Every Memorial Day, millions of Americans grill tons of great food as both a celebration and as a remembrance of those who’ve died in US military service. If you’ve planned your grilling session properly, you’ve made too much food for everyone.
Armadillo’s Breath chili team, from Central’s original series on chili.
Some will bust out the foil and take doggie bags that no dog will ever see but you may have leftover grilled and/or smoked yummy just begging to be made into chili. We’ve got an indepth chilifest of articles on our sister site, or you can use these three recipes for something a little different. You don’t even have to wait for leftovers; you could just make one or more of these instead of grilling or along with it.
Trim any excess fat from the short ribs. Heat the oil in a large pot and brown the ribs over high heat.
Add the onion, bell pepper, and the garlic and saute for one minute. Add the beef stock to deglaze the pot and stir well.
Add the remaining ingredients–except the beans and corn–and bring to a boil. Reduce the heat to a simmer. Cover and cook for 2 ½ hours, stirring occasionally.
Just before serving, add the drained corn and the drained beans and heat through. Remove the ribs from the pot, trim the meat off the bones, coarsely chop the meat, return it to the pot, and stir well. Heat everything through and serve.
Heat Level: Medium
Place the chicken in a large, shallow dish. Combine the vinegar, soy sauce, garlic, bay leaves and ground red pepper in a bowl and pour it over the chicken, tossing to coat. Cover and refrigerate for 4 hours, stirring occasionally.
Transfer the chicken to a heavy skillet; add the water and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Remove the chicken with a slotted spoon and set aside. Bring the liquid to a boil and boil, uncovered until reduced to about ½ cup. Stir in the chili and chicken. Simmer 1 or 2 minutes or until thoroughly heated.
Serve in bowls with the shredded cheese on top. Heat Scale: Mild