Short Rib Chili

foodandwine.com

JimFishIII

subheading: Chili:

2 tablespoons canola oil

3 ½ pounds boneless beef short ribs, trimmed and cut into 1-inch cubes

5 teaspoons kosher salt, divided, plus more to taste

2 ½ teaspoons black pepper, divided, plus more to taste

1 medium red onion, finely chopped (about 2 ¼ cups)

2 jalapeño chiles, stemmed, seeded, and finely chopped (about ½ cup)

10 garlic cloves, finely chopped

½ cup tomato paste

¼ cup ancho chile powder

1 to 2 chipotle chiles in adobo sauce, finely chopped

2 teaspoons dried oregano

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 ½ cups dry red wine

1 (28-ounce) can crushed tomatoes

3 cups lower-sodium chicken broth

subheading: Pickled Red Onion:

1 small red onion, thinly sliced lengthwise (about 2 ½ cups)

1 cup distilled white vinegar

1 cup water

2 tablespoons granulated sugar

1 tablespoon kosher salt

subheading: Additional ingredients:

Crumbled queso fresco, for serving

Fresh cilantro leaves, for serving

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer