MEALS WITH CHILI RECIPES

Name: Short Rib Chili
Total time: 3 h 15 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons canola oil; 3u2009½ pounds boneless beef short ribs, trimmed and cut into 1-inch cubes; 5 teaspoons kosher salt, divided, plus more to taste; 2u2009½ teaspoons black pepper, divided, plus more to taste; 1 medium-size red onion, finely chopped (about 2 1/4 cups); 2 jalapeño chiles, stemmed, seeded, and finely chopped (about 1/2 cup); 10 garlic cloves, finely chopped; ½ cup tomato paste; ¼ cup ancho chile powder; 1 to 2 chipotle chiles in adobo sauce, finely chopped; 2 teaspoons dried oregano; 1u2009½ teaspoons ground cumin; 1u2009½ teaspoons ground coriander; 1u2009½ cups dry red wine; 1 (28-oz.) can crushed tomatoes; 3 cups lower-sodium chicken broth; 1 small red onion, thinly sliced lengthwise (about 2 1/2 cups); 1 cup distilled white vinegar; 1 cup water; 2 tablespoons granulated sugar; 1 tablespoon kosher salt; Crumbled queso fresco, for serving; Fresh cilantro leaves, for serving

SHORT RIB CHILI | FOOD & WINE

Short Rib Chili | Food & Wine image

Fresh jalapeños, smoky chipotles in adobo, and fruity ancho chile powder give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. For a more budget-friendly option, substitute cubed beef chuck roast for the short ribs. Homemade pickled red onions provide a colorful, tasty, crunchy topping.

Provided by Justin Chapple

Categories Chili

Total Time 3 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

2 tablespoons canola oil
3?½ pounds boneless beef short ribs, trimmed and cut into 1-inch cubes
5 teaspoons kosher salt, divided, plus more to taste
2?½ teaspoons black pepper, divided, plus more to taste
1 medium-size red onion, finely chopped (about 2 1/4 cups)
2 jalapeño chiles, stemmed, seeded, and finely chopped (about 1/2 cup)
10 garlic cloves, finely chopped
½ cup tomato paste
¼ cup ancho chile powder
1 to 2 chipotle chiles in adobo sauce, finely chopped
2 teaspoons dried oregano
1?½ teaspoons ground cumin
1?½ teaspoons ground coriander
1?½ cups dry red wine
1 (28-oz.) can crushed tomatoes
3 cups lower-sodium chicken broth
1 small red onion, thinly sliced lengthwise (about 2 1/2 cups)
1 cup distilled white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
Crumbled queso fresco, for serving
Fresh cilantro leaves, for serving

Steps:

Make the chili:
Make the pickled red onion:

AWARD WINNING CHILI RECIPE - FOOD.COM

Award Winning Chili Recipe - Food.com image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
Serve with desired toppings.

Nutrition Facts : Calories 300.6, FatContent 7.2, SaturatedFatContent 2.9, CholesterolContent 60.5, SodiumContent 1355.7, CarbohydrateContent 34.2, FiberContent 11, SugarContent 6.8, ProteinContent 27

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