Steak Fajita Chili Recipe

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Looking for an easy Steak Fajita Chili recipe? Learn how to make Steak Fajita Chili using healthy ingredients.

Submitted by jim19596

Makes 6 servings

Food Network

1/2	cups canola oil
2	pounds boneless beef short ribs
1	Kosher salt and freshly ground pepper
10	cups 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
1/2	cup all-purpose flour
15	ounce black beans, drained and rinsed

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.

Categories

Beef, Main Dish, American, SteamStew

Serving Size 687.3g

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