The chill is in the air, and all you want to do is curl up with a warm bowl of comfort. This Short Rib Chili recipe from Electrolux is perfect for a crowd. The amazing depth of flavor is created by using short ribs with cinnamon, ancho chiles and cocoa powder. The leftovers only get better with time and can also be frozen for the next cold day.
- 2 dried ancho chiles
- 1 1/2 cups boiling water
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole cumin seeds
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chipotle powder
- 1 tablespoon cocoa powder
- 1 whole fire-roasted red bell pepper
- Kosher or sea salt
- 1 1/2 pounds boneless beef short ribs, trimmed
- Grapeseed or other neutral oil
- 2 cups diced yellow onion
- 2 large cloves garlic, peeled and smashed
- 1 tablespoon double-concentrated tomato paste
- Two 15-ounce cans red beans
- One 28-ounce can fire roasted tomatoes with juice, gently crushed
- 1 ounce bottle chocolate stout
- Juice of one lime
- To garnish, optional: cilantro, sour cream, avocado
Toast the ancho chiles in a dry skillet until they are fragrant and beginning to soften, then place them in a bowl and cover them with the boiling water. Let soak until they are very soft.
Toast the coriander and cumin seeds in the same dry skillet until fragrant. Transfer to a mortar and pestle, add the coarse salt, and grind. Snip off the stems from the soften peppers, then place them and their soaking liquid in a blender, adding the ground coriander/cumin mixture, the cinnamon, the chipotle powder, the cocoa powder, and the roasted bell pepper. Purée until smooth and set aside.
Cut the short ribs into bite-sized chunks and season well with salt. Place about a tablespoon of oil in a deep, heavy-bottomed pot and heat until shimmering. Brown the short rib pieces in batches, removing them to a plate as you finish browning.
Add the chopped onion and a pinch of salt and cook until translucent. Add the garlic and cook until fragrant. Clear a space in the bottom of the pot, add the tomato paste, and cook for a minute until it gets a little caramelized before stirring it through the onion mixture.
Return the short ribs to the pot with any juices that have accumulated on the plate or platter, then add the chile purée, the beans, and the fire-roasted tomatoes. Add the stout and stir to incorporate. Cover and simmer over low heat for 1 to 2 hours, until the beans and beef are fully tender.
Taste for salt and add a bit more if necessary, stir in the fresh lime juice off the heat, then serve with garnishes and plenty of cold beer.
Recipe and image from Electrolux