Name: Chili (Elevated)
Prep time: 36 min
Cook time: 54 min
Total time: 5 h
Yield: 6
Cuisine: Mexican
Ingredients: 3 lb Beef short ribs-bone-in; 4 Ancho chiles-stemmed and seeded; 2 Chipotle peppers in adobo sauce-plus 1 tbsp adobo sauce; 1/4 cup Olive oil; 1 White onion-roughly chopped; 4 Garlic-roughly chopped; 1 Yellow onion-diced; 2 Garlic-minced; 1 Poblano pepper-diced; 1 (28 oz) can San Marzano tomatoes-crushed; 4 cups Beef stock; 1 (15 oz) can Cannellini beans-rinsed and drained; 2 tbsp Cocoa powder; 1 tbsp Red wine vinegar

Recipe tier

Short Ribs
3 lb 1.36 kg Beef short ribs-bone-in
Chili Paste
4 4 medium Ancho chiles-stemmed and seeded
2 2 medium Chipotle peppers in adobo sauce-plus 1 tbsp adobo sauce
1/4 cup 60 mL Olive oil
1 1 medium White onion-roughly chopped
4 4 cloves Garlic-roughly chopped
Vegetables
1 1 medium Yellow onion-diced
2 2 cloves Garlic-minced
1 1 medium Poblano pepper-diced
1 (28 oz) can 794 g San Marzano tomatoes-crushed
Other
4 cups 960 mL Beef stock
1 (15 oz) can 425 g Cannellini beans-rinsed and drained
2 tbsp 30 mL Cocoa powder
1 tbsp 15 mL Red wine vinegar

Equipment

Large Dutch oven
Food processor
Wooden spoon

Instructions

🎙️ Cook with voice coach

Prepare the Chili Paste: Rehydrate the Ancho chiles in hot water for 30 minutes. Drain and combine with Chipotle peppers, Olive oil, White onion, and Garlic in a food processor. Blend until smooth.
Season the Short ribs with Salt and Black pepper.
In a large Dutch oven, sear the Short ribs on all sides until browned. Remove and set aside.
Add the Chili Paste to the pot and cook for 5 minutes, stirring constantly.
Add the Yellow onion and Poblano pepper to the pot and cook until softened, about 5 minutes.
Stir in the Garlic and cook for 1 minute more.
Return the Short ribs to the pot. Pour in the San Marzano tomatoes and Beef stock. Bring to a boil, then reduce heat, cover, and simmer for 3-4 hours, or until the short ribs are fall-off-the-bone tender.
Remove the Short ribs from the pot and shred the meat. Return the shredded meat to the pot.
Stir in the Cannellini beans, Cocoa powder, and Red wine vinegar. Simmer for another 15 minutes. Serve hot.