Short Rib Black Bean Beer Chili, SO GOOD. It’s eat-it-out-of-the-pot-before-anyone-else-can-have-any good.
The only food that really comforts me is the food I make myself. The food I serve to people I love, even just one person, in my small kitchen, over an exchanging of words that are hard to speak. I don’t want to order a pizza, I want to make bread, watch it rise, smell it baking and know that I did it. I don’t want take-out in little white containers, I want a slow cooked bowl of short ribs that I can both laugh and cry over with someone who looks into my heart and likes what he sees. Sure, I love a big steamy bowl of Ramen, or perfectly creamy pile of baked Mac n Cheese, but it doesn’t comfort the same way as when I lose myself in the process of making it. I’ll look for recipes that take a while, that give me the excuse to stay in my kitchen for a few hours, recipes that aren’t hard but take some time to bring out the best of what they can do. That’s comfort food. A beer and a few pint glasses doesn’t hurt the situation either.
Ingredients
- 2 tbs olive oil
- 3 lbs beef short ribs
- salt and pepper
- 2 white onions, diced
- 6 wt oz tomato paste
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cumin powder
- ½ tsp smoked paprika
- 2 dried ancho chili pod (stem and seeds removed, torn into pieces)
- 2 chipotle chilies in adobo
- 12 ounces coffee stout
- 2 cups beef broth
- 2 cans black beans, drained
- ½ cup cilantro, chopped
- 1 cup shredded cheddar cheese
Directions
- Preheat the oven to 325.
- Heat the olive oil in a large Dutch oven.
- Sprinkle the ribs with salt and pepper on all sides. Sear ribs in the pan until golden brown, remove from the pan, set aside.
- Low heat to medium, add the onions, cooking until starting to caramelize, about 15 minutes.
- Add the onions, tomato paste, onion powder, garlic powder, cumin, smoked paprika, dried chili pod, chipotles and ¼ cup beer to a blender or food processor. Process until smooth.
- Return the pot to heat, add the remaining beer, scraping to deglaze the pot.
- Stir in the broth, chili paste mixture from the blender and beans. Add the ribs back in the pot.
- Cover and cook in the oven for 3 hours or until the ribs are tender and falling off the bone.
- Using two forks shred the ribs, remove any large pieces of fat and the bones.
- Serve the chili topped with cilantro and cheese.
Sounds amazing. Love short ribs, I use it in my ground beef hamburger patties.
Do you know about how much this would make, looking to serve about 10-12 firefighters, assume I should adjust the measurements.
You should at least double it. Maybe triple it. Have fun!
Really good! I really liked this but I like my chili hotter so I added three pods and some more chili powder. A home run!
Looks so delicious! MY husband would go crazy for this. Pinning for the weekend 🙂
I am so glad someone else feels the same way I do – I guess it’s the foodies at heart that we are that makes us get SO much more comfort and full hearts from homemade, home cooked food! I can’t wait to try this in my house! 🙂
This looks awesome- especially with the short ribs!! NEVER made them before, maybe now is a good time!
This has to be one of the best chili’s I have ever seen… the colour of it is just incredible and it looks so aromatic and flavoursome. Wish I had a bowlful right now!
Oh this is so amazing looking, Jackie. That deep, dark color is intoxicating. Definitely comfort food AND now Super Bowl food! A Hawks vs. Pats game is a win win for me!
Your have kick-started my creative cooking again! Love cooking with beer, and love making your various recipes. Haven’t had a looser yet! Thank you and my husband thanks you!
Just checking, that the dried chilis and the chipotle peppers go into the food processor? The whole can?
2 dried chilis and 2 chipotles. And yes all 4 go in the food processor
Thanks!! I accidentally doubled the beef broth (one day I should slow down and read things!) but all in all, it’s turned out great! I also used top round instead of short ribs (3 stores, no short ribs!) and it’s HEAVEN. You can do no wrong!!
Oh good! Glad you like it. I love this chili, super rich.
How would you modify the overall cook time if you wanted to do this in a crockpot?
Do everything as listed but once you get to the “Cover and cook for 3 hours or until the ribs are tender and falling off the bone” do that part in a slow cooker. I’d do low for 6 hours, but check it every hour or so.
Drats!!!…I must make this for the Superbowl tribute….BUT, here in France (the rural portion!) it is virtually impossible to find the chile in adobo sauce!!..Question…Could I possibly sub other chili/hot/spicy variants to somehow…”nearly” achieve the amazing chili you have concocted here?
Red pepper flakes…Tabasco….regular jalepeno peppers…pimentos antillaise (round, small wrinkled peppers)…Frank’s hot sauce…smoked paprika?…These are the only options available to me…Thank you for ANY enlightenment to solve this culinary dilemma!
Can’t find coffee stout. Would Guinness be a good substitue. I can’t waitto make this
yes that would work
What size can if black beans are you using?
14oz
Cover and cook in the preheated oven?
Yes. 325 for 3 hours
This looks delicious, but I haven’t made it yet. Before making the effort, I wanted to know if this comes out greasy and oily. Anyone make it yet? Your thoughts.
It’s not really greasy, but it’s very rich. It’s really good, but you don’t need a lot because it’s super rich.