Chili Beef Fajitas Soup

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.