Aaron McCargo, Jr.'s Steak Fajita Chili

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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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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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1 and 1/4 oil!!!!???? ummm ick

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I finally got around to making this and now I'm wondering why it took me so long. It was super easy and tasted great. I followed the directions closely with the exception of the oil (I thought it called for too much. The meat was tender. I loved it. Thanks for the great recipe.

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As I was making this, the proportions seemed strange and the meat was super fatty. I didn't use 1/3 of the oil it called for, and I was almost embarrassed to serve this. All that being said, I was wrong about how it would turn out--it tasted pretty yummy. So I say give this one a go and you'll be surprised. Don't skimp on the toppings as those really made it special.

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First, I haven't made this recipe. The combination of ingredients, especially the spices sound great. I might try it with a major revision in the amount of oil. 1-1/4 cups for 6 servings??? That amounts to 70% of the daily recommended grams of fat for a 2,000 calorie daily intake, from the oil alone. I'm not a super healthy cooker, but I think this recipe is over the top. No wonder Americans have such an obesity problem.

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We merged our own chili recipe with the primary ingredients in Aaron McCargo's, and the byproduct that emerged may be my new favorite chili. The short ribs add a richness that simply can't be found in lesser ground beef (or even sirloin/stew meat. Among the ingredients we added: chopped garlic, masa flour, tomato paste, a large can of whole San Marzano tomatoes, a bottle of Mexican beer, a large can of hominy (strained, and a variety of chili powders (chipotle, ancho, and Hatch red. What we ended up with was a dish that was half chili and half green chili stew. It tasted incredible!

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I'm not a big fan of chili (kidney beans, raw white onions, ehh!. So when I saw this flavor blend and ingredients I was super excited to make it. It was a little time consuming, but I felt it was worth it! It was delicious and everyone went back for seconds! A keeper for sure!

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AWESOME FLAVOR!! even if you aren't a spice wiz or queen, the ratio of spices in the recipe is just right. I would recommend using high-quality ingredients (all-natural beef, organic veggies, good beans and maybe a different oil because this is a recipe where everything stands out. I agree that there is alot of oil, I used the exact amount and it wasn't "oily" persay but it did frighten me to know that I was going to eat that much oil. So maybe if you used a safflower or sunflower oil (just not Olive because of its strong taste then it might put your heart at ease. I also recommend adding more beans, def! But this recipe is like a steak fajita in a bowl, just great!!

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I made a modified version of this in the crockpot. I only used a few tablespoons of oil to brown the ribs. I then added the chopped veggies to the same skillet, let them cook for about 3-4 minutes then added the spices and let them cook for about a minute. I added 2 cups of the stock to deglaze the pan then added the ribs, veggies and spices with the stock, and 4 more cups of stock to the crockpot. Let it cook on low for 10 hours then added the beans and also a can of chopped tomatoes. I didn't have time to thicken the stock. But it had a wonderful flavor, the ribs were super tender, and I didn't have an over abundance of grease (but I only used a fraction of the oil. My husband said the flavor was wonderful but he didn't think it tasted like chili. I will make this again and thicken it next time. It was a great way to use an inexpensive cut of meat.