Short Rib Chili Nachos Food

EASY CHILI NACHOS

Steps:

• Set oven to 400°F.
• Heat the chili in a small saucepan or microwave until hot.
• Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
• Spoon half of the chili over the chips.
• Sprinkle with half of the cheese.
• Repeat with remaining chips, chili and cheese.
• Bake for about 7-8 minutes until the cheese has melted.
• Top with salsa, guacamole and sour cream.
• Serve immediately.
• Delicious!

SHORT RIB CHILI

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.

SHORT RIB CHILI NACHOS

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.

SHORT RIB CHILI NACHOS

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. Remove pot from heat.
• 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 the 2 tablespoons 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 the 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 (or consider using a black iron skillets). 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.

BEEF CHILI NACHOS

Steps:

• Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated. Stir in tomatoes, tomato sauce, beans and corn.
• Cook over medium-high heat until boiling. Reduce heat to medium and simmer covered for 30 minutes or more, stirring occasionally. Spoon some of the chili over nachos arranged on a platter. Top with shredded cheddar cheese, sliced green onion and a dollop of sour cream (if desired).
• Tip: Chili can also be served over baked potatoes, split soft buns or used to make quesadillas. Any chili leftovers make a great weekday lunch, so make a double batch.

CHILI NACHOS

Steps:

• On a platter, arrange sort of a single layer of tortilla chips.
• With a spoon, drop pieces of chili all over the tortillas (I try to get some on each chip).
• Sprinkle with some of the cheese.
• Then put another layer of chips, chili, and cheese until all are used.
• Put in the microwave for a couple of minutes to melt the cheese and make everything hot.
• Put the platter on the table and let everyone dig inches.