I have spoken of my love for Cuisine at Home magazine before. When my hubby came across this issue at the end of the Wegman’s checkout line this past fall, his mouth started to water and his football watching menu was decided in that instant.
For the Fajita Seasoning:
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
For the Chili:
2 tablespoons olive oil, divided
2 lbs flat iron steaks, trimmed, cubed, and seasoned with salt and pepper
I used two pounds of hamburger since I had it on hand)
1/4 cup tequila or 1 water
6 cups diced tomatoes, or 2 cans diced tomatoes (28 oz. each)
1 white onion, diced (2 cups)
2 tablespoons minced garlic
1 1/2 cups beef broth
2 tablespoons flour
1 can black beans, drained and rinsed (I will use 2-3 cans next time)
2 tablespoons lime juice
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 or water, 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.
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