Fa-Guy-Ta Chili

Total Time:
5 hr 30 min
30 min
4 hr
1 hr

8 servings

  • Marinade:
  • 1/2 cup tequila
  • 1/4 cup canola oil
  • 2 limes, zest from 1, juice from both
  • 1 teaspoon granulated garlic
  • 1 teaspoon hot paprika, smoked if possible
  • 2 teaspoon dark chili powder
  • 1 tablespoon Mexican oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon adobo sauce
  • 1 chipotle pepper, roughly chopped
  • 2 pounds skirt steak, trimmed of fat
  • Chili Base:
  • 2 tablespoons canola oil
  • 2 yellow onions, peeled and chopped
  • 1 serrano pepper, seeded and finely chopped
  • 2 garlic clove, minced
  • 2 tablespoons chili powder
  • 3 tablespoons ancho chili powder
  • 2 tablespoons ground cumin
  • 2 cups low-sodium beef stock
  • 1 (28-ounce can) diced tomatoes with green chiles, juice reserved
  • 1 (28-ounce) can black beans, rinsed and drained
  • 1 chayote squash, sliced, pit removed
  • 1 yellow bell pepper, seeded and sliced
  • 1 orange bell pepper, seeded and sliced
  • 3/4 cup shredded pepper jack cheese
  • 3/4 cup sour cream
  • 2 avocados, halved, pitted and flesh diced
  • 2 limes, cut in wedges
  • Fresh flour tortillas, for serving
Watch how to make this recipe. Marinade:
  • Add all the ingredients to a resealable plastic gallon bag. Mix well and let the steak marinate in refrigerator for at least 4 hours and up to 24 hours.

  • Chili base:

  • Add the canola oil into a Dutch oven and heat over high heat. When the oil is hot stir in the onions, and cook until softened, about 5 minutes. Add the serrano pepper and garlic and cook for 2 minutes more. Add the chili powders and cumin, and stir to combine. Cook for 1 minute, then add the beef stock and deglaze the pan, Stir in the tomatoes and beans and combine well. Reduce the heat and simmer, stirring occasionally, for 45 minutes to 1 hour.

  • Preheat a grill pan over medium heat.

  • Remove the meat from the marinade, pat dry, put on the preheated grill pan and cook for 5 minutes per side. Add the chayote and peppers to the pan with the meat and cook until tender, about 5 minutes.

  • Remove the meat from the grill to a cutting board, let rest for 5 minutes and then slice it against the grain.

  • Ladle some of the chili into each bowl and top with some of the meat and vegetables. Garnish with cheese, sour cream, avocado, and lime and serve with a warm tortilla.

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    This recipe is featured in:

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