Steak Chili With Fajita Seasoning Recipes

Steps:

• Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
• Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
• Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
• Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
• To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
• Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

Steps:

• Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.

Steps:

• Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.
• Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.
• Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

Steps:

• Stir together the ingredients for the fajita seasoning and set aside.
• Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat.
• Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker.
• Brown the remaining meat in the remaining oil and transfer to the slow cooker.
• Deglaze pot with tequila, scraping up the flavor bits stuck to the pan and add to the slow cooker.
• Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker.
• Stir in beef stock and flour.
• Cover and cook on high for 4 hours.
• Stir in beans and lime juice just before serving.
• Garnish with sour cream, cilantro, avocado, and jalapenos.
• BEEF STOCK.
• Preheat oven to 450.
• Roast bones in a single layer n a roasting pan until caramelized, (about 1 1/2 hours) stirring periodically to prevent burning.
• Transfer bones from roasting pot to an 8 quart stock pot, drain an discard excess grease from pan.
• In a large bowl, toss vegetables with tomato paste to coat.
• Transfer vegetables to pan used to roast bones .
• Roast vegetables until caramelized, about 45 minutes.
• Remove the vegetables from the oven and add to the stock pot.
• Place the roasting pan onto the stove over medium-high heat.
• Deglaze the pan with the wine, scraping up the brown bits of flavor from the bottom.
• Pour wine and brown bits over the bones and vegetables in the stock pot.
• Add parsley, thyme, bay leaves, and peppercorns to the stock pot.
• Add cold water to cover by one inch and bring to a simmer over medium heat.
• Simmer stock, skimming the fat from the surface every 30 to 45 minutes during the first 2 hours.
• Simmer stock for about 5 to 8 hours adding water as needed to keep everything covered.
• Discard bones.
• Strain stock through a fine mesh sieve, discarding vegetables.
• Using an ice bath cool the stock to almost freezing.
• Cover stock with plastic wrap and refrigerate.
• Before using stock, skim off and discard layer of chilled fat.