October Jackets & Braised Meat…

chili

You must be thinking, how on earth do these two eat chili so many times in one week??  But honestly, it never gets old when the weather turns cooler. We crafted this braised short rib chili over the weekend, and it was SCRUMPTIOUS. Disgustingly, I actually had thirds, while my husband held onto some self control, allowing himself only seconds.We added sweet potatoes, corns, and beans, which gave the broth and overall dish a slight sweetness, which mixed great with the natural spiciness of the chili. Also, I’m a big believer that any time you have the option to allow your meat to marinade and braise for a few hours, it always turns out 10x better. The ribs instantly shredded apart with the slightest stir to the pot. I recommend a fresh baguette to eat alongside, as you will want something to soak up the heat.

It’s only day 4 into October and I am already obsessed with all things Fall, leading up to the Holidays here in NYC. Vests and Fur season is upon us, and I can not wait to dress Charlotte up for her first Halloween, Apple Pick with friends, and obviously drag her to the Plaza to take obnoxious photos with Santa (I will definitely be bribing her with puffs for that one). Tomorrow will mark Char’s 11 month birthday. Holy Smokes this year flew!!!

Braised Short Rib Chili:

Ingredients: serves 6

  • 2 lbs boneless short ribs
  • 1 large yellow onion (chopped)
  • 1 7oz can of chipotle peppers in adobo sauce (chopped)
  • 1 28oz can of crushed tomatoes
  • 16 oz chicken stock
  • 1 sweet potato
  • 2 large carrots
  • 1 large turnip
  • 1 can red or black beans rinsed)
  • 1 can corn (rinsed)
  • 3 cloves garlic (thinly sliced)
  • 2 tbsp each salt, pepper, cumin, paprika, oregano, thyme
  • 1 tbsp chili powder
  • 1 bunch green onions (chopped for garnish)
  • Grated cheddar (optional)

Instructions:

  1. Preheat the oven to 300F.
  2. Heat 1 tbsp olive oil in a large cast iron pot over medium heat. Generously salt & pepper the short ribs, place in the pan. Sear each side, ~3 mins/side. Remove from the pan.
  3. Add the chopped onion and garlic to the pan, cook until browned, ~3-4 mins.
  4. Add the tomatoes, chipotle peppers, chicken stock, beans, corn, and spices. Bring the whole mixture to a light boil. Return the short ribs to the pot, making sure they’re covered by simmering sauce. If not, fee free to add a little more chicken stock. Place in the oven, cooking for 2-3 hours (until they’re tender enough to easily pull apart with two forks.) Make sure to taste the chili, adding a little more sauce/spices. Remember, err on under-spicing a little while the chili is hot, as the spice flavor always comes out more once it’s cooled.
  5. Once the ribs are tender, remove them from the chili and pull them apart using two forks. Return them to the chili, along with the sweet potato, carrots, and turnip. Allow to cook for another 1-2 hours, until sweet potato is tender.
  6. Serve with the chopped green onions and grated cheese.

 

img_6194
It’s VEST season!!!! Sadly, this fur vest doesn’t really fit her anymore, but I’m determined to make it work.
img_6207
I know this picture looks random, but this is what happens every day I take her to the park…She takes off running to any big kids she sees playing. She thinks she is 8 years old at heart, but her little steps can’t keep up with herself….

 

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