We love a good pot of chili, and our kitchen has turned out dozens of variations over the years. My husband is partial to a meaty, Alton Brown-style version, while I tend to favor a chili with lots of beans and sometimes no meat at all. With the weather turning colder I decided to make chili my next project, and set out on a recent Sunday to come up with a version that would satisfy both of us. For the meat, I used boneless grass-fed beef short ribs, trimmed and cut into chunks. I made a puree of chiles and spices, added fire-roasted tomatoes and some rich dark beer, and let everything cook low and slow for the better part of the day. I added some crushed tortilla chips for texture and a hint of toasty corn flavor, and a hit of fresh lime juice at the end for brightness and balance. And after my pot of chili had cooked for the better part of the day, I cooled it down and let it sit overnight. We ate it on the following Monday with a bevy of garnishes, and I have to tell you, it was so worth the wait. - lastnightsdinner —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)! —Food52