Mary Jane’s Short Rib Chili

In Chili & Soup by Mark MaskerLeave a Comment

Share this PostEmail this to someoneShare on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0Share on Tumblr0Share on Reddit0

This chili recipe, from Dave’s wife Mary Jane Wilan, will not win any cook-offs because it fails to conform to the prejudiced, inbred standards of contest chili. I love it because it hearkens back to the early origins of Mexican chili-like dishes such as Mole de Olla  with its corn. And it has beans–real, flavorful black beans, not those insipid pinto beans. This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles. Serve it with fresh bread or corn bread and a big green salad. It is a nutritious meal in a bowl. And it’s chili, no matter what anyone else says.

beef rib chili
Mary Jane’s Short Rib Chili
Print Recipe
Servings
8 people
Cook Time
2 1/2 hours
Servings
8 people
Cook Time
2 1/2 hours
beef rib chili
Mary Jane’s Short Rib Chili
Print Recipe
Servings
8 people
Cook Time
2 1/2 hours
Servings
8 people
Cook Time
2 1/2 hours
Instructions
  1. Trim any excess fat from the short ribs. Heat the oil in a large pot and brown the ribs over high heat.
  2. Add the onion, bell pepper, and the garlic and saute for one minute. Add the beef stock to deglaze the pot and stir well.
  3. 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.
  4. 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
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.