Tag: beef

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Hearty and Spicy Beef Chili

Close up shot of chili in a white bowl

Gotta love a nice, huge bowl of warm beef chili on a chilly day! Yes, that was corny, but you get the point though. It’s the perfect meal for the colder weather!

This easy and fool-proof beef chili recipe takes about an hour to make, with about 15 minutes of hands-on cooking. Chili is perfect for Sunday dinner, and tastes even better as leftovers, as the flavors have more time to mellow.

Overhead shot of a bowl of beef chili with shredded cheese and sour cream

How to make beef chili

Chili is a stew made of ground meat, tomatoes, peppers, beans, and spices. There are many variations of what is in chili. The general cooking process is as follows:

  • First, seared beef is cooked with onions, peppers, and garlic in a large pot.
  • Next, mix the cooked beef with a bit of tomato paste.
  • Then, stir in the crushed tomatoes, beans, and seasonings. 
  • Finally, cover and cook on low for about 45 minutes.

That sounds very simple, right? Well….IT IS!

The best ground beef for chili

Chili is a hearty meal. Using ground beef that is not extra lean is the better option because of this. And fat means flavor. So omitting the fat by using a less fatty ground meat will make a less flavorful pot of chili. So use 70-85% lean ground beef.

Overhead shot of 3 bowls of beef chili with shredded cheese, sour cream, and crackers

Ground beef alternatives for chili

Ground chicken or turkey can replace ground beef if you do not eat red meat. Poultry has a lower fat content, making it a healthier alternative to beef. 

What beans to use for chili

Kidney beans are the best beans for chili.

There are many types of kidney beans available. From canned to dry, and even kidney bean color, it’s your preference. This recipe has canned red and white kidney beans.

Toppings for chili

The wonderful part of eating a big bowl of chili is the plethora of toppings to make your serving unique!

Shredded cheddar cheese is my favorite, and is the most popular. I also love to add a dollop of sour cream, which tames down some spices. The chili is both tangy and creamy, with both toppings.

The chili will have more pizazz if you garnish with fresh herbs like chopped scallions or cilantro.

Additionally, if you’re a fan of spice, top your chili with sliced jalapenos. 

A few crackers or a slice of warm cornbread are great on the side. It can also be crumbled on top of the chili, if you’d like.

This hearty beef chili is a great way to warm up while satisfying your taste buds whether you’re eating it with your family on a cold evening, or saving it for later in the week. 

If you’re looking for another meal for the winter months, check out my Chicken and Dumplings! And don’t forget to share your creations with me on Instagram or Twitter!

Print Recipe
5 from 1 vote

Hearty and Spicy Beef Chili

Gotta love a nice, huge bowl of warm beef chili on a chilly day!
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: beef, beef chili, chili, cold, comfy, soup, stew
Servings: 8 servings
Author: Crystal

Equipment

  • 4 quart pot with lid
  • wooden spoon
  • knife and cutting board
  • plate

Ingredients

  • 6 tablespoons canola oil
  • 2 pounds ground beef
  • 1 cup diced onion
  • ½ cup diced green pepper
  • 4 garlic cloves minced
  • 4 tablespoons tomato paste
  • 1 cup beef broth
  • 29 ounce can peeled whole tomatoes
  • 15 ounce can tomato puree
  • 1 15 ounce can red kidney beans strained and rinsed
  • 1 15 ounce can pink kidney beans strained and rinsed
  • 1 ½ tablespoon ground cumin
  • 1 ½ tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cayenne pepper
  • ½ teaspoon granulated sugar
  • 1 ½ tablespoon kosher salt
  • 1 ½ teaspoon ground black pepper

Instructions

  • In a 4 quart pot or larger, heat 4 tablespoons of the oil on medium high heat.
  • Add ground beef. Sear until mostly cooked for 5-7 minutes, breaking the larger pieces of ground meat apart with a wooden spoon. Once cooked, remove beef from the pot and set aside.
  • Turn the stove down to medium heat. Add the remaining oil into the pot. Add the onions and green pepper. Cook for 3 minutes, stirring occasionally. Add the garlic, and cook for 1 minute while stirring.
  • Add the tomato paste in with the vegetables. Cook for one minute while stirring.
  • Add the remaining ingredients, stirring to incorporate.
  • Bring the chili to a rapid simmer. Then turn the heat down to its lowest setting. Cover and cook on a low simmer for 45 minutes, stirring occasionally.
  • Serve with your favorite chili toppings. Enjoy!
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Five Spice Braised Beef Short Ribs with Creamy Slaw

Overhead shot of a plate of braised short ribs on a bed of slaw and rice

If you’re looking for a simple and yummy way to cook up a batch of beef short ribs, look no further! My five spice braised beef short ribs paired with a creamy Asian-inspired slaw will more than meet your expectations.

The build up of flavors with these braised beef short ribs are amazing! The short ribs are seasoned with Chinese five spice powder and slowly cooked in the oven with a seasoned beef broth. While they’re cooking, an Asian-inspired slaw is put together, which eventually gets served with the nice tender short ribs and lots of sauce!

Overhead shot of braised beef short ribs with a side of slaw and rice

How to make braised beef short ribs

Cooking up a batch of tender braised beef short ribs is definitely intimidating in the beginning. But I promise you it’s not as bad as you think! It’s a lot of small steps to braising them, but all these small steps are damn near foolproof.

A quick breakdown to braised beef short ribs is:

  1. Season the short ribs and lightly coat in flour
  2. Sear each side of the short ribs in hot oil, remove the meat and set aside
  3. Add veggies to the same pan for a minute or two.
  4. Deglaze the pan with wine and broth.
  5. Add any additional seasonings and herbs, then add the seared short ribs
  6. Cover and bake for a couple of hours

What pan to use to braise

When it comes to braising, it’s best to use a pan that can be used on the stovetop and in the oven. This is mostly for saving a dish, and to keep all the flavors in one pot.

If you do not have a pan that works for both the stove and oven, no worries! As long as you have an oven safe dish, you can still execute the braised aspect of the dish.

Once the meat is seared, place it into an oven safe dish. Continue with the steps of cooking the veggies and adding the stock, then pour it over the meat into the same dish. Cover the pan tightly with aluminum foil and bake as instructed!

Bone-in vs boneless beef short ribs

If you look at the ingredients, you may notice that I did not list if you should use bone-in or boneless short ribs. That’s because it’s your preference!

The main difference between using one or the other will be cook time. If you use boneless, cook the short ribs for 2 hours. With bone-in it can cook for 15 minutes less. 

Close up of braised beef short ribs

What is Chinese Five Spice???

Chinese five spice powder is a seasoning blend that’s often used in Chinese cuisine. In case you haven’t figured it out, it consists of…..5 spices. 

  • Chinese cinnamon
  • Anise
  • Cloves
  • Fennel seeds
  • Ginger

The last ingredient can sometimes vary, but overall this is what it’ll consist of. 

Chinese five spice can be found in the international aisle of your grocery store, or at any Asian supplier.

While this is a simple recipe, there are some modifications that can be made for those with dietary restrictions. 

Braised beef short rib modifications

Alcohol free 

Once the veggies are sauteed, I deglaze the pan with some red wine, which can be completely omitted. This can instead be deglazed with the beef stock.

Rice wine vinegar replacement

Rice wine vinegar, used in both the short rib broth and the slaw, may be hard to get your hands on. Or it may be something that you do not use often, and you don’t want to spend the money on it, which is understood.  Apple cider vinegar is more readily available, and a good sub for rice wine vinegar.

Gluten free

The short ribs are lightly coated in all purpose flour, which can be omitted to make it gluten free.

There is also a splash of soy sauce, which contains gluten as well. This can either be omitted, or replaced with a tamari soy sauce, which is gluten free!

Close up shot of braised beef short ribs

Creamy slaw modifications

Chili garlic sauce substitute

I spiced up the creamy slaw with a spoonful of chili garlic sauce. If spice isn’t your thing, the amount can either be reduced or omitted. 

Or, if you can not find any chili garlic sauce, it can be swapped out for sriracha, or a couple of dashes of cayenne pepper. 

Omit sugar

To make this a sugar-free slaw, omit the granulated sugar.

Mayonnaise substitution

To make a lighter version of the creamy slaw, the mayonnaise can be replaced with greek yogurt!

Close up of a creamy slaw with braised beef short ribs in the background

What to serve with the five spiced braised beef short ribs

Aside from the creamy slaw, I like to serve the short ribs on a bed of steamed rice. You’re gonna need something to soak up all dat sauce!!!

If you’re trying to take things up a notch and be fake fancy, garnish the plated dish with some sliced scallions and toasted sesame seeds!

You’ll definitely want to save this recipe! If you get to make it, I’d love it if you left a review! Happy eating!!!

Plate of braised beef short ribs with rice and slaw

If you’re looking for another great recipe involving lots of gravy, check out these Smothered Hamburger Steaks with Mushroom and Onion Gravy!

Overhead close up of braised short ribs with a bowl of creamy slaw
Print Recipe
5 from 8 votes

5 Spice Braised Short Ribs with Creamy Asian-Inspired Slaw

Short ribs are seasoned with Chinese 5 Spice, slowly braised until tender, and served with a creamy slaw!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: asian, braised, chinese, entree, gravy, short ribs, slaw
Author: Crystal

Equipment

  • Small mixing bowl
  • 4 quart oven safe pot or skillet with a lid
  • Tongs
  • knife and cutting board

Ingredients

Braised Short Ribs

  • 1 ½ – 2 pounds short ribs 4 pieces total
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon Chinese 5 spice powder
  • ½ cup all purpose flour
  • 2 tablespoons canola oil
  • ¼ cup carrot rough chopped
  • ¼ cup white onion rough chopped
  • 6 garlic cloves peeled and crushed
  • 2 tablespoons tomato paste
  • ¼ cup red wine
  • 3 cup beef stock
  • ¼ cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh grated ginger
  • 1 bay leaf
  • sprig of thyme
  • cooked rice for serving
  • 1 teaspoon toasted sesame seeds for garnish
  • sliced scallions for garnish

Creamy Slaw

  • ½ cup mayonnaise
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon granulated sugar
  • 1 ½ teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 scallions sliced
  • 1 teaspoon chili garlic sauce
  • 1 garlic clove grated
  • ¼ cup grated carrots
  • ½ pound napa cabbbage shredded

Instructions

Braised Short Ribs

  • Preheat your oven to 375 degrees.
  • In a small bowl, mix together the kosher salt, black pepper, and Chinese five spice.
  • With a paper towel, pat the short ribs dry. Sprinkle all sides of the short ribs with the mixed seasoning.
  • Add the flour into another small bowl. Individually toss the seasoned short ribs in the flour to coat. Remove the short rib, lightly shaking off any excess flour. Set the floured short ribs aside.
  • Heat canola oil in a 4 quart oven safe pot or skillet to medium heat.
  • Once the oil is heated, carefully place each short rib. Sear on all sides for 1 minute per side. Once all sides are seared, remove the short ribs onto a plate and set aside.
  • In the same pan, add the chopped carrots, onions, and garlic. Cook for 2 minutes, stirring occasionally.
  • Add the tomato paste in with the veggies and cook for 1 minute while stirring.
  • Pour in the red wine while stirring the veggies. Cook for 30 seconds.
  • Pour in the beef stock, rice wine vinegar, ginger, soy sauce, bay leaf, and thyme. Stir to combine. Simmer for 1 minute.
  • Add the seared short ribs into the liquid. Cover with a tight fitting lid.
  • Bake for 1 hour 45 minutes to 2 hours, until tender.
  • Once baked, carefully remove the lid to prevent burns from the steam.
  • Remove the bay leaf and thyme stems from the sauce.
  • Serve with the creamy slaw and steamed rice, garnishing with sesame seeds and scallions.

Creamy Slaw

  • In a medium bowl, thoroughly mix together all ingredients excluding the shredded cabbage.
  • Toss the cabbage into the mayonnaise mixture.
  • Refrigerate until ready to serve.

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