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Short Rib Chili with Buttermilk Onions

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Course Lunch, Main, Soup

Ingredients
  

Chili

  • 2 lb boneless short rib cubes
  • 1 onion, diced
  • 8 clove garlic
  • 1 can chipotles
  • 4 cup canned tomatoes, broken up
  • 1 cup beef stock
  • 4 tbsp Ancho Chili powder
  • Salt
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/4 cup oil

Buttermilk Onions

  • 1 onion, sliced into thin rings
  • 1/2 cup buttermilk
  • 2 cup seasoned flour (salt and pepper, or go crazy and add Old Bay or other seasoning blends)

Instructions
 

  • Heat oil in a pot and brown the meat. Add onions and garlic. Cook for 3-5 minutes, add remaining ingredients and simmer for 1 hour or until beef is tender. 
  • Soak onions in buttermilk for 15 minutes, then dredge in flour. Deep fry at 350 for 2-3 minutes until golden brown.  
  • Adjust the chili’s seasoning before serving and top with buttermilk onions.