Steak Fajita Chili Paula Deen

Warm up your kitchen and your taste buds with Paula Deen's Steak Fajita Chili, a hearty and flavor-packed twist on traditional chili. This recipe marries tender, seared flank steak with the vibrant flavors of fajita seasoning, like smoky chili powder, zesty cumin, and fragrant coriander, creating a dish that's rich, bold, and deeply satisfying. Simmered with sweet bell peppers, savory onions, fire-roasted tomatoes, and a duo of hearty black and pinto beans, this chili boasts a robust, Tex-Mex-inspired profile. Perfect for busy weeknights or game-day gatherings, it comes together in just over an hour and is versatile enough to please any crowd. Serve it steaming hot with a variety of toppings—think crisp tortilla chips, creamy sour cream, tangy lime wedges, and melty cheese—for a customizable chili experience that's as comforting as it is unforgettable.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 lb Flank steak
• 3 tbsp Olive oil
• 1 large, diced Yellow onion
• 1 large, diced Green bell pepper
• 1 large, diced Red bell pepper
• 3 minced Garlic cloves
• 2 tbsp Chili powder
• 1 tbsp Cumin
• 1 tsp Paprika
• 1 tsp Ground coriander
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cups Beef broth
• 14.5 oz Diced tomatoes (canned)
• 2 tbsp Tomato paste
• 15 oz, drained and rinsed Black beans (canned)
• 15 oz, drained and rinsed Pinto beans (canned)
• 0.25 cup Chopped cilantro
• 0 optional, for serving Tortilla chips
• 0 optional, for serving Shredded cheese
• 0 optional, for serving Sour cream
• 0 optional, for serving Lime wedges

Directions

Step 1

Begin by prepping the flank steak. Trim any excess fat and slice into thin strips against the grain.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the steak slices in batches, cooking until browned on all sides. Remove from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, green bell pepper, red bell pepper, and garlic until softened, about 5-7 minutes.

Step 4

Stir in the chili powder, cumin, paprika, ground coriander, salt, and black pepper. Cook for another minute to toast the spices.

Step 5

Pour in the beef broth, diced tomatoes (with their juices), and tomato paste. Stir well to combine.

Step 6

Add the browned steak back into the pot along with the black beans and pinto beans. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.

Step 7

Taste the chili and adjust the seasoning if needed. Stir in the chopped cilantro just before serving.

Step 8

Ladle the chili into bowls and top with optional garnishes like tortilla chips, shredded cheese, sour cream, and lime wedges.

Nutrition Facts

Serving size	(3441.9g)

Amount per serving	% Daily Value*
Calories	3239.8

Total Fat 166.9g	0%
Saturated Fat 60.6g	0%
Polyunsaturated Fat 11.5g
Cholesterol 548.8mg	0%
Sodium 12154.2mg	0%
Total Carbohydrate 226.6g	0%
Dietary Fiber 69.3g	0%
Total Sugars 38.4g
Protein 231.1g	0%

Vitamin D 18.1IU	0%
Calcium 1497.8mg	0%
Iron 36.1mg	0%
Potassium 6107.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 27.7%

Carbs: 27.2%