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Short Rib Chili

By • February 9, 2012 • 0 Comments

Short Rib Chili by lastnightsdinner

WHO: Based out of Providence, RI and Boston, MA, lastnightsdinner is a farmer's market lover and food blogger.
WHAT: A chili that combines the traditional -- smoky and spicy dried chiles, boneless short ribs, roasted bell pepper -- with the innovative -- cocoa powder, stout beer, and tortilla chips.
HOW: After getting the basic components like parboiled beans and a thick chile puree ready, you simmer the chili for hours until the beef is fork tender.
WHY WE LOVE IT: This chili rewards your effort with a major flavor payoff. And your leftovers will taste even better the next day (if you have any, that is)!

Short Rib Chili by lastnightsdinner

WHO: Based out of Providence, RI and Boston, MA, lastnightsdinner is a farmer's market lover and food blogger.
WHAT: A chili that combines the traditional -- smoky and spicy dried chiles, boneless short ribs, roasted bell pepper -- with the innovative -- cocoa powder, stout beer, and tortilla chips.
HOW: After getting the basic components like parboiled beans and a thick chile puree ready, you simmer the chili for hours until the beef is fork tender.
WHY WE LOVE IT: This chili rewards your effort with a major flavor payoff. And your leftovers will taste even better the next day (if you have any, that is)!

Short Rib Chili

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This chili is packed with flavor: stout beer, plenty of spices, tortilla chips, lime wedges, boneless short ribs, onion and garlic, roasted tomatoes and bell pepper, dried Ancho and Guajillo chiles, tomato paste, and dried beans.

Short Rib Chili

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Before starting the chili, the beans are parboiled with an onion and a bay leaf.

Short Rib Chili

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Amanda uses a plastic bag to protect her hands while seeding the dried chiles -- their spiciness is no joke!

Short Rib Chili

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You can use some the seeds if you dare, but the chili stills packs a punch without them.

Short Rib Chili

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The chile husks are toasted in a pan until they start to get soft and fragrant.

Short Rib Chili

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Then a quick soak in boiling water brings them back to life.

Short Rib Chili

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Meanwhile, Amanda slices the ribs into bite-size chunks and sets them aside to come to room temperature.

Short Rib Chili

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Toasting the coriander and cumin lets their true flavors shine.

Short Rib Chili

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Afterward, they get a quick stint in the mortar and pestle along with a big pinch of salt.

Short Rib Chili

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Amanda stares at the bowl of chopped onion, lost in thought, while draining the recontituted chiles.

Short Rib Chili

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The chiles, their flavorful soaking liquid, and all the spices go into the blender.

Short Rib Chili

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After adding a roasted and peeled bell pepper, we're ready to go. (Don't worry if a little bit of blackened pepper skin remains.)

Short Rib Chili

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The blender transforms all those ingredients into a uniform puree, no straining required.

Short Rib Chili

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Brown the short ribs in batches, salting as you go. Aren't these just beautiful?

Short Rib Chili

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The short ribs provide a perfect flavor base for the aromatics to follow.

Short Rib Chili

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The onions, garlic, and oregano go in next. Be sure to scrape up the brown bits on the bottom of the pan!

Short Rib Chili

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We love that lastnightsdinner has us caramelize the tomato paste in a corner of the pot before stirring it into the onions: every last flavor enhancement counts.

Short Rib Chili

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Add back the short ribs (and any juices that accumulated in their plate), plus the chile puree.

Short Rib Chili

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The parboiled beans go in with their soaking liquid (remove the onion and bay leaf).

Short Rib Chili

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Then you stir in the fire-roasted tomatoes. (Yes, even more smoky flavor!)

Short Rib Chili

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After stirring in the dark beer, you walk away -- the chili simmers for 3-4 hours.

Short Rib Chili

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About an hour before you want to serve, stir in half a cup of crushed tortilla chips. We love using chips instead of masa to thicken the chili!

Short Rib Chili

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Glossy, gorgeous, and ready to eat.

Short Rib Chili

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With a chili this good, you don't need much else.

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