Why You’ll Love this Sizzling Flank Steak Fajita Chili
If you’re craving a dish that brings together the smoky, charred flavors of fajitas with the hearty comfort of chili, this Flank Steak Fajita Chili recipe is about to become your new obsession.
I’m talking about tender strips of flank steak, the trinity of colorful bell peppers, and robust spices that’ll warm you from the inside out.
What makes this chili special? The combination of ancho chile powder and cumin creates that authentic fajita flavor profile, while the ranch-style and black beans add hearty texture.
Perfect for game day or cozy weeknights.
What Ingredients are in Sizzling Flank Steak Fajita Chili?
This flavorful chili combines the best of two beloved dishes—sizzling fajitas and hearty chili—into one satisfying pot of goodness. The star of the show is tender flank steak, which brings a substantial meatiness that you just don’t get with ground beef. Combined with the colorful bell pepper trio and two types of beans, this chili has that perfect balance of protein, vegetables, and fiber that makes for a complete meal in a bowl.
- 1 pound flank steak, cut across the grain into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 onions, chopped
- 2 cups water
- 3 (15-ounce) cans tomato sauce
- 1 (15-ounce) can ranch style beans
- 1 (15-ounce) can black beans
- 1 (14.5-ounce) can petite diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3 teaspoons dried ancho chile powder
- 2 teaspoons ground cumin
- 2 teaspoons fresh lime juice
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
When shopping for these ingredients, the flank steak quality really matters—look for a piece with good marbling for maximum flavor. Can’t find ancho chile powder? Regular chili powder works in a pinch, though you’ll miss some of that authentic smoky depth. And while the recipe doesn’t specify, don’t forget to drain and rinse your beans before adding them to reduce sodium and improve texture. For an extra flavor boost, I sometimes add a splash of liquid smoke or a teaspoon of smoked paprika, giving that distinctive outdoor-grilled taste that makes fajitas so irresistible.
How to Make this Sizzling Flank Steak Fajita Chili
Making this incredible fajita chili starts with properly preparing the flank steak. Take your 1 pound of flank steak and cut it across the grain into thin 1-inch strips—this cutting technique is essential because it breaks up the long muscle fibers and guarantees tender meat rather than tough, chewy pieces. Trust me, the direction of your knife makes all the difference here.
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat, then add those beautiful steak strips. You’ll want to cook them for about 5 minutes, stirring frequently so they brown evenly without burning.
Next, toss in your colorful trio of chopped bell peppers—1 red, 1 green, and 1 yellow—along with 2 chopped onions. Let this aromatic mixture cook for another 5 minutes until the vegetables start to soften and release their sweet flavors. The kitchen smells amazing at this point, with that classic fajita sizzle and aroma filling the air.
A high-quality professional Dutch oven will distribute heat evenly, ensuring your vegetables and meat cook perfectly without hot spots.
Now comes the transformation from fajitas to chili. Pour in 2 cups of water, 3 cans of tomato sauce, 1 can each of ranch style beans and black beans, and 1 can of petite diced tomatoes. Add 1/4 cup of fresh chopped cilantro for brightness, along with your seasonings: 3 teaspoons of ancho chile powder, 2 teaspoons each of ground cumin and fresh lime juice, and 1 teaspoon each of garlic salt and black pepper.
Bring this gorgeous mixture to a boil, then reduce the heat and let it simmer for 30 minutes, allowing all those complex flavors to meld together. The longer it simmers, the more the flavors intensify—sometimes I can’t resist letting it go for 45 minutes if I’ve the time.
When serving, a dollop of sour cream and a sprinkle of cheese make perfect optional garnishes that melt beautifully into the hot chili.
Sizzling Flank Steak Fajita Chili Substitutions and Variations
While the classic flank steak fajita chili recipe delivers amazing flavors, you can easily customize it to match your pantry contents or dietary preferences.
No flank steak? Substitute with skirt steak, chuck roast, or even ground beef in a pinch.
Vegetarians can swap in plant-based meat alternatives or extra beans.
Got dietary restrictions? Try kidney beans instead of ranch-style beans, or use low-sodium tomato sauce.
Need it spicier? Add jalapeños or bump up the ancho chile powder.
Craving a twist? A splash of beer or coffee adds unexpected depth.
What to Serve with Sizzling Flank Steak Fajita Chili
Because this hearty flank steak fajita chili packs such a flavorful punch, you’ll want to pair it with complementary sides that can stand up to its bold profile.
I recommend warm cornbread or tortilla chips for dipping into that savory broth. A simple green salad with lime vinaigrette adds a fresh counterpoint, cutting through the richness.
For drinks? A cold Mexican beer or zesty margarita works wonders, though limeade satisfies when you’re keeping things non-alcoholic.
You might also consider cilantro lime rice or elote (Mexican street corn) to round out your fiesta-worthy meal. Talk about comfort food perfection.
Final Thoughts
After spending time with this flank steak fajita chili recipe, I’m convinced it deserves a spot in your regular meal rotation. The blend of colorful bell peppers, tender strips of flank steak, and that perfect balance of spices creates something truly special in your kitchen.
What I love most about this dish is its versatility. Serve it on a cozy winter evening or bring it to a summer cookout—it works year-round.
The leftovers? Even better the next day, when all those flavors have had time to mingle and deepen. Who doesn’t appreciate a meal that improves with time?
