Food Network
Home> Recipes> Kid Friendly>
Aaron McCargo, Jr.'s Steak Fajita Chili Recipe

Aaron McCargo, Jr.'s Steak Fajita Chili

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 40

Showing 31-40 of 40

Sort by:

Newest

  • on January 11, 2010

    Flag

    OK!! After reading all the reviews i decided to cut back on the oil alittle bit, just in case.. Also i couldnt find boneless short ribs so i just sliced a shoulder roast!! Well final result... AMAZING!!!! i will def make this again and again!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 11, 2010

    Flag

    I made this chili for my family this past weekend and it was a hit. When I try new recipes on my family they let me know if this is something that we should add to our recipe box. At first bite they immediately said "add this to the box"!!! I followed the recipe step by step, the only thing I did was added a little more cook time than the 15 minutes to thicken it up. We even used all the toppings. Keep it up Aaron, we love your recipes!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 11, 2010

    Flag

    I made this recipe almost exactly as written and I must say it was loaded with flavor. Unlike other reviewers, I did not have a sheen of oil floating on top of my soup(not sure what they did wrong? and I believe it is unfair to rate a recipe if you make substitutions. I loved using the boneless short ribs and they were melt in our mouths tender. The only other way I've used them is slow baked in bbq sauce. My hubby who hates anything resembling beef stew said it was the best steak chili he's had. I do however feel this recipe could be improved by doubling the amount of short ribs called for and adding one more can of beans because it does need a little more substance. (However, the flavor is perfect--no need to add or take away spices. The only change I made was to add 2 cups of frozen corn to compensate for this. I made everything except my own fried corn tortilla strips(Santitos worked fine for us. The guacamole and sour cream and cheese were superb in this. By the way, Alton Brown's guacamole is the best imo! Thanks Aaron...keep these flavorful recipes coming!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 10, 2010

    Flag

    I tried this recipe and it was excellent. It didn't take long to cook and the flavors were awesome. I used the chuck ground meat that was grinded for chili by my butcher. It was simply delicious. Also, loved the oregano and peppers in the recipe. Aaron you are a great flavor and spice chef. Keep the flavors flowing. Thanks for sharing your expertise and outstanding flavor.

    Glenda

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 10, 2010

    Flag

    So, to be fair, I didn't use the short ribs, I used strip steak cut up into chunks. I reduced the amount of oil ahead of time to make it healthier(plus I agreed with the other who said it just seemed too oily. Then I made it just as directed and added the tortilla strips and guacamole at the end. It seemed to be missing something as there was a lot of broth, but not much substance. If I made it again, I would add roasted chilis and probably add more beans. My husband LOVES soups and did eat 2 bowls, but I threw out the leftovers:(

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 08, 2010

    Flag

    I agree with Cheryl. Only used 1/4 of canola oil. I also added 5 cloves of Garlic, 2 Tablespoons of Sherry, 1 Tablespoon of sugar, and 2 Tablespoons of Dijon Mustard. Also for flavor and texture you must add the Guacamole, cheese, and we used cream cheese instead of sour cream as a garnish. This was so good after the extra added ingredients it broke my mouth. Have a good one - Brian

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2010

    Flag

    I rated the recipe good because we did eat the pot of soup and enjoyed it with shredded cheese and tortilla chips crunched on top. Plus points because it was so easy because you don't make the broth. The boneless short ribs became very tender, really a good taste. But we are big soup eaters...so maybe we were more forgiving. It is oily and leaves an oily layer on everything including the inside of your mouth. I actually skimmed oil off the top of the heating soup. While making this recipe, I did find myself questioning...why all the canola oil? Yet, I continued to follow directions! I added red pepper flakes to the broth. I agree that it is a soup because yes, it's brothy, which can be great but not what any of us in Cincinnati consider chili. I think it needed a second can of cannellini beans. It could've been improved with a clove of garlic, a can of green chiles,...I like the suggestion to add tomatoes. Next time I'll consult the reviews before beginning.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 05, 2010

    Flag

    Okay.... So I read the other reviews and made a few changes to the recipe and what we came up with was pretty good.

    First.... 1 1/4 cups of oil?! No need! I used less than a 1/4 cup of oil to sear the short ribs. Then, after I transferred the meat to the other pot, I didn't add any more oil to saute the onions and peppers.

    I also added 1 can of stewed tomatoes to the onions, peppers, spices and flour mixture. (And I bumped the flour up to 1 cup.

    Finally, I only used 64 oz (8 cups of the beef stock. Then, when I added the beans at the end, I also added one small package of frozen corn.

    Now.... Don't get me wrong.... It still didn't look like the picture (even though I don't think the above recipe would ever look like that!, but it really did taste good! Especially with our fresh guacamole, sour cream and tortilla strips.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 04, 2010

    Flag

    We tried this last night for dinner and the result was awful! I ended up throwing the entire pot out. There was strong after tast of oil with each bite. The meat was bland and the cumin flavor a little too strong for my liking. The final product was not as hearty as I expect a chili to be. We will not make this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 04, 2010

    Flag

    This recipe was tasty, but should be called a soup. If I make it again, I will cut the broth in half and triple the beef and vegetables.

    I ended up removing 1/2 of the broth and added more flour to thicken it into something that resembled a chili..

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.