Ingredients
- 2 1/2 LBS beef short ribs, bone-in
- 3-4 TBL Chili Powder
- 2 TBL chorizo sausage
- 1 lg. onion, minced
- 1 tsp dry minced garlic
- 1-2 tsp salt (to taste)
- 2 14.5oz cans crushed tomatoes
- 2 14.5oz cans diced tomatoes
- 2 14.5 oz cans pureed tomatoes
- 4 C water
- 1/2 C chopped fresh cilantro
Preparation
Step 1
preheat oven to 375
wash short ribs
pat dry
rub on all sides w/ chili powder - using abt. 1 TBL
place on foil lined baking pan
bake @375 for 1 HR
remove casing from chorizo sausage & place in pan w/ short ribs for 2nd 1/2 hr of cooking
this removes a lot of fat from meat & gives chili great flavor
remove meat from oven & place in lg. stockpot
add onion, remaining chili powder, garlic, salt, tomatoes & water
bring to boil
reduce heat & simmer 2 hrs, stirring occasionally to break up tomatoes
spoon off fat (if any) as it rises to top
1/2 hr before serving, remove beef short ribs from pot
cut meat into bite-sized pieces & place back in pot
discard bones
toss fresh cilantro into pot for final 10 min of cooking or top each bowl
w/ sprinkle
serve w/ favorite chili toppings
and sour cream