DOUBLE THE BEEF, THREE BEAN, SHORT RIB CHILI

Preheat oven to 325 degrees.

In a large Dutch oven (8-10 quarts), heat 3 tablespoons of olive oil over medium high heat.  Let the pan get very hot.

Rub the short ribs all over with 1 tablespoon of the Cajun seasoning.  Sear in oil on all sides until nicely browned, about 2 minutes per side.

Add 3 of the chopped onions and chopped jalapeños to the pot.  Stir and cook until onions are translucent and fragrant.  Add another tablespoon of the Cajun seasoning, 1 tablespoon chili powder, 1 tablespoon cumin, all of the brown sugar, the 2 cans crushed tomatoes, pineapple, and 1 cup of the red wine to the pot.  Stir well to combine and bring to a boil.  Cover and place in oven.

Bake for 3 hours, turning ribs once after about 2 hours, until the meat is falling off the bone.

When the short ribs are almost ready to come out of the oven, heat the remaining tablespoon olive oil in a large skillet and add the remaining chopped onion, green pepper, and red bell pepper.  Sauté until soft and add the ground beef, breaking it up with a spatula into small chunks.  Add the remaining 2 tablespoons Cajun seasoning, and remaining tablespoon each of cumin and chili powder to the meat.

Remove the short ribs from the oven and take the ribs and bones out of the sauce and set aside to cool slightly.  Skim any excess fat off the top of the sauce in the pot.  Add the hamburger mixture to the pot along with all of the beans and the remaining 2 cans of tomatoes and 2 cups of red wine.

Shred the meat off the short ribs and add this to the pot as well.  Let simmer over low heat for an hour, letting flavors combine, stirring frequently.  Add enough water to create a gravy like consistency.

Serve topped with shredded cheddar cheese, chopped onions, and corn bread on the side!

This make a HUGE pot of chili and can be halved.  That said, it gets even better leftover and is great on nachos, chili dogs, etc….