Short-Rib Chili:

Ingredients

1 tablespoon olive oil ½teaspoon chili powder

2 pounds boneless lean beef short-ribs, trimmed and cut in 1½-inch cubes

1- 28 ounces can peeled plum tomatoes and juice, roughly chopped

2 small onions, chopped 2 tablespoon cornmeal

3 cloves of garlic 1 16 oz. can
pinto beans, drained and rinsed

1 teaspoon cider vinegar

12 teaspoon Benefiber^®* Powder

3 bay leaves
1 jalapeno pepper, thinly sliced

1-1 inch cinnamon stick
½ cup shredded jack cheese

1 tablespoon paprika
½ cup sour cream

¾ teaspoon ground cumin
6 tablespoon fresh cilantro

¾ teaspoon oregano

Salt and pepper to taste

Instructions

Heat a medium saucepan over heat and add 1 teaspoon of oil. Season the beef with salt and pepper and brown on all sides. Transfer to a plate, set aside. Degrease pan and add remaining olive oil. Cook onions and garlic until translucent, about 10 minutes. Add the vinegar, bay leaves, cinnamon, paprika, cumin, oregano, chili powder, tomatoes, and cornmeal. Return the beef to the pot. Add 2 cups of water; bring to a boil and reduce to a simmer. Cover and cook for 2 hours, stirring occasionally, until the meat is fork tender and breaks apart easily. Discard the bay leaves and cinnamon. Add the beans and simmer until heated through, about 5 minutes. Stir in Benefiber^®* and season to taste. Divide among 6 bowls; top each with sliced jalapenos, cheese, sour cream, and cilantro.

Nutritional Information per serving
(based on using lean short-rib meat)

With Benefiber^®

*Read product label before recipe preparation.