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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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This is truly amazing chili! The shredded beef makes all the difference. Great for a Sunday afternoon project in the fall. Ingredients:
1 lb dried red beans (soak overnight) |
3 meaty beef short ribs |
3 slices bacon (cut up) |
1 tablespoon olive oil |
1 red bell pepper |
1 (4 ounce) can green chilies |
1 large onion, chopped |
4 1/2 teaspoons chili powder |
2 -3 teaspoons cumin |
1/2 teaspoon oregano |
2 teaspoons salt |
1 (26 ounce) can seasoned red pear tomatoes |
fresh ground black pepper |
cayenne pepper |
Directions:
1. Soak beans overnight and rinse twice.
2. Put short ribs in a large stock pot of water. Simmer until the meat falls off the bone. Strain fat from the top of the broth(reserve 4 cups broth)and set meat aside.
3. Brown and sauté bacon. Add 1 tbs olive oil to bacon grease and sauté peppers, Anaheim chilies and onion.
4. Add meat to the mixture and brown. Add chili powder, cumin, oregano, salt, tomatoes, ground black pepper and cayenne to taste.
5. Return all to stock pot add 4 cups beef broth and red beans. Simmer until tender.
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