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On the Menu in My House: Five-Alarm Chili and Super Simple Sloppy Joes

There are some people in this world who simply refuse to eat leftovers. I happen to have grown up with one and presently live with another, so I know the frustration that comes with having to make a separate dish for these picky eaters.

Tonight, I planned to reheat the Five-Alarm Chili leftover from Super Bowl Sunday, but I know that move would result in discontent among the diners. (Four days is a bit long for leftovers, but I examined it and it seems fine.) So, I’m going with Plan B. I’ll eat the chili and make my Super Simple Sloppy Joe recipe for the others.

I’ve provided directions for both recipes below in case you too are forced to make additional entrees on leftover night.

FIVE-ALARM CHILI

Ingredients:

3 lbs. beef short ribs, bone-in

3-4 tablespoon chili powder, divided

2 lbs. Chorizo Sausage

1 large onion, chopped

1 teaspoon dry minced garlic

1-2 teaspoon salt (to taste)

2 14.5 oz. cans crushed tomatoes

2 14.5 oz. cans pureed tomatoes

2 14.5 oz. cans diced tomatoes

4 cups water

1/2 cup chopped fresh cilantro

Directions:

Preheat oven to 375 degrees.

Wash short ribs and pat dry.

Rub all sides of ribs with about 1 tablespoon of chili powder. Place on a foil-lined baking sheet. Bake for one hour.

Remove casing from the chorizo sausage and place in the pan with the short ribs for the second half hour of cooking.

Remove the meat from the oven and place in a large stockpot.

Add the onion, remaining chili powder, garlic, salt, tomatoes and water. Bring to a boil. Reduce heat and simmer for two hours, stirring occasionally to break up the tomatoes.

Spoon off the fat, if any rises to the top.

Half an hour before serving, remove the beef short ribs from the pot. Cut the meat into bite-sized pieces and place back in the pot. Discard the bones.

Toss fresh cilantro into the pot for the final 10 minutes of cooking or top each bowl with a sprinkle.

Serve with your favorite chili toppings.

SUPER SIMPLE SLOPPY JOES

Ingredients:

2 pounds ground beef

1/3 cup chopped onion

1/4 chopped celery

1 12-ounce can tomato sauce

1 teaspoon salt

1/4 teaspoon pepper

1 cup of your favorite BBQ sauce

Directions:

Brown ground beef in skillet, drain excess grease. Add celery, onion, salt and pepper. Cook until tender. Add tomato sauce and BBQ sauce. Simmer 10 to 15 minutes. Serve on warm hamburger buns.

Related Articles:

Creepy Chili Bones

Seafood Chili

Aimee’s Healthy Vegetarian Chili

This entry was posted in Ground beef recipes and tagged , , by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.