Short Rib Chili
"Note: Want to know what when into developing this recipe? Read about what makes great chili...."
INGREDIENTS
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1 pound dried dark red kidney beans
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Kosher salt
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4 quarts water
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3 whole Ancho, Pasilla, or
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2 whole New Mexico red, California, Costeño, or Choricero chiles, seeded, and torn into rough 1-inch pieces (about 1/8 ounce)
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1 whole Cascabel, Arbol, or Pequin chile, seeded, and torn in half
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5 pounds bone-in beef short rib, trimmed of silverskin and excess fat
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Freshly ground black pepper
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2 tablespoons vegetable oil
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1 quart low-sodium chicken broth (preferably home made), divided
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2 whole anchovy filets
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1 teaspoon marmite
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2 teaspoons soy sauce
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2 tablespoons tomato paste
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1 1/2 tablespoons whole cumin seeds, toasted, then ground
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1 1/2 teaspoons whole coriander seeds, toasted, then ground
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2 whole cloves, toasted and ground
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1 star anise, toasted and ground
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1 tablespoon extra-finely ground coffee beans
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1 ounce chopped unsweetened chocolate
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1 large yellow onion, diced fine (about 1.5 cups)
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3 fresh Thai bird chiles or 1 jalapeño, finely chopped
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4 cloves garlic, minced (about 1 tablespoon)
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1 tablespoon dried oregano leaves
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2 bay leaves
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1 (28 ounce) can crushed tomatoes
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1/4 cup cider vinegar, plus more to taste
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1/4 cup vodka or bourbon
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1 tablespoon buffalo-style hot sauce, such as Franks RedHot (or more to taste)
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2 tablespoons dark brown sugar
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For the garnish (all suggestions optional):
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Scallions, sliced fine
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Cheddar, Jack, or Colby cheese, grated
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Sour cream
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Jalapeño or poblano peppers, diced and seeded
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Onion, diced
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Avocado, diced
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Saltines
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Fritos
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