Short Rib Chili with Chocolate Porter Sauce

Short Rib Chili with Chocolate Porter Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Beer-Braised Short Ribs:

  • 5

    pounds short ribs

  • 2

    tablespoons canola oil

  • 1

    red onion, diced

  • 4

    cloves garlic, minced

  • 2

    - 12 ounce bottles chocolate porter beer

  • 1

    tablespoon oregano

  • 2

    bay leaves

  • Kosher Salt

  • black pepper

  • For the chili:

  • 3

    tablespoons canola oil

  • 3

    poblano peppers, roasted and chopped

  • 3

    red bell peppers, roasted and chopped

  • 2

    medium red onions, chopped

  • 2

    jalapenos, seeds and membranes removed, chopped

  • 8

    cloves garlic, minced

  • 1

    tablespoon garlic powder

  • 1

    tablespoon onion powder

  • ½

    tablespoon ancho chili powder

  • ½

    tablespoon chipotle chili powder

  • 1

    tablespoon oregano

  • 1

    teaspoon black pepper

  • 1

    teaspoon cumin

  • 1

    bottle chocolate porter beer

  • 2

    cups beef stock

  • 2

    chipotle peppers in adobo sauce, chopped

  • 45

    ounces fire roasted tomatoes

  • 28

    ounces tomato sauce

  • 6

    ounces tomato paste

  • 30

    ounces black beans

  • Kosher salt

Directions

For the short ribs: Season short ribs with salt and pepper on all sides. Heat canola oil in a dutch oven on medium-high heat. When oil is hot, sear short ribs on all sides until golden brown. Work in batches to avoid over-crowding the pan. Remove short ribs as they are finished browning and set aside. Add red onion to the pan and cook until soft, stirring occasionally. Add garlic and cook for 1 minute more. Add beer and deglaze the pan by loosening up the brown bits that have formed on the pan. Add oregano and bay leaves. Return short ribs to the pan. Short ribs should be submerged by the beer. Bring pan to a boil and transfer to the oven at 375F for about 3 hours, or until falling off the bone. Remove from the oven and let cool. Shred meat, removing as much fat as possible, and set aside. *Hint: The braising of the short ribs can be completed the day before making the chili. For the Chili: Start the chili while the short ribs are braising. Roast the poblano and red peppers on a gas stovetop or grill, turning until all sides are blistered and blackened. Remove from heat and place in a plastic bag and let cool. When cooled, remove the skin from the peppers. Chop the peppers into 1/2-inch pieces and set aside. Heat a large stockpot over medium heat. Add the oil. When stockpot is heated add the red onion and jalapenos, stirring occasionally until softened. Season with salt as needed. Add garlic and cook 1 minute. Add beer, beef stock, chipotle peppers in adobo, roasted peppers, fire roasted tomatoes, tomato sauce, tomato paste and black beans and stir until combined. Stir in garlic powder, onion powder, ancho chili powder, chipotle chili powder, oregano, pepper and cumin. Add in short rib meat when it is finished. Season with salt as needed. Bring to a boil and then lower heat to a simmer. Simmer at least 3 hours to combine flavors.


Nutrition

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