Patriots-schmatriots! Giants-schmiants! We know what Super Bowl parties are really all about -- food, especially rib-sticking stews that go nicely with beer. From your most blood-thickening, meat-laden Texan bowls of red to exotically spiced, bean-erific vegan varietals, send your best chilis our way. Game on.
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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.
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Before starting the chili, the beans are parboiled with an onion and a bay leaf.
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Amanda uses a plastic bag to protect her hands while seeding the dried chiles -- their spiciness is no joke!
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You can use some the seeds if you dare, but the chili stills packs a punch without them.
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The chile husks are toasted in a pan until they start to get soft and fragrant.
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Then a quick soak in boiling water brings them back to life.
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Meanwhile, Amanda slices the ribs into bite-size chunks and sets them aside to come to room temperature.
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Toasting the coriander and cumin lets their true flavors shine.
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Afterward, they get a quick stint in the mortar and pestle along with a big pinch of salt.
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Amanda stares at the bowl of chopped onion, lost in thought, while draining the recontituted chiles.
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The chiles, their flavorful soaking liquid, and all the spices go into the blender.
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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.)
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The blender transforms all those ingredients into a uniform puree, no straining required.
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Brown the short ribs in batches, salting as you go. Aren't these just beautiful?
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The short ribs provide a perfect flavor base for the aromatics to follow.
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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!
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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.
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Add back the short ribs (and any juices that accumulated in their plate), plus the chile puree.
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The parboiled beans go in with their soaking liquid (remove the onion and bay leaf).
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Then you stir in the fire-roasted tomatoes. (Yes, even more smoky flavor!)
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After stirring in the dark beer, you walk away -- the chili simmers for 3-4 hours.
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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!
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