Tex-Mex Short Rib Chili with Chocolate Stout

Serves: 4 Ingredients Spice Blend: 2 TBS Chili Powder 1 tsp Kosher Salt, plus more to taste 1 TBS Cumin 1 ½ tsp Smoked Paprika ½ tsp Ground Black Pepper, plus more to taste ½ tsp Garlic Powder ½ tsp Cayenne Pepper Chili: 2 pounds Boneless Beef Short Ribs – cut into bite sized pieces […]

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Serves: 4

Ingredients

Spice Blend:
2 TBS Chili Powder
1 tsp Kosher Salt, plus more to taste
1 TBS Cumin
1 ½ tsp Smoked Paprika
½ tsp Ground Black Pepper, plus more to taste
½ tsp Garlic Powder
½ tsp Cayenne Pepper

Chili:
2 pounds Boneless Beef Short Ribs – cut into bite sized pieces (roughly ½ – ¾‘’ cubes)
1 Cup low sodium Beef Stock, divided
1 (12 oz.) Bottle Chocolate Stout
1 (14.5 oz) Can of Fire Roasted Tomatoes, with juice
2 tsp Tomato Paste
1 Bay Leaf
1 large Yellow Onions – small dice (about 1 cup)
2 Cloves of Garlic – minced
3 TBS Extra Virgin Olive Oil, divided
3 TBS Masa Harina

Optional Garnishes:
Jalapenos – sliced
Cheddar or Jack Cheese – shredded
Sour Cream
Lime Juice
Fresh Cilantro
Avocado – diced
Hot Sauce
Tortilla Chips

Instructions

In a small mixing bowl combine all the spice blend ingredients. In the bowl of the slow cooker, add tomatoes, bay leaf and spice blend.
Season ribs generously with salt and pepper. Heat 1 tablespoon oil large stock pot over medium-high heat until shimmering. Add half of the ribs and cook until browned on all sides. Transfer to the slow cooker and repeat with another tablespoon of oil and remaining ribs.
Reduce heat to medium and add another tablespoon of oil to the pot. Add onions and season with a bit of salt and pepper. Sauté until onions are translucent, stirring occasionally, about 3-5 minutes. Add in the garlic and sauté until fragrant, about 30 seconds. Add in the tomato paste and stir to coat the onions. Add in ¾ cup beef stock to deglaze, scraping the brown bits up off the bottom of the pan. Transfer to the slow cooker with the ribs.

Pour the beer into the slow cooker. Cover and cook on low for 5 ½ hours or until beef is tender.

In a small bowl mix ¼ cup of stock with the masa harina. Mix well and add it to the slow cooker. Stir to combine. Cover and continue to cook on low for an additional 30 minutes.

Taste and adjust for seasoning. Serve with optional garnishes and enjoy!

Author: Cheyanne Bany

From nospoonnecessary.com