Short Rib Chili

Name: Short Rib Chili
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1 can Adobo sauce, from of chipotle chiles, optional; 2 Tbsps dark agave; 2 larges dried ancho chiles, stemmed, seeded and cut or torn into pieces; 57 grams package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces; 237 milliliters beef broth (preferably organic); 6 servings Coarsely grated bittersweet chocolate, such as Lindt; 425 grams black beans, rinsed and drained; 237 milliliters frozen corn kernels, thawed; 237 milliliters polenta (Italian cornmeal) or regular cornmeal; 1 Tbsp freshly ground cumin; 6 large cloves garlic, chopped; 6 servings Chopped green onions; 1 teaspoon instant espresso coffee; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 591 milliliters low-salt chicken broth (preferably organic); 59 milliliters extra-virgin olive oil; 1 Tbsp dried Mexican oregano; 1 large red onion, chopped; 1 kgs meaty short ribs, with bone; 2 Tbsps unsalted butter; 6 servings Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos

Short Rib Chili requires about 4 hours and 5 minutes from start to finish. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 1078 calories, 36g of protein, and 83g of fat. This recipe serves 6. This recipe is typical of American cuisine. If you have regular cornmeal, torn into pieces, garnishes, and a few other ingredients on hand, you can make it. To use up the instant coffee you could follow this main course with the Chocolate Coffee Cupcakes with Coffee Frosting as a dessert. It works well as a main course. The Super Bowl will be even more special with this recipe.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

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Oven

Arrange the short ribs on a large sheet of foil.

Ingredients you will need

Beef Short Ribs

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Aluminum Foil

Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.

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Pepper

Salt

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

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Sauce Pan

Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.

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Chili Pepper

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Blender

Heat the oil in a large pot over medium-high heat.

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Cooking Oil

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Pot

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

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Bowl

Add the garlic and red onions to the drippings in the pot.

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Red Onion

Garlic

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Pot

Saute until the onions soften, about 5 minutes.

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Onion

Mix in the cumin and oregano.

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Oregano

Cumin

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

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Blender

Bowl

Oven

Pot

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.

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Meat

Ribs

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Baking Sheet

Tongs

Pot

Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot.

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Sauce

Meat

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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.

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Salt And Pepper

Adobo Sauce

Black Beans

Chili Pepper

Transfer the chili to a large bowl.

Ingredients you will need

Chili Pepper

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Bowl

Sprinkle with the green onions.

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Green Onions

Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over.

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Polenta

Chili Pepper

Corn

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Bowl

Ladle

Sprinkle generously with chocolate.

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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.

Ingredients you will need

Polenta

Butter

Broth

Water

Corn

Salt

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Sauce Pan

Spatula

Whisk

Equipment

Ingredients

Servings:

1can

Adobo sauce, from of chipotle chiles, optional 2Tbsps

dark agave 2larges

dried ancho chiles, stemmed, seeded and cut or torn into pieces 57grams

package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces 237milliliters

beef broth (preferably organic)6servings

Coarsely grated bittersweet chocolate, such as Lindt 425grams

black beans, rinsed and drained 237milliliters

frozen corn kernels, thawed 237milliliters

polenta (Italian cornmeal) or regular cornmeal 1Tbsp

freshly ground cumin 6large cloves

garlic, chopped 6servings

Chopped green onions 1teaspoon

instant espresso coffee 6servings

Kosher salt 6servings

Kosher salt and freshly ground black pepper 591milliliters

low-salt chicken broth (preferably organic)59milliliters

extra-virgin olive oil 1Tbsp

dried Mexican oregano 1large

red onion, chopped 1kgs

meaty short ribs, with bone 2Tbsps

unsalted butter 6servings

Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. 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. You could try PlumpJack Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 58 dollars per bottle.

PlumpJack Merlot

Merlot vineyard sits in the Oak Knoll region of the Napa Valley, and is nestled up to the Mayacamas Mountain Range on the west side of the valley. The mild climate and alluvial soils lend this wine great balance. The mild temperatures allow these grapes to develop rich raspberry and black cherry aromatics that are layered with chocolate and a touch of smoke imparted by barrel aging. The alluvial soils help to bring darker fruits to the nose and give this wine a full, robust, and concentrated palate, while the mild climate gives this wine an elegance and a wonderful natural acidity that lifts this wine from start to finish.