Texas-Style Rib Chili

Texas-Style Rib Chili

This amazing dish packs the heat and taste of any chili. It has this wonderful yet not that spicy taste to it.

Yields: Makes 4-5 Servings.

Ingredients:

1 oz. package dried Mulato peppers

2-3 cups Boiling water

2 large Ancho chiles, seeded, stemmed and diced.

3 pounds Boneless beef short ribs, cut into 1” cubes

3 tbsps. Olive oil

2-3 tbsps. All-purpose flour

6 slices smoked bacon, diced

1 tbsp. Cumin

1 tbsp. Oregano

1 tbsp. Brown sugar

1 (12 oz.) bottle of Beer

To make the tomato coffee sauce:

1 Shallot, chopped

1 Red onion, diced

6 Garlic cloves, minced

1 can (20 oz.) Whole tomatoes

6 oz. Tomato paste

3 cups Beef stock, divided into 1 cups each

1 cup Brewed coffee

Method of Preparation:

1. Seed the dried mulato peppers and remove the stems. Put them in a bowl of boiling water. Allow it to reconstitute for at least 15 minutes.
2. Using a Dutch oven over medium heat, render the bacon. Set the bacon aside with a plate lined with paper towel.
3. Season the ribs with salt and pepper and sprinkle with flour and coat each piece of meat with the flour. Sear each piece of meat in batches until they turn brown. Repeating the same process with the rest of the meat. Add more oil to the pan until each one has been browned. Set them aside. Don’t throw away the pan with the drippings of the meat.

To make the tomato coffee sauce:

4. In another pan over medium heat, heat the olive oil; throw in the shallots, and garlic. Sauté for 2 minutes. Then add the canned tomatoes, tomato paste, 1 cup of the beef stock and coffee. Bring it to a boil while stirring frequently. Remove from the heat and let it cool for 15 minutes.

To complete the dish:

5. Drain the soaked peppers. Reserve the liquid for later.
6. Transfer the cooled tomato mixture and peppers into a blender and blend it until smooth. Set it aside.
7. Using the Dutch oven where you cooked the meat set the heat to medium, throw in the red onions and ancho chilies. And sauté them for at least 2-3 minutes. Add the cumin, oregano, and brown sugar. Add the tomato mixture into the pot and allow it to boil for 5 minutes. Add the beer and remaining beef stock. Stir until they are well combined. Return the brown ribs into the pot and bring it to a simmer.
8. Cover and cook for at least 2 ½ hours or until your desired doneness. Serve with a side of rice or guacamole and enjoy!