Braised Short Rib Chili

Braised Short Rib Chili


Yields1 Serving

 14 oz beef short ribs (boneless)
 2 cups all-purpose flour
 Kosher salt to taste
 1 tsp garlic salt
 1 tsp black pepper
 1 oz canola oil
 6 cloves peeled garlic, smashed
 1 large onion, split into quarters
 1 cup peeled diced canned tomatoes
 2 cups tomato sauce
 2 cups beef stock
 2 cups vegetable stock
 8 oz a dark stout beer
Chili
 2 tbsp canola oil
 1 medium white onion (diced)
 1 red bell pepper (diced)
 1 green bell pepper (diced)
 1 lb ribeye meat (ground)
 2 tsp dried ancho chili powder
 1 tbsp chili powder
 2 tsp garlic salt
 Kosher salt
 16 oz canned peeled tomatoes
 1 tbsp tomato paste
 16 oz kidney beans
 2 jalapeños (seeds and ribs removed)
 ½ tsp cayenne pepper
 1 tbsp cumin seed
 1 tbsp oregano
 2 bay leaves
 3 cups beef stock
The Garnish
 1 cup scallions, cut on bias
 2 cups assorted shredded cheese
 1 cup sour cream

Short Ribs
1

Place the flour into a large round bowl. Place the short ribs onto a large plate and season with salt, garlic salt and pepper. Dredge the ribs on both sides with the flour.

2

Over high heat add oil to a large Dutch oven and add the ribs to caramelize on both sides to develop flavors.

3

Add garlic, onion, tomatoes and tomato sauce, and simmer for three to five minutes. Add the beef and vegetable stocks, the beer and bring to simmer.

4

Cover, place heat on low, and cook for 2-½ hours. After the ribs are cooked to tender, remove them from the liquid and place to the side.

Chili
5

In a large sauce pot add oil, onions, and bell peppers and sauté for three minutes over high heat. Add the ground ribeye meat and season with chili powder, garlic salt, and Kosher salt. Simmer for two minutes then add the tomatoes, tomato paste, beans and the remaining ingredients. Mix well and simmer on low heat for twenty minutes.

6

Shred the short ribs and add to the chili after fifteen minutes.

7

Serve with garnishes passed separately.

Ingredients

 14 oz beef short ribs (boneless)
 2 cups all-purpose flour
 Kosher salt to taste
 1 tsp garlic salt
 1 tsp black pepper
 1 oz canola oil
 6 cloves peeled garlic, smashed
 1 large onion, split into quarters
 1 cup peeled diced canned tomatoes
 2 cups tomato sauce
 2 cups beef stock
 2 cups vegetable stock
 8 oz a dark stout beer
Chili
 2 tbsp canola oil
 1 medium white onion (diced)
 1 red bell pepper (diced)
 1 green bell pepper (diced)
 1 lb ribeye meat (ground)
 2 tsp dried ancho chili powder
 1 tbsp chili powder
 2 tsp garlic salt
 Kosher salt
 16 oz canned peeled tomatoes
 1 tbsp tomato paste
 16 oz kidney beans
 2 jalapeños (seeds and ribs removed)
 ½ tsp cayenne pepper
 1 tbsp cumin seed
 1 tbsp oregano
 2 bay leaves
 3 cups beef stock
The Garnish
 1 cup scallions, cut on bias
 2 cups assorted shredded cheese
 1 cup sour cream

Directions

Short Ribs
1

Place the flour into a large round bowl. Place the short ribs onto a large plate and season with salt, garlic salt and pepper. Dredge the ribs on both sides with the flour.

2

Over high heat add oil to a large Dutch oven and add the ribs to caramelize on both sides to develop flavors.

3

Add garlic, onion, tomatoes and tomato sauce, and simmer for three to five minutes. Add the beef and vegetable stocks, the beer and bring to simmer.

4

Cover, place heat on low, and cook for 2-½ hours. After the ribs are cooked to tender, remove them from the liquid and place to the side.

Chili
5

In a large sauce pot add oil, onions, and bell peppers and sauté for three minutes over high heat. Add the ground ribeye meat and season with chili powder, garlic salt, and Kosher salt. Simmer for two minutes then add the tomatoes, tomato paste, beans and the remaining ingredients. Mix well and simmer on low heat for twenty minutes.

6

Shred the short ribs and add to the chili after fifteen minutes.

7

Serve with garnishes passed separately.

Braised Short Rib Chili