Maximum Flavor Short Rib Chili
Servings
10hungry people
Servings
10hungry people
Ingredients
Chili
  • 3pounds boneless short ribstrimmed of excess fat
  • 1 yellow onionchopped
  • 1 green bell pepperchopped
  • 8cloves garlicchopped
  • 2Tbsp. chili powder
  • 2tsp. cumin
  • 1tsp. oregano
  • 1/4cup brown sugar
  • 1/4tsp. Cayenne pepper
  • 128 oz can diced tomatoes
  • 1can tomato paste
  • 128 oz can crushed tomatoes
  • 1cup dark beer
  • 216 oz cans red kidney beans
  • salt & pepper to taste
Cornbread
  • 1loaf cornbreadyour favorite store bought or homemade version
  • 1Tbsp. buttermelted
  • 1Tbsp. honey
Corn Jalapeno Relish
  • 1cup corn kernels
  • 1/4cup red onionminced
  • 1Tbsp. jalapenoseeded and minced
  • 1Tbsp. cinlantrominced
  • 1Tbsp. Lime Juice
  • salet & pepper to taste
Chili dusted onion rings
  • 1 yellow onionsliced into 1/2 inch thich rings
  • milkfor soaking
  • 1Tbsp. cornstarch
  • 1tsp. chili powder
  • salt & pepper to taste
Instructions
For Chili
  1. Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6-8 hours. Adjust seasoning with salt and pepper.
For Candied Cornbread
  1. Preheat oven to 400 degrees F. Crumble the cornbread into a mixing bowl and toss with butter and honey. Place mixture onto a cookie sheet and bake for 10-12 minutes. Set aside.
For Corn Jalapeno Relish
  1. Mix all ingredients in a bowl and set aside.
For Chili dusted onion rings
  1. Preheat fryer to 400 degrees F. In a mixing bowl, add milk and soak each individual onion ring for 15 minutes. In another mixing bowl, combine cornstarch, chili powder, salt and pepper. Dip each ring into powder and fry immediately.
Recipe Notes

To serve, top each bowl of chili with candied cornbread crumbles, corn jalapeno relish, and an onion ring.  Then, add shredded pepper jack cheese.

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