Fajita Chili Con Carne Recipes

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SPICY FAJITA CHILI



Spicy Fajita Chili image

You'll want to serve this with rolls or cornbread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.-Cathy Bell, Joplin, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1-1/2 pounds ground pork
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
2 cans (11-1/2 ounces each) V8 juice
1 can (16 ounces) chili beans, undrained
1 can (10 ounces) diced tomatoes and green chiles
2 tablespoons chili powder
1 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
Shredded cheddar cheese

Steps:

  • In a Dutch oven, cook the pork, onion and peppers over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer., Drain., Stir in the V8 juice, beans, tomatoes, chili powder, seasoned salt and seasoned pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with cheese., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 782mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 20g protein.

AARON MCCARGO, JR.'S STEAK FAJITA CHILI



Aaron McCargo, Jr.'s Steak Fajita Chili image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 2h15m

Yield 6 minutes

Number Of Ingredients 12

1 1/4 cups canola oil
2 pounds boneless beef short ribs
Kosher salt and freshly ground pepper
10 cups low-sodium beef broth
1 small onion, finely diced
1 red or green bell pepper, chopped
1 1/2 tablespoons ground cumin
2 tablespoons hot chili powder
1 1/2 tablespoons chopped fresh oregano
3/4 cup all-purpose flour
1 15-ounce can cannellini beans, drained and rinsed
Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish

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.

COPYCAT CHILI'S STEAK FAJITAS



Copycat Chili's Steak Fajitas image

Make your favorite Chili's steak fajitas at home with this easy copycat recipe!

Provided by Kelsey

Categories     Entree

Time 4h40m

Number Of Ingredients 17

1/4 Cup Fresh Lime Juice
3 tbs. Olive Oil
1/2 tsp. Liquid Smoke
3 tsp. Soy Sauce
1 tsp. Salt
1/8 tsp. Pepper
4 Cloves Garlic, crushed
1/2 tsp. Cayenne Pepper
Steaks (I used 1 Flat Iron Steak 2-3 lbs). You can use chicken if you want.
1 Onion
1 Green Bell Pepper
1 Red Bell Pepper
1 Orange Bell Pepper
2 tbs. Water
1 tsp. Soy Sauce
1/2 tsp. Fresh Lime Juice
Dash of salt and pepper

Steps:

  • First you will want to make your marinade for the steaks! I grabbed a gallon ziploc bag and poured it into that. Add your 1/4 cup fresh lime juice, oil, garlic, soy sauce, liquid smoke, cayenne, pepper and salt. Then add your steak and seal the bag up. Mix it around a little bit. It needs to marinade at least 4 hours all the way up to 24 hours. The longer you marinade the stronger the flavors will be.
  • Next you want to add your marinade to make for later ingredients into a bowl to store in the fridge. You will use this once the fajita's are cooked, you will pour this over the veggies and steak for a little more flavor. Combine the ingredients listed above for the extra marinade, water, soy sauce, lime juice, and salt and pepper.
  • Once your meat has marinaded long enough, turn out your grill, I used our Green Mountain Grill, and turned it to 400 degrees. It is okay to use a charcoal grill. You will toss your steaks on and cook like you would any steak. Once they are done pull them off, and let cool a few minutes and then cut into strips!
  • In a pan add a little oil to the pan and toss in your diced peppers and onion. Cook until they get a bit soft, it won't take very long, 5 minutes or so. Once they are cooked, toss in your steak, and use that marinade you made and put in the bowl, and pour over the veggies and steak. Stir well, and serve!
  • I had sour cream, shredded cheese, and salsa on hand. Serve on warm tortillas, and enjoy!

Nutrition Facts : Calories 168 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 479 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
  • Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
  • Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
  • In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

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