Berbere Spiced Chilli

Ingredients:

• 1 lb short ribs

• 1 lb ground beef

• 1 large onion, chopped

• 1 tbsp minced garlic

• 1 tsp tomato paste

• 2.5 tbsp Ethiopian Berbere

• 1 14.5 oz can diced tomatoes

• 3 cups chicken stock or water

• 2 tbsp cider vinegar

• 1 tbsp brown sugar

• 1 can red kidney beans

• salt and pepper

• olive oil

Method:

Preheat oven to 325. Season the short ribs with salt and pepper on all sides, then sear them in a hot dutch oven coated with olive oil. Remove when browned and set aside.

Add the chopped onion to the dutch oven and saute until translucent. Add the ground beef and cook through. Add in the minced garlic, tomato paste, and the Ethiopian Berbere. Mix well and let cook together for one minute. Add in the chicken stock, then the short ribs and their juices to the pot. Add salt and pepper to taste. Bring to a boil, then cover and place the dutch oven in the oven for 45 minutes.

After 45 minutes, remove the dutch oven from the heat, and add in the cider vinegar, brown sugar, diced tomatoes, and the kidney beans. Mix well, then cover and place back in the oven for 1.5-2 hours, until the short ribs are cooked through. If the chili has too much liquid, let it cook for another half hour with the lid off or until it thickens to your liking.

When the chili is done, shred the short ribs and mix it into the chili. Taste for salt, then serve however you like- with rice, or with tortilla chips, sour cream, and jalapenos. Enjoy!