Fajita Chili

This is one of our favorite recipes for Fall and Winter! My recipe is based on a very processed version from one of my hubby’s coworkers when we lived in Dallas, but I’ve made it nutritious and even tastier with “real” food ingredients!

Fajita Chili


  • Marinade:
    • 1 cup water
    • Juice and zest of 1 lime
    • 2 teaspoons Celtic sea salt
    • 1 teaspoon apple cider vinegar
    • 1 tablespoon raw honey
    • 1 clove garlic, crushed
    • ½ teaspoon paprika
    • 1 teaspoon onion powder
    • 1 teaspoon cumin
    • ½ teaspoon chili powder
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 1 pound beef, cubed
  • 3 cups frozen corn
  • 3 cups kidney beans, cooked
  • 1 jar diced or crushed tomatoes
  • ½ cup tomato sauce or beer
  • 1 teaspoon chili powder


  1. Marinade the meat for at least one hour. Cook the meat and marinade and set aside.
  2. In a large saucepan or dutch oven, saute onions and bell pepper until soft (about 10 minutes).
  3. Add meat and marinade back in and add all remaining ingredients. Heat to boiling, reduce heat and simmer 20 minutes.
  4. To serve, garnish with monterey jack and sour cream (or creme fraiche).

To freeze:

  1. Ladle into 1-quart jars, making sure to leave 1 1/2 inches of space at the top.
  2. Let them cool in the fridge overnight, tighten the lids and put them in the freezer. Be sure to label the contents and date.
  3. To thaw, move them from the freezer to the fridge the night before. Pour into a saucepan and thoroughly reheat.

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