Dinner Time

Chunky Short Rib Chili

Don’t you just love chili, especially homemade chili? If you said no to the question, then you are a monster and should stop reading. It’s full fledged fall here in Ohio which means we are busting out the dutch oven and cooking up a big batch of this recipe to enjoy. The nice (and terrible) thing about chili is that it makes so much more than we always think and we have leftovers for days. Luckily, this time we shared some with our friend to enjoy and then repurposed the rest for another dinner. 

Typical chili is made with beans and ground beef but The Beard isn’t too fond of legumes. He is also a butcher, so of course, we are going to take it up a notch. I also don’t eat pork so short ribs are our meat (get it) in the middle protein for chili. Short ribs are larger and meatier than pork spare ribs, cut from the rib portion of the cow. There are so many ways to use this cut of meat, but adding it to chili gives it a fattier (aka delicious) and more comforting taste. Plus, it helps to replace the protein flavor from the beans. 

The Beard sent me this photo while I was at work and it made me overly excited to get home and dive into a bowl of this chili. You might not be able to tell but these short ribs do have a bone in them but don’t worry when you cook them up. That bone will fall right out like it’s supposed to. It’s truly a magical foodie sight. If you have the choice, always cook protein with the bone in. It adds more flavor to whatever you are cooking and typically the bones come right off so there are no choking hazards. 

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I mentioned a dutch oven earlier, not a crock pot and there is a very distinct reason for that. I know you can apparently make cake, chili, and other magical concoctions in a crock pot but we are an anti crock pot family. I firmly believe that all a crock pot really does is slowly warm your ingredients until it’s edible (sorry everyone). But, a crock pot is absolutely wonderful for keeping things warm when you are at a tailgate, party, charity event, etc. and for that we will absolutely use one. 

Back to the dutch oven. We received one last year for Christmas (thanks Dad!) and I honestly couldn’t tell you the brand. But, it is cast iron with enamel on the inside and it’s amazing. We use it for everything and it’s incredibly easy to clean. If you are just starting cooking with one of these puppies, I would suggest going with a Lodge cast iron dutch oven which are fairly affordable and marvelous. You can pick one up at some Whole Foods Market stores, Target and of course, Amazon. The dream is to own a Le Creuset dutch oven, hello wedding registry. 

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Chunky Short Rib Chili
Serves 6
Chunky Short Rib Chili
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Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
Ingredients
  1. 28 oz can Crushed Tomatoes
  2. 28 oz can Peeled Tomatoes
  3. 6 oz can Tomato Paste
  4. 2 Tbsp chili powder
  5. 1 tsp salt
  6. 1 tsp black pepper
  7. 2 lbs Bone In Chuck Short Ribs
  8. 4 Cloves Garlic - Minced
  9. 1 Yellow Bell Pepper - Largely Diced
  10. 1 Red Bell Pepper - Largely Diced
  11. 1 Poblano Pepper - Largely Diced
  12. 1 Medium Sweet Onion - Largely Diced
Topping
  1. Diced Onion
  2. Shredded cheese (we prefer medium cheddar)
  3. Oyster Crackers
  4. Hot Sauce
Instructions
  1. Salt and pepper short ribs and allow short ribs to come to room temperature, about 20 minutes
  2. Heat 1 tablespoon oil in dutch oven over medium high heat
  3. Sear short ribs on all sides then remove and set aside
  4. Toss in diced peppers and onions and stir until softened 2-3 minutes
  5. Add garlic and brown for 1 minute
  6. Add in crushed tomatoes, peeled tomatoes, tomato paste, chili powder, cayenne and combine
  7. Crush whole tomatoes into large chunks
  8. Add short ribs and cover with mixture
  9. Simmer for 3 - 3 1/2 hours
  10. Remove short ribs onto a plate, pull bone out of short ribs, it will come right out, shred short ribs using forks and then place shredded meat back into chili
  11. Taste chili and add salt/pepper/spices to your desired heat level
  12. Simmer for another 30 minutes
  13. Ladle into bowls and top with diced onions and shredded cheese
  14. Serve with cornbread and enjoy
The Beard And The Baker http://www.thebeardandthebaker.com/

2 Comment

    1. Marie!

      That’s a tough one. Joel usually mixes up his own concoction and we use Allegro spices from Whole Foods Market. I’m also a fan of this little local place at the Worthington Farmer’s Market that I can’t quite remember the name of right now.

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