Short Rib Chili with Cheesy Grits

Dice the onion, slice the garlic, and dice the jalapeño.

Set a pressure cooker to sauté mode and add olive oil. Once hot, sear the short ribs on all sides until well-browned. Remove the ribs and set aside.

Add the diced onion, garlic, and jalapeño to the pot. Sauté for 3-5 minutes until softened.

Stir in the chili seasoning packet and cook for another minute until fragrant.

Pour in the diced tomatoes and beef broth, scraping the bottom of the pot to release any browned bits.

Return the seared short ribs to the pot.

Secure the lid, set the pressure cooker to high, and cook for 45-50 minutes.

While the chili cooks, prepare the grits according to package directions using water.

Once the grits are cooked, remove from heat and stir in the shredded cheddar and American cheese slices until fully melted and creamy.

Once the pressure cooking is complete, carefully release the pressure. Remove the short ribs to a separate bowl.

Shred the beef with two forks, discarding the bones. Skim any excess fat from the surface of the chili liquid.

Return the shredded beef to the pot, add the rinsed kidney beans, and stir to combine.

To serve, spoon a generous amount of cheesy grits into a bowl. Top with the short rib chili.

Garnish with a dollop of sour cream, extra shredded cheese, and fresh cilantro.