Aaron McCargo, Jr.'s Steak Fajita Chili

1. 1

   Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat.

2. 2

   Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side.

3. 3

   Transfer the meat to another large pot (set the first pot aside) and add the broth.

4. 4

   Cover and cook until tender, about 1 hour 30 minutes.

5. 5

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

6. 6

   Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste.

7. 7

   Cook, stirring, until the flour is smooth, 3 to 4 minutes.

8. 8

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

9. 9

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

10. 10

    Let the meat cool slightly, then cut into chunks.

11. 11

    Place the pot with the vegetables over medium-high heat.

12. 12

    Slowly add the warm broth and whisk until smooth.

13. 13

    Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes.

14. 14

    Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

15. 15

    Photograph by Kate Mathis

* Per serving · 4 servings · Values may vary.