Spicy Chili w Boneless Beef Short Ribs

I’ve tried so many different chili recipes and versions but have yet to do one or find one with nice chunks of steak meat. Our usual chili consists of ground chuck, some bean varieties, and vegetables available in the fridge. Though we’ve never been disappointed with the classic version, I wanted something more “hearty” and different, so I simply added some boneless beef short ribs (the same ones used to make Korean galbi) to the mix. The result was in fact a hearty and satisfying chili that really hit the spot. Luckily, I made a big batch that lasted several days and took care of several meals in the process. You can serve this chili topped on rice, or eat stand-alone with cheese of choice, crackers, or finely diced onion.

Here are the ingredients for our extra meaty chili tonight.
Cook until both meats are browned without water.
When meats are browned, add 2 cups of water and let it come to a boil.Then discard most of the fatty liquid either with a sieve or skimming off oil/fat.
Add the remaining ingredients to the mix and let it come to a boil for about 10 minutes.
Let the chili simmer on medium to low heat about 45 minutes.
After all that time waiting, the extra meaty chili is finally finished.Here it’s topped with finely diced onion but cheese works better.

 

Servings: 6~8 people
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients: 
  • 4 lb boneless beef short ribs, cut into 1-inch pieces
  • 1.5 lb ground chuck
  • 2 1.25 oz. packets spicy chili powder
  • 2 tbsp red chili pepper flakes
  • 1 large can tomato, diced
  • 3 garlic cloves, minced
  • 2 cups mushrooms, thinly sliced
  • 1 15 oz. can black beans
  • 1 15 oz. can kidney bean
  • 1 15 oz. can whole kernel corn
  • salt and pepper to taste
Directions:
  1. Brown both meats in a Dutch oven or large pot over medium-high heat. Add 2 cups of water and bring to a boil. Discard fatty oil either by draining or using a strainer. Add about 3, 4 cups of new water and bring to a boil for 10 minutes.
  2. Add remaining ingredients; keep at a boil for another 10 minutes. Reduce heat to low and simmer, slightly uncovered and stirring occasionally, about 45 minutes or until beef is tender.
  3. Serve with rice and/or desired toppings like diced onions, cheese, or crackers.
*Instead of using premade chili mix packets (like we do), you can also combine the following ingredients to make your own chili seasoning: chili powder, cumin, oregano, cayenne pepper, and salt.
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