1 tablespoon olive oil

1.5 pounds beef short ribs

1 red onion, diced

1 green pepper, diced

5 cloves garlic, minced

1 jalapeno, ribs and seeds removed, minced

2 tablespoons chili powder

1 tablespoon cumin

2–3 teaspoons diced chiles in adobo, (adjust based on spice preference)

2 teaspoons worcestershire sauce

1 teaspoon cocoa powder

1 teaspoon granulated sugar

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can pinto beans, drained and rinsed

1 (15 oz.) cans kidney beans, drained and rinsed

1 (15 oz.) fire-roasted diced tomatoes

28 oz. can tomato sauce

1–2 cups tomato juice, adjust based on preferred thickness

1 tablespoon apple cider vinegar

Kosher salt

fresh cracked pepper

Serve with: 

sour cream

shredded cheddar cheese

tortilla strips

sliced green onion

Directions:

Heat olive oil in a large pot over medium high heat. Season short ribs with salt and pepper on both side.

Sear short ribs in batches, adding more oil as needed. Cook ribs on each side for 2-3 minutes or until a dark golden brown crust forms. Set ribs aside.

Reduce heat to medium and add onions and green pepper to the pot (without wiping it out) along with a pinch of salt and pepper. Sauté for 5 minutes, stirring frequently.

Add garlic and jalapeno and sauté for another minute.

Add chili powder, cumin, chiles in adobo, wocestershire sauce, cocoa powder, sugar, beans, tomatoes, tomato sauce, tomato juice and another pinch of salt and pepper. Stir to combine.

Nestle the short ribs back into the chili. Turn the heat up and bring to a simmer.

Cover and simmer over low heat for 2.5-3 hours or until the short ribs are tender and fall apart easily.

Remove ribs from chili. Use two forks to shred beef. Discard bones and gristle.

Transfer shredded beef back into the chili and stir to combine. Stir in apple cider vinegar and season to taste with salt and pepper.

Serve with sour cream, cheddar cheese, tortilla strips and sliced green onions.

Enjoy !!