Texas-Style Beef Short Rib Chili, Two Ways - Cooking with Cocktail Rings
"This chili con carne builds smoky heat from the roasted and reconstituted guajillo, ancho and arbol chilies -- the base of the deep reddish/ brown sauce (also known as “bowl of red” because of the signature color). The goal of Texas chili is to develop a rich and hearty stew starting with beef and chilies and coax complex flavors out of those few simple ingredients...."
INGREDIENTS
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2 dried guajillo chilies, (stems and seeds removed)
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2 dried ancho chilies, (stems and seeds removed)
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5 dried arbol chilies, (stems and seeds removed)
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For the Texas-style short rib chili:
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3 pounds boneless short ribs, (cut into 2” pieces)
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Kosher salt, (as needed)
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Freshly ground black pepper, (as needed)
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2 tablespoons extra-virgin olive oil
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1 medium yellow onion, (diced)
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3 cloves garlic, (chopped)
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1 tablespoon paprika
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1 teaspoon cumin
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½ teaspoon oregano
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¼ teaspoon cinnamon
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2 tablespoons tomato paste
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12 ounces stout beer
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2 cups beef stock
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1 ounce unsweetened Mexican dark chocolate
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¼ cup masa harina
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1 cup shredded Monterey Jack cheese
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1 cup sour cream
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¼ cup diced red onion
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¼ cup thinly sliced green onion
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¼ cup chopped cilantro
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Cornbread
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