Short ribs are a luxurious upgrade to a homestyle classic, yielding a velvety, full-flavored chili.
Ingredients
4 OZ / 115 G Cheddar cheese
8 OZ / 225 G yellow onion
5.5 OZ / 155 G red bell pepper
3 CLOVES garlic
1 OZ / 30 G jalapeño pepper
2 TBSP preferred vegetable oil
1 TBSP chili powder
2 TSP ground cumin
2 TSP ground coriander
1.5 TSP fine sea salt
1 TSP dried oregano
21 OZ / 600 G boneless beef short ribs
14 OZ / 400 G canned diced tomatoes
1 TBSP tomato paste
10.5 OZ / 300 ML beef stock
14 OZ / 400 G cannellini beans
Directions
Cut cheese into cubes and add to mixing bowl.
Grate for 10 seconds / speed 8. Transfer to a small bowl and refrigerate until needed. Rinse and dry mixing bowl.
Cut onion into quarters then peel and cut out the root end. Remove seeds and stem from bell pepper, then cut into pieces. Peel garlic cloves. Remove seeds and stem from jalapeño.
Add onions, bell pepper, garlic, jalapeño, and oil to mixing bowl. Chop for 5 seconds / speed 7.
Scrape down the sides of mixing bowl and sauté for 8 minutes / 250°F|120°C.
Add chili powder, cumin, coriander, salt, and oregano to mixing bowl. Sauté for 2 minutes / 250°F|120°C.
Cut short ribs into 2cm (3/4") cubes. Add short ribs, tomatoes, tomato paste, and stock to mixing bowl. Cook for 1 hour 10 minutes / 212°F|100°C / speed 1.
Add beans to mixing bowl and cook for 5 minutes / 212°F|100°C / speed 1.
Ladle chili into bowls and garnish with reserved grated cheese and cilantro. Enjoy your meal!
Recipe Note
TIP:
Ask your butcher or the meat department at your favorite grocery store to prepare the short ribs for you.
