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Braised Short Rib Chili

Short Rib Chili in a bowl with shour cream, cheese, and green onion
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This braised short rib chili is full of flavor, with different layers of smoky chili a dash pf s sweetness, along with the hearty texture of shredded short ribs. Making this the perfect comfort bowl.

Ingredients

1.5 lb Short ribs

Salt to Taste 

 2 tsp Black pepper 

 1 Tbsp Caribbean Green seasoning / épis

1 16oz can Red Kidney beans

1 16 oz can pinto beans

1 Large Yellow Onion

5 cloves Garlic

1 Green Bell Pepper

1 Red Bell Pepper

1 28oz can Crushed Tomatoes

1 1/2 tbsp Tomato Paste

2 tbsp Chili Powder

1 tbsp Paprika

1 beef bouillon cube

2 tsp Cumin

1 tsp Coriander

1tbps Chipotles in Adobo sauce

2 whole chilis from adobo sauce

1 1/2 cups Beef Broth

1 tbsp Brown Sugar

Instructions

  1. Prep your ingredients by dicing the onion, bell peppers, and chili pepper. Season the short ribs with salt, black pepper and green seasoning. The recipe will still work well without the green seasoning, but it adds extra flavor.
  2. Heat olive oil in a large pot to brown the short ribs on each side. Be careful not to overcrowd the pan during this step. Once browned, remove the short ribs from the pot.
  3. Next, add your onion, bell peppers, and grate your garlic into the same pot. Sweat your onions and peppers! Cook until the onions become translucent and your garlic becomes fragrant. Keep the heat on medium / medium-low to prevent the veggies from burning.
  4. Add in all of your dry seasonings, stir in the tomato paste, and chilis in adobo.
  5. Stir in crushed tomatoes. Then add the pinto and kidney beans to the pot. Be sure to rinse the beans thoroughly before adding them to the pot.
  6. Mix the ingredients well.
  7. Return shortribs to the pot then pour in the beef broth. Cover and simmer on low for just over two hours.
  8. Remove the short ribs and bones from the pot. Shred the meat with a fork, then put it back in the pot.
  9. Add in a tsp of brown sugar to counteract the acidity from the tomatoes. This step is recommended, but optional.
  10. Let the chili rest for 10 minutes, then serve with your favorite toppings. I like to add sour cream, green onions or chives, and lime. Sometimes I will serve it with tortilla chips or my homemade cornbread.

Notes

* If you prefer for your beans to have a firmer taste, consider adding them later on in the cooking process.

* Season to your taste and season as you go!

Nutrition

Keywords: Chili, Short rib chili, stovetop dinner

Find it online: https://seasonthatish.com/braised-stovetop-short-rib-chili/