"miniskirt " beef fajitas chili

Name: "Miniskirt " Beef Fajitas Chili
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 cup(s) chopped onions; 2 cup(s) chopped celery; 1 cup(s) chopped green peppers; 1 cup(s) chopped red peppers; 1 tablespoon(s) vegetable oil; 1 can(s) (4 oz.) diced chipolte peppers; 2 pound(s) precooked seasoned beef fajita strips, slightly thawed if frozen, and chopped slightly; 5 cup(s) spicy tomato juice; 1 tablespoon(s) minced garlic; 1 teaspoon(s) black pepper; 3 tablespoon(s) chili powder; 1 package(s) (1 oz) beef au jus mix; 2 can(s) ( 14 oz each) chopped mexican stewed tomatoes; 1 tablespoon(s) crushed cheese puffs for thickening if needed; 1 cup(s) optional shredded cheddar cheese; 1 cup(s) optional pico de gallo; 2/3 cup(s) optional sour cream

19 Pinches 1 Photo

Lori McLain

Denton, TX

Updated on Sep 3, 2015

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!

Rate

prep time 10 Min

cook time 1 Hr 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

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

How To Make "miniskirt " beef fajitas chili

Step 1

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.

Step 2

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.)
Step 3

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.
Step 4

To serve: place in serving bowls or containers and if desired add optional toppings. Serves 8.
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