Short Rib Chilli Con Carne

Short Rib Chilli Con Carne





There are very few things better than a big bowl of Short Rib Chilli Con Carne on a winter day.  We got our first little bit of snow this weekend, and as soon as I heard the forecast I knew what I wanted to make.  This dish uses whole dried chilies instead of chili powder and the flavor is deeper and richer than anything you’ll get out of one of those little cans.  

Notes

The key to this Short Rib Chilli Con Carne is the chilli base and it all comes down to using the freshest dried chilies you can find.  Your chilies should be fragrant and pliable, not dry and brittle.  The difference in flavor between a fragrant pliable chili and a dry brittle chili is immense.  These particular chilies are pretty easy to find, especially if you live near a Latin market.

Short Ribs
Short Ribs

I love short ribs.  Seriously, if you gave me the choice between a perfectly braised, or better yet smoked, short rib or any steak other than a perfectly grilled ribeye, I’d take the short ribs.  With that said, if your store doesn’t have boneless short ribs or if they are out of your budget you can adjust this recipe pretty easily.

If you want to use cubed chuck roast, the recipe won’t change.  Another easy substitution is using country style pork ribs or cubed pork shoulder. (one of the biggest inspirations for this recipe uses pork shoulder)  If you want to use hamburger, you’ll need to reduce both the amount of cooking liquid and cooking time.  Keep the chilli base the same, but adjust the amount of stock you use after saute the vegetables.  You’ll only need enough liquid to cover the beef and cook for about 45 minutes to an hour.



Ingredients

For the Chilli Base

5  Ancho Chilies, stemmed and seeded

2 Pasilla Chiles, stemmed and seeded

2 Guajillo Chiles, stemmed and seeded

3 Cups of Chicken Broth

For the Chilli

4 lbs. of Boneless Beef Short Ribs, cut into cubes

2 Onions, diced

2 Green Peppers, diced

1 Jalapeno, diced

6 Cloves of Garlic, minced

2 Bay Leaves

1 Tbsp Ground Cumin (you do grind your own, right?)

1 Tbsp. each Fresh Sage and Fresh Oregano

5 Cups of Chicken Stock

2 Cans of Red Kidney Beans (Optional)

Salt and cayenne to taste

Shredded Cheddar Cheese, Pico de Gallo, Avocado, and/or sour cream for garnish

Directions

  1. Cover the ancho, pasilla, and guajillo chilies with 3 cups of boiling chicken stock and set aside for 30 minutes.  After 30 minutes put the chilies and chicken stock into a blender and blend until smooth.  Strain the liquid through a fine mesh strainer and set aside.
  2. Preheat your oven to 350 degrees.  Working in batches in order to not crowd the pot, brown the short ribs in a large oven-safe pot or an enameled dutch oven.   Once browned, saute the onions and peppers until softened.  Add the garlic, bay leaves, sage, oregano, and cumin,  and saute until the garlic is fragrant.  Add the chicken stock, short ribs, and chilli base and bring to a boil.
  3. Once boiling, cover the pot and put it in the oven.  After an hour and a half, remove the top from the pot, add the beans if using and return to the oven for another hour and a half.
  4. Serve immediately.



Short Rib Chilli Con Carne

Number of servings: 8

See more about Edamam on

Ingredients

  • For the Chilli Base
  • 5 Ancho Chilies, stemmed and seeded
  • 2 Pasilla Chiles, stemmed and seeded
  • 2 Guajillo Chiles, stemmed and seeded
  • 3 Cups of Chicken Broth
  • For the Chilli
  • 4 lbs. of Boneless Beef Short Ribs, cut into cubes
  • 2 Onions, diced
  • 2 Green Peppers, diced
  • 1 Jalapeno, diced
  • 6 Cloves of Garlic, minced
  • 2 Bay Leaves
  • 1 Tbsp Ground Cumin (you do grind your own, right?)
  • 1 Tbsp. each Fresh Sage and Fresh Oregano
  • 5 Cups of Chicken Stock
  • 2 Cans of Red Kidney Beans (Optional)
  • Salt and cayenne to taste
  • Shredded Cheddar Cheese, Pico de Gallo, Avocado, and/or sour cream for garnish

Instructions

  1. Cover the ancho, pasilla, and guajillo chilies with 3 cups of boiling chicken stock and set aside for 30 minutes. After 30 minutes put the chilies and chicken stock into a blender and blend until smooth. Strain the liquid through a fine mesh strainer and set aside.
  2. Preheat your oven to 350 degrees. Working in batches in order to not crowd the pot, brown the short ribs in a large oven-safe pot or an enameled dutch oven. Once browned, saute the onions and peppers until softened. Add the garlic, bay leaves, sage, oregano, and cumin, and saute until the garlic is fragrant. Add the chicken stock, short ribs, and chilli base and bring to a boil.
  3. Once boiling, cover the pot and put it in the oven. After an hour and a half, remove the top from the pot, add the beans if using and return to the oven for another hour and a half.
  4. Serve immediately.

Short Rib Chilli Con Carne Pin
Short Rib Chilli Con Carne Pin

12 Replies to “Short Rib Chilli Con Carne”

  1. Seems like a delicious dish to make. The only problem with me is that I cannot eat stuff that is too spicy. Is there a way to modify this to make it less spicy, but still retain its taste?

    1. Honestly, this chilli isn’t too spicy. If you want to minimize the spice, don’t use the jalapeno, and use black pepper instead of cayenne when you are seasoning.

Leave a Reply

Your email address will not be published. Required fields are marked *