Short Rib Chili with Chocolate Porter Sauce Recipe
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Category: |
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Ingredients: |
Ingredients: For the Beer-Braised Short Ribs:
5 pounds short ribs
2 T canola oil
1 red onion, diced
4 cloves garlic, minced
2 12-ounce bottles chocolate porter beer
1 T oregano
2 bay leaves
Kosher Salt, Fresh ground pepper
For the chili:
3 T canola oil
3 poblano peppers, roasted and chopped
3 red bell peppers, roasted and chopped
2 medium red onion, chopped
2 jalepeno peppers, seeds and membranes removed, chopped
8 cloves garlic, minced
1 T garlic powder
1 T onion powder
1/2 T ancho chili powder
1/2 T chipotle chili powder
1 T oregano
1 tsp. black pepper
1 tsp. 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 to taste
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Directions: |
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 onions 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 boil and transfer to a preheated oven at 375 degrees 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.
Braising of the short ribs may 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 jalepenos, 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 per taste.
Bring to a boil and then lower heat to a simmer. Simmer at least 3 hours to combine flavors. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:1 hour prep, 6 hours cooking |
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