Photo by kaupilimakoa
kaupilimakoa's Notes:
Expand4 pounds beef shortribs, boned cut into 1" cubes Ask a question about this ingredient
1 large yellow onion Ask a question about this ingredient
2 med yellow/orange or red bell pepper Ask a question about this ingredient
4 cloves garlic, sliced Ask a question about this ingredient
1 large orange fleshed sweet potato Ask a question about this ingredient
3 15 oz cans diced tomato Ask a question about this ingredient
1 pint cherry tomatoes Ask a question about this ingredient
1 cup chicken stock Ask a question about this ingredient
1.5 cups red wine Ask a question about this ingredient
1 tablespoon Penzey's Rogan josh seasoning Ask a question about this ingredient
2 teaspoons cinnamon Ask a question about this ingredient
2 tablespoons ancho chili powder Ask a question about this ingredient
1 tablespoon cocoa Ask a question about this ingredient
2 teaspoons ground coriander Ask a question about this ingredient
salt and freshly ground pepper Ask a question about this ingredient
olive oil Ask a question about this ingredient
4 tablespoons tomato paste Ask a question about this ingredient
In a large heavy dutch oven heat 1-2 TBS olive oil over medium heat. Salt and pepper cubed beef and sear until browned in small batches. Don't put it all in at once or it will steam. Remove to a bowl and set aside.
Ask a question about this stepCut peppers and onions into 1/2" dice. In the same pan you used for the meat, saute them until translucent/soft and lightly browned. Add more olive oil if it looks like it needs it, add garlic at last minute and cook til fragrant. Remove vegetables to bowl with meat.
Ask a question about this stepAdd another TBS of olive oil to pan and saute all the spices except cocoa for ~1 minute or until fragrant. Return meat/veg to pan.
Ask a question about this stepAdd cocoa, canned and cherry tomatoes, wine, tomato paste and stock. Cover and bring to a boil, then reduce heat and simmer. The longer you simmer, the more tender the meat will be. If you don't want to babysit the chili you can do the simmering in a crock pot on the low setting for 6-8 hours.
Ask a question about this stepPeel and cut sweet potato into 1/2" dice. Add to chili and simmer additional hour. Adjust seasonings.
Ask a question about this stepCool slightly, then refrigerate overnight. Tastes better the next day.
Ask a question about this stepI can say from first hand experience that this is one delicious pot of chili!!!!
this was absolutely delicious! i'd never have thought to add sweet potatoes to chili, but the flavor was amazing- especially topped with avocado!
Yum! This sounds great! And, I love the name!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
This is one tasty pot full of yumminess! Was great to meet you!