Aaron McCargo, Jr.'s Steak Fajita Chili

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

Instructions

1. Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat.
2. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side.
3. Transfer the meat to another large pot (set the first pot aside) and add the broth.
4. Cover and cook until tender, about 1 hour 30 minutes.
5. Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat.
6. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste.
7. Cook, stirring, until the flour is smooth, 3 to 4 minutes.
8. Remove from the heat and set aside until the meat is done.
9. Transfer the short ribs to a cutting board; cover the broth and set aside.
10. Let the meat cool slightly, then cut into chunks.
11. Place the pot with the vegetables over medium-high heat.
12. Slowly add the warm broth and whisk until smooth.
13. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes.
14. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.
15. Photograph by Kate Mathis