Short Rib Chili Food

GUINNESS SHORT RIB CHILI RECIPE BY TASTY

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!

SHORT RIB CHILI

Steps:

• Heat olive oil in a large pot over medium high heat. Season short ribs with salt and pepper on both side.
• Sear short ribs in batches, adding more oil as needed. Cook ribs on each side for 2-3 minutes or until a dark golden brown crust forms. Set ribs aside.
• Reduce heat to medium and add onions and green pepper to the pot (without wiping it out) along with a pinch of salt and pepper. Sauté for 5 minutes, stirring frequently.
• Add garlic and jalapeno and sauté for another minute.
• Add chili powder, cumin, chiles in adobo, wocestershire sauce, cocoa powder, sugar, beans, tomatoes, tomato sauce, tomato juice and another pinch of salt and pepper. Stir to combine.
• Nestle the short ribs back into the chili. Turn the heat up and bring to a simmer.
• Cover and simmer over low heat for 2.5-3 hours or until the short ribs are tender and fall apart easily.
• Remove ribs from chili. Use two forks to shred beef. Discard bones and gristle.
• Transfer shredded beef back into the chili and stir to combine. Stir in apple cider vinegar and season to taste with salt and pepper.
• Serve with sour cream, cheddar cheese, tortilla strips and sliced green onions.

BEEF RIB CHILI

Steps:

• Preheat oven to 425 degrees F.
• Season the ribs with salt, pepper, and 1/4 cup of Chili Powder. Place the ribs on a baking sheet and roast for 25 minutes. Turn the ribs over and continue to roast for another 20 minutes.
• Heat a large 12-quart pot over medium heat. Cook the onions in vegetable oil for about 5 minutes. Add the garlic, tomato paste, cumin, coriander, oregano, remaining Chili Powder and cook for 1 minute. Add the tequila, and cook for 1 minute. Add the tomatoes and bay leaves. Bring mixture to a boil and add oven roasted ribs. Cover pot and reduce heat, simmering for 2 hours or until the meat is falling off the bone.
• Remove pot from the heat and pull meat away from the bones, discarding the bones. Add cooked black beans and heat through. Adjust seasoning with salt and black pepper.
• To serve, garnish with the cilantro and parsley. Serve with Cornbread.
• Remove the stems from the dried chiles. Roughly chop dried chiles. In batches, place chiles, their seeds, cumin, oregano, paprika and cinnamon, into the food processor. Grind together until it resembles a rough powder. This will take several minutes.
• Chili Powder can be stored for up to 2 months.
• Place black beans in a large pot and cover with twice as much cold water. Cook over medium-high heat for 1 hour or until beans are soft. Strain and set aside.
• Preheat oven to 400 degrees F.
• Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes.
• Combine the cornmeal, flour, sugar, baking powder, and salt in large bowl. In a separate bowl, beat together the buttermilk, butter, and egg. Combine the jalapeno and cooled corn with the dry ingredients until evenly distributed. Fold the buttermilk mixture into the dry ingredients until just incorporated (see Cook's Note**). Pour the batter into a well seasoned 9-inch cast iron frying pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.

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.

CHILE-BRAISED SHORT RIBS

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.

SWEET CHILI SHORT RIBS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs, a few at a time, and shake to coat. In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 5-qt. slow cooker. Add the mushrooms, carrots, onions and celery., In a small bowl, combine the tomato sauce, preserves, taco seasoning and brown sugar; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice or potatoes.

BEEF SHORT RIBS WITH RED CHILI SAUCE

Steps:

• Cut 1 head of garlic crosswise in half.
• Place in large pot with ribs, 3 quarts water and quartered onion.
• Bring to boil over high heat.
• Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
• Strain, reserving 6 cups meat broth.
• Discard onion and garlic.
• Reserve ribs.
• Preheat oven to 400°.
• Wrap remaining head of garlic tightly in foil and place directly on oven rack.
• Place tomatoes and sliced onion on rimmed baking sheet.
• Drizzle with 1 tablespoon oil.
• Sprinkle with salt and pepper.
• Roast garlic, tomatoes and onion until tender, for about 1 hour.
• Transfer tomatoes and onion to processor.
• Using fingers, squeeze garlic from papery skin into processor.
• Blend until smooth.
• Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
• Add 4 cups reserved meat broth.
• Let stand for 30 minutes.
• Transfer mixture to processor and blend until smooth.
• Strain chili sauce into medium blend until smooth.
• Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
• Add chili ace; simmer for 5 minutes.
• Add tomato sauce, cumin, oregano and cloves.
• Simmer for 5 minutes.
• Add ribs, vinegar and remaining 2 cups meat broth.
• Bring to simmer.
• Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE

Steps:

• Mix first 5 ingredients in bowl; sprinkle all over short ribs.
• Place ribs on plate; cover and chill 1 hour or up to 1 day.
• Preheat oven to 350°F.
• Heat oil in large ovenproof pot over medium-high heat.
• Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
• Repeat with remaining ribs.
• Reduce heat to medium.
• Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
• Add broth and bring to boil, scraping up browned bits.
• Add tomatoes, lime juice, and chipotle chilies.
• Return ribs to pot, meaty side down, in single layer.
• Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
• Remove pot from oven.
• Tilt pot; spoon off fat.
• Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
• Season sauce with salt and pepper.
• (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings.
• Simmer until chilies soften, about 10 minutes.
• Transfer ribs and sauce to large bowl.
• Sprinkle with cilantro; garnish with lime wedges.
• *Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
• Makes 4 servings.