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- 5-6 dried chile peppers (I use a mix of guajillo, negro, and New Mexico red)
- 2 Tbsp Worcestershire sauce
- 1 Tbsp ground cumin
- 1/4 tsp ground cloves
- 2 Tbsp instant espresso (or 4 Tbsp leftover brewed strong coffee)
- 1 Tbsp unsweetened cocoa powder
- 2 Tbsp brown sugar
- 1 Tbsp tomato paste
- 3 large garlic cloves, peeled but left whole
- 2 2-lb pieces of flat-cut beef brisket, extra fat trimmed, each piece cut into 4 quarters
- Kosher salt and fresh black pepper
- Vegetable oil (or other neutral oil: rice bran, grapeseed, canola, etc.)
- 1 12-oz bottle beer (dark ale, or your choice; I use O'Doul's nonalcholic beer)
- 14 oz canned chopped tomato
- 1 Tbsp Mexican oregano
- 1-1/2 cup cooked (or canned) black beans
- 2-3 Tbsp balsamic vinegar, to taste
- 2 limes, cut into wedges
View Full Recipe at The Perfect Pantry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1136g | |
| Calories 528 | |
| Calories from Fat 30 | 6% |
| Total Fat 3.49g | 4% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1086mg | 45% |
| Potassium 1928mg | 55% |
| Total Carbs 100.83g | 27% |
| Dietary Fiber 13.5g | 45% |
| Sugars 53.23g | 35% |
| Protein 10.55g | 17% |
,%20unsweetened%20cocoa%20powder,%20vegetable%20oil,%20onion,%20garlic,%20Mexican%20oregano,%20beer,%20canned%20chopped%20tomatoes,%20black%20beans,%20balsamic%20vinegar,%20brown%20sugar,%20lime.%3C/p%3E%3Cp%3EInspired%20by%20a%20short%20rib%20chili%20I%20tasted%20at%20Picco%20Restaurant%20in%20Boston,%20and%20this%20recipe%20for%20beef%20short%20rib%20chili%20with%20beans.%20Serves%2010-12;%20can%20be%20doubled%20if%20you%20make%20it%20on%20the%20stovetop%20in%20a%20very%20large%20pot.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ETear%20the%20dried%20chile%20peppers%20into%20several%20pieces,%20and%20discard%20most%20of%20the%20seeds.%20Add%20the%20pieces%20to%20a%20small%20saucepan%20with%20enough%20water%20to%20cover.%20Bring%20to%20a%20boil%20over%20high%20heat;%20then,%20turn%20off%20the%20heat,%20cover%20the%20pan,%20and%20let%20sit%20for%2010%20minutes%20until%20the%20peppers%20soften.%3C/p%3E%3Cp%3ETransfer%20the%20peppers%20and%20liquid%20to%20a%20blender,%20along%20with%20the%20Worcestershire,%20cumin,%20cloves,%20espresso,%20cocoa%20powder,%20brown%20sugar,%20tomato%20paste%20and%20garlic%20cloves.%20Blend%20until%20smooth.%20set%20aside.%3C/p%3E%3Cp%3EIn%20a%20nonstick%20frying%20pan,%20heat%202%20teaspoons%20of%20vegetable%20oil.%20Sprinkle%20the%20pieces%20of%20meat%20with%20salt%20and%20pepper,%20and%20brown%20on%20all%20sides.%20(Note:%20if%20you%20have%20a%20Ninja%20Cooking%20System%20or%20other%20slow%20cooker%20with%20a%20stovetop%20insert,%20you%20can%20do%20this%20right%20in%20the%20slow%20cooker.)%20Remove%20the%20meat%20to%20a%20bowl,%20and%20set%20aside.%3C/p%3E%3Cp%3ETo%20a%205-%20or%206-quart%20slow%20cooker,%20add%20the%20onions,%20meat,%20and%20the%20chile%20sauce%20from%20the%20blender.%20Pour%20in%20the%20beer,%20chopped%20tomato%20and%20Mexican%20oregano.%3C/p%3E%3Cp%3ECook%20on%20LOW%20for%206%20hours.%3C/p%3E%3Cp%3ERemove%20the%20meat%20to%20a%20large%20bowl,%20and%20shred%20each%20piece%20with%202%20forks.%20Return%20the%20shredded%20meat%20to%20the%20slow%20cooker,%20and%20stir%20in%20the%20black%20beans%20and%20balsamic%20vinegar.%20Uncover%20the%20slow%20cooker,%20raise%20the%20heat%20to%20HIGH,%20and%20cook%20for%201%20hour%20to%20bring%20all%20of%20the%20flavors%20together%20and%20reduce%20the%20liquid%20by%20half.%3C/p%3E%3Cp%3ETaste,%20and%20adjust%20seasoning%20with%20more%20salt,%20black%20pepper,%20brown%20sugar%20or%20balsamic%20vinegar.%3C/p%3E%3Cp%3EServe%20hot%20with%20lime%20wedges%20on%20the%20side%20(don't%20skip%20the%20lime)%20and%20chopped%20avocado%20or%20guacamole%20on%20top,%20or%20let%20cool%20completely%20and%20refrigerate%20to%20serve%20the%20next%20day.%20Or,%20pack%20into%20airtight%20containers%20and%20freeze.%3C/p%3E){kind=link}