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Olive oil
2 lb flat iron steak, cubed (or any meat you can chunk. I'll confess I don't know what cut of beef was frozen in the freezer - but it chunked nice and tasted great)
1/4 cup tequila or water
6 cups diced tomatoes
2 green bell peppers, seeded & diced
1 white onion, diced
3 T Fajita seasoning (either make your own or use store-bought)
2 T minced garlic
1 1/2 cups beef broth
1 can tomato paste (the tiny cans)
1 can black beans, drained & rinsed
1 can corn (or 1 1/2 cups frozen or fresh)
2 T lime juice
Heat 1T oil in soup pot or dutch oven over med-high heat. Brown half the meat and transfer to slow cooker. Brown remaining meat in additional 1T oil and transfer to slow cooker. Deglaze pot with tequila, scraping all the bits into the liquid and then pour in slow cooker.
Add tomatoes, peppers, onion, and Fajita seasoning. Stir in beef broth and tomato paste. Cover and cook on high for 4 hours.
Stir in beans, corn, and lime juice. Cook another 20 - 30 minutes.
We top with shredded cheese and serve with cornbread. Delicious!
That looks great! I've been thinking about making a chili with chunked beef or elk instead of ground meat and I'll definitely give this a try. We like the yellow and red bell peppers too, so I might use a green one and one of something else. Thanks for sharing!
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