Recipe courtesy of Aaron McCargo Jr.
Save Recipe Print
Aaron McCargo, Jr.'s Steak Fajita Chili
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
6 minutes
Level:
Easy
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
6 minutes
Level:
Easy

Ingredients

Directions

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.

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.

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.

Photograph by Kate Mathis

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

White Chicken Chili

Recipe courtesy of The Neelys

Pizza Dough

Recipe courtesy of Bobby Flay

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

AB's Chili Powder

Recipe courtesy of Alton Brown

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword