Dish off the Block: Double the Beef, Three Bean, Short Rib Chili
It’s football season and that means tailgate grub.
Whether you are pre-game partying at the stadium lot or having Sunday Funday in your house by a crackling fire, chili is the quintessential dish. It tastes even better made a day in advance so you enjoy game day without being tied to the kitchen. My chili has a deliciously rich flavor because of its slow-cooked short ribs and a few other surprise ingredients that provide a pop of color and layers of sweet-heat. This chili is an absolute touchdown at any party.
Three-bean short rib chili
4 Tbsp. olive oil
3.5 lbs. beef short ribs
4 Tbsp. Cajun seasoning (recipe on the blog or your favorite brand)
4 medium-large onions, chopped
3 jalapenos, chopped fine including seeds
2 Tbsp. chili powder
2 Tbsp. cumin
¼ cup brown sugar
Two 28 oz. can crushed tomatoes
Two 14 oz. can diced tomatoes
One 20 oz. can crushed pineapple
3 cups red wine
1 green pepper, chopped
1 red bell pepper, chopped
2 pounds 80/20 ground beef
19 oz. can red kidney beans, drained and rinsed
Two 19 oz. can cannellini beans, drained and rinsed
Two 15.5 oz. can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
½ to 1 cup water
Preheat oven to 325 degrees.
In a large Dutch oven, heat 3 Tbsp. of olive oil over medium high heat. Let the pan get very hot.
Rub the short ribs all over with 1 Tbsp. of the Cajun seasoning. Sear in oil on all sides until nicely browned, about 2 minutes per side.
Add 3 of the chopped onions and chopped jalapenos to the pot. Stir and cook until onions are translucent and fragrant. Add another tablespoon of the Cajun seasoning, 1 tablespoon chili powder, 1 tablespoon cumin, all of the brown sugar, the 2 of cans crushed tomatoes, pineapple, and 1 cup of the red wine to the pot. Stir well to combine and bring to a boil. Cover and place in oven.
Bake for 3 hours, turning ribs once after about 2 hours, until the meat is falling off the bone.
When the short ribs are almost ready to come out of the oven, heat the remaining tablespoon olive oil in a large skillet and add the remaining chopped onion, green pepper, and red bell pepper. Sauté until soft and add the ground beef, breaking it up with a spatula into small chunks. Add the remaining 2 Tbsp. Cajun seasoning, and remaining tablespoon each of cumin and chili powder to the meat.
Remove the short ribs from the oven and take the ribs and bones out of the sauce and set aside to cool slightly. Skim any excess fat off the top of the sauce in the pot. Add the hamburger mixture to the pot along with all of the beans and the remaining 2 cans of tomatoes and 2 cups of red wine.
Shred the meat off the short ribs and add this to the pot as well. Let simmer over low heat for an hour, letting flavors combine, stirring frequently. Add enough water to create a gravy-like consistency.
Serve topped with shredded cheddar cheese, chopped onions, and corn bread on the side.
Serves 10 to 12.
For more delicious recipes go to Pam’s blog at dishofftheblock.com.