After I posted The Best Chicken Fajitas (they really are), I tried that same marinade with some steak fajitas.

You know what? It wasn't as good with steak.

Beef has a stronger flavor and needed a deeper, smokier sort of flavor.

So, I got to work and created the best steak fajitas I've ever made!

Steve was especially excited about this one -- he always orders steak fajitas when we go out for Mexican. It's almost Father's Day, too, so here you go, hon!

You Will Love This Steak Fajitas Marinade

• Great for group entertaining on a Blackstone griddle or BBQ grill.
• Can be mostly prepped ahead of time.
• A delicious meal prep with some street taco tortillas, over salad greens, or some rice & beans.
• Works well with chicken or pork!

Homemade Steak Fajitas Ingredients

For the marinade:

• Heat safe oil: I use avocado oil if I know that I’m grilling.
• Coconut aminos: You can also use Worcestershire or soy sauce
• Smoky Chipotle Taco Seasoning: This is a custom seasoning blend that’s easy to make, but you can use any kind of taco seasoning you like.
• Coconut sugar: Brown sugar also works here.
• Hot sauce: Any kind! Or leave it out if you’d prefer.
• Limes: You’ll need the juice for the marinade and also a few to cut up and use a garnish.

For the fajitas:

• Fajita toppings: Guacamole, sour cream, hot sauce, cotija cheese…. whatever you prefer.
• Flank steak or skirt steak: I’ve also used other cuts of steak (NY strip, sirloin) and sliced them really thin after grilling.
• Sea salt
• Bell peppers: any color
• Yellow onions: Sweet or white onions also work well
• Fresh cilantro: Yes. And lots. Unless you think it tastes like soap.
• Tortillas: Any kind!

What type of steak is best for fajitas?

Flank steak is typically the most common cut of beef for steak fajitas. It's a thin, relatively inexpensive cut of meat, which works to your benefit. It's easy to infuse flavor when meat isn't so thick.

Skirt steak would also work well because it's similar in thickness as flank steak.

You can also use other types of steak -- like strip steak or sirloin steak. I'd stay away from thicker cuts like ribeye.

The secret ingredient is the Smoky Chipotle Taco Seasoning I posted recently. If you have a batch of that on hand, the marinade comes together really quickly!

I love that taco seasoning so much.

If you don't want to use my blend for this recipe you can use regular taco seasoning and add a diced chipotle pepper from a can of chipotle in adobo sauce (about 2 teaspoons if you can find them pre-chopped.)

How to Make Stake Fajitas

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

How to cook fajita peppers and onions

I like to slice my peppers and onions into strips and marinate them along with the meat. It gives them SO much flavor this way, but cooking them on the grill can be tricky.

My favorite way to cook peppers and onions for fajitas is using a grill skillet. If you don't have one and you do a lot of grilling, I HIGHLY recommend getting one.

I got my stainless steel one from Williams-Sonoma several years back (they don't sell this particular one anymore), but Amazon has a similar one. I like that the handles are removable so you can close your grill lid.

Don't have a grill skillet? Saute them in a REALLY hot oiled pan in batches so you get some nice coloring. Don't try to cook them all at once or you'll have some sad, steamed vegetables.

You can also broil them on the highest oven rack.

How to cut across the grain

You've heard the term "cutting across the grain" in steak recipes, right?

This simply means to cut in the opposite direction (or perpendicular) to the direction of the meat grain (or striation lines in the meat).

When you cut opposite of those lines you're cutting through a lot of connective tissue that you'd have to chew through if you cut WITH the grain, or parallel to the lines going through the meat. You don't want that.

Steak Fajitas Marinade Tips

• Make sure to slice the steak against the grain so it’ll be nice and tender and easy to chew.
• I highly recommend marinating overnight. At the very least, marinate it at room temp for an hour.
• Let the steak sit at room temp for at least 30 minutes before grilling to get some of the chill off.
• When you put the steak on the grill, make sure the grill is really hot. And let the steak cook undisturbed for at least 4-5 minutes to form nice grill marks.
• Save time by prepping the marinade ahead of time and slicing the onions and peppers. Chill everything until ready to use.

How to Serve the Best Steak Fajitas

You can serve these traditionally with tortillas and the usual fixings – guacamole, pico de gallo, sour cream, cilantro, hot sauce.

The steak and grilled vegetables make a stellar fajita salad over a bed of salad greens and some kind of mexi ranch. My Roasted Jalapeño Ranch Dressing would be delicious here.

You can also put together fajita bowls with Cilantro Rice and Mexican Black Beans.

Storing Homemade Steak Fajitas

Any leftover steak and grilled vegetables can be stored in an airtight container for up to a week.

You can prep the marinade ahead of time and chop the vegetables, but I don’t recommend freezing anything.

Frequently Asked Questions

Here are some of my favorite sides and garnish recipes to serve with fajitas!

• Instant Pot Cilantro Lime Rice -- a knock off of the rice found in Cafe Rio or Costa Vida Mexican restaurants.
• If you're going all out, make a batch of Instant Pot Mexican-Style Black Beans. (See how two Instant Pots can be handy? Situations like this.)
• Homemade Guacamole and Pico de Gallo are non-negotiable.
• Southwest Cabbage Slaw is an EXCELLENT base for a fajita salad.
• And you might as well drizzle some Roasted Jalapeno Paleo Ranch on top.

Homemade Steak Fajitas

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 40 minutes

Flank steak and veggies are marinated in a smoky marinated with a touch of heat to make these super flavorful fajitas! Use them to make traditional fajitas or throw them on a salad (our favorite way to eat them!) And save the leftovers for breakfast the next day.

Print

Ingredients

For the marinade:

Toggle ingredient group

• 2 Tablespoons oil
• 2 Tablespoons coconut aminos
• 4 teaspoons Smoky Chipotle Taco Seasoning
• 2 teaspoons coconut sugar
• 2 teaspoons hot sauce
• 2 limes

For the fajitas:

Toggle ingredient group

• 1 1-2 pound flank steak
• ½ teaspoon salt
• 2 bell peppers, any color
• 2 medium yellow onions
• Fresh, chopped cilantro
• Your favorite paleo or gluten-free tortillas
• Fajita toppings (guacamole, salsa, sour cream, jalapenos, extra lime wedges, cotija cheese.)

Instructions

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

Notes

Nat's Note: If you plan on marinating your steak for more than 8 hours, add the marinade to the peppers & onions later, like a few hours before cooking. If they marinate too long they might get mushy.

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Why you will love this Lime Cilantro Rice Recipe

I've been hacking restaurant recipes for almost 20 years, and this rice is one of those side dishes that somehow steals the spotlight. Toasting the rice in butter before pressure cooking gives it this rich, nutty base, and the lime juice + zest situation? swoon

Thanks to the Instant Pot, it’s nearly effortless—and it’s the perfect sidekick for tacos, grilled chicken, burrito bowls, or honestly… just a spoon. Don’t say I didn’t warn you.

Copycat Cafe Rio Rice Recipe

This rice is based on a recipe I got from a friend a long time ago when we lived in California (Hi Jessie!). It was a stovetop version, which, to me, was quite a bit fussier than using a rice cooker. I got spoiled -- what can I say?

But the flavor of this rice is FANTASTIC. And it uses just a handful of simple ingredients. It reminds me of the rice you'd get at fresh mex places like Costa Vida or Cafe Rio.

(Side note: Can I just say how happy I am to live near a Cafe Rio again? It was a long 12 years without it.)

I took that stovetop recipe, doubled it, tweaked the measurements and adapted it to my Instant Pot. The fact that you can saute AND pressure cook in the same vessel is incredibly convenient. No dirtying extra pans, no babysitting stuff on the stove. It's so great.

Cilantro Lime Rice Recipe Ingredients

• Butter
• Long grain white rice
• Ground cumin
• Salt
• Limes
• Chicken stock or broth
• Cilantro

How to make Instant Pot Cilantro Lime Rice

1. Switch your Instant Pot to “Saute” mode and place your butter into the insert pot.
2. Once the butter has melted, add the rice and saute 5 minutes until it gets toasty brown in spots. Shift occasionally so the rice doesn’t burn.
3. Add the cumin, salt, lime juice and the zest. Stir well, then add the chicken broth.
4. Hit the "Cancel" button on the Instant Pot, place the lid on tightly and move the steam valve to "Sealing".
5. Push the "Rice" button and let it release steam naturally for 5-10 minutes before releasing the rest of the steam manually.
6. Remove the lid and use a fork to loosen the rice up a bit. Toss in the fresh cilantro and serve.

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Cilantro Lime Rice Instant Pot Tips

• Getting some of this rice toasty brown adds a lot of flavor. Be careful, though, because once it starts to turn darker brown, you're about a minute away from scorching. So, add the rest of the ingredients quickly and get the liquid in there.
• I think the juice and zest from 2 limes is enough to make the flavor shine, but if you want it to knock your socks off, add another lime.
• If you've ever made chicken broth from scratch, you know how great it is, but seriously -- store-bought broth is just fine here. (It's easy to use your Instant Pot to make chicken broth. I have a recipe for it in my Instant Pot cookbook, too.)

How to serve Cilantro Rice

Stir some fresh cilantro into that rice and go nuts, guys.

This is the best rice for taco salads, rice bowls, and goes with so many drippy shredded meat.

We recently had it with my Shredded Green Chile Chicken, but it would be amazing with my Chipotle Shredded Beef, Instant Pot Shredded Chicken for Tacos, Green Chile Shredded Beef, and all of the tex-mex style shredded meat in my cookbooks.

If you're not eating rice, I also made a Cilantro Lime Cauliflower Rice recipe for The Pioneer Woman: Food & Friends a while back (along with a couple other cauli rice variations!).

If you like this recipe, check out my other Instant Pot rice recipes!

Instant Pot Coconut Rice is super tasty with any kind of curry or island-inspired meal!

Instant Pot Lemon-Herb Rice is a classically flavored rice that would pair well with just about any kind of grilled or roasted meat. Or a big pile of roasted veg.

Storing Cilantro Rice

You can store this rice in the fridge for up to 3 days in an airtight container.

Freezing rice is a great way to meal prep! Once it’s cooled, pop it into a portion-sized, freezer-safe container.

To thaw your rice, simply take it out the freezer and let it defrost in the sealed container. You’ll want to keep that moisture in the rice!

The easiest way to reheat rice is to microwave it on high for about 2 minutes. It’s a best to cover your rice so it doesn’t dry out.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

Instant Pot Cilantro Lime Rice FAQs

What kind of rice is good for cilantro rice?

We always use jasmine or basmati rice because I'm totally in love with the fragrant rices. I read something about basmati being the best, nutritionally-speaking, but I have nothing to back that up with, so... we just eat it because it's super tasty.

I'd recommend any long-grain white rice here. I made this a long time ago with brown rice, but the lime flavor didn't shine as much. If you use brown rice, then bump up the pressurizing time to 20 minutes.

What is a substitute for cilantro in cilantro lime rice?

Parsley would be the closest substitute for cilantro.

What can I use if I don’t have cilantro?

Parsley, mint, and dill are all good substitutes if you are a fan of cilantro.

What is the ratio of water to rice in an instant pot?

A ratio of 1:1 is the general rule, but this recipe is perfect with 2 ¾ cups of rice and 1 quart chicken stock or broth

What if my instant pot doesn’t have a rice button?

If you don't have a rice button than manually set for 12 minutes on Low pressure. Once cook time is done, release steam naturally for 5-10 minutes before releasing the rest of the steam manually. Serve and enjoy.

How long should you cook rice in an instant pot?

Cooking time depends on the type of rice you are using. 12 Minutes should be good for long grain white rice.

Should the vent be open when cooking rice in instant pot?

Cilantro Lime Rice (Instant Pot)

Yield: Serves 6-8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This is by far my favorite rice recipe. It's similar to what you'll find at Costa Vida or Cafe Rio, but made effortlessly in an Instant Pot! Don't have an Instant Pot? There are stovetop directions in the recipe notes, too. I got your back.

Print

Ingredients

• 3 Tablespoons butter
• 2 ¾ cups long grain white rice
• ½ teaspoon ground cumin
• 2 teaspoons salt
• 2 limes, zested and juiced
• 3 cups chicken stock or broth
• 1 cup of chopped, fresh cilantro

Instructions

1. Turn your Instant Pot or multi-cooker to the "Saute" mode. Add the butter to the insert pot.
2. When the butter melts and starts to bubble and sizzle, add the rice. Cook the rice for about 5 minutes, stirring occasionally, until it gets toasty brown in spots.
3. Add the cumin, salt, and the zest and juice from both limes. Stir well, then add the chicken broth.
4. Hit the "Cancel" button on the Instant Pot, place the lid on tightly and move the steam valve to "Sealing". Push the "Rice" button and let it release steam naturally for 5-10 minutes before releasing the rest of the steam manually.
5. Remove the lid and use a fork to loosen the rice up a bit. Toss in the fresh cilantro and serve.

Notes

Stovetop instructions: Do the saute steps in a deep skillet or large pot over medium-high heat. Once you add the broth, bring the mixture to a boil, then reduce the heat to medium-low and cover. Cook for about 15 minutes, covered, until the rice is cooked through and there isn't any liquid in the bottom of the pan. Stir in the cilantro and serve.

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Let me introduce you to the Lexus of chili. This steak chili recipe is, hands down, the best chili I’ve ever made. Or eaten. Using bits of steak or stew meat instead of ground beef is a total game changer.

Many of my readers have used this chili in chili competitions and have won or have done really well (even in Texas, which is saying a lot). A lot of people agree that this is the best!

This recipe might look long and slightly intimidating, but it’s worth the extra time and sautéing. I’ll hold your hand. And then we’ll be high-fiving once your family deems you the best chili maker they know.

Award Winning Steak Chili Recipe!

And apparently a lot of you feel the same way because it has won a lot of October chili cook offs! (More on that later.)

This was also the first time I've made a chili recipe with steak instead of lean ground beef, ground turkey, or ground chicken. It's like the Lexus of chili.

Looking for a Meat-free Monday Recipe? Try my paleo vegetarian chili!

It's also unique that it uses only jalapeno peppers and no canned green chile peppers or green bell pepper. It's a delicious chili, though, so trust me on this!

What is the Best Beef for Chili?

Using steak in chili can seem like an indulgence, right? It doesn't have to be!

Stew meat or a chuck roast is the best to include in your chili recipe with steak! Because you're cooking it really slowly for a long time, it'll soften up and be just as tender as great steak.

If you get grass-fed beef shares like us, then high-quality beef is pretty affordable! I always reserve a package of steak or stew meat to make this chili at least once every winter.

It has to compete with a couple of other beef recipes we love that remind us of living in Europe -- Borscht and Goulash. We like hearty, stick-to-your-ribs meals in the winter.

Stew Meat Chili ingredients

• Spices & herbs (chili powder, cumin seeds, cayenne pepper, cinnamon, oregano, bay leaves)
• Steak or beef stew meat
• Onions, celery, garlic, jalapenos
• Beef, chicken, or vegetable stock
• Tomato paste & crushed tomatoes
• Semisweet or dark chocolate chips (yes, seriously)
• Masa harina or corn flour (just a little makes a big difference)
• Butternut squash (optional, but fun!)
• cilantro, parsley, and garnishes

Does Chili Need to Have Beans?

If you're looking for a classic bean chili recipe, this isn't it. Most chili recipes have kidney beans or black beans, but this crock pot chili -- no beans. (In some parts of Texas putting beans in chili is frowned on -- go figure! A beanless chili recipe would do well there.)

It's a nice homemade chili recipe to have if you're eating paleo or avoiding legumes. And it's gluten free as is.

How to make Steak Chili with Stew Meat

There are instructions below to use your slow cooker and I put adaptation for Instant Pot (or another electric pressure cooker) or stovetop as well!

1. Combine the spices and coconut sugar in a small bowl and set aside.

2. Add the beef to a large bowl and season with black pepper and salt.

3. Heat the oil in a large, deep skillet or saute pan over high heat. Add the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker. This might need to be done in batches depending on the size of your pot.

Do You Have to Sear the Beef Before Slow Cooking?

Short answer: No.

Alternate short answer: Yes, if you have time.

Also, this isn't a "done in 30 minutes" kind of chili. It does require some prep work like chopping and searing beef chunks at medium-high heat, but it makes quite a big of chili, and I love having leftovers.

4. When you're finished with the beef, add the chopped onion, celery, and salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.

5. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.

6. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).

7. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.

8.Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Making Stew Meat Chili in an Instant Pot

Most things that you make in a slow cooker you can adapt for Instant Pot.

And the nice thing is that if the slow cooker requires meat being browned on the stove, you can just use the Saute setting on your Instant Pot!

Converting cooking times might be a little trickier though. It totally depends on the type and thickness of meat you have. For this recipe, using steak or stew meat would only require about 20 minutes of pressure cooking time.

If you feel like this is too long you can play with the timing.

Making Chili with Stew Meat on Stove Top

If you have a large dutch oven and some patience, sure! Just let it simmer over medium-low heat for an hour or so until the beef is tender.

Chili with Stew Meat storage

LEFTOVER STEAK CHILI FREEZES BEAUTIFULLY.

This Slow Cooker Steak Chili is one of those recipes you put together on a lazy Saturday morning that will feed you a few times the next week. It's not one for busy weeknights.

It's a great meal prep recipe in that regard. Or if you are looking at the large pot of chili you just made wondering if you overshot.

It's also a good one to take someone who is sick or just had a baby or needs a little love. Or is super overwhelmed with life. Cozy comfort food meals are great for that. And sometimes meals say exactly what we want to say when we don't quite know what words to use.

You can warm it up and serve it over baked potatoes or on chili dogs, too.

Is this Meaty Chili Recipe spicy?

It does have a medium heat, but if you're concerned about that, omit the cayenne and make sure to get all of the seeds and membranes out of the jalapenos. Or leave out the jalapenos entirely.

Typical chili seasonings have chili powder which can vary in hotness depending on the brand.

If you're looking for a more spicy chili, bump up the jalapenos and cayenne or serve it with a few shakes of hot sauce next time.

This chili recipe with stew meat is an award winner!

I've loved hearing about all of the chili cook-offs this recipe has won over the years! It even one in Texas, guys. And Texas chili is no joke.

Yay for the best beef chili recipe! And yay for making chili in a slow cooker! Let me know if you enter this into a contest and win. It seriously makes my day.

If you need a tip, make it the day before you enter it into a contest. Most chili is better when reheated the next day after the flavors have melded together well in an airtight container overnight.

Stew Meat Chili tips & tricks

The ingredients aren't hard to find either. It has a familiar chili powder base in the spices, but you may need to get some cumin seeds. (If you want, you can substitute a lesser amount of ground cumin -- probably a Tablespoon will do.) 

And instead of tomato sauce, it calls for a mixture of tomato paste and crushed tomatoes, which I like. You can even use diced tomatoes blended up in place of crushed tomatoes. I'm not a fan of big tomato chunks in my chili. Beef broth can be swapped out with chicken broth, but beef gives it a richer flavor.

And ALLLLL of the spice action in this chili just blows me away. Not spice as in spicy-hot, but a complex mix of seasonings that give it such richness and depth. More than any other chili I've ever made. It's well worth opening a few extra jars, I promise. You can absolutely make it spicy if you like -- just shake in a little extra cayenne pepper.

Steak Chili goes well with these sides

• Baked potatoes
• Chili dogs
• Cornbread
• Instant Pot Cilantro Lime Rice
• Instant Pot Lemon Herb Rice

Serving Chili with Stew Meat

I love this chili topped with sour cream, shredded cheddar cheese, hot sauce, and sliced green onions, but if you're avoiding dairy, try cubed avocado! It creates a great creamy element without the dairy.

More Chili Recipes on Perry's Plate

Hearty Winter Chili -- A great, quick chili with a BBQ flavor! And comes together really quickly.

Paleo Vegetarian Chili -- A great vegetarian chili recipe for those meatless Mondays!

Moroccan Paleo Turkey Chili -- This paleo turkey chili recipe has a Moroccan twist with a fun spice blend and a couple of unique ingredients!

PSST — I have even more chili recipes (more chicken and pork chilis especially!) in my cookbooks. Grab a copies of The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking for more delicious chili recipes and a whole slew of Instant Pot and slow cooker recipes!

More Recipes on Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Meaty Chili Recipe with Stew Meat FAQs

Stew Meat With Chili

Yield: Serves 8-10

Prep Time: 45 minutes

Cook Time: 6 hours

Additional Time: 15 minutes

Total Time: 7 hours

This is absolutely my favorite chili of all time. And apparently many of you feel the same way! It's a winner in our house as well as many chili cook-offs around the country. Give it a whirl and let me know what you think!

I also included instructions for Instant Pot in the recipe notes.

Print

Ingredients

Toggle ingredient group

• ¼ cup chili powder
• 2 Tablespoons whole cumin seeds
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cinnamon
• 2 teaspoons dried Mexican or regular oregano
• 3 bay leaves
• 2 teaspoons coconut sugar or honey
• 4 pounds steak, cut into 1-inch cubes (can also use boneless chuck or stew meat)
• 1 teaspoon freshly ground black pepper
• 2 ½ Tablespoons Kosher salt
• 3 Tablesoons heat-safe oil (avocado or coconut)
• 4 cups chopped onions (3 medium or 2 large)
• 1 ½ cups chopped celery (about 4 ribs)
• 6 cloves garlic, chopped
• 2 jalapeno chiles, seeded and roughly chopped
• 1 ½ cups stock (beef, chicken, or vegetable will do)
• 2 Tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• 1 ounce semisweet or dark chocolate chips
• 3 Tablespoons masa harina (corn flour, not cornstarch -- optional)
• 2 cups water
• 2 cups chopped butternut squash (optional)
• ½ cup chopped cilantro
• ½ cup chopped parsley
• Grated cheddar, chopped green onions, and sour cream for garnish

Instructions

1. Combine the first 7 ingredients in a small bowl and set aside.
2. Add the beef to a large bowl and season with the black pepper and 1 Tablespoon of the salt.
3. Heat the oil in a large, deep skillet or saute pan over high heat. Add about ⅓ of the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker.
4. Repeat with remaining beef, adding it to the skillet in two more batches and browning them in spots. Add more oil between batches, if necessary.
5. When you're finished with the beef, add the onion, celery, and 1 Tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.
6. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.
7. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).
8. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.
9. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Notes

Nat's Notes: The original recipe had 1 teaspoon of cayenne. I thought ¼ teaspoon was plenty spicy, and perhaps a little too much for my 4-year-old who filled her chili with cornbread and sour cream.

Instant Pot Adaptation:

• Omit the water and reduce the broth to 1 cup.

• Do all the searing in the Instant Pot using the Saute mode.
• Cook at high pressure for 20 minutes and let the cooker sit for 15 minutes before releasing the steam manually.

Recommended Products

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• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

It's an adaptation of a fantastic recipe from Emeril Lagasse's book, Sizzling Skillets and One Pot Wonders. (The Slow Cooker Indian Beef was also from this book and are favorites of ours!)

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

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This is my family’s favorite salsa! That’s saying a lot since we live and breathe Mexican food around here. It’s always my go-to when I’ve got an exploding tomato plant in the garden and everyone who tries it absolutely loves it!

If you’ve never had salsa with roasted or grilled tomatoes, you MUST TRY THIS. Throwing the tomatoes and jalapeños on the grill (or under an oven broiler) gives this salsa a deep, smoky flavor you can’t get with other types of salsa.

This is the best Roasted Salsa Recipe

You NEED to try this recipe, as well as my Grilled Pineapple Salsa, Homemade Salsa Verde, Pineapple and Jalapeno and Tomatillo-Chipotle Salsa! So many salsa recipes, so little time to try them all!

Roasted salsa you ask? Yes. You'll want in on this smoky, spicy chunky homemade Tex-Mex Salsa! Roasting tomatoes on the grill or under the broiler brings out their flavor while the charring on the roasted veggies adds a fire-roasted smokiness.

If I had planted tomatoes, I think they'd be busting out of the garden by now. Since I didn't, I'm going to live vicariously through you patient gardeners.

(Or I'll pick up some on-the-vine tomatoes at the grocery store. No shame, friends.)

Chevy’s Salsa Recipe Ingredients

The nice thing about grilling the tomatoes is that it brings out some sweetness and improves their flavor -- which is nice if you're relying on store-bought, hot house tomatoes.

• Tomatoes
• Jalapenos
• Spanish onion (or yellow sweet onion)
• Garlic
• Cilantro
• White vinegar
• Salt
• Liquid smoke

Cooked salsa recipe variations

Spice - add some more jalapenos for some extra bite! I would say this recipe is already a “medium”. Reduce the jalapenos if you like your salsa more mild.
Smokiness - You might notice that the recipe calls for liquid smoke. This is optional, I love how it enhances the smoky grilled flavor, but leave it out if you aren’t a fan!

Does this cooked salsa recipe have to have jalapeños

Well, technically no. I love their flavor, but I understand if you don’t want it to be too spicy. In this recipe, I think 2 jalapenos are just right. One would make it more mild, and 3-4 would make it really spicy, if that’s your thing.

How to make this Roasted Tomato Salsa Recipe

• All you need to do is drizzle some heat-safe oil over the tomatoes and jalapenos.
• Pop the tomatoes and jalapenos on the grill or under the broiler until blistered and slightly charred.
• When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done.
• Remove the skin from the tomatoes, pinch the stem end from each pepper, remove any skin that has burned and remove as many seeds as you can (unless you want the salsa extra spicy).
• Place all the ingredients in the blender and pulse for about a minute.

How do you know when the grilled tomatoes and jalapenos are done?

1. They'll have dark grill marks. Especially the jalapenos -- leave those on longer so they're mostly black.
2. The roasted tomato skins will split. 

You don't want to wait until the tomatoes get super mushy and hard to remove from the grill, though.

Cooked Salsa Recipe tips & tricks

1. After the veggies come off the grill, put them in a bowl and cover them. Let them steam for a few minutes and cool off so you can handle them. The skins will come off easier that way, too.
2. You can even put them in the fridge and work on it several hours or a couple days later. If you do this, you'll notice a large amount of liquid accumulated in the bowl from the vegetables. Save this liquid and use it to thin out the salsa if you find it's too thick for your taste. (Normally all of that liquid would be in the salsa if you grilled the veg & buzzed it up the same day.)
3. Remove the jalapeno seeds. Even though I removed the seeds from both jalapenos, this salsa still had a good kick to it.

4. You might notice that the recipe calls for liquid smoke

This is totally optional, but a little of this can really enhance the grilled smoky flavor. I never leave it out!

If you're wondering what kind of liquid smoke --  I like Wright's Applewood Liquid Smoke, but the hickory flavor is good, too. You can find liquid smoke in the grocery store near the BBQ sauces. Or you can grab some on Amazon. 

Roasting Tomatoes for Salsa

Roasting tomatoes brings out their flavor while the charring on the roasted veggies adds a fire-roasted smokiness. So if you want more flavor, then you'll want to try this smokey, spicy restaurant-style salsa!

Do you have to add jalapenos?

Well, technically no. I love their flavor, but I understand if you don't want it to be too spicy. In this recipe, I think 2 jalapenos are just right. One would make it more mild, and 3-4 would make it really spicy, if that's your thing.

How to store this recipe for Salsa

How long is fresh salsa good for?

Salsa will keep for up to 4 days when stored in an airtight container in the fridge.

Cooked Salsa Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

If you like this recipe, try another one of my copycat recipes! My Chipotle Beef Barbacoa rivals the famous shredded beef everyone loves.

Chevy’s Salsa Recipe

Yield: About 3 cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Throw some tomatoes and jalapenos on the grill and make some of this copycat Chevy's Fresh Salsa! It has such a delightful smoky flavor and it's our family's FAVORITE salsa!

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Ingredients

• 2 ½ pounds tomatoes
• 1-2 jalapenos
• ¼ medium Spanish onion (or yellow sweet onion)
• 3 cloves garlic
• ¼ cup chopped fresh cilantro
• ¼ cup white vinegar
• 2 teaspoons salt
• 1 teasopon liquid mesquite smoke

Instructions

1. Preheat BBQ (or stovetop grill pan like I used) on high.
2. Remove stems from tomatoes, then rub some oil over each. Leave stems on jalapenos and rub oil on them, too. Place tomatoes on grill when it's hot.
3. After about 10 minutes, add all jalapenos. In about 10 minutes, turn the tomatoes and peppers.
4. When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Remove from grill, cover to steam them for a few minutes and allow veggies to cool.
5. Remove skin from tomatoes as well as the seeds (if you want) and place in a food processor. Pinch the stem end from each pepper, remove any skin that has burned. Cut them in half and remove as many seeds as you can (unless you want the salsa extra spicy). Place the jalapenos into food processor with the tomatoes.
6. Add remaining ingredients and pulse for about a minute. For best flavor, chill for at least an hour or overnight before serving.
7. Makes about 2 cups.

Notes

Nat's Notes:

1. After scraping all of the seeds and some of the whitish veins from the peppers, it was still quite spicy -- about like "medium" salsa you'd buy at the store.

2. After the tomatoes have cooled, you'll notice quite a bit of liquid left in the bowl (especially if you let them sit overnight). Adding it all back into the salsa makes it sort of watery (see picture on original post). I didn't add any back into it this time around and I liked the thicker texture. It also thickens as it sits in the fridge, so hold on to that liquid in case you want to thin it out later.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart CFP-9GMPCY Food Processor, 9-Cup, Gunmetal
• 
  Wrights Seasoning Applewood Liquid Smoke, 3.5 oz

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Roasted Tomato Salsa Recipe (Chevy's Copycat) appeared first on Perry's Plate.

Creating seasoning blends is a love of mine, but this one happened on accident. I realized I grabbed the same four things over and over to make sweet potato fries and one day decided to make a blend so I wouldn’t have to grab four jars out of the cabinet anymore.

Not only is this sweet potato seasoning easy to make, you can also use it as a BBQ rub! I love it on grilled chicken especially. I linked to a few other recipes on my site that call for this versatile blend.

This is the Best Seasoning For Fries

I think this is one of those "whole is greater than the sum of the parts" situations. It's such a simple blend, but it's pretty magical combined with a sweet potato.

You may have to start buying them in bulk because you'll love this sweet potato fries seasoning so much you'll want to put it on a lot of other things. Like regular roasted sweet potatoes. Or sprinkled on a baked sweet potato.

I think this should be the official sweet potato seasoning. Should we start a petition? Even my mom keeps this blend in her cupboard (and the kitchen cupboard of the condo they own in a different state). And she's not into making her own seasoning blends.

What you'll need for Sweet Potato Seasoning

Are you ready for this? I'm 99% certain you have all of these spices in your cupboard already -- garlic powder, chili powder, ground cumin, and sea salt. That's it. Basic grocery store spices.

Note: Some people add brown sugar to their sweet potato fries. You could add a little to this. I'd rather have my sweet potato seasoning more savory because the sweet potatoes are already sweet.

How to Use This Seasoning For Sweet Potatoes

Once you’ve cut your sweet potato fries into slivers, drizzle with oil (I use avocado oil or melted coconut oil), and a tablespoon or two of seasoning.

When to use Sweet Potato Fries Seasoning

This seasoning is best when added before roasting the fries to develop the flavors.

Other ways to use this Seasoning for Sweet Potatoes

I like to use sweet potato fry blend as a dry rub for grilled chicken or steak, too.

(A friend of mine says it's delicious on salmon, too!)

It has a tex-mex flavor, but it's different from taco seasoning. (Speaking of... I have a bomb homemade taco seasoning recipe.)

Storing this Seasoning for Sweet Potato Fries

Keep your seasoning in an airtight container for several months or until the spices start to lose their flavor.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

Sweet Potato Fries Seasoning

Yield: About ½ cup

Prep Time: 5 minutes

Total Time: 5 minutes

Just four simple ingredients (that you probably already have!) create an amazing seasoning for sweet potato fries or any other roasted vegetable or grilled meat rub/marinade that you wand to give a southwest kick.

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Ingredients

Toggle ingredient group

• 2 Tablespoons chili powder
• 2 Tablespoons garlic powder (or granulated garlic)
• 2 Tablespoons ground cumin
• 2 Tablespoons sea salt

Instructions

Combine in an airtight container. Shake well. Keeps for several months. (until the spices start to lose their flavor) You can also add black pepper or cayenne if you'd like a little kick.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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This Vegetarian Sweet Potato Chili is Paleo and Whole30 friendly!

During the years I was into Whole30, I created several meals that were vegetarian because eating a lot of animal protein is pricey! This recipe originally had chickpeas, but with a few swaps I had one of the most flavorful chilis I’d ever eaten!

It pleases nearly everyone on the spectrum – the paleos, the vegetarians/vegans, and the gluten free and dairy free eaters! If you’re able, I highly recommend topping it with a fried egg.

Using butternut squash and sweet potatoes as a base allows for some creative use of spices. It’s not your typical chili – you’ll love the unique flavor combo and how easy this is to throw together.

What is Paleo?

Paleo refers to a style of eating that mimics what our Paleolithic ancestors ate which was mostly foraged vegetation, fruit, and nuts along with wild caught game meat. The idea is that our genetics are more inclined to thrive with a diet of mostly clean animal protein, vegetables, fruits, and nuts. Even if that logic is flawed, this style of eating is very anti-inflammatory.

Why You'll Love This Paleo Chili Recipe

• Easy to make!
• Loads of vegetables and beautiful colors
• Delicious chili alternative for those who are vegetarian and/or avoiding grains/legumes.
• The unique spice combination.

Paleo Chili Recipe ingredients

• Avocado or coconut oil
• Red onion
• Green bell pepper
• Red bell pepper
• Sweet potato
• Butternut squash
• Garlic cloves
• Chili powder
• Cumin
• Cayenne pepper
• Cocoa powder
• Cinnamon
• Sea salt
• Black pepper
• Diced tomatoes
• Vegetable broth
• Fresh cilantro

How to Make Vegetarian Chili

1. In a 4 to 6 quart Dutch oven or stockpot, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.
2. Add the rest of the ingredients, except the cilantro, and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.
3. Stir in the cilantro. Taste, and add more salt, if needed.

Whole30 Chili Recipe variations

Spice level - Add more chili powder and cayenne pepper for a spicier dish.

Vegetables - This is full of veggies already, but feel free to add your favorites such as eggplant, zucchini, or squash.

Meat - This could be a vegetarian base that can easily be added to. Try adding ground beef or turkey. Or sprinkling crispy bacon ontop just before serving.

How to Serve Paleo Sweet Potato Chili

Ladle into bowls and throw a poached egg on top, if you feel so inclined.

How to Store Vegetarian Chili

Store leftovers in an airtight container for up to 5 days.

Best Vegetarian Chili Recipe FAQs

Whole30 Vegetarian Recipes

Thai Green Curry Zoodles with Broccoli -- This is a copycat version of the dish found at Noodles & Co! Just omit the shrimp and add more broccoli to make it compliant.

Spaghetti Squash with Roasted Mushroom & Garlic Sauce -- Perhaps the most hearty meatless (and Whole30 compliant) meal you'll eat. It's warm and cozy, but won't make you feel like taking a nap afterward.

Paleo Asian Chopped Salad -- Another copycat (I love copycat recipes!) of the Taylor Farms Asian Salad Kit found at Costco, but I cleaned up the dressing.

Crispy Oven Sweet Potato Hash Browns -- Definitely the BEST way to cook shredded sweet potatoes.

Syrian Salad with Za'atar Vinaigrette -- This salad has SO much flavor. It's the best punch in the face you'll ever get from a salad.

Kale Salad with Roasted Butternut Squash & Apples -- This is my favorite fall salad. Hands down. And it's hearty enough to stand alone as a meal! Just omit the sweetener in the dressing to make it compliant or replace it with a little Date Paste or fruit juice.

Southwest Cabbage Slaw -- Eat this with everything. All of your random leftover bowls. All of your eggs. All of your salads. You'll love it.

Azteca Squash Soup -- I love the southwest flavors in this! Just use vegetarian broth and omit the chorizo to make it vegan.

Simple Roasted Tomato Soup -- When your garden starts exploding with tomatoes this summer, grab a few pounds and make this soup. It freezes well, too!

Roasted Potato Salad with Dill-Scallion Vinaigrette -- This isn't your regular mayo-laden potato salad. (Although some of those can be pretty fantastic, too.) It's lighter, with a spring-like vinaigrette made from fresh dill and scallions.

And a few of my favorite vegetarian or vegan Whole30 necessities are Everything Bagel Seasoning, Dill Pesto & Date Paste (for when you need a dab of honey to tone down a vinaigrette).

I noticed another vegetarian chili-type soup you'll love -- check out the Enchilada Chowder over at Vegetarian Mama!

Speaking of chili. Or, rather, non-vegetarian chilis. I wrote 10 (yes TEN) chili recipes for my cookbooks. There are four in The Big Book of Paleo Pressure Cooking and six in The Big Book of Paleo Slow Cooking. If you don't have those books yet, click over and grab one!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Chili Recipe

Yield: Serves 5-6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This paleo vegetarian recipe for chili is a hearty, meatless meal that pleases everyone! The unique blend of spices pulls out the flavors from the sweet potato and squash so beautifully!

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Ingredients

Toggle ingredient group

• 2 Tablespoons avocado or coconut oil
• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
• 2 ½-3 cups of butternut squash, cut into ½-inch cubes (about 1 small squash)
• 4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (I only used ¼ teaspoon because I have little ones)
• 2 teaspoons unsweetened cocoa powder
• ¼ teaspoon ground cinnamon
• ground sea salt and black pepper
• 1 28-ounce can diced tomatoes, including the liquid
• 2 cups vegetable broth
• ½ cup chopped fresh cilantro
• Poached or fried eggs, for serving (optional)

Instructions

1. In a 4 to 6 quart Dutch oven or stockpot, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.
2. Add the rest of the ingredients (except the cilantro and eggs) and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.
3. Stir in the cilantro. Taste, and add more salt, if needed.
4. Ladle into bowls and throw a poached egg on top if you feel so inclined.

Nutrition Information

Yield 6 Serving Size 1 ½ cups
Amount Per Serving Calories 218Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 498mgCarbohydrates 43gFiber 13gSugar 12gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Paleo Sweet Potato Chili Recipe appeared first on Perry's Plate.