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Flank Steak Fajita Chili

Servings 10

Ingredients

  • 2 lbs. Harris Ranch flank steak
  • 2 tbsp. olive oil
  • 1 cup diced onion
  • 1 cup diced yellow pepper
  • 1 cup diced red pepper
  • 1 cup chopped scallions
  • 1-1/2 tbsp. chopped garlic
  • 2 19 ounce cans cannellini beans
  • 2 15 ounce cans black beans
  • 2 15.5 ounce cans kidney beans
  • 1 tbsp. chipotle canned
  • 1 tbsp. chili powder
  • 1/2 tsp. black pepper
  • 1 tsp. cumin
  • 1 tbsp. kosher salt
  • 12 oz. beef stock
  • 5 oz. grated cheddar cheese
  • 1/4 cup chopped cilantro
  • 4 ea. corn tortillas sliced and fried
  • salt and pepper

Instructions

  1. Heat oils in medium saucepan; add onion, peppers, scallions and garlic. Sweat vegetables 5 minutes. Add beans, adobo, chili powder, black pepper, cumin, kosher and salt, sauté the seasonings for two minutes and beef stock. Cook 30 minutes.
  2. Rub flank steak with salt and pepper and grill to medium doneness. Rest 5 minutes and cut into bite-sized pieces stir into the chili; heat soup to a boil and turn off the heat.
  3. Serve soup with garnish with cheddar cheese, cilantro and fried tortillas.