325 minutes
A rich and flavorful chili made with tender beef short ribs and a variety of chiles.
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, mild
cups
tablespoons
teaspoons
teaspoons
Fresh Cilantro, chopped
cups
Garlic, roughly chopped
cloves
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
0 lb
teaspoons
Beer
cups
cups
tablespoons
Sliced Scallions, for serving (optional)
to taste
1. Rehydrate Chiles and Toast Spices
Immerse the dried ancho, pasilla negro, and guajillo chiles in a bowl of boiling water. Let them soak for 15 minutes until soft. Toast the cumin and coriander seeds in a skillet until fragrant.
2. Make the Spice Paste
In a food processor, blend the rehydrated chiles, toasted cumin and coriander seeds, chili powder, chipotle powder, oregano, kosher salt, cilantro, garlic, jalapeños, serrano, and onion into a smooth paste.
3. Marinate the Beef
Coat the beef short ribs with the spice paste and allow to marinate for at least 1 hour or overnight in the refrigerator.
4. Braise the Beef
Preheat oven to 300°F. Place marinated short ribs in a Dutch oven, and add beer, chicken broth, and tomato paste. Bring to a simmer, then transfer to the oven and braise for 4 hours.
5. Serve the Chili
Serve the chili hot, garnished with sliced scallions or onions and fresh cilantro if desired.
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