Steak Fajita Chili Paula Deen Food

AARON MCCARGO, JR.'S STEAK FAJITA CHILI

Steps:

• Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.
• Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.
• Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

STEAK FAJITAS

Steps:

• Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
• Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
• Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
• Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
• To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
• Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

GOLD MEDAL SIZZLING FAJITAS (PAULA DEEN)

Steps:

• In a heavy duty resealable plastic bag, combine 3 tablespoons of the vegetable oil, lemon juice, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
• Seal and toss the bag around to coat. Marinate in the refrigerator.
• *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
• If you have a pan like this, preheat your cast iron pan or grill in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
• Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.
• Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
• In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
• Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
• When you are ready to serve, arrange the meat, onions and peppers on cast iron servers or plates that have been heated in the microwave. It will immediately start to sizzle from their fat and moisture. Serve with the warm tortillas and other accompaniments.

HEARTY CHILI

Steps:

• Into a large pot over medium heat, toss in the onions, bell peppers and garlic, and sauté until tender, 6 minutes. Sprinkle in the spices to toast: chili powder, cumin, salt and pepper, and stir for 1 minute.
• Add the beef and the sausage, and stir and brown, while breaking it up with the back of a wooden spoon until crumbly and cooked through.
• Rinse the canned beans to reduce salt.
• Once brown, add the crushed tomatoes, diced tomatoes, tomato sauce, and beans. Bring to a boil, reduce heat to low, and cook for 1 1/2 hours, stirring on occasion.

STEAK FAJITA CHILI-PAULA DEEN

Steps:

• Cut steaks across grain into thin 1 inch strips.
• In a large dutch oven heat oil over medium-high heat. Add steak, cook 5 minutes, stirring often.
• Add peppers, onions, cook 5 minutes. Stir in water, tomato sauce, beans, diced tomatoes, cilantro, chili powder, cumin, lime juice, garlic salt, and pepper.
• Bring to a boil over medium-high heat, reduce heat and simmer 30 minutes.
• Garnish with cheese and sour cream if you want. Enjoy!

JAMIE'S CHILI ( PAULA DEEN )

Steps:

• In a skillet brown ground beef and sausage, drain and set aside.
• Spray large pot with nonstick cooking spray and heat over medium heat.
• Add the onion, green pepper, and celery and saute briefly.
• Stir in the diced and whole tomatoes.
• Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.
• Add the beans, browned meat, and chili seasoning.
• Partially cover, and let simmer for 4 hours.
• Serve with Cheddar cheese, sour cream, and green onions.