This recipe is liked by 3 person(s). |
Aaron McCargo, Jr.'s Steak Fajita Chili
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Food Network Magazine
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.
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