Braised Short Rib And Bacon Chili

Braised Short Rib And Bacon Chili
3.7 from 3 ratings
Recipe Courtesy of Good Life Eats“This Braised Short Rib and Bacon Chili has chunks of tender beef short ribs, peppers kidney beans, in a thick chili base. You can’t have chili without cornbread, so we served our bowls of Braised Short Rib and Bacon Chili with a side of Honey Corn Bread Muffins. These Chile Cheese Cornbread Scones are a little more work, but also delicious for dunking in chili.”-Katie
  • 1 tablespoon olive oil
  • 2 pound boneless short ribs, cut into cubes
  • 2 cloves garlic
  • 1 yellow onion, chopped
  • 1 jalapeño pepper, seeded and diced (optional)
  • 2 1/2 teaspoon cumin
  • 2 1/2 teaspoon chili powder
  • 15 ounce canned fire roasted diced tomatoes
  • 4 ounce canned tomato paste
  • 1 cup beef stock
  • 32 ounce canned bush's kidney beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • salt and pepper to taste
  1. Heat the oil in a dutch oven over medium- high heat. Add the beef in batches and cook until browned on all sides. Remove the beef from the dutch oven and set aside in a bowl. Add the onion and sauté, adding more oil if necessary, until tender and golden. About 3 - 5 minutes. Add the garlic and jalapeño and sauté for a minute until fragrant.
  2. Return the beef to the pan along with the cumin, chili powder, tomatoes, tomato paste, stock, bacon, and beans. Cover and cook over low heat for 3 1/2 hours. (Alternatively, the chili can be placed in a slow cooker and cooked over low heat for the same amount of time.)
  3. After 3 1/2 hours add the red and green peppers, salt and pepper to your personal preference, and replace the lid. Cook an additional 30 - 60 minutes, or until the peppers and beef reach your preferred tenderness.