Short Rib Chili Recipes

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.

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!