Beef Rib Chili
- 6 pounds beef ribs, see Cook's Note*
- 1 1/2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1/2 cup Chili Powder, recipe follows
- 2 medium onions, diced
- 1/4 cup vegetable oil
- 6 cloves garlic, peeled and smashed
- 3 tablespoons tomato paste
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 cup tequila
- 2 cans whole tomatoes, crushed (28 ounces)
- 2 bay leaves
- 5 1/2 cups Black Beans, recipe follows
- Chopped cilantro leaves, for garnish
- Chopped parsley leaves, for garnish
- Cornbread, recipe follows
- Special equipment: a Dutch oven or a large 12-quart pot with tight-fitting lid
- Chili Powder:
- 5 ancho chiles, dried
- 1 chipotle chile, dried
- 1 habanero chile, dried
- 2 tablespoons cumin seeds, toasted
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon
- Black Beans:
- 4 cups dried black beans
- 1 cup corn kernels, preferably fresh when available, see Cook's Note*
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 egg
- 2 tablespoons seeded and chopped jalapeno pepper
Preheat oven to 425 degrees F.
Season the ribs with salt, pepper, and 1/4 cup of Chili Powder. Place the ribs on a baking sheet and roast for 25 minutes. Turn the ribs over and continue to roast for another 20 minutes.
Heat a large 12-quart pot over medium heat. Cook the onions in vegetable oil for about 5 minutes. Add the garlic, tomato paste, cumin, coriander, oregano, remaining Chili Powder and cook for 1 minute. Add the tequila, and cook for 1 minute. Add the tomatoes and bay leaves. Bring mixture to a boil and add oven roasted ribs. Cover pot and reduce heat, simmering for 2 hours or until the meat is falling off the bone.
Remove pot from the heat and pull meat away from the bones, discarding the bones. Add cooked black beans and heat through. Adjust seasoning with salt and black pepper.
To serve, garnish with the cilantro and parsley. Serve with Cornbread.
*Cook's Note: Ask your butcher to remove the silver skin, the thin connective tissue that appears on the superficial layers of red meat.Chili Powder:
Special equipment: a food processor
Remove the stems from the dried chiles. Roughly chop dried chiles. In batches, place chiles, their seeds, cumin, oregano, paprika and cinnamon, into the food processor. Grind together until it resembles a rough powder. This will take several minutes.
Chili Powder can be stored for up to 2 months.
Yield: 1/2 cupBlack Beans:
Place black beans in a large pot and cover with twice as much cold water. Cook over medium-high heat for 1 hour or until beans are soft. Strain and set aside.
Yield: 5 1/2 cupsCornbread:
Preheat oven to 400 degrees F.
Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes.
Combine the cornmeal, flour, sugar, baking powder, and salt in large bowl. In a separate bowl, beat together the buttermilk, butter, and egg. Combine the jalapeno and cooled corn with the dry ingredients until evenly distributed. Fold the buttermilk mixture into the dry ingredients until just incorporated (see Cook's Note**). Pour the batter into a well seasoned 9-inch cast iron frying pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.
*Cook's Note: Frozen corn should be thawed completely and strained if substituted.
**Cook's Note: If the batter is overmixed, the cornbread will be heavy and dense.
Recipe courtesy The Cookworks, 2003
Recipe courtesy of Rachael Ray
Recipe courtesy of Emeril Lagasse