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+ servings
Bowl of chili garnished with jalapeños, tortilla strips and cheese.

Steak Fajita Chili

This warm bowl of comfort is everything you love about steak fajitas. Tender & flavorful beef short ribs, onions, and peppers made hearty with the perfect combination of beans and spices.

Course Dinner
Cuisine American
Keyword Chili, Instant Pot, Steak Fajita Chili
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 470 kcal
Author Yvonne


  • 2 tbsp. avocado oil (can substitute canola oil)
  • 2 lbs boneless beef short ribs
  • 4 c beef broth
  • 1 small onion diced
  • 1 green bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 1/2 tbsp ground cumin
  • 2 tbsp chili powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water


  1. Remove your boneless beef spare ribs from the packaging and dry with a paper towel. Carefully season the ribs with a light dusting of salt and black pepper. It's important not to over salt the meat at this step. After you've seasoned one side of the meat, flip and season the other side.

  2. Press the Sauté button in the lower left hand corner of your Instant Pot. Wait until the indicator light shows "Hot". Add the avocado oil to the hot pot; making sure the entire surface is coated.

  3. Carefully place the ribs in the Instant Pot, careful not to overcrowd. Brown for 3-4 mins. on each side. Do not disturb until ready to flip.

  4. After the roast has browned on each side, remove and set aside.

  5. Add the onion and peppers. With a wooden spoon saute peppers 3-5 minutes stirring often.

  6. Turn the Instant Pot off. Add ribs back to the Instant Pot along with the kidney beans, pinto beans, broth & spices.

  7. Secure lid and make sure steam release handle is moved to "sealing" position.

  8. Cook on High Pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick release.

  9. In a small bowl mix together the cornstarch and cold water until smooth and immediately whisk into hot chili.  Allow to thicken for 5 minutes before serving.

  10. Garnish with desired toppings: jalapeños, sour cream, avocado, cheese and/or tortilla strips

Recipe Notes

  • The quality of your meat matters. If possible, I recommend purchasing Prime beef (my all-time favorite brand is Certified Angus Beef, you can find if it's available in your area here. The higher the quality of meat you use the better your chili will be!
  • Don't have green & yellow bell peppers specifically? No problem! Use what you've got on hand - any bell peppers will work wonderfully in this recipe!
  • Avocado oil is my preferred all-purpose cooking oil. It is "naturally delicious, healthy and shelf-stable without the addition of unnecessary chemicals" It has a smoke point of 500°F making it safe to stir-fry, bake or broil! Don't have any? Canola oil would be a good substitute.
  • Deglazing or scraping the bits off the bottom of the pan before cooking is an important step you won't want to skip. This is best done with a wooden spoon. The golden & crispy goodness on the bottom of the pan is full or flavor that will enhance your chili.
  • Be sure the water you add your cornstarch too is COLD. By adding a cold slurry to an extremely hot liquid you'll get the thickening effect you desire.
Nutrition Facts
Steak Fajita Chili
Amount Per Serving (2.25 Cups)
Calories 470 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 89mg30%
Sodium 1432mg62%
Potassium 1179mg34%
Carbohydrates 29g10%
Fiber 9g38%
Sugar 3g3%
Protein 39g78%
Vitamin A 923IU18%
Vitamin C 54mg65%
Calcium 107mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.