Braised Short Rib And Bacon Chili

Name: Braised Short Rib And Bacon Chili
Ingredients: 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

The Daily Meal Contributors|Oct. 6, 2016 4:30 pm EST

3.7 (3 ratings)

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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

Servings

5

Ingredients

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

Directions

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.
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.)
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.