**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
Hands down this is the "richest" chili Ive ever had. Heavily spiced with ancho chili powder, tomato paste and red wine. These combine to foil the heat from smoky Chipotle and Jalapeno peppers. The richness of the short ribs are complimented by the ground pork.
Serve with pickled red onions, cilantro and a dab of sour cream or shredded cheddar cheese.
It can be done in a dutch oven but we did this in a instant pot. This drastically cuts the cooking time. For instant pot, saute the meats, remove, then cook the aromatics, add the seasoning and meats back in and stir. Cook on high pressure for 30 minutes. Then natural release.
Using tongs, remove the beef ribs and separate the bones and gristle from the meat. Pull apart the chunks of beef and add back to the chili, stir and serve.
Chili
2 tablespoons canola oil
3 ½ pounds bone in beef short ribs
1 lb ground pork
5 teaspoons kosher salt, divided, plus more to taste
2 ½ teaspoons black pepper, divided, plus more to taste
1 medium-size red onion, finely chopped (about 2 1/4 cups)
1 jalapeño chiles, stemmed, seeded, and finely chopped
10 garlic cloves, finely chopped
½ cup tomato paste
¼ cup ancho chile powder
1 chipotle chiles in adobo sauce, finely chopped
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 1/2 cups dry red wine (3/4 cup if using instapot)
1 (28-oz.) can crushed tomatoes
3 cup lower-sodium chicken broth (1 1/2 cup if using insta pot)
1 can of beans, optional (I used white beans but most would do fine).
Heat oil in a large enameled Dutch oven over medium-high. Toss together beef, 4 teaspoons salt, and 2 teaspoons black pepper in a large bowl. Working in batches, add beef to hot oil, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes per batch. Using a slotted spoon, transfer beef to a large bowl.
Add the ground pork breaking up into smaller pieces as it cooks. Season with salt and pepper. When done remove using a slotted spoon, transfer ground pork to the bowl with the beef ribs. .
Add chopped onion, jalapeños, garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper to drippings in Dutch oven. Cook over medium, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in tomato paste, chile powder, chipotles, oregano, cumin, and coriander; cook, stirring constantly, until mixture is fragrant and vegetables are evenly coated, 1 to 2 minutes. Add wine; cook, scraping up browned bits from bottom of Dutch oven, until liquid is slightly reduced, about 2 minutes. Add crushed tomatoes and broth; bring mixture to a simmer over medium-high. Stir in beef, pork and any juices in bowl. Reduce heat to low; cover and simmer, stirring occasionally, until beef is very tender, 2 hours and 30 minutes to 3 hours, uncovering during final 30 minutes of cook time. Season with additional salt and black pepper to taste.
Serve with Quick Pickled Red Onion , cilantro and sour cream / cheddar cheese.
Urban Cowgill
December 2022