Hubby’s work schedule has been BANANAS lately. I 911’ed the babysitter yesterday for some back-up for the evening routine after receiving a text that I’d be on my own with the girls until 8pm or so. Past Shea’s bedtime. We are in no sort of a routine yet and it seems that everyone, myself included, is in complete meltdown mode the second we walk in the door at night.
What do I want? Dinner to make itself and my girls and I to just snuggle on the couch, anxiously awaiting Mark’s arrival home.
What does happen? Crying. Whining. Tears. And teriyaki sauce covering my brand new cook top. And then I’m practically in tears right along with my kiddos! Gah!
This too shall pass. This too shall pass. “It will get better,” hubby and I repeated after one another tonight…as we hopped off the treadmill and elliptical at 8:50pm, finally able to get in our workouts.
I think it’s the dark evenings that are making me more irritable in the evenings. Winter is coming – no bueno. Especially after this DREAMY fall weather Michigan has been royally spoiled with.
Anyway, I also told Mark tonight that I may have to shelve cooking dinner for now. We may have to dig into the depths of our freezer or resort to the simplest of simple when it comes to dinner time. I just don’t have it in me to do much more at this stage in our chaotic life of two jobs and two littles.
My compromise and saving grace? Making the most of when we do have help.
When my mother-in-law visited just over a week ago, I made this recipe. I knew she was coming to town and so I chose the chili recipe that looked to be the most labor-intensive. I don’t say that in a bad way at all, however. I’m one of those weirdos who finds it therapeutic to chop vegetables and anxiously await a meal that braises for hours to sheer perfection.
Let’s just say this recipe was pretty darn heavenly…and will be very difficult to beat.
- 2 poblano peppers
- 1 Tbsp olive oil
- 2 lbs boneless short ribs
- ½ tsp salt and black pepper, to taste
- ½ lb thick cut bacon, diced
- 1 large onion, finely chopped
- 3 celery ribs, finely chopped
- 2 large carrots, finely chopped
- 1 tsp salt
- 2 large cloves of garlic, finely chopped
- 1 large jalapeño, finely chopped
- 2 bay leaves
- 1 Tbsp dried oregano
- 1 Tbsp chili powder
- 1 tsp. coriander
- 1 cup pinot noir
- 56 oz whole stewed tomatoes
- 2 cups low-sodium beef stock
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- Roast the poblanos on the grates of a gas stove top, or under the oven's broiler. Once flaky and blackened, cool and rinse of the skin under cold water. Remove seeds and chop; set aside.
- Cut the slab of short ribs into 2-inch wide pieces, and season well with salt and pepper. Heat olive oil in a large dutch oven over medium-high heat. Brown each side of the short ribs for about 3-4 minutes until golden; remove from pot to a plate and set aside.
- Preheat oven to 300 degrees F.
- Add the diced bacon to the pot and fry until crispy. Spoon out all but 1 tablespoon of the fat from the dutch oven; return to heat and add diced onion, celery, and carrots. Season with 1 teaspoon salt and cook until softened, about 8 minutes, stirring occasionally.
- Add the garlic, jalapeños, bay leaves, oregano, chili powder, coriander, and prepared poblanos; stir often and cook for an additional three minutes. Add the red wine and simmer for another 3 minutes.
- Crush the tomatoes up by hand before adding them, with the juice, to the pot, along with broth. Bring to a simmer and add the short ribs back to the pot.
- Cover the pot and braise it in the oven for at least 3 hours.
- Remove short ribs and remove any tough, visible fat. Shred between two forks and return to dutch oven. Stir in the beans and serve.