540 minutes
This chili is a tribute to the rich and complex flavors of various chiles, perfectly married with tender beef short ribs.
Dried Ancho Chiles, rehydrated
each
Dried Pasilla Negro Chiles, rehydrated
each
Dried Guajillo Chile, rehydrated
each
Cumin Seed, toasted
tablespoons
Coriander Seed, toasted
teaspoons
New Mexican Chili Powder
cups
tablespoons
teaspoons
teaspoons
Fresh Cilantro, chopped
cups
Garlic Clove, roughly chopped
each
Fresh Jalapeño Chiles, stemmed, seeded, roughly chopped
each
Fresh Serrano Chile, stemmed, seeded, roughly chopped
each
Medium Onion, cut into chunks
each
Beef Short Ribs, bone-in, rinsed, patted dry
0 lb
Beer
cups
cups
tablespoons
1. Rehydrate the Chiles
Start by placing the dried ancho, pasilla negro, and guajillo chiles in a bowl. Cover them with warm water and let them soak for about 15 minutes until they are soft and pliable.
2. Toast the Spices
While the chiles are soaking, heat a skillet over medium heat and add the cumin and coriander seeds. Toast them for about a minute, stirring constantly, until they release a fragrant aroma.
3. Make the Pepper Paste
In a blender or food processor, combine the toasted spices, New Mexican chili powder, chipotle powder, oregano, 1¼ teaspoons of kosher salt, rehydrated chiles, cilantro, garlic, jalapeños, serrano, and onion. Blend until you achieve a smooth paste.
4. Marinate the Short Ribs
Place the rinsed and dried beef short ribs in a large Dutch oven or casserole dish. Coat them thoroughly with the pepper paste, ensuring each rib is generously covered. Cover the dish and refrigerate for at least an hour, allowing the rich flavors to penetrate the meat.
5. Braise the Ribs
Preheat your oven to 300°F. Remove the marinated ribs from the refrigerator and let them come to room temperature. Add the beer, chicken broth, and tomato paste to the dish, stirring gently to combine with the marinade. Cover the dish and place it in the oven. Let it cook slowly for about 4 hours, or until the ribs are tender and falling off the bone.
Allow short ribs to break down and become tender by cooking low and slow, using a Dutch oven for even heat distribution if possible.
Sear the short ribs until deep brown, in a hot pan without overcrowding, to develop robust flavor. Pat dry before searing to prevent steaming.
Select and properly identify dried chiles, lightly toasting them before use to deepen their flavors. Remove seeds and stems to control heat and ensure smooth texture in your chili paste.
Use beef broth, beer, or coffee to deglaze the pan after searing meat and sautéeing aromatics, incorporating the flavorful fond into the sauce.
Adjust heat, acidity, and sweetness during cooking. Use sugar, lime juice, or vinegar to balance, and consider a small piece of dark chocolate or cinnamon for depth.
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