I did a little Facebook poll to see what types of recipes you wanted to see more of in the new year. The overwhelming answer was instant pot recipes! Thankfully I got an instant pot for Christmas but sadly I haven’t got it out of the box yet! After hearing from you though, it got moved to the top of my list. I can’t lie I am a little terrified to use it but I hear it is amazing. The second most popular answer was crockpot or slow cooker recipes. I was super happy with all of the answers especially the crockpot one because I love crockpot or slow cooker recipes. I made this slow cooker short rib chili, and it turned out amazing! Smokey New Mexico chiles mix with Mexican spices and black coffee for a delicious pairing to meaty beef short ribs. Even my non-paleo friends absolutely loved this slow cooker short rib chili and requested I make it again asap!
I spent this past weekend in Denver. It was a shock to see snow for the first time in 2017. While it does snow in Arizona, it definitely does not snow in Phoenix. I’ve heard rumors that it can snow in the desert, but I am hoping those are just rumors. I actually don’t mind snow itself that much. I hate driving in snow, shoveling snow off my car and having to pile on the layers to actually go out and enjoy the snow. My favorite part of snow is looking outside to see a layer of snow covering the ground while wrapped in a blanket with a cup of coffee in my hands. I also love snow if I am snow skiing! I haven’t been skiing in years, but I am hoping to brush the dust off my ski pants this year and hit the slopes! Wish me luck.
- 3 lbs beef short ribs
- 10 New Mexico chiles
- 1 1/2 cups water
- 6 garlic cloves, minced
- 1 1/2 cups red onion, diced
- 1 tbls cumin
- 1 tbls dried oregano
- 1 tbls ancho chile powder
- 1 cup strong brewed coffee
- 1 tsp sea salt
- 1 tsp black pepper
- 1 lb butternut squash, peeled and diced
- Bring 1 1/2 cups of water to a simmer over medium heat. Add the New Mexico chiles and cook for 5-7 minutes until the chills are tender.
- Transfer chiles to a blender and mix until smooth.
- Place short ribs in the bottom of the crockpot.
- Add in chile sauce and all other ingredients except the butternut squash.
- Cook on low for 9-10 hours.
- After 9 hours, remove short ribs, shred and discard the bones and any fatty pieces. Spoon off fat.
- Return the shredded short ribs to the crockpot along with the butternut squash.
- Cook for another hour or until butternut squash is easily pierced with a fork.