Sneak Peek: Butter + Brown’s Braised Short Rib Chili Recipe


Ready to catch the season premiere of Butter + Brown tonight at 8pm ET? Tonight’s episode is all about HBCU homecoming as hosts Seth and Leslie and their friend actor/director James Bland show you how to prep for the ultimate tailgate.

Can’t wait to see what they’re cooking up? Don’t worry – we’ve got you covered! Get a sneak peek of one of tonight’s recipes below and remember to tune in every Tuesday at 8pm ET for all-new Butter + Brown episodes!

 


 

Braised Short Rib Chili

 

Ingredients:

(6) 8 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

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

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

 

Serve with garnishes passed separately.