Why You’ll Love this Sizzling Steak Fajita Chili
If you’re looking for a recipe that transforms ordinary chili into something extraordinary, I’ve got just what you need.
This steak fajita chili brings together the zesty flavors of classic fajitas with the comforting warmth of traditional chili.
What makes this recipe special? For starters, tender strips of flank steak instead of ground beef.
Then there’s the colorful trio of bell peppers that adds both visual appeal and sweet crunch.
The ancho chile powder and cumin create that authentic southwestern profile, while fresh cilantro and lime juice brighten everything up.
It’s hearty enough for game day, yet impressive enough for guests.
What Ingredients are in Sizzling Steak Fajita Chili?
This steak fajita chili combines the bold flavors of traditional Mexican fajitas with the hearty comfort of a classic chili. What makes it special is how it transforms simple ingredients into something genuinely mouthwatering. The star of the show is definitely the flank steak, which offers a more substantial texture than ground beef, letting you enjoy those tender strips of meat in each spoonful.
And don’t get me started on the rainbow of bell peppers that brighten up the entire dish—both visually and flavor-wise.
- 1 pound flank steak, cut into thin strips
- 2 tablespoons 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 ounce) cans tomato sauce
- 1 (15 ounce) can ranch style beans
- 1 (15 ounce) can black beans
- 1 (14 1/2 ounce) can petit diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3 teaspoons dried ancho chile powder
- 2 teaspoons ground cumin
- 2 teaspoons fresh lime juice
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
When shopping for these ingredients, quality matters—especially with the flank steak. Look for a piece with good marbling as this will guarantee tenderness after cooking.
Can’t find ancho chile powder? Regular chili powder will work in a pinch, though you’ll miss some of that smoky depth. For the ranch style beans, these might be labeled as “chili beans” in some grocery stores.
And while the recipe doesn’t list toppings, consider having some shredded cheese and sour cream on hand. They make perfect garnishes that add creamy richness to each bowl of this robust chili.
How to Make this Sizzling Steak Fajita Chili
Making this steak fajita chili starts with proper prep work—specifically, cutting 1 pound of flank steak across the grain into thin 1-inch strips. This cutting technique is critical because it breaks down the muscle fibers, ensuring your steak stays tender and not chewy.
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until it’s shimmering but not smoking. A high-quality Dutch oven will distribute heat evenly and prevent hot spots that might burn your ingredients. Then add those beautiful steak strips and cook them for about 5 minutes, stirring frequently. The goal here isn’t to cook the meat completely through but to get a nice sear that locks in those savory juices.
Once your steak has developed a gorgeous brown exterior, it’s time to add the colorful trio of chopped bell peppers (1 red, 1 green, and 1 yellow) along with 2 chopped onions. Cook this vibrant mixture for another 5 minutes until the vegetables begin to soften but still maintain some bite.
Now comes the transformation from fajita to chili—pour in 2 cups of water, 3 cans of tomato sauce, 1 can each of ranch style beans and black beans (undrained for extra flavor), and 1 can of petit diced tomatoes.
The aromatics and seasonings really make this dish sing: add 1/4 cup chopped fresh cilantro, 3 teaspoons dried ancho chile powder, 2 teaspoons of ground cumin, 2 teaspoons of fresh lime juice, and season with 1 teaspoon each of garlic salt and ground black pepper.
Bring this glorious concoction to a boil, then immediately reduce the heat to a gentle simmer. Let everything mingle and marry for at least 30 minutes, uncovered, allowing the broth to thicken slightly and the flavors to intensify. During this time, stir occasionally to prevent anything from sticking to the bottom.
The longer you simmer, the more developed the flavor becomes—I sometimes let mine go for up to an hour when I’ve the time. Before serving, taste and adjust the seasonings if needed.
Don’t forget those optional but highly recommended garnishes: a dollop of sour cream melting into the hot chili and a sprinkle of shredded cheese create the perfect finishing touch to this robust, flavor-packed meal. For a delightful breakfast the next morning, reheat some of this chili and serve it over waffles made with a high end waffle maker for an unexpected sweet and savory combination.
Sizzling Steak Fajita Chili Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore ways to make this chili uniquely yours with some clever substitutions and creative variations.
Need a leaner option? Ground turkey or chicken works beautifully instead of flank steak.
Vegetarian? Try cubed portobello mushrooms or a plant-based meat substitute—they soak up those smoky flavors divinely.
Don’t have ancho chile powder? No problem. Substitute regular chili powder and add a pinch of smoked paprika for depth.
Kidney beans can replace ranch-style beans in a pinch, and a splash of beer instead of water? Trust me, game-changer.
What to Serve with Sizzling Steak Fajita Chili
Pairing options for your sizzling steak fajita chili can elevate it from a simple meal to a memorable feast.
I love serving warm cornbread with honey butter on the side—something about that sweet-savory combo that just works magic with the spicy chili.
Fresh, crisp tortilla chips are perfect for scooping up those hearty bites, while a simple green salad with lime vinaigrette adds a revitalizing contrast.
Want to go all out? Try a topping bar with diced avocado, sour cream, shredded cheese, and extra cilantro. Your guests can customize to their heart’s content.
Final Thoughts
After spending time perfecting this steak fajita chili recipe, I’m convinced it’s the ultimate comfort food with a Tex-Mex twist.
The combination of tender flank steak, colorful bell peppers, and hearty beans creates a dish that’s both satisfying and vibrant.
What I love most is how versatile it is. Need a game day crowd-pleaser? Looking for a make-ahead meal? This chili delivers on all fronts.
The beauty lies in its simplicity—familiar ingredients transformed into something special. If you prefer an easier version, you could try using ground beef instead, which browns quickly and blends beautifully with tomato-based ingredients.
The ancho chile powder and fresh cilantro really make the flavors sing. Don’t you think food always tastes better when it tells a story?
For those who enjoy traditional comfort food classics, you might also appreciate a hearty shepherd’s pie with russet potatoes and lean ground beef.
