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  • Becca Reder

Spicy Sonoran Chili


  • 1 Bottle Monstruo De Gila Sonoran BBQ Salsa

  • 1 Can Red Kidney Beans

  • 3 lbs Bone-in Beef Short ribs

  • 2 Tbsp Vegetable oil

  • 1 tsp black pepper

  • 1 quart low-sodium chicken stock

  • 4 cloves garlic

  • 3 Bell Peppers (Red, Green, Yellow for color) diced

  • ½ Yellow onion diced

  • Garnishes:

    • Cilantro, leaves picked

    • Sour cream

    • Avocado

    • Thinly sliced fried tortilla strips


  1. Season short ribs with salt and ground black pepper on all sides.

  2. Heat 2 Tbsp vegetable oil in Dutch oven on high. Once hot, sear a few of the short ribs at a time on all sides. This is best to do in batches to get the best sear.

  3. Turn down the heat to medium as you go to maintain the heat but don’t burn the short ribs.

  4. Once all the short ribs are browned set them aside in a separate bowl.

  5. In the meantime add the diced onion and red peppers and cook until translucent.

  6. Then add the chicken stock to finish deglazing the pot.

  7. Add the short ribs back into the pot and pour the bottle of Gila in and mix well.

  8. Bring to a boil then turn down to a simmer and put the lid on.

  9. Simmer for at least 2 hours stirring occasionally.

  10. After 2 hours remove the short ribs with tongs and set aside until cool enough to handle.

  11. Cut meat off the bone and roughly chop then add just the meat back into the pot.

  12. Finally add the Beans into the pot and bring back to a boil then down to a simmer with the lid off stirring occasionally for another 30 mins.

  13. Serve over rice and garnish to your preference!

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