Yield 4 servings Number Of Ingredients 22 Steps:
Cut the short ribs into ½-inch (2.5 cm) pieces. Season with 1 teaspoon salt and ¼ teaspoon pepper. Heat the canola oil in a large pot over high heat. Add the short ribs and sear for 2-3 minutes, until a golden brown crust forms. Add 1 teaspoon salt, the onion, garlic, paprika, cumin, star anise, and dried harissa. Reduce the heat to medium-high and cook, stirring for 5 minutes, or until the spices are fragrant. Add the garlic powder, onion powder, bay leaves, chipotle peppers, and Guinness® Stout. Simmer for 10 minutes, or until the liquid is reduced by half. Add the beef broth, reduce the heat to low, and cook uncovered for 45-60 minutes, or until the meat is tender and liquid is reduced by one third. Add the tomato paste, increase the heat to medium, and simmer for 10 minutes, or until the chili has thickened. Add the black beans, remaining teaspoon of salt, and remaining ¼ teaspoon pepper, and simmer for another 5 minutes until the beans are warmed through. Remove the bay leaves and star anise pods, then ladle the chili into 4 bowls. Top with sour cream, red onion, cilantro, and sliced jalapeño. Serve with cold glasses of Guinness® Stout. Enjoy!
Time 3h Yield 8 to 12 servings Number Of Ingredients 22 Steps:
Heat oven to 325 degrees. Season short ribs with 3 teaspoons salt and the black pepper. Let rest while you prepare sauce. Place a large, dry Dutch oven over high heat. Add garlic, peppers and onion to the dry pan. Cook, turning occasionally, until lightly charred all over, about 10 minutes. Transfer garlic, peppers and onion to a blender. Add tomatoes with juice, cilantro stems, oregano and 1 teaspoon salt. Purée until smooth. Return Dutch oven to medium-high heat. Add olive oil. Sear short ribs in batches, until well-browned all over, about 20 minutes. Transfer browned ribs to a bowl. Stir chile powder, cumin and coriander into pot and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until it begins to caramelize, 1 to 2 minutes. Stir in tomato-pepper purée and beer and bring to a simmer. Return short ribs to pot, cover and transfer to oven. Bake for 1 1/2 hours, then uncover pot, give meat a stir, and continue baking until ribs are fork tender and falling off bone, 30 to 45 minutes longer, for a total cooking time of 2 to 2 1/4 hours. (If you have time, let short ribs mixture cool, refrigerate overnight, then remove fat before proceeding.) Once ribs are cool enough to handle, remove from pot, reserving sauce. Shred meat and discard bones and gristle. If sauce seems thin, simmer on stove until it thickens enough to coat a wooden spoon. Return meat to pot. Heat broiler. Spread tortilla chips on a rimmed baking sheet. Top evenly with meat and sauce. Sprinkle cheese over the top. Broil until hot and cheese is melted, 1 to 2 minutes. In a small bowl, mash together avocados, lime juice and 1 teaspoon salt, or to taste. Dollop avocado, salsa and sour cream over hot nachos and drizzle with hot sauce if desired. Scatter the chopped cilantro leaves over top.
Yield 4 servings Number Of Ingredients 13 Steps:
Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking. Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic. Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don’t worry if they get super dark), 8-10 minutes. Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside. Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate. Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.) Add squash to pot and push down so it’s mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes. Serve ribs and squash, topped with yogurt and cilantro, with lime wedges. Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.
Time 8h10m Yield 6 Number Of Ingredients 5 Steps:
Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary. Cook on Low for 8 to 10 hours.
More about “short rib chili recipes”
Time 4h5m Yield 4 to 6 servings Number Of Ingredients 23 Steps:
Preheat the oven to 325 degrees F. Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper. Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth. Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time. Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes. Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions. Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes. Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
