Beef Short Rib in Ancho Chili
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01/14/2009
Loved this recipe! It was uncomplicated! I made the ribs in my crockpot. I added a couple of extra cloves of garlic crusade that'southward what we like. The juice from the ribs fabricated an outstanding gravy for potatoes! Yummy!!!
02/07/2009
These were easy to make. We wanted something westward/o barbeque sauce on them, and this fit the beak. Changed the method of preparation a bit past doubling the corporeality of pepper & flour with the aforementioned amount of table salt and putting it into a plastic pocketbook and coating the pieces of short ribs inside the plastic handbag before cooking the ribs. Didn't use the beer. After deglazing the pan with water & ii beefiness bouillon cubes (we were out of beefiness stock), everything was put into a roasting pan. Broiled the ribs in the oven with the cover on at 325 for almost ii hours. ( Lookout then that the liquid doesn't run dry in the roaster ). They turned out very tender and tasty. May use a crock pot the next time these are made as others have suggested. Cheers for posting. It's a keeper.
07/27/2008
This is a practiced basic recipe that's not hard to make. The curt ribs came out really tender. I didn't practice it, merely you probably could make a good gravy from the broth to serve on mashed potatoes.
12/06/2010
Incredible taste. The recipe but calls for 1 pound of ribs which is a very small corporeality considering most of the weight is in the basic. I used 4 pounds. Information technology took approx. 45 minutes to dredge and brownish the ribs. I didn't increment the amount of the liquid though. The amount given in the recipe worked fine for the 4 pounds of meat. I used my Lodge cast atomic number 26 dutch oven which has a heavy lid and doesn't allow much liquid to cook out. It worked wonderful for the ribs. Subsequently about two hours the meat was falling off the bone. The season was great. Nosotros ate it with a dainty crusty staff of life and sopped up the juice. Divine !!! It was nice to find a rib recipe that doesn't rely on a sweet barbecue sauce. I will definitely brand this again and again.
06/eighteen/2012
These were delicious, tender and easy! My new favorite brusk rib recipe with these additions. I added a mix of paprika, chili pulverisation, brown sugar, cayenne and garlic pulverisation to the flour/table salt/pepper to dredge the ribs in before browning. It gave them a succulent, crunchy crust. Place the browned ribs in a large slow cooker and then melt the onions and garlic in the same skillet. Before removing the onions/garlic deglaze the pan with the beer. Pour this mixture over the ribs along with the beef stock. I also added a few squirts of Worchestershire to the liquid. Lay a large stem of rosemary and a couple stems of sage on top of everything. (If desired, add chopped carrots and mushrooms). Melt on high for 5 hours. Slightly thicken the sauce with a flour/water mix 1 hour before serving.
01/xviii/2009
Fantabulous recipe! I followed it exactly and served them over egg noodles. Full of flavour and actually easy to make. This one will exist handed down for sure! Cheers!
09/17/2010
Instead of beer I used red wine and I also added more than garlic cloves. Also, when you lot take the meat out of the liquid at the end, permit it boil down into a thicker demi slippery blazon gravy. Well-nigh 10 or xv actress mins. Then spoon the demi glace over the meat or onto mashed potatoes. This was so good that my neighbor, who is a chef, wanted seconds!
10/06/2008
Used a combination of chicken broth (odd I know, but had no beef brother) and HP Sauce. They came out tender and flavorful, and a cakewalk to make. Thanks!
03/29/2009
Nosotros've tried dozens of brusque rib recipes this i is piece of cake and delish if you ever watch cooking shows the chefs always say keep it fresh and elementary this reciepe fits the bill! and my husband e'er does the cooking bonus!!
01/xiv/2012
this was an amazing recipe! the only changes I made were to, after browning meat, add to crock pot and cook on loftier for five hours (after which, the meat literally roughshod off the bones! yum!) and I quadrupled the recipe corporeality... and had just plenty for 4 people! I used some of the liquid to make a peachy gravy and the remaining liquid i used the side by side day for a french onion soup. Just add together croutons and some swiss and provolone and broil till browned. All in all, a great tasting and No-waste meal, but exist certain to adjust for how many people will be eating, and it's perfect.
04/15/2009
delicious...just sauce/gravy was sparse...so i had to thicken it with quite a bit of flour and reduce it...otherwise i would have given it v stars...
06/12/2009
good stuff, I even used light beer. Adjacent time I would be a piffling heavier handed on the salt and pepper. Thank you!
04/09/2012
These are, by far, the BEST curt ribs I have ever eaten! I was skeptical that a recipe that was so simple could mayhap produce such a wonderful dish --- only I was wrong. The meat was so tender and flavorful and the gravy was unbeatable. My hubby and I can't stop raving over this dish! The simply changes I fabricated were due to my own preferences. I cooked three+ pounds of ribs (they are among my husband's best-loved beefiness meals), I used low-salt broth and, of course, I added much more garlic than the recipe called for. Although the gravy was a good consistency, I did add well-nigh a i/3 cup of roue as suggested. The gravy was however not at all too thick or pasty. I served the brusk ribs with a horseradish sauce also constitute at the website, broiled red potatoes and steamed frozen peas. A winner all around! I can even so taste its goodness hours later we've eaten and I can't thank "CooperCook" enough for this great recipe. Information technology volition certainly be a regular favorite in this house!
01/25/2011
Very easy. I placed it all in a crock pot and cooked on depression for 8 hours. Very tender and the gravy was delicious.
05/13/2008
Great comfort nutrient and very easy!
05/06/2008
Super easy and married man loved it!
01/17/2012
Fabricated these for supper and they were absolutely DELICIOUS! Just added a few more items I felt would be good to add together. My Hubby said "These are the best ribs I have every had". Extremely like shooting fish in a barrel to make.
11/07/2010
This recipe is definitely a keeper!
04/20/2012
I like this recipe and have made it several times. I accept to say beginning off that 1 pound of ribs for 4 servings must be a misprint. I use 3 to 4 pounds of ribs. I followed the recipe as is the commencement time and it was proficient. The next time I used 1 modest tin of tomato sauce and 1/ii cup of beef stock and added extra garlic. This really bumped the sauce up which I so thickened and served with the ribs over broad noodles. Delish. I besides find that yous can use almost whatever beer and it will come out adept.
06/11/2011
This was my beginning time making curt ribs. I do not like cooking, as I call information technology, "big beef" because it never comes out tender. Non this recipe! My brusk ribs were falling off the bone so tender. I used guinnise beer actress stout. I will use a litte less because of the extra stout. But my married man said leave it the way information technology is. We just ate the last today for lunch and we were smacking, mm mm good! this recipe is a keeper.
11/17/2011
Just tastes like pot roast to me. Totally unimpressed. Although it was good, it was not great plenty to brand again. Sorry I am a tough customer when information technology comes to short ribs.
12/05/2011
Fantabulous, and easy. 1 pound is not plenty for iv if the ribs are largely os and fatty. I doubled the meat, kept all other amounts the same. I cooked some peeled white potato with the ribs the final 45 minutes and they absorbed the right amount of sauce.
10/27/2011
awesome easy recipe! it was so yummy! my married man and I loved it. I did not have stout beer and so i used yingling since that is what i had in my fridge (figured it would work since it is nighttime beer) and it did the meat came out tender, fall of the bone goodness, i besides used a lot more salt on my spare ribs. I served it over jasmine rice and poured some of the gravy over the rice and ribs it was super! thanks will make again a lot.
02/23/2010
These turned out FANTASTIC! The aroma while this is cooking is mouthwatering. I was then tired of bbq type sauces, so I was very pleased to find this recipe & it'southward definitely a keeper...thank you!
10/xx/2011
These are astounding!! Made the recipe exactly and it turned out perfectly. They are a niggling fatty so skimming the fat off the top is a very good thought earlier serving but the gravy is delicious! Served with roasted potatoes and green beans. YUM!
07/25/2014
I've made this twice and information technology'south so great, i would'nt make brusque ribs any other way. They're expensive these days so this recipe does them justice. The browning sort of carmelizes them and the long cook fourth dimension makes them fall off the bone, non something I ordinarily accomplish.
09/20/2010
I omitted the olive oil and butter from this recipe. There is enough fat in the beef. Added a few more than cloves of garlic and used onion soup mix and 1 cup water because I did not have any beef broth. After browning the beef and the onion garlic mixture, I deglazed the pan with the onion soup and then the beer and poured it all in a tedious cooker, with a few chunks of carrots, on high for 3 hours. Serve information technology on noodles or rice. What a wonderful treat!
03/13/2012
Easy and succulent. I did brand a mistake, and forgot to add the cup of beef broth, merely they even so came out delicious, with a overnice gravy left over. I browned a nice crust on 1 1/2 lbs. of short ribs, each side about 5 minutes, covered and set to low. Let them cook exactly ii hours. Next fourth dimension i will think the goop, i forgot in the microwave two hours before.
11/03/2009
My sis-inlaw loves these then I brand them when she visits. Nosotros had a crowd playing darts and we let them cook covered at 350. for 4hrs They were not over cooked! I besides sliced the onions and put them in the bottom of the goulash and put some more than on top and covered tight. hope you volition attempt these I don't think you will be disapponted
08/xx/2009
I used boneless curt ribs, ane can of Campbells Beef Goop, and a Coors beer. I browned the ribs very well and followed the recipe. I did put them in my crockpot. This is the best short rib recipe I have fabricated and I have fabricated several. It is so easy and every one loved them. I did thicken the juice with some flour mixed with h2o to make gravy. Oh my yes! Served with Brown rice and was highly praised. Thank you CooperCook for this great recipe.
01/15/2009
Fantabulous recipe! So easy and tastes just similar the ribs Nana used to make when I was growing up! I served the ribs over broad egg noodles. At that place weren't any leftovers so adjacent time I will double the recipe!
09/11/2011
These were the best beef short ribs I take ever made. My entire family loved them. The only thing I added was thyme when I seasoned them.
12/09/2011
Awesome.
06/09/2012
Finally a recipe that is simple (really) and tasty. The olfactory property of this dish cooking is plenty to make you come up back for more before you have even eaten it. I basically followed it except now that I look I used canola oil and non olive and I used minced garlic and not a fresh clove, oh, and I didn't have stout beer so I used a canteen of Bud (that's the only I had in my frige). I judge basically this recipe is flexible AND tasty. I served this with potato pancakes and corn. I will make this over again.
12/21/2011
Re-reading this recipe I see I forgot to add the garlic. I cooked them in my dull cooker on Hullo for three hours and then Low for two hours. Truly the best meat I have ever eaten. Made succulent, mouthwatering gravy!
11/12/2010
Loooove this recipe! I used burgandy wine instead of beer since we eat Gluten Free and used instead of beef stock likewise... I as well didn't utilize the flour (since it has gluten). I went alee and added the garlic when I seared the ribs at beginning to seal in more season. Definitely a keeper! :) I plan on using the extra stock for french onion soup, it is delish!... :)
12/24/2009
Excellent & piece of cake recipe for short ribs. I used boneless short ribs & light beer. Other than adding a can of diced tomatoes, I followed the recipe as is. Served them with mashies & green beans! This ane's a keeper!
11/14/2010
A perfect Sunday fall afternoon dish that makes the whole house smell wonderful. I didn't have stout, so used a lager and it didn't seem to impairment the sense of taste. I used boneless beefiness ribs, and they came out tender and flavorful.
06/09/2014
Fantastic! Thank you for a great recipe! I doubled the beef and used a 14.9 ounce can of Guiness and a full tablespoon of freshly minced garlic. It's even more delicious the next day!
12/07/2013
I did this recipe for two brusk ribs - amazing! I just added 1/2 of the stock and the beer and it turned out great later on 1.5 hours. Also served with dark-green beans and garlic mashed.... Smashing pairing.
05/30/2012
Really practiced. I make in the crock pot after browning in the pan first. Only downside is curt ribs tend to be fat, and the fat gets incorporated into the sauce. I might want to try to absurd and skim the fat side by side time.
02/17/2014
Didn't like the beer. The ribs came out tender only had the bitter season of the beer. The beer also ruined the sauce. The sauce was extremely bitter. I salvaged the sauce, I had merely added half the beer earlier I realized the sauce was going the wrong way. Added milk, some saccharide, pepper, common salt and cinnamon to relieve it. Added water and it was decent, bitter gustation was gone.
12/01/2013
I thought this recipe was very flavorful, which was amazing with and then few ingredients. Since my spare ribs didn't have much meat, I added some boneless porkchops to the recipe as well. They turned out so tender and provided a nice option for my kids who didn't desire to work effectually the fatty on the ribs. Instead of Stout beer, I used a Pecan Maple Porter. I will definitely make this again!
04/03/2011
I've made these a few times and my family loves them! I've slightly added to it by drizzling the ribs with BBQ sauce after they have finished cooking and then broiling them on low for about 5.
03/01/2010
I made these for to-night are are so uncomplicated and good tasting ,,,ID make again and add abit more spice besies the salt and pepper...I did them in the oven covered. Dont let the beer throw you off.
05/26/2011
Loved this recipe, the meat practically fell off of the os!!!! I volition definitely make this again, although next time I will add potatoes and carrots and brand a whole meal of it.
03/09/2012
love this recipe, I don't even cook and this was easy and tasted excellent, had to use light beer but it was however bully. thanks for taking the time to share it, your mom's tradition will be passed on through my family.
08/30/2013
Yum!! Had braised short ribs at one of my favorite restaurants and loved them and so I decided to try this at home. I didn't have a stout beer, so I used a Bud Light and added soy sauce (Guinness always reminds me of soy sauce). This was fantastic! Served with garlic mashed potatoes. Hubby loved it.
05/13/2010
The.most.delicious.matter.I.have.ever.made!! Thank you and so much for this recipe. My hubby and I both love short ribs and order them whenever we come across them on a bill of fare. He said they tasted improve than at a eating house -- if that's not a rave review, I don't know what is! I added a second clove of crushed garlic (we honey garlic) and served information technology with mashed potatoes and carrots. The sauce def. makes a nice gravy. I used a can of Bud Light because it was all I had. Tin't await to brand it again!
01/08/2012
I used boneless brusque ribs, which in this example were not deboned curt ribs, but meat cut to resemble it simply much leaner. This delivers a very dissimilar result than true short ribs. I used a nighttime lager instead of stout. This tasted great, but I could only equally well take fabricated a pot roast. If I brand information technology once again, I'll definitely use short ribs.
08/08/2011
Wow, I am shocked at all the practiced reviews. Fifty-fifty the basic mechanics of the recipe didn't work for me. I ran out of flour to dredge the meat, considering 2 Tbsp per pound is not enough unless 1 is lightly dusting with flour rather than dredging. I had to exercise 2 batches of browning because all the ribs did non fit in the (big) pot I was using. After the kickoff batch, I had to WASH the pot because it was full of burned bits. I did the 2d batch on medium and not medium-high, and did not accept this trouble. And the results? Rather bland, too fatty, nil that fifty-fifty came shut to justifying the effort.
04/sixteen/2014
Strong beer taste
x/xiii/2014
Loved it, added 2 cups Red wine, three carrots, celery and fresh garlic. Used craven broth and a bay leafage. I likewise simmered 1 60 minutes longer. Meat was and then tender you lot could cut it with a fork.
03/10/2011
The beef was very tender and the gravy very dainty but I was expecting a fiddling more than favor. Its great for a base and I volition apply again only might try experimenting a little with spices.
02/17/2014
I made them for Sunday supper by cooking all afternoon in the crock pot. They turned out tender and delicious. I made Grandma's buttered noodes from this site. It was a real comfort food on a cold winter evening.
eleven/14/2012
This took about 45 min of prep time cutting off all the fat. I sprinkled a liberal amount of pepper on one side and garlic salt on the other side, prior to dipping in flower. 4lbs of meat, .5L canteen of consign bitburger beer, one can of beef broth and added garlic salt then threw it in the oven for 2 1/two-3 hours at about 350 degrees Farenheit (180Celcius or and then). It was a HUGE hit - so delicious. Baked red potatoes with rosemary nearly 1 hour prior to existence finished too. (sliced/cubed potatoes and brushed melted butter with rosemary and garlic salt, then placed on to the greased cookie canvas)
02/14/2015
This recipe was absolutely delicious! Every week, I make a abode-cooked, from-scratch meal for a small group of friends. I've been doing it for close to five years, and it was rated 1 of the top three of all time! We ate every morsel and stopped simply short of licking the pan, my four year old had seconds, and even the super-picky two twelvemonth erstwhile ate a few bites. I followed the recipe virtually exactly, except I did non have any beer on hand, and don't intendance for it, and so I used Stongbow Honey & Apple tree Difficult Cider. Wonderful sugariness with the onions! I will definitely brand this again (next week is not too soon!) simply will be sure to triple the recipe to endeavor and get some leftovers.
02/02/2009
The flavor of this was actually proficient. Meat was very tender. Next fourth dimension I'll try it in the crockpot. This would also be good with other cuts of beef.
01/twenty/2011
I accidentally made these with pork and information technology turned out amazing! I used St. Pauli Gill special nighttime and it had a wonderful flavor. Even the next day when I shredded the leftovers and added it to fajitas. I just made them again the other night and used beef and wow were they tender. You won't regret picking this recipe!
05/14/2010
Uncomplicated and delicious! I made 2 substitutions. Instead of salt, I used a common salt free seasoning blend, and I didn't take beef broth, so I used a pkg of reduced sodium dark-brown gravy mix with ane cup water. The gravy was the perfect consistency, I didn't accept to thicken it at all. This volition exist my "become to" brusk rib recipe from now on. Thanks!
04/04/2011
These were and so good, they just melt in your oral cavity. I've only always made short ribs in a deadening cooker then I was worried they wouldn't be as tender but they were perfect. I doubled the amount of ribs and at that place was still plenty of sauce.
07/11/2013
Ohhhh and then good. I took one reviewer'south advice and added Worchestershire Sauce and Rosemary. I made it in the crock pot. I thicken up the sauce every bit we honey gravy. I served it over rice, my husband'due south favorite but I will serve the leftovers over noodles, what I prefer. Thank you and then much!!! Either way, it is a keeper!!! Thanks. :))))))
08/30/2011
This is a great recipe I've used many times. Almost recently made it in a dutch oven and used Coca Cola as the liquid, came out delicious and like shooting fish in a barrel as usual. Try it, yous'll love it guaranteed.
01/08/2015
The only affair that I changed was using a regular beer simply considering I didn't take stout. This was absolutely delicious and may be the all-time repast I've ever made. My toddler wasn't a fan but she doesn't swallow annihilation.
12/02/2013
These are soo adept! Dandy change from the BBQ sauce ribs. My family loved them so much ive fabricated them twice in 3 weeks, Such an easy recipe to follow.
04/07/2011
Didn't change a affair. Excellent recipe!!
10/01/2012
Loved information technology! Swapped out the beer for a red vino and it was fabulous. I made some rustic potatoes besides. Added carrots to the dish. Very easy and very very yummy!
07/23/2015
Made information technology exactly every bit written except added an actress clove of garlic. Took about xv minutes extra cooking time for boneless short ribs that were fairly lean. Flavour is like a pot roast, except it'due south already in pieces so the juices achieve more surfaces. I served over rice with the onions and some of the juice from the pan with a veggie on the side. It was even better the second day. Reheats well in a microwave. Volition definitely make this once more.
06/22/2011
I prefer pork ribs, so we used those instead, just the sauce is sooo amazing!
02/24/2009
Terrific,piece of cake .added lots of fresh thyme and rosemary and louisianna hot sauce@ 15 minutes before serving.My 7 year old loved it.Great with a light beer(for me,not my son).
08/05/2010
I had never fabricated short ribs before. This recipe was very elementary and delish!! :) Cheers so much for sharing it with united states :)
08/22/2011
WOWIE! Very simple and super delicious! This really only DID have 15 minutes of prep time. My picky kids even loved it!
11/05/2014
I have never fabricated beef ribs before. It was fantastic in the crock pot. I did dark-brown the ribs before and and the onion with three cloves of garlic. I used merely two boullion cubes instead of broth and just used the beer for liquid. I left out the salt and information technology turned out perfect. What a great easy meal.
10/12/2011
Oh my, these were great even with Bud low-cal!! I didn't have anything else. We were really pleased how tender and tasty they were. Thanks
03/03/2014
Excellent merely needed a bit more season for our taste so added some "Improve than Bouillon" beef flavor. Also, equally other reviewer mentioned good to have adjacent mean solar day then can skim away cooled fatty.
x/27/2012
Meat was tender and sense of taste was okay, but this wasn't annihilation special. The mashed potato side stole this show, and they weren't anything special either. Oh well.
01/17/2011
I fabricated this and information technology came out corking!!! I coarsely chopped some celery to go with the onions and garlic! It added texture and flavor!
04/04/2011
I But made this recipe tonight, I used 3lbs of boneless beef ribs, then I doubled the beer and beef stock. I should have fabricated a gravy like one review suggested. Also I put it in the crock pot for 3 hours and information technology took 1 more than to really see the meat fall apart. Information technology was delicious and I would recommend to anyone who loves tender ribs!
03/24/2009
I had some beef ribs marinating in some leftover coffee and used this recipe. I had friends coming over and informed them that I was serving an experiment considering the leftover coffee was raspberry/vanilla that the ribs had been marinating in. I used this recipe accordingly and got rave reviews. Thanks for sharing a very like shooting fish in a barrel but delicious recipe!
07/28/2013
Tasted only like the short ribs @ fig tree buffet my husband devoured them
02/11/2017
Loved this recipe. Not overwhelming for my toddlers,they asked for more than. Instead of the ane lb. of ribs though I had half dozen lbs, and simply doubled the recipe. Except for the beer and the onions. With the stock that was more than enough liquid for the 2 hr boil. Thank you!
07/22/2012
The sauce was peachy, but the ribs were not very tender even after 4 hours. Adjacent time I will try it in the crock pot!
07/xviii/2011
Greasy and super bland. Very one-note.
01/28/2018
This recipe made a delicious tender short rib. Unfortunately, I added too much beer and beefiness broth and could not reduce the fluid enough to make a glaze. However, the taste was very practiced.
01/29/2015
Sorry, Un-edible. maybe the reason was the meat? Super tough and fatty...
12/31/2017
WOW!
11/24/2015
excellent recipe.. was multi-tasking so afterwards frying, tossed the lot in the slow cooker.. 5 hrs on med.. admittedly succulent, tender.. actually don't like beer and was leery of using it.. but it turned out and then tasty.. did add together 1 tbsp. of Worchestershire though.. thank you lot.. and thank the family ;0).. I've tucked this in with my favorite beef recipes..
01/14/2019
It's my second time making this recipe. This time I added chopped green onions, yellow bong peppers and carrots to the broth. Beef always ends fork tender. Ane of my family's favorite.
01/31/2019
Second time making these. Just a peachy flavor !
11/10/2019
I fabricated this for Sunday nighttime dinner. I followed the instructions to the "T" and it came out delicious. I used Guiness for the stout. did add some flour to the gravy to thicken information technology up in one case I took the ribs out of the pot. I serve it with mashed potatoes and frozen green beans. Yum! I volition definitely brand it again.
10/xiii/2011
This was tender but it was just okay equally far as taste goes... kinda banal.
04/12/2014
I loved it, and then did my husband. I did use 32oz beefiness goop and added egg noodles to this. It turned out great.
01/05/2019
Tender with splendid flavor. Definitely a keeper
09/22/2014
My family unit and I loved this. Very flavorful and uncomplicated recipe. Thank you!
11/02/2012
We loved these and I take made them twice at present. YUM!
12/09/2012
I started making these equally directed... only just didn't have a pan large enough to accomodate the ribs and the sauce. I placed them in the oven at 325 degrees. I checked them in one hour and the meat was falling off the bone... so I added 2 small blistering potatoes (whole), carrots, and spinach. One hour after, a perfect meal!
12/25/2014
Tried information technology the first fourth dimension a calendar month ago and it was a hit. My husband was not a fan of short ribs simply now he requested information technology for Christmas dinner.
10/x/2011
I was so disappointed in this recipe! The ribs came out tough, even with extended simmer fourth dimension, and amazingly they came out dry out! I don't sympathize how something that simmers IN LIQUID could come up out and so dry. The ribs had no flavor at all. I ended up brushing my ribs with a little honey and BBQ sauce and broiling for 2 minutes at the terminate just to add a little flavor. I volition not make these again.
x/13/2018
Fabricated these for the starting time fourth dimension tonight, absolutely astonishing! I fabricated half-dozen lbs (12 ribs) and about all of them are gone between iii adults and ii little kids. I did add celery and would accept added carrots but forgot to pick them up from the store. I decided to bake them at 350 for 2 hours afterward searing and they were fall-off-the-bone delicious... Definitely keeping this recipe!
Source: https://www.allrecipes.com/recipe/162690/simple-beef-short-ribs/
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