Tender & Chunky Beef Short Rib Chili
The complexity of flavors in this Beef Short Rib Chili make it the ultimate comfort food. Dried Ancho and California chile peppers are the keys to its depth and intensity. Chocolate and Coffee, the secret ingredients, add to its richness. Top it off with tender chunks of meat that just about melt in your mouth.
- Prep Time: 20
- Cook Time: 3 1/2 hours
- Total Time: 3 hours and 50 mins
- Yield: 15
- Category: One Pot Meal
- Method: Stove Top
- Cuisine: Comfort Food
Ingredients
Scale
- 8-10 Whole Dried California or New Mexico Chiles, seeded and torn into pieces
- 4 Whole Dried Ancho Chiles, stemmed, seeded and torn into pieces
- 4 tablespoons Avocado or Grapeseed Oil
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 5-6 lbs Beef Short Ribs, silverskin removed and trimmed
- 4 cups Chicken Stock, divided
- 6 oz Tomato Paste
- 2 Adobo Chipotle Peppers with 1 tablespoon of sauce
- 2 tablespoons Ground Cumin
- 2 tablespoons Ground Coriander
- 2 tablespoons Smoked Paprika
- 1 tablespoon finely ground Coffee Beans
- 1 1/2 oz coarsely chopped Bittersweet Chocolate
- 1 large Red Onion, chopped
- 1 large Sweet Onion, chopped
- 3 fresh Jalapeño Peppers, sliced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 6 large Garlic Cloves, finely chopped
- 1 tablespoon dried Mexican Oregano
- 1 (28 oz) can of Crushed Tomatoes
- 2 cans Dark Red Kidney Beans, drained and rinsed
- 2 cans Black Beans, drained and rinsed
- 2 tablespoons Dark Brown Sugar (optional)
Instructions
- Place dried chiles in a large dutch oven over medium-high heat. Stir frequently until they have darkened in color with a strong, roasted aroma, around 4-5 minutes.
- Watch closely so they do not smoke. Remove the chilies from the dutch oven and set aside.
- Season generously the beef short ribs with salt and pepper. Increase the heat to high and add the avocado oil to the Dutch Oven. Cook the short ribs in batches, browning them on all sides.
- Remove from pan and set aside, continuing until all the short ribs are browned, 5-6 minutes per batch. Make sure not to add too many to the pan at one time. You want to have space between the pieces of meat while they are browning.
- Once all are done, transfer the remaining meat fat from the pan to a bowl and set aside for later use.
- Return the heat to medium-high and add one cup of chicken stock. Scrape the bottom of the pot to remove all bits of meat.
- Reduce heat to low and add the toasted pieces of chilies to the stock. Simmer until chilies have softened and the liquid is reduced by 1/2, anywhere from 5-10 minutes.
- Transfer the simmered chiles, chipotle chiles and adobo sauce, spices, tomato paste, coffee, and chocolate to a blender or a food processor. Blend until the mixture is smooth, scraping the sides frequently. You may need to add extra reserved broth if the mixture is too dry in the food processor.
- Add the reserved meat fat left over from frying the short ribs back into the Dutch oven. Add more avocado oil if needed for 2 tablespoons in the pan.
- Return the heat to medium-high, add the onions and jalepeños. Add salt and pepper. Cook until the onions are soft, stirring frequently for about 8 minutes. Add garlic and oregano. Stir for about 1 minute.
- Add the remainder of the chicken broth along with the chili puree, crushed tomatoes, and juices from the meat. Add the beef short ribs to the pot and bring it to a gentle boil.
- Reduce heat to low and simmer for 3 to 3 1/2 hours until the meat falls off the bone. Tilt the pot and spoon off any grease. Pull out the short ribs with tongs. Remove and discard the bones. Return the meat to the pot.
- Add the kidney and black beans. Stir in brown sugar (optional).
- Garnish with sour cream, shredded cheddar cheese, and sliced green onions. Serve with warm, sweet cornbread topped with honey butter.
Notes
- Using kitchen scissors, remove the stems from 3 ancho chilies and 8-10 California chilies, shake out the seeds, and cut them into small pieces. If you prefer a spicier chili you will want to add some of the seeds along with the chilies.
- You want to have space between each rib when you are searing them. You will need to cook them in batches and sear each side of the short ribs until nice and brown. Each batch should take 1-2 minutes per side.
- After toasting the dried chilies, simmer them in the chicken stock for about 15 minutes in order to soften them.
- In a food processor or a blender, process chilies in the broth, cumin, smoked paprika, coriander chipotle peppers in adobo, finely ground coffee and bittersweet chocolate until smooth, scraping the sides frequently. This takes a little bit of time to achieve the silky texture.
- After placing the seared short ribs into the chili mixture, let it simmer for a good 3 to 3 1/2 hours until the meat falls off the bone.
- Don't be alarmed by all the grease that is sitting on top once the chili is done. You can eliminate this by tilting the pan and spooning if off.
Nutrition
- Serving Size: 2 cups chili
- Calories: 507
- Sugar: 8 g
- Sodium: 657 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 51 g
- Cholesterol: 2 mg
Find it online: https://lingeralittle.com/irresistible-beef-short-rib-chili/