So, it’s time for another Sunday Supper, yes, but this is an extra special Sunday Supper, because our theme is …… CHILI COOK-OFF!!! As a girl who hails from Texas, this just excites me to no end. I adore chili, yes I’m particular about it like any good Texan should be, and I think chili cook-offs are the greatest thing ever. So I’m thrilled to be participating in this online contest.
I knew that I would be making a proper Texas chili for this event – which means, NO BEANS. As the saying goes, “Chili comes from Texas, and Texas chili has no beans.” Proper Texas chili typically doesn’t use ground beef either; it’s usually a tough cut that gets cooked slowly over long periods of time, until it’s tender enough to just melt in your mouth.
So I’m doing proper Texas chili, but with a little twist: yup, I’m using short ribs instead of the standard beef chuck. I don’t know of anyone who doesn’t go gaga over short ribs, and I thought making a chili with them would be just over the top. I was correct in my hunch. This chili is simply amazing. So flavorful, and decadent from the cut of meat chosen; spicy as it should be, thick as it should be, and no beans. It’s beautiful.
Oh, and you know what just may be the most exciting thing about today? Well, I said chili cook-off, and that always means it’s a contest, right? Well, we do have voting, and the winner gets a prize! So please, scroll down to the bottom of this post and click on the link to vote, and please vote for my chili! Thanks, y’all!
Source: adapted from Dinner at My Place by Tyler Florence
4 lbs. English cut short ribs, on the bone
Kosher salt and black pepper
2 dried ancho chiles, stemmed and hand torn into small pieces
2 tbs whole coriander seeds
2 tbs chili powder
2 tbs sweet paprika
1 tbs ground cumin
1 tbs dried oregano, preferably Mexican
1 tbs sugar
¼ tsp ground cinnamon, preferably Mexican
2 medium onions, chopped
4 garlic cloves, minced
1 jalapeno, minced, seeded if desired
3 canned chipotle chiles in adobo, chopped
1 (28 oz.) can whole peeled tomatoes, with their juice
2 tbs tomato paste
1 tbs grated unsweetened Mexican chocolate
2 tbs masa harina
Garnishes of your choosing: shredded or crumbled cheese, sour cream, cilantro, scallions, chopped raw onion, crumbled tortilla chips
Preheat your oven to 325 F.
Preheat a Dutch oven over high heat. Generously season the short ribs with salt and pepper. Drizzle in a touch of olive oil, then sear the short ribs on all sides. Remove with tongs to a plate.
Meanwhile, in a small skillet over medium heat, add the torn dried chile pieces and coriander seeds. Toast for just a few minutes, shaking the skillet occasionally to prevent scorching. It’s done when it smells fragrant. Transfer the toasted spices to a spice grinder or coffee grinder that you only use for grinding spices. Grind until the mixture is a fine powder. Transfer to a bowl, and add the chili powder, paprika, cumin, oregano, sugar, cinnamon, plus 2 tbs kosher salt. Mix well and set aside.
When the ribs are all nicely seared, turn the heat to medium-high and add the onion, garlic and jalapeno. Cook until the onion has softened and turned translucent. Lower the heat the medium-low. Now add the chili powder you made, plus the chipotle in adobo. Stir to combine. Add the canned tomatoes, tomato paste, and chocolate. Use a wooden spoon or potato masher to break up the tomatoes.
Add the short ribs back into the pot, making sure each one is completely coated in the chili mixture. Nestle them in, in a single layer as much as is possible. Pour enough water to just cover the short ribs, about 2 cups.
Raise the heat and bring the mixture up to a simmer. Shut off the heat and place a layer of aluminum foil on top of your Dutch oven. Then top the foil with the Dutch oven lid. Place in the oven and cook for 3 hours without peeking.
The ribs are done when they have considerably shrunk back from the bone (you’ll see a good bit of the bone exposed), and they are fork tender.
Place the Dutch oven over medium-low heat and carefully remove the short ribs to a clean plate with tongs. Use a cereal spoon to skim off some of the fat in the pot, if desired.
Use two forks to shred the meat from the ribs. Discard the bones and excess fat. Place the shredded meat back into the pot and stir to combine. Add the masa harina and let it cook for about 5 minutes. Turn the heat up or down to let it simmer or just warm as needed; you want it to be fairly thick.
Serve warm, with the garnishes of your choice.
Be sure you check out all the other awesome chilis from the rest of the Sunday Supper team!
Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!
Beef and Bison Chili
- Bison & Black Bean Chili from It’s Yummi!
- Cincinnati Chili from Savvy Eats
- Easy Beef Bean Chili from The Not So Cheesy Kitchen
- Easy Chili con Carne from Manu’s Menu
- Gesundheit Chili from Magnolia Days
- Hellfire Chili from Yours And Mine Are Ours
- Hoisin Beef Chili from Small Wallet, Big Appetite
- Moroccan Harissa Spiked Chili from MarocMama
- Short Rib Chili from The Texan New Yorker
- Slow Cooker Cheeseburger Chili from Hip Foodie Mom
Chicken, Duck, and Turkey Chili
- Asian Five Spice Duck Chili from The Girl In The Little Red Kitchen
- Buffalo Turkey Chili from La Bella Vita Cucina
- Chicken and Bell Pepper Chili from That Skinny Chick Can Bake
- Chicken Meatball Chipotle Chili from Soni’s Food
- Gluten Free Turkey Chili from Gluten Free Crumbley
- Kickin’ Chicken Chili from Bobbi’s Kozy Kitchen
- Low Calorie Turkey Chili from Basic N Delicious
- Olé Mole Turkey Chili from Kudos Kitchen By Renee
- Quick & Easy Chipotle Turkey Chili from Cupcakes & Kale Chips
- Shockingly Delicious Chili Mole with Red Beans and Raisins from Shockingly Delicious
- Slow Cooker Buffalo Chicken Chili from Family Foodie
- Thai Chicken Chili from Jane’s Adventures in Dinner
- White Chicken Chili from The Foodie Army Wife
Mixed (meat combo) Chili
- Best Damn Chili Ever from Noshing With The Nolands
- Chili con Tres Carne from Hezzi-D’s Books and Cooks
- Daddy’s Favorite Chili from Momma’s Meals
- Harlem Meatloaf Chili from Neighborfood
- Leslie’s Best Chili from La Cocina de Leslie
Fish and Seafood Chili
- Scrumptious Seafood Chili from A Kitchen Hoor
- Easy Vegetarian Chili with Raisins and Cashews from Delaware Girl Eats
- New Orleans Style Vegetarian Chili from Take A Bite Out of Boca
- Vegan Slow Cooker Chili from Killer Bunnies, Inc
- Chicken Chili Cheese Fries from Cindy’s Recipes and Writings
- Chili Cornbread Cupcakes from In The Kitchen With KP
- Chili Topped Tater Tots from Ruffles & Truffles
- Spicy Chili Mac from girlichef
Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog
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