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Nick’s Short Ribs Chili with Many Chiles



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Amarante




 
 
    
 

Post Thu, Dec 01 2016, 9:56 am
This looks more difficult than it is especially because you can prepare over a few days. And like any chile, it freezes well and tastes better the day after being cooked.

It is not a hot spicy dish but nicely subtle. The hardest part might be getting the dried peppers. I'm in Los Angeles so every supermarket has all the different ones but might be more difficult in New York.

Nick’s Short Ribs Chili with Many Chiles

Source: Melissa Clark - In the Kitchen with A Good Appetite

Time: 25 minutes, plus 4 hours’ braising and at least 1 hour marinating

Serves 6 to 8

FOR THE SPICE PASTE

2 dried ancho chiles
2 dried pasilla [black person] chiles
1 dried guajillo chile
1 tablespoon cumin seed
1 teaspoon coriander seed
½ cup mild New Mexican chili powder
1 tablespoon chipotle powder
1 teaspoon dried oregano
1¼ teaspoons kosher salt
1 cup chopped fresh cilantro
4 garlic cloves, roughly chopped
2 fresh jalapeño chiles, stemmed, seeded, and roughly chopped
1 fresh serrano chile, stemmed, seeded, and roughly chopped
1 medium onion, cut into chunks

FOR THE BEEF

5 pounds beef short ribs (bone-in), rinsed and patted dry
1 teaspoon kosher salt, more to taste
1 teaspoon freshly ground black pepper
1 cup beer
1 cup chicken broth
1 tablespoon tomato paste
Sliced scallions or onions and chopped fresh cilantro, for serving (optional)

1. To make the pepper paste, place the dried ancho chiles, pasilla [black person] chiles, and guajillo chile in a large bowl with boiling water to cover. Let stand until the peppers are supple, about 15 minutes. Drain the liquid; stem and seed the chiles.

2. In a small skillet over medium-high heat, lightly toast the cumin and coriander until fragrant, about 1 minute. Transfer to a food processor or blender; add the New Mexican chili powder, chipotle powder, oregano, and salt, and pulse or process to combine.

3. Add the reconstituted dried chiles, cilantro, garlic, jalapeños, serrano, and onion to the blender or food processor. Add 1½ cups water and puree.

4. Season the short ribs with salt and pepper. Transfer to a 6½-quart Dutch oven or large casserole dish with a lid. Pour the chile-spice mixture over the ribs and turn to coat well. Cover and refrigerate for at least 1 hour or overnight.

5. When you are ready to cook the chili, preheat the oven to 300°F and let the meat come to room temperature. Place the Dutch oven over medium-high heat and stir in the beer, broth, and tomato paste. Bring to a simmer.

6. Cover the pot and transfer to the oven. Cook for 1 hour; uncover and continue cooking, stirring the meat into the sauce every once in a while, until the meat is falling apart and the chili is thickened, 2½ to 3 hours longer. Serve with the scallions or onions and cilantro, if desired.
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