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Chile-Braised Short Ribs Recipe

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This recipe is courtesy of FARMHOUSE RULES that premiered Saturday, the 19th. I love watching Food Network, it’s like the one channel our entire family watches together. So this will be a new great show for us to watch and I love that Food Network sent me these recipes to share with you guys!

Chile-Braised Short Ribs

Chile-Braised Short Ribs Recipe

Recipe courtesy of Nancy Fuller

Ingredients:

2 large dried New Mexico chile peppers, stemmed, seeded and torn into pieces 
1 cup boiling water 
5 pounds meaty English-style center-cut short ribs 
Kosher salt and freshly ground black pepper 
3 tablespoons olive oil 
3 cups low-sodium chicken stock 
2 tablespoons tomato paste 
4 cloves garlic, peeled and smashed 
1 large onion, chopped 
One 750-milliliter bottle hard cider 
2 tablespoons balsamic vinegar 
3 sprigs fresh rosemary 
Chopped fresh parsley, for garnish

Directions:

Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.

Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes.

Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.

Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.

Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.

Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish.

Crock Pot Taco Chili Recipe

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I call this a taco chili because when I was browning the meat I used my favorite McCormick Cheesy Taco mix on top of the beef to give the meat a really great flavor. Whenever I use this packet my family goes nuts over the meat. So I browned the meat then threw everything else in the crock pot and left it all day. It turned out amazing!

best chili

Crock Pot Taco Chili Recipe

Ingredients:
Two pounds ground beef
2 Cheesy Taco McCormick Seasoning packets
1 teaspoon salt
2 14 ounce cans tomato sauce
1 cup water
1/4 cup lentils
1 small can (6 ounces) of green chili peppers
2 Tablespoons chili powder
2 Tablespoons cumin powder
1 cup red kidney beans

IMG_0815

Directions

Brown the meat in the skillet with the packages of cheesy taco seasoning

Place the lentils and beans in the bottom of the crock pot

Add the tomato sauce

Add the rest of the ingredients

Then top it off with the cooked ground beef

Leave alone for four hours on high or 8 hours on low

Sweet & Spicy Beer Chili Recipe + $100 Gift Card Giveaway From Rolaids

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Sweet & Spicy Beer Chili & Chilaca Pepper Cornbread

Gift card & supplies provided for recipe creation. All information in here about Rolaids is based on my own opinion. Product, branded items and gift card was provided at no cost by Chattem in exchange for an evaluation and feedback on Rolaids information.

I love making chili – it’s easy, tasty, and plentiful! So when our friends at Rolaids challenged me to create a 5-alarm chili recipe, I thought this would be a great time to expand my repertoire. My chili creations tend to be pretty mild, so this was a chance to kick it up a notch and fire up my cooking. I received a fun kit including Rolaids bowls and an apron, plus a special cornbread recipe from Food Network’s Guy Fieri, whom Rolaids have partnered with to celebrate the re-launch of their product line. Ladies and gentlemen, may I present my chili creation:

 

4.6 from 13 reviews
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Sweet & Spicy Beer Chili
Author: 
Recipe type: Dinner
Serves: An army!
 
Ingredients
  • 1 TBSP Extra Virgin Olive Oil
  • 2 TBSP maple syrup
  • 4 cloves of garlic, peeled & chopped
  • ½ of a large sweet onion, diced
  • 4 slices of bacon, cut into squares
  • 4 tomatoes, cored and cut into large sections
  • 6 sweet mini peppers
  • 1 gold habanero pepper
  • 1 green jalapeño
  • 1 red jalapeño
  • 1 package of ground turkey (Around 20 oz)
  • 1 15oz can of garbanzo beans, drained & rinsed
  • 1 15oz can of black beans, drained & rinsed
  • 1 15oz can of dark red kidney beans, drained & rinsed
  • 24 oz jar of chipotle salsa
  • 12 oz can of your favorite beer (I used Pabst Blue Ribbon)
  • 1 TBSP sugar
  • 1 TSP cinnamon
  • ½ tsp cumin
  • Shredded cheese for topping (Optional)
Instructions
  1. Add oil, syrup, garlic, onion and bacon to a large stockpot. Simmer over a low heat until onion softens and bacon becomes cooked through.
  2. Wearing gloves to protect your hands, de-seed and chop all peppers. The jalapeños should be cut into larger pieces while the habanero should be chopped into small sections. Rinse all of your chopped peppers in a colander, then add with the remainder of the ingredients to the stockpot, stirring thoroughly. Cover and bring to a boil until all meat is cooked through, then reduce heat and simmer until ready to serve.
  3. Dish into bowls and top with a handful of cheese, if desired. Best enjoyed with a side of Chilaca Pepper Cornbread & a cold beer!
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Recipe Notes:

Bacon & Onion
The cooking time on this recipe is flexible. I started the onion and bacon mixture simmering in the stockpot while I chopped the other ingredients, and just let it simmer until I was ready for the next step. My goal was for the bacon and onion to get a nice start and really mix with the syrup and garlic to make a flavorful base for the rest of the chili. You can either prep all the ingredients for this dish ahead of time, or just do what I did and keep an eye on the stockpot while you get everything else together; as long as you turn down the heat so it doesn’t get overcooked, this can simmer for quite a while.

Sweet Mini Peppers

From the bag of assorted sweet mini peppers that I bought, I chose 3 yellow, 3 orange and 3 red for the recipe. Oh, and HEED MY ADVICE on wearing gloves when you chop into the habanero. I foolishly did not think to do this and my hands were burning all day.

Fresh Chili Ingredients

Chopped Tomatoes

I chopped my tomatoes into large sections, as you can see here. I wanted to retain as much of the moisture as possible and allow them to break down in the chili. The next time I make this, I think I’ll only pour 1/2 a can of beer in the stockpot and drink the rest myself. 😉 I added a lot of liquid because I wanted to make sure the raw turkey was completely covered while cooking, but although I anticipated the tomatoes and other ingredients breaking down and increasing the liquid in the recipe, it ended up being a little thinner than I expected; the consistency on this is closer to a soup than a chunky chili. It’s still good, but if you like your chili chunky like me you might want to experiment with reducing the liquid volume!

Chili, Cornbread & Beer

Bowl of Chili

I served this to Jai and his Grandma, and they both said it was “Very good”! In case you were wondering why I chose to put garbanzo beans in this dish, it was a special request from Jai who loves garbanzos. I’d say his wish made for a nice result!

This chili is indeed spicy, but not deathly so. If you’ve very comfortable with using these type of peppers and know your limits, feel free to kick it up a notch, but I think most will find this sufficiently hot.

Chilaca Pepper Cornbread:

Of course, you can’t have a great dinner without a great side, so I also prepared some cornbread to go along with the chili:

Skillet Cornbread

Skillet Cornbread With Roasted Poblanos Recipe Card

Click the image to view this recipe card full size

Chilaca Pepper Cornbread

I had to make a couple of substitutions in this recipe because of ingredient availability. Living in a small town, sometimes the grocery selection can be a little limited. There were no poblano peppers to be found anywhere at my local Safeway, so I bought chilaca peppers instead, because they most closely resembled poblanos. I also used reduced fat buttermilk since I couldn’t locate any regular buttermilk. Other than that, I followed the instructions on the card above. This makes a nice, tasty accompaniment to the chili!

Buttery Cornbread With Chili

Cornbread Closeup

This dinner is full of rich ingredients and thus makes for a great occasional “Treat” dinner – we have a bachelor friend whose birthday is coming up in a couple of months, and I’m thinking I might make this for his special birthday dinner.

Rolaids

Rolaids Chewable Tablets

And if eating the occasional heavy treat leaves you feeling the heat, Rolaids is back with new packaging and a new selection of antacids. In addition to the familiar Rolaids Antacid Tablets, you can now purchase Rolaids in its first-ever liquid formulation, available in Regular Strength and Ultra Strength. For more on these and other Rolaids products as well as heartburn info, visit Rolaids.com.

Enter To Win:

One MomStart reader will win samples of Rolaids, a branded apron plus a $100 gift card to pick up their own chili supplies with!

To Enter:

Utilize the Rafflecopter widget below to enter. Giveaway is open to residents of the continental US, 18+ (No PO boxes) and ends November 26th, 2013 at 11:00 PM PST; read our giveaway rules by clicking here.

a Rafflecopter giveaway

Hormel Chili Cheese Dip

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Hormel Foods Recipes is running a Trick-or-Treat Sweepstakes on Facebook. You will have until 12:00 p.m. CT on Monday, October 24, 2011 to like the page, fill out a simple entry form, and be eligible to win one of five coupon prize packs worth $20 for Hormel® products! And Hormel has quite a few fun products ya know?

This month we tried something new. We tried the Hormel canned chicken and made chicken and rice burritos. I cooked the chicken in all of the rice spices and it turned out being a great meal and perfect leftovers. You should try it.

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Of course there is also the crock pot cooking possibilities. One fun treat we just had was using the Hormel® chili cheese dip kit. This kit of chili and cheese was so easy to make. Open the cans dump in the crock pot and leave it to cook for an hour or two. What else is good in the slow cooker?

Vegetables are ideal for slow cook dishes because they can be combined with different meats depending on what you have the taste for. You can make soups, stews, chili — you name it! Try mixing in some Herb-Ox® chicken bouillon cubes or chop up Hormel® Cure 81® sliced ham to throw in the pot for a rich soup or stew base. Or you can grab your favorite Hormel® Always Tender® product and simmer on low all day with your favorite vegetables and have a delicious meal waiting for you and the family at dinnertime.

This giveaway has ended. Congratulations to the winner, Vickie Couturier.

All rules can be found under giveaway rules.

Halloween Recipe: Bone Warming Chili

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For your Halloween festivities, turn your guacamole into spookamole, your deviled eggs into deviled eyeballs and create party snacks to please big and little treaters and tricksters alike. Avocados are at their peak in the autumn and winter seasons in Mexico, ready to make ghoulishly and naturally green dishes. Create these delicious gore-d’oeuvres and watch your trick-or-treaters snap them up!

Also on the menu is this delightfully Bone Warming Chili!

MA-100 Beef Chili with Avocado

Bone Warming Chile Recipe

5.0 from 3 reviews
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Halloween Recipe: Bone Warming Chili
Recipe type: Main
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1-1/2 cups chopped red onion, divided
  • ¼ cup diced jalapeños
  • 1 tablespoon minced garlic
  • 1 pound ground beef
  • 2 to 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 can (14 or 15 ounces) diced tomatoes
  • 1 tablespoon all-purpose flour
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • ½ teaspoon salt
  • ¼ cup chopped cilantro, optional
  • Coarsely grated cheddar cheese, optional
  • 1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
Instructions
  1. In large saucepan over medium-high heat, heat vegetable oil.
  2. Set aside ¼ cup onion; add remaining onion and jalapeños to saucepan; cook and stir until soft, about 5 minutes.
  3. Add garlic; cook and stir 1 minute.
  4. Add beef, breaking into large chunks; cook and stir until no longer pink, about 10 minutes.
  5. Add chili powder and cumin; cook 1 minute.
  6. Stir in tomatoes and 1 cup water; heat to boiling, reduce heat to medium-low; cook 10 minutes, stirring occasionally. In small bowl, combine 1 cup water with flour; add to chili along with kidney beans and salt.
  7. Bring to a boil; cook, stirring occasionally, until thickened, about 5 minutes; stir in cilantro, if desired. To serve, ladle chili into bowls; sprinkle with reserved ¼ cup chopped onion and cheese, if desired.
  8. Top with sliced avocados.
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For more fun Halloween stats, check out this Halloween Eats Infographic