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.
1Marinate 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.)
2Saute 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.
3About 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.
4Plating 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.)