Name: Steak Fajita Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 16 ounces of steak, cut into bite sized pieces; 2 tablespoons of extra virgin olive oil; 1 yellow pepper, diced; 1 red pepper, diced; 1 yellow onion, diced; 1 jalapeño pepper, diced; 28 ounces of black beans (2 cans, rinsed and drained); 28 ounces of diced tomatoes (2 cans); 11.5 ounces of tomato juice (1 small can); 2 tablespoons of Mexican chili powder; 2 teaspoon of dried cumin; 2 garlic cloves, finely minced; 1 teaspoon of fresh oregano; Sea salt & cracked black pepper, to taste

Jump to Recipe

This steak fajita chili recipe is brimming over with chunks of fork-tender beef and fajita-style vegetables in a rich, spicy chili base. The whole recipe is made on the stovetop to coax out the flavors that only one-pot meals made in layers can deliver.

There is nothing quite like the look or feel of fresh fajitas sizzling on a platter in a Mexican restaurant. Today’s recipe for steak fajita chili brings the taste of fajitas to the stovetop in the form of another Mexican favorite – spicy chili con carne.

The cold weather will soon be here, and in our family, that means lots of chili recipes. Keep reading to learn how to make this fajita chili recipe at home.

Some of the links below are affiliate links. I earn a small commission, at no additional cost to you, if you purchase through an affiliate link.

Inhredients for steak fajita chili

To make this delicious fajita chili, you will need the following ingredients:

For the chili

16 ounces of sirloin steak, cut into bite-sized pieces
2 tablespoons of extra virgin olive oil
1 yellow pepper, diced
1 red pepper, diced
1 yellow onion, diced
1 jalapeño pepper, diced
28 ounces of black beans (2 cans, rinsed and drained)
28 ounces of diced tomatoes (2 cans)
11.5 ounces of tomato juice (1 small can)
2 tablespoons of Mexican chili powder
2 teaspoons of dried cumin
2 garlic cloves, finely minced
1 teaspoon of fresh oregano
Sea salt & cracked black pepper, to taste

For the toppings

Some of my favorite toppings are avocado slices, chopped tomatoes, lime wedges, tortilla chips, cilantro, long slices of peppers, and Mexican cheese.

How to make one-pot steak fajita chili

The base of this delicious chili comes from the best ingredients of Mexican fajitas – colorful sweet peppers, jalapeño peppers, red onions, garlic, and sirloin steak. It’s very easy to prepare.

Cook the steak

Cut the steak into small chunks.
Place the olive oil in a large Dutch oven over medium-high heat.
Cook the steak pieces until they are browned on all sides.
Remove the steak to a plate and keep warm.

Add the vegetables

Add the diced sweet peppers, jalapeño, onions, and garlic to the pot.
Be sure to scrape up the bottom crusty bits, which will help to flavor the sauce.
Cook until the vegetables are starting to get tender, about 4 minutes.

Add the chili fillings

Stir in the black beans, diced tomatoes, tomato juice, chili powder, cumin, and fresh oregano.
Season with salt and pepper to taste.
Cook gently for 2-3 minutes until everything is well combined.

Finish the steak fajita chili

Put the reserved steak back into the pot.
Bring the mixture to a boil.
Reduce the heat and simmer for 30 minutes until the chili starts to thicken.

Cooking tip: The longer you cook the chili, the more it will thicken.

Your kitchen will smell amazing right about now. I love the look on my husband’s face when he walks in the door, takes a whiff, and says “We’re having chili tonight!” with a big grin.

Serving this delicious gluten-free steak fajita chili

It’s time to get creative when we serve this chili. I want to deliver the taste of both fajitas and chili to the toppings as well as to the recipe itself.

Spoon the chili into bowls and top with your favorite toppings. I like to add long slices of avocados, chunks of fresh tomatoes, lime wedges, and extra sour cream.

I like to serve this chili with crusty bread. The sauce is so amazing, it’s nice to have something to soak up every last drop!

This fajita-style chili also makes a great topping for hot dogs or baked potatoes. You can also serve it with a side of my spicy Mexican rice.

Every mouthful of this delicious chili is just bursting with Mexican flavor. The beef is fork-tender, and the sauce and beans give everything a delicious, hearty flavor.

This steak fajita chili has all of the flavors of a sizzle platter of fajitas heaped with your favorite toppings for a great chili experience. It has become one of our favorite chili recipes.

The next time the cold winter weather rears its ugly head, warm up with a big bowl of this delicious steak fajita chili.

More chili recipes to try

Do you love chili as much as my family does? Here are some more recipes to try.

Ground Turkey Chili – Slow Cooker Comfort Food
One Pot Chili Con Carne – Warm up with This Winter Comfort Food Recipe
Smoky 3 Bean Chili – Ready in 30 minutes

For another twist on fajitas, be sure to check out my oven baked chicken fajitas. They have all the flavor but without the sizzle platter!

Share this easy steak fajita chili recipe on X

If you enjoyed making this delicious Mexican fajita chili, why not share this recipe with a friend?

Pin this steak fajita chili recipe

Would you like a reminder of this recipe for one-pot fajita chili? Pin this image to one of your recipe boards on Pinterest so that you can easily find it later.

Admin note: This article for one-pot steak fajita chili first appeared on the blog in February 2017. This post has been updated with new photos, a printable recipe card, and a slideshow video of Mexican-inspired recipes.

Yield: 4 servings of steak fajita chili

Steak Fajita Chili

5.0 Stars (2 Reviews)

This steak fajita chili has all of the flavors of a platter of fajitas but is served in a bowl with toppings for a great chili experience.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

16 ounces of steak, cut into bite sized pieces
2 tablespoons of extra virgin olive oil
1 yellow pepper, diced
1 red pepper, diced
1 yellow onion, diced
1 jalapeño pepper, diced
28 ounces of black beans (2 cans, rinsed and drained)
28 ounces of diced tomatoes (2 cans)
11.5 ounces of tomato juice (1 small can)
2 tablespoons of Mexican chili powder
2 teaspoon of dried cumin
2 garlic cloves, finely minced
1 teaspoon of fresh oregano
Sea salt & cracked black pepper, to taste

Instructions

Add the oil to a large Dutch oven over medium-high heat.
Cook the steak pieces until nicely browned on all sides, about 6 minutes.
Remove and keep warm.
Add the sweet peppers, jalapeños, and onions to the pot, scraping up the bottom crusty bits.
Cook until the vegetables start to tenderize, about 4 minutes.
Stir in the black beans, diced tomatoes, tomato juice, spices, and herbs.
Put the reserved steak back into the pot, bring the mixture to a boil, then reduce the heat and simmer for 30 minutes until the chili starts to thicken.
The longer you cook the chili, the more it will thicken.
Spoon the chili into bowls and top with your favorite toppings. It also makes a great topping for hot dogs or baked potatoes.

Notes

Some of my favorite toppings are avocado slices, chopped tomatoes, lime wedges, tortilla chips, cilantro, and Mexican cheese.

Steak Fajita Chili Recipe – (One Pot Gluten Free) Spicy Mexican Recipe