STEAK CHILI (WITH FAJITA SEASONING)

Steak Chili (With Fajita Seasoning) image

I found this in a magazine, let me know what you think. The beef stock recipe makes A LOT so feel free to cut it down to what you need or freeze any extra.

Provided by Stephen Shafer

Categories Meat

Time 8h10m

Yield 8-10 cups, 10-12 serving(s)

Number Of Ingredients 28

Previous Next

Ingredients

2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
2 tablespoons extra virgin olive oil, divided
2 lbs flat iron steaks, trimmed, cubed, and seasoned with salt and pepper
1/4 cup tequila or 1 water
6 cups diced tomatoes (2 1/2 pounds) or 6 cups green bell peppers, seeded and diced (2 cups)
1 white onion, diced (2 cups)
2 tablespoons minced garlic
8 -10 lbs beef bones, with some meat, rinsed and patted dry
1 lb onion, peeled and chopped
8 ounces carrots, peeled and chopped
8 ounces celery, chopped
2 tablespoons tomato paste
1 cup dry red wine
1/2 bunch fresh parsley sprig
8 sprigs fresh thyme
2 bay leaves
1 tablespoon black peppercorns
120 cups cold water

Steps:

Stir together the ingredients for the fajita seasoning and set aside.
Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat.
Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker.
Brown the remaining meat in the remaining oil and transfer to the slow cooker.
Deglaze pot with tequila, scraping up the flavor bits stuck to the pan and add to the slow cooker.
Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker.
Stir in beef stock and flour.
Cover and cook on high for 4 hours.
Stir in beans and lime juice just before serving.
Garnish with sour cream, cilantro, avocado, and jalapenos.
BEEF STOCK.
Preheat oven to 450.
Roast bones in a single layer n a roasting pan until caramelized, (about 1 1/2 hours) stirring periodically to prevent burning.
Transfer bones from roasting pot to an 8 quart stock pot, drain an discard excess grease from pan.
In a large bowl, toss vegetables with tomato paste to coat.
Transfer vegetables to pan used to roast bones .
Roast vegetables until caramelized, about 45 minutes.
Remove the vegetables from the oven and add to the stock pot.
Place the roasting pan onto the stove over medium-high heat.
Deglaze the pan with the wine, scraping up the brown bits of flavor from the bottom.
Pour wine and brown bits over the bones and vegetables in the stock pot.
Add parsley, thyme, bay leaves, and peppercorns to the stock pot.
Add cold water to cover by one inch and bring to a simmer over medium heat.
Simmer stock, skimming the fat from the surface every 30 to 45 minutes during the first 2 hours.
Simmer stock for about 5 to 8 hours adding water as needed to keep everything covered.
Discard bones.
Strain stock through a fine mesh sieve, discarding vegetables.
Using an ice bath cool the stock to almost freezing.
Cover stock with plastic wrap and refrigerate.
Before using stock, skim off and discard layer of chilled fat.