"Miniskirt " Beef Fajitas Chili
By
Lori McLain
@lmclain
5
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!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
8
Prep:
10 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
-
2 cchopped onions
-
2 cchopped celery
-
1 cchopped green peppers
-
1 cchopped red peppers
-
1 Tbspvegetable oil
-
1 can(s)(4 oz.) diced chipolte peppers
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2 lbprecooked seasoned beef fajita strips, slightly thawed if frozen, and chopped slightly
-
5 cspicy tomato juice
-
1 Tbspminced garlic
-
1 tspblack pepper
-
3 Tbspchili powder
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1 pkg(1 oz) beef au jus mix
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2 can(s)( 14 oz each) chopped mexican stewed tomatoes
-
1 Tbspcrushed cheese puffs for thickening if needed
-
1 coptional shredded cheddar cheese
-
1 coptional pico de gallo
-
2/3 coptional sour cream
How to Make "Miniskirt " Beef Fajitas Chili
- 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.
