Aaron McCargo, Jr.'s Steak Fajita Chili

Name: Aaron McCargo, Jr.'s Steak Fajita Chili
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 907 grams boneless beef short ribs; 425 grams cannellini beans, drained and rinsed; 296 milliliters canola oil; 2 Tbsps hot chili powder; 177 milliliters all-purpose flour; 2 Tbsps ground cumin; 1 strip Guacamole, sour cream, taco-blend cheese and fried tortilla , for garnish; 6 servings Kosher salt and freshly ground pepper; 2 liters low-sodium beef broth; 1 small onion, finely diced; 2 Tbsps chopped fresh oregano; 1 red or green bell pepper, chopped

The recipe Aaron McCargo, Jr.'s Steak Fajita Chili could satisfy your Mexican craving in about 2 hours and 15 minutes. Watching your figure? This dairy free recipe has 821 calories, 36g of protein, and 61g of fat per serving. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. If you have beef short ribs, chili powder, flour, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works well as a rather pricey main course.

Instructions

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.

Ingredients you will need

Salt And Pepper

Canola Oil

Beef Short Ribs

Soup

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Broth

Meat

Equipment you will use

Pot

Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Chili Powder

Bell Pepper

Oregano

Pepper

Cumin

All Purpose Flour

Onion

Salt

Remove from the heat and set aside until the meat is done.

Ingredients you will need

Meat

Transfer the short ribs to a cutting board; cover the broth and set aside.

Ingredients you will need

Beef Short Ribs

Broth

Equipment you will use

Cutting Board

Let the meat cool slightly, then cut into chunks.

Ingredients you will need

Meat

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.

Ingredients you will need

Tortilla Strips

Beef Short Ribs

Sour Cream

Vegetable

Guacamole

Cheese

Beans

Broth

Equipment you will use

Bowl

Ladle

Whisk

Pot

Photograph by Kate Mathis

Equipment

Ingredients

Servings:

907grams

boneless beef short ribs 425grams

cannellini beans, drained and rinsed 296milliliters

canola oil 2Tbsps

hot chili powder 177milliliters

all-purpose flour 2Tbsps

ground cumin 1strip

Guacamole, sour cream, taco-blend cheese and fried tortilla , for garnish 6servings

Kosher salt and freshly ground pepper 2liters

low-sodium beef broth 1small

onion, finely diced 2Tbsps

chopped fresh oregano 1

red or green bell pepper, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.