Aaron McCargo, Jr.'s Steak Fajita Chili

Ingredients

• 2 pounds beef short ribs boneless
• 15 ounce .5 can cannellini beans drained and rinsed canned
• 1.3 cups canola oil 
• 2 tablespoons chili powder hot
• 0.8 cup flour all-purpose
• 1.5 tablespoons ground cumin 
• 6 servings guacamole sour for garnish
• 6 servings kosher salt and pepper freshly ground
• 10 cups beef broth low-sodium
• 1 small onion diced finely
• 1.5 tablespoons oregano fresh chopped
• 1  bell pepper green red chopped

Equipment

• bowl
• ladle
• whisk
• pot
• dutch oven
• cutting board

Directions

1. 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.
2. 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.
3. Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat.
4. 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.
5. Remove from the heat and set aside until the meat is done.
6. Transfer the short ribs to a cutting board; cover the broth and set aside.
7. Let the meat cool slightly, then cut into chunks.
8. 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.
9. Photograph by Kate Mathis