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Makes
a huge crockpot full
Author Notes
No...I didn't add beans. It's just not your typical chili. I was inspired by a recipe from this post on Off The Meathook http://offthemeathook.com/2012/01/recipe-butternut-squash-short-rib-chili/ but I took it a little more Middle Eastern with the spices. I cooked it for a looong time in the crock pot. The tougher cuts of beef need this. —kaupilimakoa
Ingredients
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4 pounds
beef shortribs, boned cut into 1" cubes
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1 large
yellow onion
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2 med
yellow/orange or red bell pepper
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4 cloves
garlic, sliced
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1 large
orange fleshed sweet potato
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3
15 oz cans diced tomato
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1 pint
cherry tomatoes
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1 cup
chicken stock
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1.5 cups
red wine
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1 tablespoon
Penzey's Rogan josh seasoning
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2 teaspoons
cinnamon
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2 tablespoons
ancho chili powder
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1 tablespoon
cocoa
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2 teaspoons
ground coriander
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salt and freshly ground pepper
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olive oil
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4 tablespoons
tomato paste
Directions
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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.
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Cut 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.
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Add 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.
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Add 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.
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Peel and cut sweet potato into 1/2" dice. Add to chili and simmer additional hour. Adjust seasonings.
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Cool slightly, then refrigerate overnight. Tastes better the next day.
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