 |
| I like cilantro and Tex-Mex cheese on mine. |
This isn't your regular Wednesday night after work chili... there are a few things I learned over time to help this boost in flavor. First though, don't bother with ground beef if you can - bone-in short ribs are much more flavorful and since this is a slow cooker or Dutch oven dish, it's easier in the long run. And man... since the heat is adjustable, it's the perfect dish for a game night or just when the winters get long.
(While the marrow adds flavor, if all you can also use boneless if bone in is not available.)
So, here we go:
4 lbs. bone in short ribs
1 large or 2 medium coarsely chopped onions
10 cloves of local garlic (usually sold individually, roots attached.
It makes a huge difference in flavor!) - chopped
1 can of chipotle in adobo sauce
1 can crushed tomatoes
1-2 tbsp. tomato paste (I prefer Mutti; it's rich, in a tube-like
toothpaste, and lasts forever in the fridge)
2 cans black beans, rinsed and drained
1 can of chili beans (or kidney if not available, but rinse these.)
can of tomatoes with chilies (such as Rotel)
1 tbsp ancho chili powder
salt, preferably kosher
pepper
1 tbsp of cocoa powder (adds depth)
2 tbsp chili powder
2 bay leaves
1tbsp. Mexican oregano
1 lime
bunch of cilantro
bottle of Mexican beer, preferably Modelo, Negra Modelo or Tecate
roughly a cup of beef stock
1½ tbsp of hot sauce (ballpark it.)
(*edit: I also decided to roast a Pablano pepper and chop it and add it, seeds in)
(You can use a Dutch oven or slow cooker - but if you use the former, preheat the stove oven to 350° when you start.)
Line either the Dutch oven or cooker with the onions and garlic.
Take a cookie sheet out and spread a sheet of parchment paper on it. Lay out the short ribs and lightly coat with salt and pepper.
Place a skillet on medium - high heat, add a little canola oil and and in small batches, sear all sides of each rib, moving them to a separate bowl once done. After all ribs are complete, put them in your pot - for me it worked great in a Dutch oven, but for this we'll go with a slow cooker, aka crock pot.
Set the cooker to low for six hours and put in the tomatoes. Open the chipotles and chop the peppers, add them, followed by the adobo sauce (how much is up to you. I use it all.)
Add the dry ingredients (including the bay leaves) and about half the beer, mix it, and add the stock.
Cover it and let it cook for a few hours, checking the meat occasionally. In a Dutch oven, it may be close after 4 1/2 hours, but a little longer in a crock pot. Once the meat is starting to fall off the bone, remove it and remove the bones, make sure you don't have rind, and shred it with forks. Put it back in the chili. Make sure any melted fat that you can remove is gone... easily done by dabbing with a paper towel. Zest the lime into the chili, cut it in half, and add the juice. It's worth it.
Taste the sauce to see if it's to your liking. Too hot? Add a little honey (it adds body as well,) or something to bring up the heat. Pickled jalapenos are useful - just remember the heat is actually in the vinegar. Add the remaining beer (if there is some lol) and the beans. Stir it all in and cook for another hour or two. If in a crock pot, put it to high for two hours, stirring occasionally.
Once done, put it in a bowl, and you can add cheese (I use Tex-Mex or cheddar) and some cilantro.
Enjoy!
*Update - It cooks well in a slow cooker, but like the name insinuates, it is slower than a Dutch oven. Current batch going now!
Comments
Post a Comment