Beef Rib Chili Recipes

SHORT RIB CHILI

Steps:

• Preheat the oven to 325 degrees F.
• Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
• Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
• Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
• Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
• Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
• Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
• Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

EASY BEEF CHILI

Steps:

• Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
• Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

BARBECUED BEEF RIBS

Steps:

• Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through. , Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.

SWEET CHILI BEEF RIBS

Steps:

• Place spareribs in large shallow dish with combined suaces, wine, garlic, ginger and coriander.
• Refrigerate for four hours, overnight or can be frozen at this point.
• Cook ribs in covered barbeque, using indrirect heat about 30 minutes or until browned and cooked as desired.

BEEF SHORT RIBS WITH RED CHILI SAUCE

Steps:

• Cut 1 head of garlic crosswise in half.
• Place in large pot with ribs, 3 quarts water and quartered onion.
• Bring to boil over high heat.
• Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
• Strain, reserving 6 cups meat broth.
• Discard onion and garlic.
• Reserve ribs.
• Preheat oven to 400°.
• Wrap remaining head of garlic tightly in foil and place directly on oven rack.
• Place tomatoes and sliced onion on rimmed baking sheet.
• Drizzle with 1 tablespoon oil.
• Sprinkle with salt and pepper.
• Roast garlic, tomatoes and onion until tender, for about 1 hour.
• Transfer tomatoes and onion to processor.
• Using fingers, squeeze garlic from papery skin into processor.
• Blend until smooth.
• Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
• Add 4 cups reserved meat broth.
• Let stand for 30 minutes.
• Transfer mixture to processor and blend until smooth.
• Strain chili sauce into medium blend until smooth.
• Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
• Add chili ace; simmer for 5 minutes.
• Add tomato sauce, cumin, oregano and cloves.
• Simmer for 5 minutes.
• Add ribs, vinegar and remaining 2 cups meat broth.
• Bring to simmer.
• Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.