by lastnightsdinner
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Expand1/2 pound dried small red beans Ask a question about this ingredient
2.5 cups water Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 small onion, halved, unpeeled Ask a question about this ingredient
2 dried ancho chiles Ask a question about this ingredient
2 dried guajillo chiles Ask a question about this ingredient
2 cups boiling water Ask a question about this ingredient
1 tablespoon whole coriander seeds Ask a question about this ingredient
1 tablespoon whole cumin seeds Ask a question about this ingredient
1 teaspoon coarse salt Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon chipotle powder Ask a question about this ingredient
1 tablespoon cocoa powder (I used Valrhona) Ask a question about this ingredient
1 whole fire-roasted red bell pepper Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
1.5 pounds boneless beef short ribs, trimmed Ask a question about this ingredient
grapeseed or other neutral oil Ask a question about this ingredient
2 cups diced yellow onion Ask a question about this ingredient
2 large cloves garlic, peeled and smashed Ask a question about this ingredient
1 tablespoon dried marjoram or Mexican oregano Ask a question about this ingredient
1 tablespoon double-concentrated tomato paste Ask a question about this ingredient
1 28 oz. can fire roasted tomatoes with juice, gently crushed Ask a question about this ingredient
1 cup chocolate stout (I used Brooklyn Brewery's Black Chocolate Stout) Ask a question about this ingredient
1/2 cup crushed tortilla chips Ask a question about this ingredient
juice of one lime Ask a question about this ingredient
grated sharp cheddar or jack cheese Ask a question about this ingredient
sour cream Ask a question about this ingredient
fresh cilantro leaves Ask a question about this ingredient
quick pickled red onion Ask a question about this ingredient
fresh or pickled jalapeno peppers Ask a question about this ingredient
diced fresh avocado Ask a question about this ingredient
thinly sliced radishes Ask a question about this ingredient
tortilla chips or warm tortillas Ask a question about this ingredient
your favorite hot pepper sauce Ask a question about this ingredient
Pick over the beans to remove any stones or debris, and place them in a large pot. Add the water, bay leaf and onion, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans stand, undrained, for an hour. Discard the onion and bay leaf. (Note: the beans should be fairly tender at this point, though older beans may need more soaking time.)
Ask a question about this stepPut on a pair of latex gloves. (No, seriously. Trust me on this.) Using kitchen shears, snip off the stems of the dried peppers and shake out most of the seeds (unless you like a fierier chili, in which case leave in as many as you like). Toast the peppers in a dry skillet until they are fragrant and beginning to soften, then place them in a bowl and cover them with the 2 cups of boiling water. Let soak until they are very soft.
Ask a question about this stepToast the coriander and cumin seeds in the same dry skillet until fragrant. Transfer to a mortar and pestle, add the coarse salt, and grind. Place the softened peppers with their soaking liquid in a blender, adding the ground coriander/cumin mixture, the cinnamon, the chipotle powder, the cocoa powder, and the roasted bell pepper. Puree until smooth and set aside.
Ask a question about this stepCut the short ribs into bite-sized chunks, season well with salt, and set aside. Place a small amount of oil in a deep, heavy-bottomed pot and warm until shimmering. Brown the short rib pieces in batches, removing them to a plate or platter as you finish browning.
Ask a question about this stepAdd the chopped onion and a pinch of salt and cook until translucent. Add the garlic and marjoram or Mexican oregano and cook until fragrant. Clear a space in the bottom of the pot, add the tomato paste, and cook for a minute until it gets a little caramelized before stirring it through the onion mixture.
Ask a question about this stepReturn the short ribs to the pot with any juices that have accumulated on the plate or platter, then add the chile puree, the beans with their cooking liquid, and the fire-roasted tomatoes. Add the stout and stir to incorporate. Cover and simmer over low heat for at least 3-4 hours, until the beans and beef are fully tender (this is actually best if you cook it low and slow ahead of time, even one or two days in advance of when you’re actually going to serve it).
Ask a question about this stepAdd the crushed tortilla chips about an hour before serving, stirring them in so they break down and thicken the chili (and add a lovely toasty corn flavor). Taste for salt and add a bit more if necessary, stir in the fresh lime juice off the heat, then serve with garnishes and plenty of cold beer.
Ask a question about this stepOK, I'd like to try. But the family won't go for beans in their chili. Any suggestions on changes to recipe if I leave out the beans? Add an extra 1/2 pound of beef? Anything else to balance the dish without beans?
This was fabulous; my husband and I loved it....I am anxious to try all the other outstanding chilies I saved, but I made this one first out of the community picks(would have volunteered to make one and comment, but all the chilies were taken already) and it is really good...short ribs are so melt in your mouth tender and the flavors are fabulous....congratulations
Congratulations!! Awesome, awesome recipe.
Love your recipe ingredients and can smell them simmering throughout the kitchen while reading your instructions; shortribs & a chocolate stout…yum. Congrats!
congratulations! richly deserved!
Well done, a stellar recipe!
Many, many congrats LND! This looks just wonderful. Next time I make a non-vegetarian chili, this is the one I'm making!!
Congratulations for another big win! I have made this recipe and it is delicious!
Wow, thanks so much, everyone! There were so many great contenders in this contest, that this is a really big honor. And huge congrats to The Runaway Spoon for her wonderful finalist Tuxedo Chili, which I can't wait to make!
For the budget-conscious: I made this chili this weekend with coarsely ground chuck substituting the short ribs. It was a huge success!
Mmmm, empty the spice cabinet. My kinda chili. Now to find Brooklyn Brewery's... Black Chocolate Stout. Yup, I'm going to do this one, it may overturn my version (made with tenderloin -- when I'm feeling really super-bowl festive.)
As I am new to 52, it is rewarding to learn that a recipe entered a year ago- is rising to the top here! I am a big fan of spice complexity in Mexican chile-based dishes (as you can see in my own entries for Smoked Pork and Smoked Beef Chilis) so this recipe really speaks to me! I look forw to trying it, so thanks much.
thrilled to see this as a finalist! i've made it and it's completely wonderful- congrats LND!!
Yay Jennifer!!! I know I'm going to love this chili
Yay Jennifer!!! I know I'm going to love this chili
Yay Jennifer!!! I know I'm going to love this chili
Thanks so much, everyone! What a wonderful surprise, and such an honor - so many great chili recipes were entered in this contest!
Yay for this being a finalist! Congrats, lady. Can't wait to make it.
Yay for this being a finalist! Congrats, lady. Can't wait to make it.
This has been on my list to make for so long! Congrats!
Both recipes say so, Mary. It's probably a glitch.
Congratulations! Sounds delicious!
Big Woot up your way - congrats!
I really liked this recipe with a few changes. I used a combo of pinto and red beans. I also added 3 roasted (de seeded) jalapenos and used 3 tblspoons corn meal instead of tortilla chips. I read on America's Test Kitchen that cornmeal is great in chili so going with the same idea, I tried that on yours. I loved it. Short ribs are such a great meat for chili! Thanks so much and good luck!
I really liked this recipe with a few changes. I used a combo of pinto and red beans. I also added 3 roasted (de seeded) jalapenos and used 3 tblspoons corn meal instead of tortilla chips. I read on America's Test Kitchen that cornmeal is great in chili so going with the same idea, I tried that on yours. I loved it. Short ribs are such a great meat for chili! Thanks so much and good luck!
Made this for the Super Bowl (Go Giants!) and it was a huge hit. Only thing I had trouble with was the beans - even after soaking them and cooking the chili the day before (for 4 hours) they were still not quite as tender as I wanted. Other than that - the chili was amazing. Thank you!!!
I made this and entered it into a chili cook off on superbowl Sunday. Made it the day before. I won a trophy! Really nice dish. I did not do the masa at the end, and I will try this next time. Nice, sustained heat and complex flavors.
Great flavors. I have a pot simmering now as the snow falls in Chicago. This chili will travel tomorrow to Starve Rock to see the bald eagles. I followed the recipe to the letter. Can't wait to taste.
Looking forward to making this for super bowl sunday. Will let you know how it turns out!
Thanks, Christine, I hope you like it!
I am still looking for a "go to" chili recipe and this sounds like one I am definitely going to try...I love the addition of cocoa.
Thanks! I think it adds a nice flavor to the dish, a little evocative of a good dark mole sauce.
I made this yesterday for super bowl tomorrow. It tasted harsh yesterday and I was disappointed and not a little worried. This morning it has mellowed into a whole different dish and tastes delicious! It is quite thick so I will thin it out a little so I can add the chips tomorrow. I'll let you know how it is received! Thanks for a great recipe.
Whew - glad it worked out for you after sitting overnight! I hope you and your guests enjoy it tomorrow!
My husband loves the idea of chili but is allergic to chilies, peppers, tomatoes, corn...the flavor punch in this from the stout and the chocolate, cinnamon, cumin, coriander and marjoram with the short ribs was fantastic. You've created a wonderful recipe when the strongest flavor component (chilies) can be omitted and the result is still great. Thanks!
Wow, thank you! I'm so glad you were able to tailor this to work with your husband's dietary restrictions, and I'm incredibly pleased to hear it still tasted good!
I ADORE the idea of short ribs in chili! I am definitely going to experiment with this! Thanks for the idea! www.eatliveblog.com
Thank you! I think the short ribs really add a nice richness to the chili. Please let me know what you think!
OMG Its bubbling on my stove right now and it looks delicious... I had to make a few minor adjustments, but even with those I can tell this is going to be one fine pot 'o chili! My daughter was a little worried about the beer, but we had a discussion about how it cooks out...Thank You for a great recipe!
Thank you! I really hope you like it!
I can't imagine changing a single thing, it sounds (and looks) just perfect! - S
Thanks so much, Steve! It's nice to finally have a chili recipe we both agree on, and really love :)
I made a big pot of this chili last week. It was so incredibly delicious. I was worried that my short ribs would be tough, because I've been having horrible luck with beef lately, but they weren't. I'll definitely be making this again. I love the warm spices. Great recipe!
Wow, thank you so much! I'm so glad you liked it! Here's to better beef karma ;)
This sounds like a really adventurous recipe. My kids are very excited about the possibility of chocolate for dinner, so we may have to try this. I've clipped it and added it to the queue. I'll let you know if we try it!
Thank you! It's just a small amount, but I love the flavor it adds to the dish. I use that chile puree for all sorts of things, too, btw. It's great on enchiladas.
This sounds amazing!
Thanks, gingerroot!
dang, dark and gorgeous! I have not heard of adding the tortilla chips in at the end like that, what a great idea! We sometimes do chili with fritos...and old little league thing.
Ha! I am a sucker for Fritos with chili :D And thank you!
absolutely drool-worthy! i love all the spices you used and the cocoa and the chocolate stout. like me, you're also all about the garnishes! :)
Thanks, ladies!
This is one terrific chili - I never thought of combing the ribs with your other ingredients.
Thanks so much, Liz! I love how the short ribs get meltingly tender, and they add such nice flavor to the dish.
Thanks! We really loved it :)
Miranda is an editor at Food52.
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This chili is packed with flavor: stout beer, plenty of spices, tortilla chips, lime wedges, boneless short ribs, onion and garlic, roasted tomatoes and bell pepper, dried Ancho and Guajillo chiles, tomato paste, and dried beans.
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Before starting the chili, the beans are parboiled with an onion and a bay leaf.
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Amanda uses a plastic bag to protect her hands while seeding the dried chiles -- their spiciness is no joke!
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You can use some the seeds if you dare, but the chili stills packs a punch without them.
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The chile husks are toasted in a pan until they start to get soft and fragrant.
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Then a quick soak in boiling water brings them back to life.
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Meanwhile, Amanda slices the ribs into bite-size chunks and sets them aside to come to room temperature.
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Toasting the coriander and cumin lets their true flavors shine.
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Afterward, they get a quick stint in the mortar and pestle along with a big pinch of salt.
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Amanda stares at the bowl of chopped onion, lost in thought, while draining the recontituted chiles.
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The chiles, their flavorful soaking liquid, and all the spices go into the blender.
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After adding a roasted and peeled bell pepper, we're ready to go. (Don't worry if a little bit of blackened pepper skin remains.)
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The blender transforms all those ingredients into a uniform puree, no straining required.
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Brown the short ribs in batches, salting as you go. Aren't these just beautiful?
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The short ribs provide a perfect flavor base for the aromatics to follow.
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The onions, garlic, and oregano go in next. Be sure to scrape up the brown bits on the bottom of the pan!
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We love that lastnightsdinner has us caramelize the tomato paste in a corner of the pot before stirring it into the onions: every last flavor enhancement counts.
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Add back the short ribs (and any juices that accumulated in their plate), plus the chile puree.
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The parboiled beans go in with their soaking liquid (remove the onion and bay leaf).
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Then you stir in the fire-roasted tomatoes. (Yes, even more smoky flavor!)
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After stirring in the dark beer, you walk away -- the chili simmers for 3-4 hours.
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About an hour before you want to serve, stir in half a cup of crushed tortilla chips. We love using chips instead of masa to thicken the chili!
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Glossy, gorgeous, and ready to eat.
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With a chili this good, you don't need much else.
I am entering this in our golf club's chile cook off this Friday. I'll let you know how I do.