Vince Young Steakhouse Shortrib Chili

• servings: 8
• active time: 1 hour
• total time: 3 house and 20 mins

Ingredients

1 1/2 lb. Boneless Short Rib, trimmed of fat and cut into 1 inch cubes

1 large onion, diced

2 green peppers, diced

2 jalapeño peppers, de-seeded and finely diced

8 cloves garlic, minced

2 oz. tomato paste

12 oz. Pilsner or light beer

1 cup beef stock (optional)

1 1/2 tbsp. chili powder

1 1/2 tbsp. smoked paprika

2 cups water

1 lime

Kosher salt and black pepper

Directions

Season beef liberally with Kosher salt and black pepper.

Heat a saucepan on high heat with olive oil and place all short ribs in to sear.

Drain off half of the fat and add tomato paste and let simmer for 5 minutes.

Add the onion, green peppers, jalapeños, and garlic and cook over medium heat until soft (approx. 10 minutes).

Add in the beer and let the mixture reduce by half.

Add in the beef stock, chili powder, and paprika and simmer for 5 minutes.

Add in the water and cover the saucepan.

Let the entire mixture simmer on low heat for 3 hours or until the meat is fork tender. Season with Kosher salt and black pepper to taste. (You may need to add water during cooking depending on the thickness you prefer.)

Spoon into bowls, juice with lime and garnish with cheese, sour cream, or cornbread.