Spicy Chili w Boneless Beef Short Ribs
By: olivia kim
Published: Sunday, May 20, 2012 - 10:50am

Ingredients




•4 lb boneless beef short ribs, cut into 1-inch pieces
•1.5 lb ground chuck
•2 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 can black bean
•1 can kidney bean
•1 can whole kernel corn
•salt and pepper to taste

Preparation

1 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 with a strainer. Add about 4 cups of new water and bring to a boil for 10 minutes. 2 2.Add remaining ingredients; keep at a boil for another 10 minutes. Reduce heat to low, and simmer, slightly uncovered, stirring occasionally, 45 minutes or until beef is tender. 3 3.Serve with rice or/and desired toppings like diced onions, cheese, or crackers. 4 *Instead of using pre-made 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.

About

We've tried so many different chili recipes and versions but have yet to do one with 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 this version, the wife wanted something more "hearty" and different, so I simply added some boneless beef short ribs (the same ones used to make Korea galbi) to the mix. The result was in fact a hearty and satisfying chili that really hit the spot with the entire family. Luckily we 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.
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