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Judith Hurley's Health Tips

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Jim Coleman Recipes

Mr. Cutlets' Short-Rib Superbowl Chili

For this recipe you will need:

  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • 5 cloves garlic, minced
  • 2 pounds well-marbled beef short ribs
  • 1 can black beans, rinsed and drained
  • 4 tablespoons commercial chili powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • Kosher salt and fresh ground black pepper
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 cup tomato sauce
  • 1 bottle brown or amber beer

1.In a large heavy pot, heat the oil over medium-high heat and brown the short ribs, one or two at a time. The browner the sides, the better the taste -- but take care not let the ribs actually start cooking through. High heat is the key. When done, drain most of the fat.

2. Add the onions and garlic until soft. The onions should deglaze the pan, picking up the burnt bits left from the ribs. If they do not, add a splash of water or beer.

3. Turn down the heat to low. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute.

4. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Add the short ribs. Reduce heat and simmer for about an hour and a half. If the chili seems to be drying out, add a little water or beer. If it is too watery, conversely, let it cook longer at a very low fire.

5. Add black beans and continue cooking for ten minutes

6. Throw away the bay leaf and adjust for salt. Slide the meat off the bones. Serve with cubed or shredded bits of tangerine-colored American cheese and thick onion dice.

©2006 WHYY