Spring is here, spring is here! Well… sort of. In between glorious bits of sunshine, it’s still a little chilly which makes chili the perfect choice for dinner!
We picked up some beautiful boneless short ribs the other day, but I’m mixing it 50/50 with beef stew meat for a slightly more budget-friendly meal. This spicy hearty chili is a great option for weekend camping trips too (we usually make chili ahead of time and then reheat it in cast iron). And let me just say, this chili was amazing (Boyfriend approved too).
For this recipe, you will need:
~ 1.25 lb boneless beef short ribs
1 lb beef stew meat
2 cans (14.5oz) diced tomatoes
1 can (16oz) black beans, drained and rinsed
1 can (7oz) chipotle peppers in adobo sauce
1.5 medium yellow onion, chopped
1 clove elephant garlic (or 3-5 cloves garlic)
3 dried chili peppers
2 tsp extra dark cocoa powder
2 tbsp apple cider vinegar
1-2 tsp avocado oil (olive or coconut is fine)
4 tsp ancho chili powder
2 tsp oregano
2 tsp cumin
2 tsp salt / to taste
Add one can of diced tomatoes and liquid to the crockpot. With the other can of diced tomatoes, drain the liquid first (do not rinse) and add to the pot. Drain and rinse beans until water runs clear, add beans to the crockpot. Remove stems and seeds from dried chili peppers and combine in blender cup with one full can of chipotle peppers in adobo sauce. Blend pepper mixture for about one minute or until it resembles a uniform paste and add to the crockpot. Add 2 tsp extra dark cocoa powder, 2 tsp salt, and 2 tsp ancho chili powder to the crockpot mix.
Using a sharp knife, finely chop elephant garlic clove (also called elephant toes) or 3-5 cloves normal-sized garlic. Set aside in a bowl with the chopped onion. Add 2 tsp each of oregano, cumin, and ancho chili powder to the onions and garlic.
Pre-heat oil in a non-stick pan on high-heat. While the pan is heating up, dice the ribs and stew meat into ~1/2 cubes – they do not at all have to be uniform in shape, just similar in size. You want the pieces to be small enough that they are “bite size” but big enough that they can still be shredded later on. Add meat to the pan, in batches if necessary, and cook for 3-5 minutes on one side only to sear the meat and lock in some flavor. Add all of the meat to the crockpot.
In the same pan, add the onion-garlic-spice mixture and cook on medium heat for 3-5 minutes until fragrant and the onions have softened slightly. Add this to the crockpot.
Add 2 tbsp apple cider vinegar, stir to mix everything together, and set crockpot on low for 7-9 hours. If you don’t want to wait that long, try cooking on high for 3-5 hours checking periodically to make sure it doesn’t burn. If you find that the chili has let off a lot of liquid, you can crack the lid a little bit to let some of the liquid evaporate. I personally prefer a thicker chili (as opposed to more liquid) so we usually crack the lid for half the cooking time.
Serve immediately – as is, with chopped raw onion on top, with guacamole, or with grilled veggies.
Store in the fridge for 3-5 days.