30 min
PREP TIME
26 hr
COOK TIME
33
INGREDIENTS
Servings: 4
INGREDIENTS
- Short Ribs
- 3 to 4 rack of bone-in whole short ribs (Dinosaur ribs)
- Kosher salt, to taste
- Black Pepper, to taste
- 2 Cholula® Chipotle Hot Sauce
- 3 garlic cloves
- Chili Puree
- 4 cups beef stock
- 4 whole dried ancho chilies, seeded
- 1/4 cup Cholula® Chipotle Hot Sauce
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1/2 tablespoon black pepper
- 2 tablespoons cumin seed, ground
- 2 tablespoons coriander seed, ground
- 1 star anise, ground
- 2 cloves, ground
- Chili Base
- 3 tablespoons butter
- 1 large yellow onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 1 jalapeno, diced
- 2 tablespoons tomato paste
- 1 sprig thyme
- 2 bay leaves
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- Garnish
- Fresh cilantro
- Corn nuts
- Cream or sour cream
- Pickled jalapenos
- Diced onion
- Shredded Cheddar
KEY PRODUCTS
INSTRUCTIONS
- 1 Season the short ribs on all sides with salt, pepper and Chipotle Hot Sauce. Place in cooking bag with garlic. Sous vide short ribs for 24 hours in 185°F water bath. Carefully remove the short ribs from the bag and pat dry. Set them on a sheet tray to cool.
- 2 Brush the short ribs with more Cholula Chipotle Hot Sauce and broil until browned. Remove and let cool slightly.
- 3 Meanwhile, for the Chili Puree, in a large pot, bring the beef stock to a simmer. Transfer to a large blender container along with all the ground spices. Cover with a lid and let steep 15 minutes to allow the chilis to rehydrate and soften.
- 4 To the blender, add the brown sugar, salt, chipotle hot sauce and crushed tomatoes. Blend until smooth, about 30 seconds on high. Set aside.
- 5 For the Chili Base, heat a large heavy bottomed Dutch oven on medium heat. Add the butter, diced onion, carrots and celery. Season with a pinch of salt. Sweat the vegetables until the onions are translucent, about 5 minutes. Add minced garlic, diced jalapeño, thyme, bay leaves and tomato paste. Cook 1 minute longer, just until the mixture becomes aromatic.
- 6 Pour the reserved chili puree over the mixture and stir to deglaze the bottom of the pot. Stir in beans. Simmer chili on low heat for 1 - 2 hours, until it has thickened to your preference. If the chili reduces too much, add water to thin it out, as desired.
- 7 Once simmered, remove from heat and remove the bay leaves. Taste and adjust seasoning with salt, if needed.
- 8 Use a sharp knife to cut and separate short ribs into sections (or 1-bone portions). Each bowl of chili should be served with however much short rib (and whichever other toppings) you’d like! Garnish with cheddar cheese, diced white onion, cilantro, sour cream, and corn nuts.
