Aaron Mccargo Jrs Steak Fajita Chili Recipe 55

AARON MCCARGO, JR.'S STEAK FAJITA CHILI RECIPE - (5/5)

Steps:

• 1. Directions 2. Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes. 3. Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done. 4. Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

SPICY FAJITA CHILI

Steps:

• In a Dutch oven, cook the pork, onion and peppers over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer., Drain., Stir in the V8 juice, beans, tomatoes, chili powder, seasoned salt and seasoned pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with cheese., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

SLOW COOKER CHILI'S STEAK FAJITAS RECIPE

Steps:

• Cut sirloin steak into bite-size pieces.
• Spray slow cooker with non-stick cooking spray. Place steak in slow cooker with chiles, soup mix, lime juice, and water and cook on LOW for 6-8 hours.
• Slice onion and bell peppers into strips. Heat a large skillet over medium high heat on stove top and add olive oil. Saute peppers and onion in skillet until tender.
• Remove steak from slow cooker (I use a slotted spoon) and place meat, onions, bell peppers, and whatever other toppings you like on tortillas and serve.

STEAK FAJITAS

Steps:

• Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
• Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

CHILI'S STEAK MARINADE AND FAJITAS RECIPE - (4/5)

Steps:

• FAJITAS: Place steak in 13- by 9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Cut peppers into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings. STEAK MARINADE: Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas. (Makes 7 1/2 cups) This recipe yields 4 servings without salsa and rice.

STEAK CHILI (WITH FAJITA SEASONING)

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.

MANGO SALSA STEAK FAJITAS

Steps:

• Heat oven to 400 degrees F. Line cookie sheet with foil.
• In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
• Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
• Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.