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.
Short Rib Black Bean Beer Chili
- 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
- 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.
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