Quick Short Rib Chili Recipe

Countless chili recipes rely on shortcuts like ground beef, canned beef broth, canned kidney beans, and sometimes even pre-packaged chili seasoning. It may seem convenient on the surface, but in nearly the same amount of time, you could be eating a gourmet bowl of chili made from scratch with braised short ribs, lentils, and bacon, thanks to my secret weapon, the pressure cooker. In this recipe, the ribs and bacon are browned just as you would brown the ground beef, and an onion puree is caramel......
Step 1

Prep Ingredients

For 4 servings, you’ll need:

300g/10.5oz bone-in short ribs
175g/6.1oz bacon/lardons
160g small lentils (Le Puy, beluga, brown lentils/masoor dal)
700g ripe tomatoes or 14oz canned whole tomatoes
2 C beef stock or water
1 T Italian tomato paste (concentrated)
1 bottle of dark beer
3 medium yellow onions
1 medium red bell pepper
1 carrot
4 cloves garlic
1 chipotle pepper, to taste
1 t cumin
2 t smoked paprika
1 sprig fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 shot of espresso or 1 T instant coffee
chives for garnish
cilantro for garnish
1 lime
salt/pepper

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Step 2

Preparation

  1. Chop bacon into cubes or bite-sized pieces. Heat the olive oil in a pressure cooker on medium-high heat and cook the bacon until crispy. Remove bacon from pot. Then, add the short ribs and brown on all sides, about 2 minutes per side.
  2. Meanwhile, roughly chop onions and garlic and puree in a Vitamix blender.
  3. Remove short ribs from pressure cooker and reduce heat to medium. Add the onion puree and cook until brown, continously stirring so onions don’t burn.
  4. Chop the rosemary and thyme and add to the pot along with the tomato paste. Keep stirring until mixture is a thick dark brick red paste, about 10 minutes. You may add a bit of water to prevent burning.
  5. Meanwhile, roughly chop the tomatoes, carrots, and bell pepper and puree in a Vitamix blender. Add mixture to the pan with the onions and cook for 3 minutes.
  6. Add the stock, beer, bacon, short ribs, lentils, cumin, chili pepper, bay leaves, coffee, and pinch of salt and pepper. Place lid on the pressure cooker and bring to full pressure.
  7. While keeping full pressure, cook on lowest heat possible for 15 minutes.
  8. Meanwhile, chop the chives, cilantro, and cut limes into wedges.
  9. Remove pressure cooker from heat and allow to release the pressure. Open the lid and remove the short ribs. The meat should be falling off the bone. Separate the meat from the bones and fat and pull apart meat into small pieces.
  10. If desired, skim the fat from the top of the chili. Add the meat back to the pot along with the smoked paprika. Add salt and pepper to taste.
  11. Spoon into bowls and garnish with chives and cilantro and wedge of lime.

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