Braised Beef Chili
serves 4
Use leftover chili succotash and meat and broth from braised short ribs to make this flavorful meat and bean chili.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 tablespoon corn oil
1/2 onion, chopped
1 jalapeno pepper, stemmed, seeded and minced
2 teaspoons ground cumin
2 teaspoons chili powder
Meat from 2 reserved braised short ribs, fat removed and cut in cubes
1 ripe tomato, cored and coarsely chopped
1 clove garlic, minced
1 cup reserved broth from braised short ribs
2 cups reserved chili succotash
prep: 5 minutes
total: 10 minutes
heavy saucepan
1. In a heavy saucepan, heat the oil. Add the onion and cook over medium-high heat for 1 minute. Add the jalapeno, cumin and chili powder and cook another 30 seconds.
2. Add the meat and stir for 1 minute. Add the tomato and broth and heat until boiling. Simmer for 2 minutes. Add the succotash and heat through before serving.
