Texas Chili

Oh. My. Gaaaaaaawd. This was so good.

from Tasty Kitchen.

We cut the servings down to 4:

1-½ pound Boneless Short Ribs
1 tablespoon Vegetable Oil
1-½ clove Garlic
1-½ ounce, fluid Chili Powder (we only had powder, so we used about a tablespoon of that instead)
1 teaspoon Cumin
1-½ tablespoon Flour
1-½ teaspoon Oregano
7 ounces, fluid Beef Broth
½ teaspoons Salt
⅛ teaspoons Pepper
½ cans (15 Oz. Can) dark Kidney Beans (optional - we actually used the whole can)
½ cans (14.5 Oz. Can) Crushed Tomatoes (optional - we included it)
½ cups Dairy Sour Cream, For Topping
½ whole Lime, Cut Into Wedges, For Topping (didn't use this)

Heat oil in a 4-quart pot or heavy-bottomed pan over medium heat. Add beef, stirring frequently with a wooden spoon until meat changes color but does not brown. Lower heat, stir in garlic.

Combine chili powder, cumin, and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.

Place beef mixture into a crock pot, set on low. Add the broth and stir until liquid is well- blended. Add salt and pepper (and beans and tomatoes if desired). Cook on low until meat is fork tender (about 6 hours). Cool thoroughly, cover and refrigerate overnight to ripen the flavor.

MY NOTES:

• Chris actually put this together yesterday (and therefore takes 100% credit for it, but I beg to differ since it was actually my idea). He added some Tabasco and red pepper flakes for a little kick. YUM!
• He said it was really liquid-y at first, but it eventually cooks down.
• I don't think I'll ever make chili again with ground beef. The tender chunks of short ribs made it extra yummy! We had it with shredded cheddar cheese, a little bit of sour cream, and warm biscuits on the side. So good!