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Short Rib Chili
Servings:
6-8
Ingredients
For the Ribs:
2 racks beef short ribs, trimmed
2 T. avocado oil
Kosher salt and cracked black peppercorn, to taste
Granulated garlic
Apple Cider Vinegar, for misting
For the Chili:
2 T. beef tallow
1 large red onion, chopped
3 cloves garlic, minced
2 red bell peppers, diced
2 jalapeño peppers, seeded and minced (adjust for heat)
1 28 oz can crushed tomatoes
2 15 oz cans kidney beans, drained and rinsed
1 cup of CK Mondavi Cabernet Sauvignon
4 T. chili powder
2 T. smoked paprika
1 T. ground cumin
1 T. dried oregano
Salt and black pepper, to taste
Smoked short ribs (prepared as described)
For the Garnish:
Fresh cilantro, chopped, plus additional to garnish
Cotija cheese (optional)
Sour cream (optional
Preparation
Prepare your smoker with Kingsford charcoal briquettes and pecan wood chunks. Preheat to maintain a temperature of around 250°F (121°C).
Coat the full rack of short ribs with a thin layer of avocado oil. Season generously with kosher salt, cracked black peppercorn, and granulated garlic. Place the short ribs on the grill grates and smoke for several hours, rotating and intermittently misting with apple cider vinegar, until they reach an internal temperature of 205°F (96°C).
Once the short ribs are done, remove them from the smoker, and let them rest for about 15-20 minutes. Then, carve and shred the meat from the bones, before setting aside.
In a 6 quart cast iron Dutch oven, heat the beef tallow. Add chopped onions, garlic, red bell peppers, and jalapeño peppers. Sauté until the vegetables are softened, about 5-7 minutes. Pour in the red wine and tomatoes. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for an additional 2 minutes, allowing the spices to bloom. Bring the mixture to a simmer, then reduce the heat and let it cook for about 15 minutes.
Add the smoked short rib meat, then kidney beans to the chili. Season additionally to taste, with salt and black pepper. Simmer for another 15-20 minutes, allowing the flavors to meld together.
Serve the smoked short rib chili hot, garnished with chopped cilantro, cotija cheese, and a dollop of sour cream.