Steak Fajita Chili

Every year, when the weather turns cool, my husband asks for this meal for dinner.  It's perfect during fall and winter and especially during football season!  I have been making this chili for a few years now - and it's probably one of my favorite varieties of chili. I have to warn you - not all of my kids love this dish, although - there are very few dishes that all three of my kids love.  Regardless, it's definitely blog worthy and I am positive there are many who will make this their favorite, too!  :-)

I found the original recipe from Food Network, but I have adapted it over the last couple of years and while still close to the original recipe, this is my own version.

Steak Fajita Chili
Original Recipe by Food Network Magazines
Adapted Recipe by Kitchen Groovy

Ingredients

• 1 1/4 cups canola oil
• 3-4 pounds boneless beef short ribs
• Kosher salt and freshly ground pepper
• 64 oz. low-sodium beef broth (you will not actually use all of it)
• 1 small onion, finely diced
• 2 red and/or green bell peppers, 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 C frozen corn kernels
• 2 15-ounce can cannellini beans, drained and rinsed
• Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish

Directions

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.

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!