Hello Chili Heads!
During our last big snow storm, Johnny Angel said he wanted to eat lots of meat. Being the domestic diva who aims to please, I decided I would try a couple of different home style chilis. I decided I was going to fix Tyler Florence’s Short Rib Chili. You know who he is, right? He is one of the TV hosts on America’s Worst Cooks on Food Network channel.
This is not your typical recipe. In fact, I didn’t realize I needed to turn the page in my new favorite cookbook, and missed some of the ingredients I needed to buy at the grocery store. I had to ad lib on a few ingredients. Here’s a picture and link if you would like your own copy of the book. Living in the country, I only have one grocery store to use and that’s Food Lion. Of course, they did not have short ribs and I ended up having to drive 45 minutes before finally finding them at Fresh Market. The recipe calls for 4 to 5 lbs. and they cost 6.99 per pound. This makes for a pretty pricey chili. This was my first time cooking with short ribs.
Here’s the list of ingredients and the chili serves 6.
4 to 5 lbs square-cut bone-in short ribs
Salt and pepper
2 tablespoons cumin seeds
1 tablespoon whole coriander seeds
1/4 cup chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon dried Mexican oregano
1 tablespoon sugar
1 tablespoon olive oil
2 onions, chopped
4 cloves garlic, minced
1 jalepeno, stemmed and chopped
3 canned chipotle chiles in adobo sauce, chopped
(Here is where I forgot to turn the page for the remaining ingredients. ugh.)
1 28 oz can of whole peeled tomatoes with juice (I used chopped)
1 tablespoon tomato paste (Did not have)
1 ounce Mexican chocolate (Sure wish I would have had this. I had to shave off chocolate from a Snickers candy bar.)
2 tablesoons masa harina, (optional), I left it out too
Season the short ribs with salt and pepper. Set aside to get to room temperature. Meanwhile, in a skillet over medium heat, toast the cumin and coriander seeds separately. Be careful not to scorch them by shaking the skillet often and removing from skillet once they become fragrant. Then put the toasted spices in a spice grinder and grind until fine. Transfer to a bowl and combine and mix with chili powder, paprika, salt, oregano, and sugar. Set aside.
Add oil to dutch oven over high heat and sear the short ribs on all sides. Transfer to plate. Add the onions, garlic, and jalepeno to the pot the ribs were browned in a scrape up any meat bits. Cook onions until translucent. Lower the heat to medium low. Add the spice mix plus chipotles in adobo sauce.
Place the short ribs in slow cooker and cover with mixture. Rinse the dutch oven with 2 cups of water and pour over ribs in slow cooker. If you want this chili to come together while you’re away at work, then set the crock pot to low and cook for 8 to 10 hours. Otherwise, Set the temperature to high for 3 hours, then turn down to low and cook another 3 to 4 hours until the ribs are tender and the meat is falling off the bone.
Transfer ribs to a plate with tongs and remove fat and membrane from the meat and bones. This part I really did not enjoy. There’s a lot of fat on short ribs and as I was pulling it off and discarding it, I kept thinking about how much money I spent on that fat. However, it is really important to remember that fat helps give your food flavor. After you shred the meat, place it back into the crock pot and mix it with the cooking sauce. If it’s too thick, add water. If too thin, add masa harina dissolved in water and let it cook for 5 minutes on high before adding it to the cooking sauce.
Taste and adjust flavor to taste. The color is very rich and speaks to how rich in flavor the taste is. A little goes a long way and I served mine over pasta. I liked the complexity of the taste and enjoyed using so many different kinds of chiles and chili powders. It is not a hot chili. You can garnish this dish with onions or cilantro.
Give this recipe a try and be sure to comment below on your experience with making the chili and how your friend’s and family liked the chili. Be sure to follow me on Facebook at Fun Chili Cook and also on Twitter and Instagram at Hot Pepper Queen. You can also watch my live streaming broadcasts on Facebook too on my personal Annette Daly page. If you have a chili cook off coming up and would like some personal coaching on having the judges call your name first place, please contact me for details. I look forward to seeing you on the chili trail ahead.
Peace, love, and hot stuff,