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UBC 201801 Day 4: Fajita Chili

Pictured is a crock pot of Fajita Chili.

Fajita Chili

 

Today, I turn my attention to those who are freezing their butts and other body parts off around our fair nation.  My Facebook buddy and former Augusta friend, Linda Miller, posted a yummy Fajita Chili recipe to ease the pain of frozen buttitis.

Ingredients:

  • Package of frozen fajita beef with spices included or Flat Skirt Steak for fajitas with added packet of fajita seasoning
  • Two 15oz cans kidney beans
  • Two 15oz cans black beans
  • Two cans diced tomatoes
  • One can ROE-TEL mild tomatoes
  • 12 oz bag frozen corn
  • One diced onion
  • One diced green bell pepper
  • 1/2 tsp (or more) Cumin
  • 1 tsp (or more) Chili Powder
  • salt and pepper to taste

Saute the onion and bell pepper until the onion is transparent. and add to ingredients in pot.

I bought the Flat Skirt steak and a packet of fajita seasoning at Harris Teeter as it was on sale; and the Walt-Mart is not close to me.  I cut the steak up and browned it; trimmed excess fat; diced it, and put it in the pot.  It tasted great; but the frozen option would be easier.

I cooked it in the crock pot for at least two hours on high.

It can be served with crackers or Scoops for dipping.

I added cheese as well when I served it.

Be adventurous and try different things based on your own tastes.

Above all, stay warm and enjoy a bit of comfort only a great soup recipe can provide.

Until next time…

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  1. Lily Leung says

    Will make a copy of this and give it to the guy to use. He’s in charge of making suppers. We do like chili. He’s made a batch a couple of days ago. Our temperatures are warmer but I’m sure it will dip again soon.

    Lily



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