Chili Mac Stuffed Pretzel Buns

Name: Chili Mac Stuffed Pretzel Buns (Elevated)
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 2 lbs Beef short ribs; 1 tbsp Olive oil; 1 Yellow onion-roughly chopped; 2 Carrots-roughly chopped; 2 Celery stalks-roughly chopped; 4 cloves Garlic-smashed; 1 bottle (750 mL) Dry red wine (e.g., Cabernet Sauvignon); 4 cups Beef broth; 2 sprigs Fresh thyme; 1 bay leaf Bay leaf; 2 tbsp Olive oil; 1 Poblano pepper-diced; 1 Jalapeño pepper-diced (seeds removed for less heat); 2 tbsp Chili powder; 1 tbsp Smoked paprika; 1 tsp Ground cumin; 1/2 tsp Ancho chili powder; 1 (28 oz) can Crushed tomatoes; 1 (15 oz) can Dark red kidney beans-drained and rinsed; 8 oz Elbow macaroni; 1/4 cup Butter; 1/4 cup All-purpose flour; 3 cups Heavy cream; 2 cups Gruyère cheese-shredded; 1/2 cup Parmesan cheese-grated; Pinch Nutmeg; 4 Brioche pretzel buns; Optional Microgreens, crème fraîche

⏱4h

👥4

🔥950 cal

Hard

🍽️American

A luxurious take on Chili Mac, featuring slow-braised short ribs, a complex chili sauce, and a creamy Gruyère mac and cheese, all nestled in a toasted brioche pretzel bun.

2 lbs Beef short ribs

1 tbsp Olive oil

1 Yellow onion-roughly chopped

2 Carrots-roughly chopped

2 Celery stalks-roughly chopped

See all 28 ingredients ↓

(0 reviews)

⏱4h

👥4

🔥950 cal

Hard

🍽️American

A luxurious take on Chili Mac, featuring slow-braised short ribs, a complex chili sauce, and a creamy Gruyère mac and cheese, all nestled in a toasted brioche pretzel bun.

#comfort food #chili #mac and cheese #pretzel buns #short ribs #gourmet #dinner

Instructions

Prepare the Braised Short Ribs: Season the Short ribs with salt and pepper. Heat the Olive oil in a large Dutch oven over medium-high heat. Sear the Short ribs on all sides until browned. Remove from the pot and set aside.
Add the Yellow onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes. Add the Garlic and cook for 1 minute more.
Deglaze the pot with the Dry red wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by half.
Return the Short ribs to the pot. Add the Beef broth, Thyme, and Bay leaf. Bring to a simmer, then cover and cook for 3-4 hours, or until the Short ribs are fork-tender.
Remove the Short ribs from the pot and shred the meat. Discard the bay leaf and thyme sprigs. Strain the braising liquid and set aside.
Prepare the Chili Sauce: Heat the Olive oil in a separate saucepan over medium heat. Add the Poblano pepper and Jalapeño pepper and cook until softened, about 5-7 minutes.
Stir in the Chili powder, Smoked paprika, Cumin, and Ancho chili powder. Cook for 1 minute more.
Add the Crushed tomatoes and Dark red kidney beans. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Add the shredded Short rib meat and the reserved braising liquid to the Chili Sauce. Simmer for another 15 minutes.
Prepare the Macaroni and Cheese: Cook the Elbow macaroni according to package directions. Drain and set aside.
In the same pot, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1 minute, creating a roux.
Gradually whisk in the Heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened.
Remove from heat and stir in the Gruyère cheese and Parmesan cheese until melted and smooth. Season with Nutmeg, salt, and pepper.
Combine the cooked Macaroni with the Cheese sauce.
Assemble: Slice the Brioche pretzel buns in half and lightly toast. Spoon a generous amount of Chili into the bottom half of each bun. Top with the Macaroni and Cheese.
Garnish with Microgreens or Crème fraîche, if desired, and serve immediately.

Ingredients

2 lbs 900 g Beef short ribs
1 tbsp 15 mL Olive oil
1 240 mL Yellow onion-roughly chopped
2 2 Carrots-roughly chopped
2 2 Celery stalks-roughly chopped
4 cloves 12 g Garlic-smashed
1 bottle (750 mL) 750 mL Dry red wine (e.g., Cabernet Sauvignon)
4 cups 960 mL Beef broth
2 sprigs 2 Fresh thyme
1 bay leaf 1 Bay leaf
2 tbsp 30 mL Olive oil
1 240 mL Poblano pepper-diced
1 240 mL Jalapeño pepper-diced (seeds removed for less heat)
2 tbsp 30 mL Chili powder
1 tbsp 15 mL Smoked paprika
1 tsp 5 mL Ground cumin
1/2 tsp 2.5 mL Ancho chili powder
1 (28 oz) can 790 g Crushed tomatoes
1 (15 oz) can 425 g Dark red kidney beans-drained and rinsed
8 oz 225 g Elbow macaroni
1/4 cup 60 mL Butter
1/4 cup 30 g All-purpose flour
3 cups 720 mL Heavy cream
2 cups 200 g Gruyère cheese-shredded
1/2 cup 50 g Parmesan cheese-grated
Pinch Pinch Nutmeg
4 4 Brioche pretzel buns
Optional Optional Microgreens, crème fraîche

Equipment

Large Dutch oven
Saucepan
Whisk
Cutting board
Knife
Strainer

Instructions

Prepare the Braised Short Ribs: Season the Short ribs with salt and pepper. Heat the Olive oil in a large Dutch oven over medium-high heat. Sear the Short ribs on all sides until browned. Remove from the pot and set aside.
Add the Yellow onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes. Add the Garlic and cook for 1 minute more.
Deglaze the pot with the Dry red wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by half.
Return the Short ribs to the pot. Add the Beef broth, Thyme, and Bay leaf. Bring to a simmer, then cover and cook for 3-4 hours, or until the Short ribs are fork-tender.
Remove the Short ribs from the pot and shred the meat. Discard the bay leaf and thyme sprigs. Strain the braising liquid and set aside.
Prepare the Chili Sauce: Heat the Olive oil in a separate saucepan over medium heat. Add the Poblano pepper and Jalapeño pepper and cook until softened, about 5-7 minutes.
Stir in the Chili powder, Smoked paprika, Cumin, and Ancho chili powder. Cook for 1 minute more.
Add the Crushed tomatoes and Dark red kidney beans. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Add the shredded Short rib meat and the reserved braising liquid to the Chili Sauce. Simmer for another 15 minutes.
Prepare the Macaroni and Cheese: Cook the Elbow macaroni according to package directions. Drain and set aside.
In the same pot, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1 minute, creating a roux.
Gradually whisk in the Heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened.
Remove from heat and stir in the Gruyère cheese and Parmesan cheese until melted and smooth. Season with Nutmeg, salt, and pepper.
Combine the cooked Macaroni with the Cheese sauce.
Assemble: Slice the Brioche pretzel buns in half and lightly toast. Spoon a generous amount of Chili into the bottom half of each bun. Top with the Macaroni and Cheese.
Garnish with Microgreens or Crème fraîche, if desired, and serve immediately.

Nutrition per serving

Calories 950

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Chili Mac Stuffed Pretzel Buns

Chili Mac Stuffed Pretzel Buns

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