Melissa Tate TX

Short Rib & Black Bean Chili

Makes: 6 to 8 servings | Prep time: 40 min. | Cook time: 3 ½ hrs.
 

Ingredients

Seasoning mixture
1 ¼ Tbsp. salt
1 Tbsp. pepper
¾ Tbsp. garlic powder
½ Tbsp. onion powder
¼ tsp. red pepper flakes.

Chili
2 Tbsp. olive oil
2 ½ lbs. beef short ribs on the bone, preferably grass-fed, grass-finished beef
2 medium onions, diced
1 (6 oz.) can of tomato paste
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. smoked paprika
3 dried ancho chilis, remove stem & seeds, diced
2 chipotle chiles in adobo, diced
12 oz. freshly brewed coffee
2 cups chicken broth
2 (14 oz.) cans black beans, drained and rinsed
1 (14 oz.) can diced tomatoes, in their juice

Garnish
Cotija cheese, lime wedges, fresh cilantro

Directions

Thaw short ribs and season all sides with seasoning mixture. Let sit at room temperature for 30 minutes. PREHEAT oven to 350°. In a large Dutch oven or cast-iron pot, heat olive oil on high heat. Add short ribs, searing on each side, until browned. About 8 minutes. Remove ribs from pan and reduce heat to medium/low. Add onions and cook about 10 minutes, stirring occasionally. While onions cook, combine coffee, tomato paste, onion powder, garlic powder, cumin, smoked paprika, dried ancho chiles, and chipotle chiles in blender and puree until smooth. Pour mixture into the pot with the onions, stir well, making sure to touch the bottom of the pot to incorporate the onions and deglaze the pan. Add chicken broth, black beans, and tomatoes. Stir to combine. Return short ribs to pot and submerge in the mixture. Cover and cook in the oven for 3 hours or until ribs are fork tender. Check periodically to make sure the chili isn’t losing too much liquid. Add extra chicken broth or water if it begins to get dry. Remove from oven when ribs are fully cooked and tender. Shred beef with tongs or two forks. Remove any large pieces of fat and all bones. Stir to combine beef. Simmer on the lowest stove-top setting for 30 more minutes. Serve with a squeeze of fresh lime, Cotija cheese, and chopped fresh cilantro.

Tips and Tricks

This chili is enjoyed best with an ice-cold Topo Chico and a side of fresh tortilla chips. The squeeze of lime on top may seem out of place but do yourself a favor and try it!