves 8.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Chili
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy