Steak Fajita Chili

By á-32

Ingredients

• 1 1 pound flank steak (I used two NY strips)
• 2 Tbsp vegetable oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 onions, chopped
• 2 cups water
• 3 15 oz cans tomato sauce
• 1 15 oz can ranch style beans (I used dark kidney)
• 1 15 oz can black beans
• 1 14.5 oz can petit diced tomatoes
• 1/4 cup chopped fresh cilantro (I used two tsp dried)
• 3 tsp Ancho chili powder (didn't have, used dried that I rehydrated, and also 3 tsp regular chili powder, see instructions)
• 2 tsp ground cumin
• 2 tsp fresh lime juice
• 1 tsp garlic salt
• 1 tsp ground black pepper

Details

Servings 8
Adapted from community.tasteofhome.com

Preparation

Step 1

Garnish: Shredded sharp cheddar cheese and sour cream

Cut steak across grain into thin strips. Cut strips into 1 inch pieces.

In large Dutch oven, heat oil over medium high heat. Add steak. Cook 5 minutes, stirring frequently.

Add peppers and onions. Cook 5 minutes, stirring often. Stir in water, tomato sauce, beans, diced tomatoes, cilantro, chili powder, cumin, lime juice, garlic salt and pepper. Bring to a boil over medium high heat. Reduce heatand simmer 30 minutes. Garnish with cheese and sour cream, if desired.

Other than the changes I noted above, I used 3 dried Ancho chiles that I rehydrated and made a paste of..they are delicious, sweet and hot but not too hot and they make a beautiful dark red sauce that looks so appetizing. I also added 3 tsp of regular chili powder just to my taste.

To rehydrate Dried Ancho Chiles:

Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.