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Aaron McCargo, Jr.'s Steak Fajita Chili Recipe

Aaron McCargo, Jr.'s Steak Fajita Chili

Aaron McCargo, Jr.

Recipe courtesy of Aaron McCargo, Jr. for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 1-10 of 37

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  • on February 06, 2012

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    I love the short ribs & great flavor, but pretty salty & not spicy enough. Way too much oil! I scooped out the broth (it's not chili to use my fat separator. I was able to remove over a cup of fat/oil. I may make this again with a lot less beef broth & a lot less oil.

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  • on February 05, 2012

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    Great flavor but strange consistency. Would have been good over a baked potato or rice. Would not call it "chili" - was more like a goulash or soup. I used 1/4 cup oil total, doubled the beans, and added garlic. I used about 6 cups of broth and it was still a bit soup-like. Not my favorite recipe. Great flavor, strange outcome.

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  • on January 28, 2012

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    It was DELICIOUS!!!!! My kids and their friends loved it. But it is not chili.

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  • on December 29, 2011

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    It was super yummy and everyone loved it. Of course I got some very lean, beefy ribs from my butcher. Loved the spices and flovors but noone thought of it as chili----they could have cared less what it was called but I did not call it chili. People try this recipe!

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  • on November 28, 2011

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    My kids wouldn't eat it. They said it wasn't real chili. I agree. It was more a beef stew with some southwest flavoring. Please remove chili from the name of this dish, it's NOT a chili

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  • on November 27, 2011

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    so so so good kk

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  • on November 05, 2011

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    Ok, I just made this recipe, and it was outstanding! With slight modifications... I looked at several previous reviews and took those into account. First absolutely not as much oil. About half the amount. You do not need 10 cups of beef stock. Max 8 cups. Double the beans. 2 cans. If you can't find a spicy chili powder, use regular and add 1/4 teas. Cayenne pe
    pper.
    Also when adding broth back into vegetable roux, I only used 7 cups of beef broth. Meat was so tender... Melted in your mouth!!! Definitely a keeper. Total comfort food. Bring to super bowl party.

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  • on October 02, 2011

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    Good - with revisions. I used half the oil it called for with successful results but i think the next time I will reduce the oil even more and make a slurry (flour with cold water - whisked into a pourable consistency which I will add to the heated broth. I sauteed my veggies and spices in the same pan I browned the meat in (which further reduced the need for more oiland then set them aside and added the meat and stock to cook the requisite 1.5 hours. I also reduced the salt to about 1/2 - 3/4 teaspoon (not including what I used to season the meat. I also reduced the black pepper to approx 1/2 - 3/4 teaspoon. I only used 1 teaspoon of cumin and since i didn't have fresh oregano, I used 1 teaspoon dried and feel it was successful. Also, use Masa Harina instead of flour, it has a much better flavor for this type of chili. Overall, I think this is a delicious recipe. P.S. Don't forget to cool the stock and spoon off any excess grease from the short ribs.

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  • on April 27, 2011

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    Thought i was good. Short ribs was a nice touch. I eyeballed the oil because the amount in the recipe seemed excessive.

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  • on February 27, 2011

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    The intent of this recipe is good,but the end result seems to border on the cliche'.
    the beans are a curious addition for a mexican themed dish? The addition of fresh cilantro and lime zest at the end is nice.Dropping the amount of cumin is also nice.
    Overall i like the recipe

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