Serves 1
Directions
- 1Season the short ribs with salt and pepper.
- 2Sear the short ribs in a pot until browned.
- 3Dice the onion.
- 4Chop the jalapenos.
- 5Add the diced onion and chopped jalapenos to the pot and sauté.
- 6Grate the garlic into the pot.
- 7Pour red wine into the pot.
- 8Add beef stock to the pot.
- 9Remove the seeds from the ancho, pasilla, and arbol chilies.
- 10Add the chilies to a bowl and pour hot water over them, allowing them to steep.
- 11Transfer the steeped chilies and some of their liquid to a blender.
- 12Add coffee to the blender with the chilies.
- 13Blend the chili and coffee mixture until smooth.
- 14Pour the blended chili mixture into the pot.
- 15Add chopped tomatoes to the pot.
- 16Add cowboy coffee barbecue rub, ground cloves, cayenne pepper, ground coriander, and dark brown sugar to the pot.
- 17Stir in dark chocolate.
- 18Return the short ribs to the pot, ensuring they are submerged in the liquid.
- 19Cook the chili until the meat is tender and falls off the bone.
- 20Remove the cooked short ribs from the pot and shred the meat.
- 21Return the shredded short rib meat to the pot.
- 22Add red kidney beans and black beans to the chili.
- 23Serve the chili in a bowl surrounded by tortilla chips.
- 24Top with a dollop of sour cream, sliced jalapenos, and chives.
Ingredients
- Short rib
- Salt
- Pepper
- Onion
- Jalapenos
- Garlic
- Red wine
- Beef stock
- Ancho chili
- Pasilla chili
- Arbol chili
- Coffee
- Chopped tomatoes
- Cowboy coffee barbecue rub
- Ground cloves
- Cayenne pepper
- Ground coriander
- Dark brown sugar
- Dark chocolate
- Red kidney beans
- Black beans
- Sour cream
- Jalapeno slices
- Chives
Equipment
PotCutting boardKnifeGraterBlenderCan opener
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