Short Rib Black Bean Beer Chili, SO GOOD. It’s eat-it-out-of-the-pot-before-anyone-else-can-have-any good. Ā
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
- Ā½ tsp cumin powder
- Ā½ 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
- Ā½ 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 Ā¼ 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 š
I am so glad someone else feels the same way I do – I guess itās the foodies at heart that we are that makes us get SO much more comfort and full hearts from homemade, home cooked food! I canāt wait to try this in my house! š
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!!!ā¦I must make this for the Superbowl tributeā¦.BUT, here in France (the rural portion!) it is virtually impossible to find the chile in adobo sauce!!..Questionā¦Could I possibly sub other chili/hot/spicy variants to somehowā¦”nearly” achieve the amazing chili you have concocted here?
Red pepper flakesā¦Tabascoā¦.regular jalepeno peppersā¦pimentos antillaise (round, small wrinkled peppers)ā¦Frank’s hot sauceā¦smoked paprika?ā¦These are the only options available to meā¦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