Short ribs. They are such an incredibly flavorful cut of beef. Look at all the amazing marbling and that remarkable protein structure. There's connective tissue, fat and that coupled with your great cooking will make for a chili that's rich, thick, and full of beefy flavor.
This recipe is a classic. It's straightforward and full of texture and flavor. The steak is highlighted by simple salt and pepper. The buttery-ness of the crust is driven by the delicious use of Ritz crackers. Trust me when I say you need to try this little recipe! Serve it with or without the gravy! Your choice. If you serve it without the gravy, try squeezing some lemon wedges, the bright, fresh juice for an added delicious twist is wonderful!
First, the chuck roast. Look for a piece that weighs roughly three to four pounds and is a couple inches thick. This tends to stand up very well once cooked for the low and slow time period. Once it's covered with all the delicious ingredients, they will penetrate into the meat with the meat pulling apart fork tender after several hours of low and slow cooking.
There's something about meatloaf most people either love or loathe. I'm going to suggest that we embrace this delicious recipe that's a cinch to make with a new appeal and consider it closer to a fantastically amped up meatball rather than the typical meatloaf recipe hailing deep from the 1950's!
The foods are rich in depth and character, Chilies, spices, chocolate and beautiful aromatics such as onion and garlic. Such simple ingredients but so incredibly complex in their unbelievable combination.