I made this recipe from October's Cuisine at Home last night. Last Saturday, I had the magazine open to this recipe. When I came in from grocery shopping that day, Philip was disappointed we weren't having this. So I made it yesterday, and it was really good.
Steak Chili with Fajita Seasoning
For the Fajita Seasoning:
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon kosher 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
1/4 cup tequila or 1 water
6 cups diced tomatoes, or 2 cans diced tomatoes (28 oz. each)
2 green bell peppers, seeded and diced (2 cups)
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
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. Brown the remaining meat in the remaining oil.
Deglaze pot with tequila or water, scraping up the flavor bits stuck to the pan. Transfer browned meat back to soup pot.
Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning. Stir in beef stock and flour. Bring to a boil. Partially cover chili; simmer over medium-low heat for 1 hour.
Stir in beans and lime juice just before serving. Garnish with sour cream, cilantro, avocado, and jalapenos.