Is it cold where you are? We are in Georgia and it was 70 degrees on Christmas, but today it is 24 degrees. I love the cold because it makes me feel like it is okay to stay in the holiday spirit for just a littttle bit longer!
This soup is perfect for the cold weather! I would honestly eat it any time, but the creamy heat just warms you from the inside out.
Last month a was a little under the weather and my amazing husband came home early to bring me Panera tomato soup and grilled cheese. That combination brings back so many memories for me. My grandma would warm a can of campbells tomato soup with a little milk and cheddar anytime I was sick. This is slightly more grown up, but the same yummy idea.
The caramelized onions pair really well with the tomatoes and cream. Topped with lots of cracked black pepper and grilled cheese croutons, you will definitely win over kids and adults alike!
Heat up the instapot and add the olive oil. Once the oil is warm add your onions and sugar. Keep them moving so they do not burn. Once the onions start to turn golden brown you can add the tomatoes and broth. Turn on your soup setting for 45 minutes. Once finished you can use an immersion blender to smooth out the broth or you can put a few cups in a regular blender. (Just make sure you wait until the soup is not boiling hot!) Add the cream, basil, and parmesan cheese. At this point you can salt and pepper to taste. I really like mine with lots of fresh cracked black pepper! Toast your sourdough with the cheddar on top. (I did mine really quickly in the air fryer) You just want the bread slightly crispy and the cheese melted. Cut into cubes for your topping.
This is an easy way to have a warm comforting dinner with hardly any effort! The carmelized onions and parmesan just take a traditional soup up a level. Enjoy!
Okay. That’s it. I am convinced that beef short rib meat is the only meat I will ever need. forever. Something about it just always results in the most tender juicy bites. Even though we have a constant rotation of beans, beef, chicken, various sea foods, and pork I always end up back at beef short ribs. We use them in every kind of recipe. So it shouldn’t surprise you that short rib chili is up next!
I’ve always grown up eating ground beef chili or turkey chili. When I met Patrick he never liked any ground meats in my recipes. So I would start butchering my own cuts of meat tailored to the recipe. This short rib chili was made in the instapot. It is packed with flavor and ready in 30 minutes. You can definitely skip the meat in this version and have a vegetarian chili. I promise it would be just as good. This whole recipe really comes down to one very special ingredient.
Rodelle organic cocoa powder. I’ve been putting cocoa in my chili for years, but something about the Rodelle cocoa really takes it over the edge. It is such a dark pure powder that pairs perfect with the chili spices. You can’t taste cocoa at all. It just gives the flavors so much more depth.
This is the kind of meal I want in cold weather after a long day at work. It is so warm and filling. Perfect with a generous sprinkle of sharp cheddar.
Short Rib Chili (Instapot Version)
Recipe Type: Chili
Author: Kellie Rice
Rich beef short rib chili.
1 pound of boneless beef short ribs cubed
1 can of roasted chopped tomatoes
1 can of tomato paste
2 tbsp of chili powder
2 tbsp of cocoa powder
1 tsp of italian herbs
1 can of rinsed dark kidney beans or chili beans
1 tsp of cayenne pepper
1 cup of chopped onions
1 poblano pepper seeded and chopped
1 tsp of chopped garlic
1 cup of beef broth
2 tbsp of olive oil
1 tsp of sugar
salt and pepper to taste
Toppings- cheddar, fresh tomatoes, jalapenos, cilantro, sour cream, hot sauce