AARON MCCARGO, JR.'S STEAK FAJITA CHILI RECIPE - (5/5)

Aaron McCargo, Jr.'s Steak Fajita Chili Recipe - (5/5) image

Provided by á-10887

Number Of Ingredients 12

1 1/4 cups canola oil
2 lbs 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 Tbs ground cumin
2 Tbs hot chili powder
1 1/2 Tbs 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

Steps:

1. Directions 2. 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. 3. 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. 4. 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.