Mister Bob
Babbling Farker
- Joined
- Jun 15, 2009
- Location
- Scituate, RI
It was cloudy and damp here today, so chili seemed like a good idea. It's not exactly BBQ but I thought I would share it anyway, I hope that's OK.
These are the ingredients:
2 lbs beef cubed (I used chuck short rib meat)
1 yellow onion
3 garlic cloves
1 red bell pepper
3 Red Fresno peppers
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1 14.5oz can beef broth
1 7.5oz can chipotle peppers in adobo sauce
1/4 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
fresh ground black pepper
vegetable oil
sour cream
shredded cheddar cheese
I started with a 3-1/2 pound rack of short ribs.
I separate the ribs, remove the meat from the bones, trim and cut into 3/8" cubes. I wound up with just under 2 pounds.
Next, I seasoned with salt and pepper and browned in vegetable oil.
Once the meat is browned and set aside, I start on the vegetables. I diced the peppers and grated the onion and garlic.
I sweat the vegetables until everything is nice and tender then I add the meat back into the pot along with the rest of the ingredients. I bring it to a boil then lower the heat and simmer for two hours. (I missed the cumin in the photo, but I didn't miss it in the pot!)
I fried some soft taco shells and hit them with some sea salt to add a little crunch to the meal.
I served it up with a dollop of sour cream and a sprinkling of shredded cheddar cheese. The chili had plenty of heat and plenty of flavor, I'll definitely do this one again!
These are the ingredients:
2 lbs beef cubed (I used chuck short rib meat)
1 yellow onion
3 garlic cloves
1 red bell pepper
3 Red Fresno peppers
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1 14.5oz can beef broth
1 7.5oz can chipotle peppers in adobo sauce
1/4 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
fresh ground black pepper
vegetable oil
sour cream
shredded cheddar cheese
I started with a 3-1/2 pound rack of short ribs.
I separate the ribs, remove the meat from the bones, trim and cut into 3/8" cubes. I wound up with just under 2 pounds.
Next, I seasoned with salt and pepper and browned in vegetable oil.
Once the meat is browned and set aside, I start on the vegetables. I diced the peppers and grated the onion and garlic.
I sweat the vegetables until everything is nice and tender then I add the meat back into the pot along with the rest of the ingredients. I bring it to a boil then lower the heat and simmer for two hours. (I missed the cumin in the photo, but I didn't miss it in the pot!)
I fried some soft taco shells and hit them with some sea salt to add a little crunch to the meal.
I served it up with a dollop of sour cream and a sprinkling of shredded cheddar cheese. The chili had plenty of heat and plenty of flavor, I'll definitely do this one again!
