Texas Style Short Rib Chili

Texas Style Short Rib Chili 

INGREDIENTS:

·         1½ - 2lbs boneless short ribs, trimmed of fat and cut into 1 inch cubes

·         1 large onion, diced

·         2 green peppers, diced

·         2 jalapeno peppers, de-seeded and finely diced

·         2-3 Chipolte chiles in adobo sauce,de-seeded and finely diced

·         1 can Red Kidney Beans (can use whatever beans you like)

·         8 clove garlic, minced

·         2 oz tomato paste

·         12 oz beer (I used Sam Adams Lager or Modelo)

·         1 cup beef stock

·         1½ Tbsp Chili powder

·         1½ Tbsp smoked paprika

·         1 Tbsp Cumin

·         1 Tbsp Oregano

·         Kosher salt and black pepper (to taste)

·         1-2 Tbsp Unsweetened cocoa powder or brown sugar (to calm heat if needed)

·         2-3 Tbsp Cornmeal (to thicken if needed)

DIRECTIONS:

1.     Season beef liberally with kosher salt and black pepper

2.     Heat a saucepan on med- high heat with olive oil, and place all short ribs in. Sear the meat on all sides until brown.

3.     Add tomato paste and let it all simmer for 5 min…pour into crock pot with beans

4.     In same skillet, add more oil and saute onion & green pepper for about 5 mins.

5.     Add rest of peppers and garlic and cook over medium heat for another 5 mins

6.     Add the beer with spices and let the mixture reduce for a few mins…transfer to crock pot.

7.     Add beef stock

8.     Cover and cook in Crockpot 4-6 hrs.

9.     If need adjusted, in last hour… add cocoa or sugar. Spoon a few ladles into bowl, add cornmeal and return to crockpot if need to thicken.

10.  Garnish with cheese then top with lime juice, sour cream and scallions. Serve with chips or cornbread.