This January, I wanted to focus on comfort food. Especially as it seems that we all might again be inside a lot due to illness. Next month, I might focus on something else, but this month I need food that’s warm, sticks to your belly and is just plain delicious.
I love chili, and was looking for something different from my usual ground meat staple. I found this short rib chili recipe from Kylie over at Midwest Foodie Blog. You can read more about Kylie here.
My video is a bit longer than what I normally produce, but this recipe actually pulls together quite easily. It is absolutely delicious, and will definitely be on my rotation of family dinners. I’m looking forward to exploring her blog for even more scrumptious recipes. Let’s jump right in!
Ingredients
- 1 tablespoon olive oil
- 1.5 lb beef short ribs
- 1 red onion
- 1 green pepper
- 5 cloves garlic
- 1 jalapeno, ribs and seeds removed,
- 2 tablespoons chili powder,
- 1 tablespoon cumin
- 2-3 tsp chiles in adobo
- 2 tsp worcestershire sauce
- 1 tsp cocoa powder
- 1 tsp granulated sugar
- 1(15 oz) can black beans drained and rinsed
- 1 (15 oz) can pinto beans drained and rinsed
- 1 (15 oz) can kidney beans drained and rinsed
- 1(15 oz) can fire-roasted diced tomatoes
- 1 (28 oz) can San Marzano tomatoes (or tomato sauce)
- 1-2 cups tomato juice
- 1 tbsp apple cider vinegar
- Kosher salt
- Black pepper
Products I used to prepare this recipe:
Manual Food Processor On sale this month only!!!
Small Stoneware Serving Bowl Set
Directions
Dice green pepper. A great tip I learned was to turn the pepper upside down and slice it that way, so that you can avoid all the seeds!
Next, dice your jalapeno. If you like the heat, you can leave some seeds. Otherwise, just remove all of the seeds first.
Chop your red onion.
Peel and then chop five cloves garlic.
Season short ribs with salt and pepper. Heat oil in Dutch oven over medium high heat, then sear short ribs on all sides until they are nicely browned, about 2 minutes per side. Remove short ribs and set aside.
Reduce heat to medium, add red onion and green pepper A little salt and pepper if you like. Saute for 5 minutes.
Add and garlic and jalapeno, saute for one more minute.
Next, add in The rest of the ingredients except the apple cider vinegar. Stir to combine.
Add the short ribs back in, turn the heat up and bring to a simmer. Cover and simmer over low heat for 2.5-3 hours, until the short ribs are very very tender.
Remove and shred the meat, then add it back to the chili.
Add in the apple cider vinegar, stirring to incorporate.
That’s it! Serve with whatever your favorite toppings are, and enjoy! Please leave me a comment to let me know if you make this recipe, and please be sure to visit Kylie at her blog here.
My video is below, along with the link to the original recipe.
My video:
Link to original recipe: https://midwestfoodieblog.com/short-rib-chili/#tasty-recipes-13088-jump-target
Linked and listed above are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen
PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party – I am vaccinated and received my booster and am now offering in-home parties! – or, on our NEWEST platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for JANUARY! Did I mention that January is DOUBLE HOST REWARDS?? My most recent host received $465 in FREE products, and that amount was not in a double rewards month. When your guest sales reach $650, whatever you earn will be DOUBLED for the month of January. Let’s make great food together!!
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