Short Rib Chili

Short Ribs Chili. Being cold nothing sounded as good as a bowl of chili and beans with some cornbread.

I used 7.5 pounds of ribs
2 Onions
1/2 cup salt
1/4 cup garlic
1/8 pepper
2tbs cumin
2tbs chili
1tbs corrinader
1/8 cup sugar

Cut the ribs into cubes.

Season with the spices mixed together.

Dust with flour and brown in a hot skillet.

Cook on all sides until browned.

After all the meat is cooked, I added the chopped onion and more chili powder and cumin and sweated the onions. I added the meat, onions, 2 cans of chopped tomatoes and 2 cans of tomato sauce with 3 bay leaves in my pressure cooker. 45 minutes under pressure and I romoved the contents and put into my stock pot.

One Onion

1 cup of chopped bell peppers

2 heads of roasted garlic (350 until the garlic is soft after cutting the top of the heads off the garlic and drizziling with EVOO and Kosher Salt).

Saute in a pan with EVOO and butter, Place in the pressure cooker with 2 pounds of pinto beans that have been soaked overnight and drained. Add 4 cups of chicken stock and a bunch of cilantro, chopped. Pressure cook for 35 minutes.

Add the beans to the simmering meat mixture, now fully shreaded into the "gravy" and enjoy with some hot cornbread.

Beatrice had 3 bowls of it!