The recipe Short Rib Chili could satisfy your American craving in around 4 hours and 5 minutes. Watching your figure? This gluten free recipe has 1078 calories, 36g of protein, and 83g of fat per serving. For $3.87 per serving, you get The Super Bowl will be even more special with this recipe. If you have adobo sauce, torn into pieces, coarsely bittersweet chocolate, and a few other ingredients on hand, you can make it. To use up the pecan pieces you could follow this main course with the Cinnamon Pecan Pie as a dessert.
Instructions
1
Watch how to make this recipe.
2
Preheat the oven to 325 degrees F.
Equipment you will use
Oven
3
Arrange the short ribs on a large sheet of foil.
Ingredients you will need
Beef Short Ribs
Equipment you will use
Aluminum Foil
4
Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
Ingredients you will need
Pepper
Salt
5
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.
Ingredients you will need
Ancho Chili Pepper
Chili Pepper
Water
Equipment you will use
Sauce Pan
6
Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
Ingredients you will need
Chili Pepper
Equipment you will use
Blender
7
Heat the oil in a large pot over medium-high heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Pot
8
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.
Ingredients you will need
Beef Short Ribs
Equipment you will use
Bowl
9
Add the garlic and red onions to the drippings in the pot.
Ingredients you will need
Red Onion
Garlic
Equipment you will use
Pot
10
Saute until the onions soften, about 5 minutes.
Ingredients you will need
Onion
11
Mix in the cumin and oregano.
Ingredients you will need
Oregano
Cumin
12
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.
Ingredients you will need
Beef Short Ribs
Espresso
Agave
Broth
Chili Pepper
Ribs
Equipment you will use
Blender
Bowl
Oven
Pot
13
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.
Ingredients you will need
Meat
Ribs
Equipment you will use
Baking Sheet
Tongs
Pot
14
Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot.
Ingredients you will need
Sauce
Meat
Equipment you will use
Pot
15
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.
Ingredients you will need
Salt And Pepper
Adobo Sauce
Black Beans
Chili Pepper
16
Transfer the chili to a large bowl.
Ingredients you will need
Chili Pepper
Equipment you will use
Bowl
17
Sprinkle with the green onions.
Ingredients you will need
Green Onions
18
Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over.
Ingredients you will need
Polenta
Chili Pepper
Corn
Equipment you will use
Bowl
Ladle
19
Sprinkle generously with chocolate.
Ingredients you will need
Chocolate
20
Serve with the garnishes.
21
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.
Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.