Short Rib Chili

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I realize all chili looks like barf. But, my friend Kat is determined to find the best chili recipe, so we will be having chili cook offs until we deem one the winner. So, I made one that was quite good. It was rich and thick and hearty. It definitely would be a solid 8 Here is the recipe I used, which came from the beerbaroness.com:

Short Rib Stout Chili
  • 2 tbs olive oil
  • 3 lbs beef short ribs I used less than this
  • 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) I just used 2 Tbs. of chili powder
  • 2 chipotle chilies in adobo I added 1/2 tsp. of chipotle chili powder
  • 12 ounces coffee stout
  • 2 cups beef broth
  • 2 cans black beans, drained I also used pinto beans, and did tons. Probably 3 – 3 1/2 cups dry beans
  • ½ cup cilantro, chopped I left this out
  • 1 cup shredded cheddar cheese I left this out
http://thebeeroness.com/2015/01/19/short-rib-black-bean-beer-chili/

So, you braise the short ribs in a dutch oven. Then, you caramelize the onions and puree it with some of the beer and the tomato paste (I pureed it with a jalapeno pepper as well). Then, you add the liquids, spices, and beans. I cooked it at 325 for 2 hours and then 200 for about 4 hours.
Then, what we did, is we combined the 2 chili batches and it actually was even better.
Kat’s chili

crushed tomatoes
pureed tomatoes
2 cups water with one chicken bouillon cube
can of kidney beans
can of black beans
cooked hamburger meat
Tbs. of soy sauce
Hate green chiles, 1/4 cup, cut up
5 garlic cloves
half of an onion
lentils
seasonings (salt, cajun seasoning, 21 season salute).

Throw it in an instant pot and cook for 20 minutes.

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