Short Ribs Chili

A HEARTY CLASSIC, WITH A SAVORY TWIST

It’s all about slow-simmering amazing flavors, resulting in a mouthwatering, tender, and satisfying bowl. With a dash of EVERCLEAR®, it’s guaranteed to warm you up.

Ingredients:
  • 2 tbsp. Olive Oil
  • 2½ lbs. Boneless Beef Short Ribs
  • 4 c. Chicken Stock
  • 3 Dried Whole Chiles de Arbol, deseeded
  • 2 Dried Whole Ancho Chile, deseeded
  • 2 Whole Cloves
  • 1 Star Anise
  • 2 Bay Leaves
  • ½ Yellow Onion, diced
  • 1 tsp. Kosher Salt, or to taste
  • 3 Cloves Garlic, minced
  • 2 tbsp. Tomato Paste
  • 1 tbsp. Blackstrap Molasses
  • 1 tbsp. Ground Coriander
  • 1 tbsp. Ground Cumin
  • ½ tbsp. Worcestershire Sauce
  • ½ tbsp. Instant Espresso
  • ½ c. EVERCLEAR grain alcohol
  • 1 (28-oz.) Can Crushed Tomatoes
  • 1 tbsp. Tabasco or preferred hot sauce
  • 2 (16-oz.) Cans Kidney Beans, strained

To serve:

  • Sour Cream
  • Grated Sharp Cheddar Cheese
  • Chives, minced
Instructions:
  1. In a large dutch oven or heavy bottom pot add olive oil and heat for a minute on medium low.
    Add the boneless short ribs in batches to avoid crowding the pot, cook the ribs using tongs to rotate the ribs to brown on all sides, 5 to 6 minutes.
  2. Remove the ribs from the pot and place on a cutting board. Continue cooking the rest of the ribs. Turn off the heat.
  3. While the ribs cool, make the chili infused stock. In a medium saucepan, add the chicken stock, chiles, cloves, and star anise.
  4. Heat on medium low and maintain a low simmer while preparing the rest of the chili.
  5. Use a large knife to chop up the short ribs into bite size cubes and set aside.
  6. Heat the dutch oven or heavy pot on medium low for a minute, then add onions.
  7. Sprinkle with salt, then cook, stirring with a spoon until the onions turn translucent, 3 minutes.
  8. Add the garlic and continue to cook, stirring for a minute.
  9. Stir in the tomato paste and cook, stirring until the tomato paste turns a deeper red color, about 2 minutes.
  10. Stir in the molasses, coriander, cumin, Worcestershire sauce, and espresso, let cook for another 30 seconds before deglazing the pan with Everclear. Add the tomatoes and stir to combine.
  11. Remove the chili infused chicken stock from the stove. Pour half through a strainer into the chili, then put the other half into a blender with the chilis, cloves and star anise.
  12. Starting on low speed with the lid slightly ajar, blend the stock until the chilis break into small pieces.
  13. Pour the stock through a strainer into the chili. Add the cubed short ribs into the chili.
  14. Continue to cook on medium low, stirring every 15 minutes for 2 hours.
  15. Stir in the hot sauce, add the kidney beans, and adjust the seasoning to taste. Let cook for another 15 minutes, then serve in bowls.
  16. Top with shredded cheese, sour cream, and chives.