Aaron McCargo, Jr.'s Steak Fajita Chili

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Very unconventional for chili - thought I'd give it a try. Just dreadful. Way too much oil. Roux was "implied" by ingredients but instructions poor. I do better making a nice smooth roux in separate pot and carefully integrating with rest of recipe. With this, roux did not form. Proportions of oil and flour just wrong. Just tasted oil, oil and more oil. If you want chili, stick with a more conventional recipe. I couldn't eat this and tossed the entire thing out.

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I only used half cup of oil and it's time consuming but it was great, although it did not taste like fajita chili, it taste more like Carne Guisada. google it for recipe. it's good.

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Loved the flavor. Try it again with half the oil, an additional red pepper and a second can of cannellini beans. Fantastic.

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This was a good chili. My grocery store didn't carry beef short ribs so I used a boneless chuck roast. I think next time I make it I would roast chiles (poblanos, or serranos and add those in. It was a l ittle soupy so maybe less broth. But I have to say my husbands chili is the best ever!

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I made Aaron's chili twice so far and each time, got rave reviews! The boneless short ribs just melt in your mouth after cooking them for that long in the broth. I didn't find it oily at all and I followed the recipe exactly. With the guac, sour cream and cheese on top, it really does taste like a fajita in a bowl. Thanks for the great recipe - it will make a Superbowl appearance for sure!

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My neighbors and I made Aaron's recipe and Melissa's recipe and then we rated them. Aaron's won due to the fact that it was a more hearty, mexican flavor. Melissa's recipe was good and it got some votes, but Aaron's received more votes. I would make both recipes again. The beef in Aarons was just so tender and the spices were perfect.

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When making this recipe we cut all of the ingredients in half except for the beans. For two people it made enough chili that we could still have leftovers. We added some frozen corn at the end, when we added the meat and beans, to make the soup a little more hearty. It was absolutely delicious! It had an amazingly smooth consistency and a great amount of flavor. As others had suggested, I did cut back on the oil a little bit and the recipe turned out great :

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The highlight of this chile was the chunks of beef rib meat - a nice 'treat' after all the ground meat chilis out there! However, it just wasn't enough to pull this recipe into the 'make again' or 'recommend' categories. Like others said, way too much oil - I had that layer of oil on mine! Would also maybe dd some fillers: maybe another can of beans or corn. Or...maybe should have just cooked longer and allowed more time to thicken up. Could all be operator error! Fun to try though!

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Wow! Made both Aaron and Melissa's chili for our family chili cook-off last weekend (there were 7 chili pots entered. Aaron's chili won by a mile. It was so easy to make and the short ribs really was the "secret weapon". Melissa's was way to garlicky for most. Another plus for Aaron's was that I had most everything in my pantry to make his chili, except for the short ribs, which I had the butcher debone. Aaron's chili goes into my recipe book.

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Although the ingredients sound great, I would NEVER use all that oil, even if it is canola. That has to be a typo. Are you deep frying a sm onion, pepper and spices, that's just weird! 2-3 Tbsp tops would be all you need. So I guess I might try it but not with all that oil.