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.

Buffalo Shrimp

Ingredients:

1lb large shrimp, peeled and deveined
2 tbs olive oil
2 cloves garlic, minced
1 lemon, juiced
1 tsp smoked paprika
1 tbs worcesteshire sauce
1 tbs hot sauce (I used Crystal Hot Sauce)
Dash of black pepper

Combine ingredients, whisk to blend and toss with shrimp. Marinade for about 20-30 mins in refrigerator. Grill or saute until shrimp are cooked. 

Pimento Cheese Dip

Looking for a quick appetizer idea? Try this tasty and unique pimento cheese dip. Pair with an assortment of crackers or vegetables for a superbowl party or a simple afternoon get together. 

Ingredients:

1 (3-ounce) package cream cheese, room temperature

1 cup grated sharp cheddar

1 cup grated Monterey Jack

1/2 cup mayonnaise

2 to 3 tablespoons pimentos, smashed

1 teaspoon grated onion

Dash of pepper, paprika & garlic powder

Chives (chopped)

Directions:

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining 

ingredients (except chives) and beat until well blended. Pour into bowl and top with chopped 

chives.

Can be used as a dip for crudite or as a sandwich filling.

I served with crackers, triscuits, celery and endives or you could use any assortment of veggies or crackers desired. 

This recipe is a modification of Paula Deen's Pimento Cheese  Dip:
http://www.foodnetwork.com/recipes/paula-deen/bobbys-pimento-cheese-recipe/index.html