First front of Fall.....so chili it is! I deviated a bit from my usual Texas Red and tried a recipe from Chile Pepper Madness / Mike Hultquist in which short ribs and Mexican chorizo are the meats: https://www.chilipeppermadness.com/r...-chili-recipe/
This morning I dry-brined eight short ribs and then three hours later, seared them up in a dutch oven with a bit of oil.....
Once those were seared on all sides, I softened some onion and jalapeño, then added an entire head of minced garlic, and a pound of Mexican chorizo and cooked that until it was mostly done.
Then went in 3 tbl of New Mexico chile powder, a tbl of Mexican oregano, and a tbl of ground cumin, and a cup of beef stock and three 15 oz cans of Muir Glen Fire-Roasted Tomatoes, and returned the ribs to the pot making sure they were all submerged. I added some dashes of Worcestershire sauce and hot sauce (El Yucateco).
Then into a 300 F oven it went for an hour, lid on. I then realized I needed to run some errands, so I backed the temp down to 275 F for the next two hours. I then got stuck in traffic (I-45 on a weekend....sigh) so had my wife back the temp down to 225 F for the next hour. So a total of about 4 hours of braising.
When I got home it was at a mild simmer and rib meat had completely shredded and the chorizo was essentially disintegrated.
The bones have done their job.
This looks good.
I served it up with some jalapeño & cheese cornbread from HEB.
Wow....this was some of the best chili I have ever made. It's not full-on Texas Red, but it was stupidly delicious. The "mouth-feel" from the rendered fat in those ribs and chorizo is just delightful. I had two bowls.
Even the cats agree. (This is Stirling. If it isn't clear, I am scruffing him and he is still going at it!)
Fine, you get to lick the plate.
This morning I dry-brined eight short ribs and then three hours later, seared them up in a dutch oven with a bit of oil.....
Once those were seared on all sides, I softened some onion and jalapeño, then added an entire head of minced garlic, and a pound of Mexican chorizo and cooked that until it was mostly done.
Then went in 3 tbl of New Mexico chile powder, a tbl of Mexican oregano, and a tbl of ground cumin, and a cup of beef stock and three 15 oz cans of Muir Glen Fire-Roasted Tomatoes, and returned the ribs to the pot making sure they were all submerged. I added some dashes of Worcestershire sauce and hot sauce (El Yucateco).
Then into a 300 F oven it went for an hour, lid on. I then realized I needed to run some errands, so I backed the temp down to 275 F for the next two hours. I then got stuck in traffic (I-45 on a weekend....sigh) so had my wife back the temp down to 225 F for the next hour. So a total of about 4 hours of braising.
When I got home it was at a mild simmer and rib meat had completely shredded and the chorizo was essentially disintegrated.
The bones have done their job.
This looks good.
I served it up with some jalapeño & cheese cornbread from HEB.
Wow....this was some of the best chili I have ever made. It's not full-on Texas Red, but it was stupidly delicious. The "mouth-feel" from the rendered fat in those ribs and chorizo is just delightful. I had two bowls.
Even the cats agree. (This is Stirling. If it isn't clear, I am scruffing him and he is still going at it!)
Fine, you get to lick the plate.
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