Title: Braised Beef Chili
Categories: Chili Ethnic
Yield: 4 Servings
| 2 | | Ribs reserved from braised |
| 1 | | Short ribs |
| 1 | tb | Oil |
| 1/2 | md | Onion -- chopped |
| 1 | | Jalapeno -- seeded & diced |
| 2 | ts | Cumin |
| 2 | ts | Chili powder |
| 1 | | Tomato -- coarsely chopped |
| 1 | | Clove garlic -- minced |
| 1 | c | Broth reserved from braised |
| 1 | | Short ribs |
| 2 | c | Reserved chili succotash |
| 1 | | Salt and pepper |
Remove and discard the fat from the reserved short ribs and cut the meat
into cubes. Set aside. Heat the oil in a heavy saucepan over medium high
heat. Add the onion and cook for 1 minute. Add the jalapeno, cumin, and
chili powder and cook 30 seconds more. Add the meat and stir for 1 minute.
Add the tomato, garlic, and reserved broth and bring to a boil. Simmer for
2 minutes. Add the reserved succotash and heat through. Season with salt
and pepper.