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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

  • 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.
  • 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.
  • Serve soup with garnish with cheddar cheese, cilantro and fried tortillas.