Monday, March 02, 2020

Leftover Chili

What do you do with leftover meat?  Especially leftover tender expensive meat?  Reuse it, that stuff is pricey.  So I figured that even with the slightly sweet (nearly non-existent) sauce on the beans, I could probably make a decent chili.  And to be perfectly honest, I think I enjoyed this incarnation more than the original.  Feel free to substitute whatever meat and beans you like, just keep testing for flavor until you get a profile you enjoy.

Note: I used the leftover ribs and beans from my Braised Short Ribs with Dr. Pepper Beans, and even though the beans were cooked in soda and were sweet in that dish, the chili powder and cocoa powder worked their magic, and I didn't notice anything off when they were converted to chili.

Leftover Chili

1 tablespoon canola oil
½ onion, chopped
1 green pepper, chopped
2 slices bacon, chopped
2 large cloves garlic, minced
1 pound cooked short rib meat, cut into cubes
1 (15.5-ounce) can cannellini beans or about 2 cups cooked beans
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can tomato sauce
1½ tablespoons chili powder
1 tablespoon cocoa powder
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon sea salt

In a large Dutch oven, heat oil over medium-high heat and then add onion, green pepper, and bacon.  Saute until onion begins to soften, then add garlic and short rib meat.  Once the rib meat starts to loosen up, add the remaining ingredients.  Bring to a simmer and cook, stirring occasionally, until everything is hot and the flavors have melded, about 25 to 30 minutes.

Makes 6 servings

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