Aaron McCargo, Jr.'s Steak Fajita Chili

Aaron McCargo, Jr. for Food Network Magazine
Photo by Jennifer D.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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