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M. J.’s Short Rib Chili
My favorite chili recipe was created by my wife, Mary Jane. It is easy to make, cooks in 2 1/2 hours, and combines the best of both red and green chiles. Serve it with fresh bread or corn bread and a big green salad. This recipe can also be made in a slow cooker after browning the short ribs.
4 pounds beef short ribs
2 tablespoons corn oi
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
2 cups beef stock
2 tablespoons New Mexican red chile powder
1 12-ounce can stewed tomatoes, crushed
1 cup chopped New Mexican green chile, roasted, peeled, seeds and stems removed
2 cups cooked fresh corn off the cob
3 1/2 cups cooked kidney beans, pinto beans, or black beans, drained
Trim the excess fat from the short ribs. Heat the oil in a large Dutch oven and brown the ribs. Add the onion, bell pepper, and the garlic and saute for 1 minute. Add the beef stock.
Add the chile powder, tomatoes, and green chile and bring to a boil. Reduce the heat to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.
Just before serving, add the drained corn and the drained beans and heat through. For convenience, you may want to cut the meat off the bones while it is in the pot.
Yield: 8 servings
Heat Scale: Medium
