Chili Soup with Beef Fajitas
by Editorial Staff
A thick Texas-Mexican 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), the soup consists of beef, chili, and beans. The same ingredients, along with vegetables and additives in the form of guacamole, sour cream, and cheese, are part of the fajita. And in one plate they turn into a stunning dish with a rich spicy taste, aroma, and Mexican character. Beef plays an important role in the taste of the dish. The meat, removed from beef ribs, or short ribs, as a result of long cooking, transfers all its characteristic taste and aroma to the dish, while becoming very tender and tasty.
Cook: 2 hours 15 minutes
Servings: 10
Ingredients
- 900 gr. short beef ribs (short ribs) without bones
- 1 and 1/4 Art. rapeseed oil
- 2.4 l. lightly salted beef broth
- 1 small onion, finely diced
- 1 red or green bell pepper, chopped
- 1.5 tbsp ground cumin
- 2 tbsp hot chili powder
- 1.5 tbsp chopped fresh oregano
- 3/4 Art. flour
- 1 can (425 g) canned white beans, cannellini, drain, rinse beans
- Guacamole, sour cream, taco cheese mix, and fried tortilla strips for serving
Directions
- In a large saucepan or cauldron over medium-high heat, heat 1/4 tablespoon. rapeseed oil. Season the meat with salt and pepper and cook until golden brown, 3-4 minutes on each side. Transfer the meat to another large saucepan (set aside the first one) and add the stock. Cover and cook until tender, about 1 hour 30 minutes.
- Meanwhile, in the first saucepan over moderate heat, heat the remaining 1 tablespoon. oils. Add onion, pepper, cumin, chili powder, oregano, flour, 1 tbsp pepper and salt to taste. Cook, stirring occasionally until flour is evenly mixed in, 3 to 4 minutes. Remove from heat and set aside until meat is done.
- Transfer the meat to a cutting board; Cover the broth and set aside. Cool the meat slightly, then cut into pieces. Place a pot of vegetables over medium-high heat. Pour in the warm broth slowly and mix until smooth. Toss the chopped meats and beans, bring to a boil and cook until thick, about 15 minutes. Pour into bowls and garnish with guacamole, sour cream, cheese, and fried tortilla strips to add crunchiness.
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