Ingredients:
- 1 tablespoon olive oil
- 1.5 pounds beef short ribs
- 1 red onion, diced
- 1 green pepper, diced
- 5 cloves garlic, minced
- 1 jalapeno, ribs and seeds removed, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2–3 teaspoons diced chiles in adobo, (adjust based on spice preference)
- 2 teaspoons worcestershire sauce
- 1 teaspoon cocoa powder
- 1 teaspoon granulated sugar
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (15 oz.) cans kidney beans, drained and rinsed
- 1 (15 oz.) fire-roasted diced tomatoes
- 28 oz. can tomato sauce
- 1–2 cups tomato juice, adjust based on preferred thickness
- 1 tablespoon apple cider vinegar
- Kosher salt
- fresh cracked pepper
Serve with:
- sour cream
- shredded cheddar cheese
- tortilla strips
- sliced green onion
Directions:
- Heat olive oil in a large pot over medium high heat. Season short ribs with salt and pepper on both side.
- Sear short ribs in batches, adding more oil as needed. Cook ribs on each side for 2-3 minutes or until a dark golden brown crust forms. Set ribs aside.
- Reduce heat to medium and add onions and green pepper to the pot (without wiping it out) along with a pinch of salt and pepper. Sauté for 5 minutes, stirring frequently.
- Add garlic and jalapeno and sauté for another minute.
- Add chili powder, cumin, chiles in adobo, wocestershire sauce, cocoa powder, sugar, beans, tomatoes, tomato sauce, tomato juice and another pinch of salt and pepper. Stir to combine.
- Nestle the short ribs back into the chili. Turn the heat up and bring to a simmer.
- Cover and simmer over low heat for 2.5-3 hours or until the short ribs are tender and fall apart easily.
- Remove ribs from chili. Use two forks to shred beef. Discard bones and gristle.
- Transfer shredded beef back into the chili and stir to combine. Stir in apple cider vinegar and season to taste with salt and pepper.
- Serve with sour cream, cheddar cheese, tortilla strips and sliced green onions.
- Enjoy !!
