Short Ribs and Cocoa Chili Recipe

Short Ribs and Cocoa Chili Recipe
Staff Writer
chocolate and chiles

iStock/matka_Wariatka

chocolate and chiles

This robust chili has sweetness from the corn and cinnamon, spice from the chiles, and a depth of flavor from the cocoa. The short ribs fall apart with a fork and add extra body to the chili (just make sure to trim them well before you start cooking). 

Click here to see Recipe SWAT Team: Chili.

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 pound boneless beef short ribs, trimmed and cubed
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • ½ tablespoon ancho chile powder
  • ½ tablespoon ground cumin
  • ½ tablespoon ground cordiander
  • ½ tablespoon ground cinnamon
  • ½ tablespoon granulated garlic
  • ½ tablespoon granulated onion
  • Salt and pepper, to taste
  • 1 tablespoon unsweetened cocoa
  • 1 tablespoon tomato paste
  • One 15-ounce can red kidney beans, drained and rinsed
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can fresh corn, drained and rinsed
  • 2 small mirasol chiles, seeds removed and finely chopped
  • 1 poblano pepper, seeds removed and finely chopped
  • One 12-ounce bottle of beer
  • Shredded cheddar cheese, for garnish
  • Sour cream, for garnish

Directions

Heat 1 tablespoon of oil in a large, heavy pot (or Dutch oven) over medium-high heat. Add the short ribs to the pot and sear the meat on all sides then set aside. Sauté the onions and garlic with the remaining ½ tablespoon of oil over medium heat until they are soft and translucent. Add the spices and cocoa to the pot and cook for 1 minute before swirling in the tomato paste. Return the short ribs to the pot, along with the beans, corn, chiles, and beer. Cover and reduce the heat to low and simmer until the meat is tender — about and hour and a half. 

Ladle into bowls and garnish with the cheese and sour cream. 

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.