Chili 9000 |
2 1/2 lbs. beef short ribs, bone-in |
Preheat oven to 375 degrees. Wash short ribs, pat dry. Rub on all sides with 1 T. chili seasoning. Place on a foil-lined baking pan. Bake for 30 min. Remove chorizo sausage from its casing and add to baking pan. Bake an additional 30 minutes. Remove the meat and place in a large stockpot. Add remaining 3 T. chili seasoning, onion, garlic, tomatoes and water and bring to a boil. Reduce heat and simmer for 1 1/2 hours, stirring occasionally. Remove meat and cut into bite-sized pieces, discarding short rib bones and fat. Return to stockpot and simmer for nother 30 minutes. Spoon off any fat that rises to the top. Ten minutes before serving add cilantro. This is even better the second day. Freezes well. Serves at least 12. |
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