Short ribs can do more than round out a BBQ — this time, they're seriously amping up your chili recipe.
3 tablespoons vegetable oil, divided
3 pounds boneless short ribs, cut into 2-inch cubes
3 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper, divided
1 large yellow onion, diced
1 red bell pepper, seeds and ribs removed, diced
3 garlic cloves, minced
3 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon chipotle powder
1 teaspoon ground coriander
1 tablespoon tomato paste
1 (12-ounce) can light beer
1 tablespoon packed brown sugar
2 tablespoons barbecue sauce
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can cannellini beans
1 cup low-sodium chicken stock
Shredded cheddar cheese, sour cream and chopped chives, for garnish
Let's get Cooking...
Heat a large Dutch oven or heavy-bottomed stock pot over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the short ribs with 1 teaspoon salt and 1 teaspoon black pepper.
Working in batches, sear the meat cubes on all sides, about 1 minute per side, and transfer to a large plate or sheet pan as you work.
When all the meat is removed, add the remaining tablespoon oil to the pan along with the onion and pepper.
Sauté the vegetables, stirring often, for about 3 minutes, then add the garlic and stir until fragrant, about 1 minute. Season the vegetables with the chili powder, cumin, chipotle, coriander, 1 teaspoon of salt and 1 teaspoon black pepper. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the tomato paste, beer, brown sugar and BBQ sauce, and scrape up any browned bits on the bottom of the pan. Next, stir in the diced tomatoes and beans along with the chicken stock. Add the seared meat and the remaining teaspoon of salt. Stir to combine.
Reduce heat to medium-low, cover, and simmer until the meat is tender and falling apart and the chili has thickened slightly, about 3 hours. After 3 hours, use two forks to shred the meat in the chili.
Serve in a bowl, over french fries, nachos or baked potatoes. Garnish with shredded cheddar cheese, a dollop of sour cream and minced fresh chives.
Freeze any leftover chili in an airtight container for up to one month.