Tex-Mex Steak Fajita Chili

 

A bold and beefy chili that captures the soul of Tex-Mex cooking, this dish blends tender flank steak, sweet corn, and the vibrant ingredients of pico de gallo in a smoky, thick chili that’s pure comfort with a punch. Perfect for cold nights, game days, or anytime you’re craving something deeply satisfying.

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Ingredients

For the Fajita Broth Base:

• 1 tbsp olive oil

• 1 medium onion, sliced

• 1 small purple onion, diced (optional)

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 4 cloves garlic, smashed

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp salt

• 4 cups beef broth

• Juice of 1 lime

For the Chili:

• 1.5 lbs flank steak, trimmed and cut into bite-sized pieces

• Salt and pepper, to taste

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 1 jalapeño, diced (seeds removed for less heat)

• 3 cloves garlic, minced

• 2 large tomatoes, diced

• 1 cup canned fire-roasted tomatoes

• 1/2 cup corn kernels (fresh or frozen)

• 1 can (15 oz) black beans, drained and rinsed

• 1 tbsp tomato paste

• 1 tsp cumin

• 1 tsp coriander

• 1/2 tsp cayenne (optional)

• 1/2 tsp oregano

• Salt to taste

• Fresh cilantro, for garnish

• Optional toppings: diced avocado (sprinkle em' with Tajin!), shredded cheese, sour cream, tortilla strips

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Instructions

1. Make the fajita broth:
   In a large pot over medium-high heat, add 1 tbsp olive oil. Sauté the sliced onion and bell peppers until they’re softened and slightly caramelized—about 5–7 minutes. Stir in the garlic and spices and cook for another 30 seconds. Pour in the beef broth and bring to a simmer. Let it reduce slightly, then strain and reserve the flavorful broth.

2. Sear the flank steak:
   Season the flank steak pieces generously with salt and pepper. In a large Dutch oven or deep skillet, heat 2 tbsp olive oil over high heat. Sear the steak in batches until browned on all sides. Don’t overcrowd the pan—get that crust. Set the beef aside.

3. Build the chili base:
   In the same pot, lower the heat to medium and sauté the chopped onion and jalapeño until soft and golden. Stir in garlic, fresh diced tomatoes, and tomato paste. Let it cook down for 5 minutes.

4. Simmer it all together:
   Add the fire-roasted tomatoes, corn, black beans, cumin, coriander, cayenne (if using), oregano, and reserved fajita broth. Stir to combine, then return the seared flank steak to the pot.

5. Let it thicken:
   Simmer uncovered for 45–60 minutes, stirring occasionally, until the chili is rich, thick, and the steak is tender. Taste and adjust salt as needed. Finish with a squeeze of lime juice.

6. Serve and top:
   Ladle into bowls and top with fresh cilantro, tajin kissed avocado, cheese, or tortilla strips for added crunch.

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Pro Tips / Notes

• Flank steak works beautifully for this recipe because of its bold flavor and tender texture when cooked properly. Slice against the grain for maximum tenderness.

• The fajita broth adds a smoky, deeply savory base that elevates this chili far beyond your average pot.

• Want more heat? Add a chipotle pepper in adobo during the simmer step for smoky spice.

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Nutritional Estimates (per serving)

Estimates based on 6 servings
Calories: 420 | Protein: 35g | Carbs: 24g | Fat: 22g | Fiber: 6g

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This Tex-Mex Flank Steak Chili is a celebration of layered flavor—hearty and thick with tender steak, smoky spices, and pops of fresh ingredients like corn and tomato. Whether you're feeding a hungry crowd or just cooking up some comfort for yourself, it’s a bold, unforgettable twist on classic chili. Best part? It’s just as good the next day—if there’s any left