Chili Beef Fajitas Soup

Votes: 4

Time: 2 hours 15 minutes
Complexity: easily
Servings: 8 - 10

A thick Tex-Mex soup that combines two popular dishes: chili con carne, or simply chili, and fajita. Like chili con carne (Spanish: chili con carne (Chili with meat) soup consists of beef, chili peppers, and beans. These same ingredients, along with vegetables and toppings like guacamole, sour cream, and cheese, are also found in fajitas. In one bowl, they combine to create a stunning dish with a rich, spicy flavor, aroma, and Mexican character. The beef plays a significant role in the dish's flavor. Short ribs, or short ribs, are simmered for a long time, imparting all their characteristic flavor and aroma to the dish, becoming tender and delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of boneless beef short ribs
1 and 1/4 cups canola oil
2.4 liters of lightly salted beef broth
1 small onion, finely diced
1 red or green bell pepper, chopped
1.5 tbsp. l. ground cumin
2 tbsp hot chili powder
1.5 tbsp chopped fresh oregano
3/4 cup flour
1 can (425g) canned white cannellini beans, drained and rinsed
Guacamole, sour cream, taco cheese mix, and fried tortilla strips for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, cannellini beans, chili seasoning, cumin, oregano

Cooking the dish according to the recipe:

In a large saucepan or Dutch oven, heat 1/4 cup canola oil over medium-high heat. Season the meat with salt and pepper and fry until golden brown, 3-4 minutes per side. Transfer the meat to another large saucepan (set the first saucepan aside) and add the broth. Cover and simmer until tender, about 1 hour 30 minutes.
Meanwhile, in the first saucepan, heat the remaining 1 cup of oil over medium heat. Add the onion, pepper, cumin, chili powder, oregano, flour, 1 tablespoon of pepper, and salt to taste. Cook, stirring, until the flour is evenly incorporated, 3 to 4 minutes. Remove from the heat and set aside until the meat is cooked through.

Transfer the meat to a cutting board; cover the broth and set aside. Let the meat cool slightly, then shred. Place the pan with the vegetables over medium-high heat. Slowly pour in the warm broth and mix until smooth. Stir in the shredded meat and 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 added crunch.

Categories:

recipe / Dinner / Soups / Thick soups and stews / / / Mexican cuisine / Tex-Mex / Aaron McCargo Jr.

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