Hello fellow Pitmasters,
Since you were all so very helpful with advice and suggestions, posting a report with progress, pics and results was the very least I could do.
This is the recipe I used:
Ingredients:
8 dried guajillo chiles and 8 ancho chilis, 2 chiles de árbol, stemmed and seeds removed
10 cups home made beef stock divided
4 - 6 chipotle peppers in adobo sauce
1 - 2 tablespoon adobo sauce
Salt and pepper
11.5 lbs pounds bone-in beef short ribs
12 marrow bones canoe cut
4 tablespoons Wagyu beef tallow
4 medium yellow onions diced
3 jalapeños seeded and chopped
9 garlic cloves minced or grated
2 16 oz cans of mild green fire roasted chilis.
1 cup strong coffee
3 15-ounce can of diced fire roasted tomatoes w/ garlic
4 tablespoons tomato paste
3 tablespoon cocoa powder
2 tablespoon dark brown sugar
2 tablespoon toasted fresh ground cumin
4 teaspoons smoked paprika
2 tablespoons "Better than bouillon roast beef, reduced sodium.
2 teaspoon dried Mexican oregano
1 teaspoon fresh ground toasted coriander
1 teaspoon ground cinnamon
2 (15)-ounce can of black beans drained
2 (15)-ounce can of kidney beans drained
2 (15)-ounce can of pinto beans drained
Toppings: shredded sharp cheddar cheese and candied jalapeños, sour cream & green onions,
Instructions:
1. Toast the coriander and cumin seeds until they become aromatic, then grind them.
2. Rub short ribs with olive oil and Sprinkle Meat Church Holy Gospel over short ribs and allow to adhere in the refrigerator.
3. Smoke ribs until internal temp is approx 180 with vegetables (onions, red bell peppers, jalapenos, and garlic) in a tray under the ribs so the dripping coats them.
5. Drain the liquid off. Add the chiles and more beef stock to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside.
6. Set stockpot to medium heat. Add beef tallow, the diced onion and jalapenos to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly. PAdd in fire roasted mild chilies, pour in remaining 3 cups of beef stock, strong coffee and reserved chile paste, scraping up the bottom of the pot with a wooden spoon.
7. Stir in the diced tomatoes, tomato paste, apple cider vinegar, cocoa powder, brown sugar and spices. Add the short ribs back to the pot. Bring the heat back to medium-high and boil the mixture. Once it boils, reduce the heat to a simmer.
8. Cut rib meat from bones and dice (some fine and some chunky. Add the meat, rib bones, and canoe cup matter bones to the stock pot with the chili. Simmer for 6 hours. Ensure the rib meat is tender.
8. Remove the rib bones and marrow bones from the stock pot and scrape any marrow or meat still attached to the bones. Drain and add the drained beans to the pot. Simmer on low another hour or two for beans to flavor through.
9. Serve: Some with fresh shredded sharp cheddar cheese and candied jalapeños, and some w/ a dollop of sour cream and chopper green onion.
Since you were all so very helpful with advice and suggestions, posting a report with progress, pics and results was the very least I could do.
This is the recipe I used:
Ingredients:
8 dried guajillo chiles and 8 ancho chilis, 2 chiles de árbol, stemmed and seeds removed
10 cups home made beef stock divided
4 - 6 chipotle peppers in adobo sauce
1 - 2 tablespoon adobo sauce
Salt and pepper
11.5 lbs pounds bone-in beef short ribs
12 marrow bones canoe cut
4 tablespoons Wagyu beef tallow
4 medium yellow onions diced
3 jalapeños seeded and chopped
9 garlic cloves minced or grated
2 16 oz cans of mild green fire roasted chilis.
1 cup strong coffee
3 15-ounce can of diced fire roasted tomatoes w/ garlic
4 tablespoons tomato paste
3 tablespoon cocoa powder
2 tablespoon dark brown sugar
2 tablespoon toasted fresh ground cumin
4 teaspoons smoked paprika
2 tablespoons "Better than bouillon roast beef, reduced sodium.
2 teaspoon dried Mexican oregano
1 teaspoon fresh ground toasted coriander
1 teaspoon ground cinnamon
2 (15)-ounce can of black beans drained
2 (15)-ounce can of kidney beans drained
2 (15)-ounce can of pinto beans drained
Toppings: shredded sharp cheddar cheese and candied jalapeños, sour cream & green onions,
Instructions:
1. Toast the coriander and cumin seeds until they become aromatic, then grind them.
2. Rub short ribs with olive oil and Sprinkle Meat Church Holy Gospel over short ribs and allow to adhere in the refrigerator.
3. Smoke ribs until internal temp is approx 180 with vegetables (onions, red bell peppers, jalapenos, and garlic) in a tray under the ribs so the dripping coats them.
- Smoke marrow bones under ribs
- Smoke veggies under ribs and marrow bones to allow drippings to coat the veggies
5. Drain the liquid off. Add the chiles and more beef stock to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside.
6. Set stockpot to medium heat. Add beef tallow, the diced onion and jalapenos to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly. PAdd in fire roasted mild chilies, pour in remaining 3 cups of beef stock, strong coffee and reserved chile paste, scraping up the bottom of the pot with a wooden spoon.
7. Stir in the diced tomatoes, tomato paste, apple cider vinegar, cocoa powder, brown sugar and spices. Add the short ribs back to the pot. Bring the heat back to medium-high and boil the mixture. Once it boils, reduce the heat to a simmer.
8. Cut rib meat from bones and dice (some fine and some chunky. Add the meat, rib bones, and canoe cup matter bones to the stock pot with the chili. Simmer for 6 hours. Ensure the rib meat is tender.
8. Remove the rib bones and marrow bones from the stock pot and scrape any marrow or meat still attached to the bones. Drain and add the drained beans to the pot. Simmer on low another hour or two for beans to flavor through.
9. Serve: Some with fresh shredded sharp cheddar cheese and candied jalapeños, and some w/ a dollop of sour cream and chopper green onion.
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