Braised Beef Chili
serves 4
Recipe from Andrew Schloss
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.
ingredients
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
timer
prep: 5 minutes
total: 10 minutes
tools
heavy saucepan
instructions
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.
