Short Rib + Sweet Potato Chili

What? How did this happen? All of a sudden the temps are in the 60s! So, to help us ease into fall, we’re excited to share a Short Rib and Sweet Potato Chili recipe from the awesome Marcia Selden Catering. Time to break out that slow cooker . . .

Ingredients

1 T Canola Oil

1 lb. Boneless Short Ribs

2 t ground Cumin

1 T plus 1 t, Chili Powder

2 t dried Oregano

Kosher Salt

1 large Onion, diced

1 Jalapeño, chopped

1 t Garlic Powder

2 T Tomato Paste

1 15 oz. can diced Tomatoes

4 C low-sodium Chicken Broth

1 12oz. bottle Beer (we like Lager)

3 large Sweet Potatoes, diced

Shredded Cheddar, for garnish

Cilantro and Pickled Jalapeños are great toppings!

Procedure

In a large pot over medium high heat, heat oil. Rub short ribs with cumin, 1 tablespoon chili powder, and oregano and season with salt. Add to pot and sear 5 minutes per side. Transfer to a plate.

Add onion, jalapeño, garlic powder, and remaining teaspoon chili powder and cook until tender, about 5 minutes. Add tomato paste and stir to incorporate. Add diced tomatoes, chicken broth, beer and sweet potatoes and bring to a boil. Reduce heat and simmer.

Slice short ribs into small pieces and add to the pot. Let cook until beef is cooked through and chili has thickened, about 1 ½ hours. Serve with cheddar, cilantro and pickled jalapeños.