Homemade Grown-Up Beef Chili
ID: 5e9bad76...
A deeply flavored, complex, and beefy chili featuring tender custom-ground short ribs, a homemade three-chili paste, and creamy pinto beans cooked from scratch. Slow-cooked in the oven to lock in rich, balanced flavors.
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🍳 Cooking Flow
Prepare the cooked pinto beans and blend toasted dried chiles with beef stock into a smooth chili paste. → Chop, semi-freeze, and process short ribs into coarse ground beef, then broil on high to caramelize. → Sauté onions and poblanos, stir in garlic and dry spices (including cocoa powder) to bloom, then combine with tomatoes, chili paste, and beef. → Bake covered in a 275°F oven for 90 minutes to tenderize the meat. → Stir in pinto beans and wet seasonings, then bake uncovered at 325°F for 45 minutes to thicken.
Cooking Steps
Brief Cooking Order
Prepare the cooked pinto beans and blend toasted dried chiles with beef stock into a smooth chili paste. → Chop, semi-freeze, and process short ribs into coarse ground beef, then broil on high to caramelize. → Sauté onions and poblanos, stir in garlic and dry spices (including cocoa powder) to bloom, then combine with tomatoes, chili paste, and beef. → Bake covered in a 275°F oven for 90 minutes to tenderize the meat. → Stir in pinto beans and wet seasonings, then bake uncovered at 325°F for 45 minutes to thicken.
Introduction
A deeply flavored, complex, and beefy chili featuring tender custom-ground short ribs, a homemade three-chili paste, and creamy pinto beans cooked from scratch. Slow-cooked in the oven to lock in rich, balanced flavors.
Step 1
Cook the soaked pinto beans in a pressure cooker with 1kg of fresh water on high pressure for 25 minutes. Once cooked, drain and reserve 150g of the bean liquid.
Step 2
Toast the dried ancho, guajillo, and pasilla chiles in a preheated 450°F (232°C) oven for 5 to 10 minutes until they are puffed up and fragrant.
Step 3
Cut the boneless short ribs into 1 to 2-inch chunks, arrange them on a sheet tray, and place them in the freezer for 10-15 minutes to firm up.
Step 4
Remove the seeds from the toasted chiles, place them in a blender with 600g of beef stock, and blend until completely smooth to create the chili paste.
Step 5
Take the chilled short ribs from the freezer and pulse them in a food processor in two separate batches until they reach a coarse ground beef texture.
Ingredients List
Important Notes
Freezing the beef chunks for 10-15 minutes before processing is crucial to ensure clean cuts and avoid smearing the fat.
Unsweetened cocoa powder acts as a secret weapon, creating an earthy, mole-like depth that balances the heat of the chiles.
Slow-cooking the chili in the oven ensures uniform heat distribution and prevents the bottom of the pot from burning compared to stovetop simmering.
Adding the bean cooking liquid introduces natural starches that naturally thicken the chili sauce.
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