Back

Sweet and Spicy All Beef Chili

Print

Ingredients

3 lbs. boneless beef shortribs

3 bell peppers (any color), diced

2 jalapeno peppers, minced (with seeds)

1 ancho pepper, minced (with seeds)

1 large onion, diced

1 can corn, drained

4 cloves garlic, crushed

1 pt. grape tomatoes, cut in half

3/4 c. Adobo powder

1/2 c. chili powder

1/4 c. cayenne pepper

1/8 c. black pepper

1 c. brown sugar, packed

1 qt. spicy V-8 juice

1 pt. beef broth

Directions

Place shortribs and all dry seasonings (excluding sugar) in a large ziplock bag and shake to coat.  Heat a large skillet to medium-high heat and place as many shortribs as will fit in a single layer (this may require a couple of rounds).  Sear one side only, then set aside.  Place all vegetables in the bottom of a 6 quart crock pot.  Place shortribs on top of vegetables. Sprinkle brown sugar over top of shortribs. Pour V-8 and beef broth over entire mixture (this should fill about 3/4 of the crock pot, but not go to the top to allow for natural liquid during cooking). Cover and cook on low (8 hours). Shortribs will chunk easily with a fork when done cooking.

Recipe courtesy of The Butcher Shoppe.