Coffee & Cocoa Braised Short Rib Chili with Green Chili & Cheddar Corn Bread Pudding

goodchili2I made this chili yesterday with the Super Bowl in mind. Even though the 49ers aren’t playing I figured I should still get into the spirit of the game.

I think chili is a popular Super Bowl meal because it’s meaty, serves a big crowd and goes great with beer. But in my opinion chili can be a little boring. So in the theme of Sunday Dinner, I took a classic dish and spruced it up a bit using coffee and cocoa giving this chili some of the flavors of a Mexican mole. Served along side Green Chili & Cheddar Corn Bread Pudding this Short Rib chili makes a perfect Super Bowl Sunday Dinner.

Prep time: 30minutes Cooking time: 3 hours Serves: 8-10

  • 4 pounds meaty short ribs with bonesgoodchili1
  • 2 Tablespoons Canola oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 4 cups low sodium beef broth
  • 3 chipotle chilies chopped with all of the adobo sauce from the can
  • 2 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1 Tbsp Mexican oregano
  • 1 Tbsp bittersweet cocoa     powder
  • 2 tsps cumin
  • 1 tsp instant espresso
  • 1 heaping teaspoon smooth, natural peanut butter
  • Salt and pepper
  1. Pat short ribs dry and sprinkle with salt. Heat oil in large heavy bottomed pot until smoking and brown on all sides. Do this in two batches so you don’t over crowd the pan. This takes about 15 minutes
  2. Remove ribs and set aside. Saute onions, carrots and garlic in beef drippings until slightly brown. About 2 minutes.
  3. Add chili powder, cumin and oregano. Stir in coffee and cocoa before adding tomato paste and chilies with adobo.
  4. Whisk in broth scraping up any brown bits from the pan.
  5. Return ribs to the pot and bring to a boil before reducing to low. Simmer with the top on for about 2 1/2 hours. Keep a bowl and large spoon next to the pot so you can skim the fat that rises to the top. Do this at least twice throughout the cooking process.
  6. When the ribs are starting to come off the bone easily remove them from the pot and put them on a cutting board.
  7. While the ribs are resting, use a fine sieve to strain all of the solids from the braising liquid.
  8. Wipe out your pot before adding your strained liquid.
  9. Remove all the bones and the membranes from the meat. Chop the meat up in small pieces before putting back in the liquid.
  10. Turn the heat up and bring the beef to a boil then reduce to low and simmer with the top off for about 20 minutes. I like to shred the meat even more while it simmers.
  11. After about 20 minutes and the liquid has reduced a little, whisk in the peanut butter. Let the chili simmer for another 10 minutes before serving. Salt and pepper to taste
  12. Serve with lots of toppings. Chopped onions and cilantro, Cotija cheese, Serrano peppers, pickled red onion, sour cream and hot sauce are my favorites.

Green Chili & Cheddar Corn Bread Pudding

  • 8.5 oz box Jiffy corn muffin mixgoodbread2
  • 14.5 oz can cream corn
  • 1/2 cup sour cream
  • 2 eggs
  • 1 stick melted butter, cooled
  • 1 can Ortega fire roasted chilies
  • 1 up shredded cheddar
  • 1 Teaspoon salt
  • 1/2 teaspoon pepper
  1. Heat oven to 350 degrees.
  2. Mix all ingredients in a mixing bowl and pour into a greased 3 quart baking dish
  3. Bake for 50 minutes until golden brown and a knife comes out clean when inserted in the center.
  4. Let stand for 15 minutes before serving.

Happy Super Bowl! Go Niners 2015