Fire Roasted Chili with Beer Braised Short Ribs
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 lbs beef short ribs
1 bottle of beer
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
2 jalapenos, seeded and diced
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon smoked paprika
1/2 teaspoon oregano powder
Salt and pepper to taste
2 cups fire roasted tomatoes
1 can black beans, drained and rinsed
1 cup corn kernels
Optional toppings: sour cream, shredded cheese, chopped cilantro
Directions
Preheat oven to 350°F.
Heat olive oil in a large skillet over medium-high heat. Add the short ribs and brown on all sides, about 5 minutes per side. Transfer to a plate and set aside.
Add the onion, bell peppers, jalapenos, garlic, oregano powder, smoked paprika, cumin powder and chili powder to the skillet and cook until vegetables are softened, about 5 minutes.
Pour in the beer and bring to a simmer. Return the short ribs to the skillet and cover with a lid or foil. Place in preheated oven and braise for 2 hours or until meat is tender and falling off the bone.
Remove from oven and transfer short ribs to a plate; discard cooking liquid from skillet. Heat remaining oil in same skillet over medium-high heat; add fire roasted tomatoes, corn kernels, black beans and salt & pepper to taste; cook for 5 minutes or until heated through.
Divide chili among plates; top with short ribs; garnish with optional toppings of sour cream, shredded cheese, chopped cilantro or your favorite hot sauce if.
