"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 votes
Serves:
8
Prep:
10 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
- 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
How to Make "Miniskirt " Beef Fajitas Chili
- 1Sauté 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.
- 2Add 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.)
- 3You 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.
- 4To serve: place in serving bowls or containers and if desired add optional toppings.
Serves 8.
