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Aaron McCargo, Jr.'s Steak Fajita Chili


Aaron McCargo, Jr. for Food Network Magazine

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Aaron McCargo, Jr.'s Steak Fajita Chili 1 Picture


  • 1 1/4 cups canola oil
  • 2 lbs boneless beef short ribs
  • Kosher salt and freshly ground pepper
  • 10 cups low-sodium beef broth
  • 1 small onion, finely diced
  • 1 red or green bell pepper, chopped
  • 1 1/2 Tbs ground cumin
  • 2 Tbs hot chili powder
  • 1 1/2 Tbs chopped fresh oregano
  • 3/4 cup all-purpose flour
  • 1 15-ounce can cannellini beans, drained and rinsed
  • Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish



Step 1

1. Directions

2. Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.

3. Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.

4. Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

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