Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.

2. 2

   Sear 2 pounds of bone-in short ribs on all sides until deeply browned, then remove them from the pot and set aside.

3. 3

   Add 1 large diced yellow onion and 4 minced garlic cloves to the pot, cooking for 5 minutes until softened.

4. 4

   Return the short ribs to the pot, pour in 4 cups of beef broth, add 2 bay leaves, and bring to a gentle simmer, then cover and poach for 2.5 hours until very tender.

5. 5

   Remove the short ribs from the pot, shred the meat from the bones, discard bones and bay leaves, and set the shredded short rib meat aside.

6. 6

   Add 1 pound of ground turkey to the same pot with the broth and onions, breaking it up and cooking until browned, about 8 minutes.

7. 7

   Stir in 1 (28 ounce) can of diced tomatoes, 1 (15 ounce) can of drained and rinsed kidney beans, 3 tablespoons of chili powder, 2 tablespoons of cumin, 1 tablespoon of smoked paprika, 2 tablespoons of Worcestershire sauce, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

8. 8

   Return the shredded short rib meat to the chili, simmer uncovered for at least 30 minutes to allow flavors to meld, or longer for a richer taste.