Real Recipes From Real Home Cooks ®

take me back to texas chili

(4 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

Though I am in "The Heart of it ALL" Ohio sometimes I long to be "Deep in the Heart" of Texas. I spent 7 years in that wonderful state living in San Antonio and I was definitely tatooed by the culture of Texas flair. One place I worked was a restaurant called Alphonso's (similar to Taco Cabana fast food) & I was put on the line cookin' fajitas on the grill. Wow, my first bite of grilled fajitas and I was hooked! When they are marinated & seasoned right they are so delicious. Well, I decided to combine some of my favorite flavors of Texas and make a chili that fajitas reign supreme.

(4 ratings)
yield 8 or more servings
cook time 4 Hr 10 Min
method Stove Top

Ingredients For take me back to texas chili

  • 1 1/2 lb
    beef flank or skirt steak fajitas
  • 1 1/2 lb
    chicken fajitas
  • 1 can
    fire roasted green chiles, diced
  • 2 can
    fire roasted diced tomatoes
  • 2 can
    pinto beans, drained and rinsed
  • 2 can
    black beans, drained and rinsed
  • 1 can
    chili beans, medium or spicy (don't rinse or drain these)
  • 1 - 2 can
    tamales, diced or sliced
  • 1 lg
    onion, diced or chopped
  • 2 lg
    green peppers or poblanos, diced or chopped
  • 1 tsp
    onion powder
  • 1 tsp
    ancho chili powder (optional)
  • 1 tsp
    liquid smoke flavoring
  • 2 tsp
    worcestershire sauce
  • 1 Tbsp
    cilantro, dried
  • 1 bottle
    negra modelo or corona beer or your favorite
  • 2 c
    v8 juice
  • 1/3 c
    packed dark brown sugar
  • 1-3 Tbsp
    masa (corn flour) if you need to thicken a little
  • 1
    dzn flour tortillas
  • sharp cheddar cheese, shredded
  • sour cream
  • sliced jalapenos
  • fresh cilantro, chopped
  • guacamole
  • salsa
  • 3 - 4
    limes, quartered

How To Make take me back to texas chili

  • 1
    Marinate and prepare your fajitas according to how you like them. The simple marinades I use are:chicken breasts in 1 cup orange juice, 1/4 cup of fresh squeezed lime, 1-2 tsp. cumin, 1 tsp. pepper, 1/2 salt and some pressed garlic. Beef flank or skirt steak I like to marinate in a dark beer 1 cup, 1/3 fresh lime juice, several chipotle peppers and 2 tbsp. adobo sauce, cumin, coriander, garlic, 1 tsp. worcestershire sauce salt, and pepper. (I prefer when possible to marinate the meat overnight for the fullest flavor that I can get.)
  • 2
    Saute you onion and green peppers in some butter or oil. Add all ingredients except fajitas and masa into a 4 qt. pan and cook on low/medium heat for several hours. Decide whether you need to add masa according to how thick you like your chili.
  • 3
    About 15 minutes before serving you chili grill up your fajitas and place in a bowl for serving. Heat your tortillas and place in a tortilla holder or wrap in tin foil to keep warm.
  • 4
    Plating this chili: add your chili in a bowl then top with desired amount of fajitas. Add your sharp cheddar cheese and sour cream if desired and have the rest of the toppings in small bowls for those to add as desired. Your fajita topped chili is ready and don't forget to serve with some hot tortillas to eat with your chili. (I love to squirt some fresh lime juice on top of the fajitas as well.)