Fajita Chili

Raymond Tapia
Raymond Tapia @jager5000

We started having an annual chili cook-off amongst our fantasy football league. So being as its already a competitive situation we took our chili very seriously. This is going to be my entry into this year's contest. Just waiting for football season.

Fajita Chili

We started having an annual chili cook-off amongst our fantasy football league. So being as its already a competitive situation we took our chili very seriously. This is going to be my entry into this year's contest. Just waiting for football season.

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Ingredients

1 hour 15 mins
3 servings
  1. 1 cantomato sauce
  2. 1 candiced tomatoes
  3. 1 packagestop sirloin
  4. 1 largeonion
  5. 6Sweet mini peppers
  6. salt
  7. ground black pepper
  8. 1/2 tspground cumin
  9. 3 tspgarlic powder
  10. 1/2 cupchili powder
  11. 1 tspsmoked paprika
  12. pinchred pepper flakes
  13. dasholive oil, extra virgin
  14. 1 packagesshredded sharp cheddar

Cooking Instructions

1 hour 15 mins
  1. 1

    First take your top sirloin and cube it.

  2. 2

    Toss the top sirloin into a very hot pot to sear off the meat.

  3. 3

    First reduce heat to medium after your meat is seared.Now take your sweet mini peppers and julienne them. Next dice your onion. Mince some garlic cloves too.

  4. 4

    Toss the sliced veggies and minced garlic onto the top sirloin. Stir.

  5. 5

    Pour in the diced tomatoes

  6. 6

    Now pour in the tomato sauce.stir.

  7. 7

    Now we have our spice mixture. Pour in the chili powder first. Stir. Add in the garlic powder, cumin, ground black pepper , smoked paprika, salt, red pepper flakes and stir.

  8. 8

    I let it simmer for 1-2 hours until meat is very tender and vegetables are soft. Top with a generous amount of cheddar cheese and serve.

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Raymond Tapia
Raymond Tapia @jager5000
on
I am a home cook with a flare for perfect technique. I started my love for cooking on the grill. It then ventured into the kitchen where I made my first BBQ sauce. It was then I knew I wanted to create all my sauces from scratch. It snowballed from that point on. Now I strive for flawless plating and vast depths of flavor. Sometimes I'll set a timer to 20 minutes and challenge myself "Chopped" style. I tend to keep my flavors close to my heritage, latin. Though I love to cook every cuisine from all around the globe to really stretch my abilities.
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