Cowboy Chili
Prep Time:
15 Minutes
Cook Time:
1 Hour
Yield
6 - 8 Servings
Ingredients
1.5 # Beef Short Ribs
2 Onions, 1 chopped, 1 small dice
1 Red Pepper, small dice
1 Green Pepper, small dice
1 Jalapeño Pepper, fine dice
1 Carrot, chopped
1 Celery Stalk, chopped
1 can Tomato Paste
1 T. Cumin
2 t. Chili Powder
2 t. Chipotle Powder
2 t. Oregano
1 t. Garlic Powder
1 T. Coriander
1/2 C. Red Wine
2 T. Brown Sugar
1 t. Apple Cider Vinegar
1 Can Black Beans
4 T. Olive Oil
Preparation
Step 1
This step should be done the day before.
Preheat oven to 250.
Cut the short ribs into 4 inch pieces and season with salt and pepper.
In dutch oven, heat 2 T. Olive Oil on medium-high heat. Add the beef and sear well on all sides. Do not crowd the pan; do in batches if needed. Once richly seared, remove and set aside to rest.
Add the chopped onion, carrot and celery and cook until tender. Deglaze the pan with red wine and add the beef along with any juices. Add water until beef is just covered. Cover with a lid and place in oven for 2 - 2 1/2 hours until fork tender.
Remove beef and wrap tightly. Strain vegetables from stock and discard. Refrigerate beef and braising stock overnight.
Step 2
In dutch oven, heat 2 T. olive oil over medium-high heat. Add the onion and peppers and saute until tender. Add the spices and tomato paste and continue to stir and allow tomato paste to caramelize. Add the braising stock (do not discard the fat) and an additional 2 - 3 cups water. Stir to incorporate. Add black beans, brown sugar and vinegar.
Roughly chop the beef into pieces no larger than 1/2 inches. Add to chili, reduce heat to simmer and allow the chili to reduce and thicken, at least 30 minutes.
Garnish with Cilantro, scallion, sour cream, guacamole, corn bread or chips.
Enjoy!
