Aaron McCargo, Jr.'s Steak Fajita Chili
- Level: Easy
- Yield: 6 minutes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 328
- Total Fat
- 25
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 37
- Sodium
- 559
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
Ingredients
1 1/4 cups canola oil
2 pounds boneless beef short ribs
Kosher salt and freshly ground pepper
10 cups low-sodium beef broth
1 small onion, finely diced
1 red or green bell pepper, chopped
1 1/2 tablespoons ground cumin
2 tablespoons hot chili powder
1 1/2 tablespoons chopped fresh oregano
3/4 cup all-purpose flour
1 15-ounce can cannellini beans, drained and rinsed
Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish
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.