Fajita Chili Recipe

Ingredients

• 2 pounds (900 g) Certified Angus Beef ® flank steak
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) chili oil
• 1 cup (250 ml) diced onion
• 1 cup (250 ml) diced yellow pepper
• 1 cup (250 ml) diced red pepper
• 1 cup (250 ml) chopped scallions
• 1 1/2 tablespoons (22 ml) chopped garlic
• 2 (19 ounce or 540 g) cans cannellini beans
• 2 (15 ounce or 425 g) cans black beans
• 2 (15.5 ounce or 440 g) cans kidney beans
• 1/2 tablespoon (7.5 ml) adobo seasoning
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2 ml) black pepper
• 1 teaspoon (5 ml) cumin
• 1 tablespoon (15 ml) kosher salt
• 12 ounces (355 ml) beef stock
• 1 recipe Tex Mex Rub
• 1 cup (250 ml) crumbled cooked bacon
• 10 each corn tortillas, sliced and fried

Instructions

1. Heat oils in medium saucepan; add onion, peppers, scallions and garlic. Sweat vegetables 5 minutes. Add beans, adobo, chili powder, black pepper, cumin, kosher salt and beef stock. Cook 30 minutes. Purée half of soup in food processor fitted with metal blade; combine with remaining soup.
2. Rub flank steak with Tex-Mex seasoning and grill to medium doneness. Rest 5 minutes and cut into bite-sized pieces.
3. Serve soup with garnish of flank steak, bacon and fried tortillas.

Makes 12 servings