Toasted Coconut and Chocolate Chunk Roasted Banana Bread.
Because really, everything is bigger in Texas.
So this title is just a tad deceiving.
This is chili with a little Texas flare, but it is totally not traditional Texas Chili.
Because traditional Texas chili has no beans and no tomatoes, but I added both and opted out of all the dried chilies because I just cannot not find them anywhere around here. I am sure they would be amazing, but you gotta work with what you got. You know?
But I do feel like this chili is fit for Texas.
I mean, it’s spicy, it has big flavor, it is pretty beefy (sorry all the vegetarian or chicken readers I am currently dealing with a red meat freak) and not only is there meat, there may or may not be some beer and tequila involved. I do not know much about Texas because I have never been there, but I do know they like things spicy, meaty and I even hear quite possibly with a good shot of tequila… or two. Happy Monday.
Chili makes up for the Monday blues, right?
Right. Or at least we can tell ourselves that. Or I mean, at least I am going to.
Plus, it will not stop pounding snow outside. I actually tried to go for a hike in a complete white out yesterday morning. What the heck was I thinking? I got about half mile up, couldn’t see the trail, got a little freaked and attempted to find the trail to make my way back down. Pretty sure that I just made my own trail, which was pretty ridiculously hard. Stepping into three feet of snow every single step is not fun. Like at all.
But really, neither is the gym. I was reminded of that yesterday when I decided to finish my workout there. So boring. Gym goers, I do not know how you do it.
Yoga? Yes! Treadmill? No. Track? No. Elliptical. Nooo.
Hiking? So my thing.
Anyway, it has been snowing and cold and the days have been super long and super tiring.
Chili was needed.
Errr, I actually could have gone with a million different meals, but remember? My eldest brother Creighton is still in town and he only eats meat. Every meal must include meat and if I am being honest, it is totally disgusting.
Before I made this chili I was trying out a vegetarian quinoa chili, only I did not tell him there was actually no meat in the chili. He was eating it for a good fifteen minutes before someone had to “spill the seeds” (and tell him that is was quinoa, not beef (FYI _ quinoa is a seed, not a grain). Oh my gosh, he was livid. Like livid.
I mean, yeah the chili really was not that good, but still totally edible. He was just mad because he ate a meal without meat.
SO insane. FYI, I am getting a little tired of the beef. I can only handle it in doses. Not all the time.
But I do have to say there are some epic short ribs coming your way.
What a freak, right?
Oh, and that cornbread you see?
It’s these biscuits made into bread. So good. You must make it.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hope this spices up your Monday and keeps you warm and cozy all over!
Im a little confused, short ribs have bones? Am I supposed to de-bone before adding or before serving (so cook with bones intact?)?
If you want to use short ribs you could do boneless or bone in. If you want to use bone in, I would just pull the bones out before serving, the meat should be super tender. I hope you love this recipe! xT
Delicious! The chocolate and beer add depth to this chili. I don’t like coffee (yeah, I know, how can that be??) so I added extra beer instead and used a creamy dark vanilla bean stout. The one thing I want to caution about is the amount of chili powder. I stopped at 4 Tablespoons and next time I’ll stop at 3. I like cumin so added 2 T instead of 1. I’m fortunate to have Bison tri-tip in my freezer, compliments of my son, who is a hunter. It was amazing and tender in this recipe. A cornbread side is a must for this chili. The sweet of the bread is a perfect compliment to the spicy chili. Ok, onward to the next incredible recipe I find on your site! Thank you!
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Love this recipe with short rib ( the only way I’ve made it). It took a good 3.5 hours when braised in the oven at 300 , but so worth it! So rich and decedent. We’ve made it two Christmas’s in a row , thank you!!
Happy Holidays!!☃️ I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xT