Chili Short Ribs And Beans Recipes

BEST EVER SHORT RIB CHILI

Steps:

• Combine salt, pepper and fennel in small bowl.
• Rub salt/pepper/fennel mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or overnight in the refrigerator)
• Bring large Dutch Oven to medium-high heat and add olive oil; swirl to coat the pan.
• Sear short ribs on all sides (you will need to do this in batches).
• Remove short ribs and place on plate; set aside.
• Using the same Dutch Oven, add beef broth to deglaze the pan, scraping up any bits on the bottom of the pan.
• Add celery, carrots, leeks, tomato paste, diced tomatoes, red wine, garlic, oregano, thyme, smoked paprika, basil, bay leaf and rosemary.
• Preheat oven to 300 degrees F.
• Let simmer for 10-15 minutes to let reduce.
• Add short ribs back into dutch oven with braising liquid.
• Place in oven (uncovered) and let cook for 2-3 hours.
• Remove from oven and take short ribs out of braising liquid and set aside on plate and let cool slightly.
• Add kidney beans, mushrooms, whole tomatoes, chili powder and sugar.
• Mix well and use a knife to quarter the whole tomatoes.
• Take short ribs and remove meat from bone; Cut up into bite sized pieces and put back into the Dutch Oven.
• Stir together.
• Place Dutch Oven on stove and let simmer (covered) for at least a half hour. It could simmer longer if you are making ahead of time or place in a crock pot on low until you are ready to serve.
• When you are ready to serve, mix sour cream and horseradish together and serve with chili.

CHILI SHORT RIBS AND BEANS

Steps:

• Trim fat off rib. Rub in chili, thyme, salt and pepper. Brown onion and garlic lightly in oil.
• Put meat on onions, and bake 20 minutes in 350 deg oven.
• Turn meat and bake 20 minutes more.
• Add wine.
• Bake for one hour. Turn meat and bake some more until meat is brown on both sides. Add kidney beans and bake about 1/2 hour or until meat is falling off bones (tserkukt).
• Serve with rice.
• May be made ahead and refrigerated. It actually tastes better after a day or two.

SHORT RIB CHILI

Steps:

• Preheat the oven to 325 degrees F.
• Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
• Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
• Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
• Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
• Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
• Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
• Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.