The perfect lazy Sunday afternoon recipe, this beef short rib chili is loaded with beans and veggies but also tender, fall-off-the-bone shredded short ribs.
Be sure to taste the chili and season as needed. Don’t wait until the end to taste your food. I like to taste this chili after an hour or two of simmering and add a little more salt, maybe a pinch of sugar or even a little cayenne pepper. Then taste it again at the end and season a bit more.
Adjust the flavors to your family’s tastes. If they don’t like spice, omit the chiles in adobo. If they don’t like kidney beans, add more pinto beans instead. If they love cilantro, add a tablespoon of fresh chopped cilantro in there! This recipe is just a blueprint – use it as such!
If you’re feeling adventurous add a couple teaspoons of brewed coffee or espresso powder to your chili! You’ll be pleasantly surprised at the depth of flavor that it adds!
Don’t skip the apple cider vinegar at the end! It’s going to amplify all the flavors SO MUCH. If you don’t have apple cider vinegar, you can use white wine vinegar, red white vinegar, white balsamic vinegar or regular balsamic vinegar.
Keywords: chili con carne, shredded beef chili, beef chili, easy chili recipe