Story
Smoked Short Rib Chili with Crispy Onions and Rice
Want to bring a "wow" to your next tailgate? Try this stand out dish, short rib chili, that makes use of both smoked and tender meat which add complexity. The richness of the short rib melts in your mouth and works to bring all of the flavors together
2 lb smoked short rib meat, bones removed and cut into large 2 in pieces
3 cups dry beans, soaked overnight and fully cooked in water until tender all the way thru
2 tablespoons rendered bacon fat
2 large onions, medium dice
2 stalks celery, medium dice
3 cups sweet peppers, medium dice
½ cup tomato paste
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
½ teaspoon turmeric
2 cups canned whole tomatoes
1 cup coffee
2 cups chicken stock
1 cup sorghum
¼ cup Worcestershire sauce
2 tablespoon Tabasco
In a hot braising add the bacon fat and sear the short rib pieces then remove them from the pan. Sweat all of the vegetables for 3 minutes. Add in the spices. Continue cooking for 2 minutes or until the spices smell toasted. Add tomato paste and caramelize. Add in the remaining liquid, and short rib meat and season with salt and pepper . Simmer for 1 hour. Serve with Tobacco Onions and Carolina Gold Rice.
Tobacco Onions
1 yellow onion
1 cup all-purpose flour
1 tablespoon Chili powder
1 tablespoon Onion powder
Slice onion in 1 ½ mm. thickness. Dredge onions in seasoned flour and fry in 350 degree oil until browned.
Chef Josh Feathers Want to bring a "wow" to your next tailgate? Try this stand out dish, short rib chili, that makes use of both smoked and tender meat which add complexity. The richness of the short rib melts in your mouth and works to bring all of the flavors together
2 lb smoked short rib meat, bones removed and cut into large 2 in pieces
3 cups dry beans, soaked overnight and fully cooked in water until tender all the way thru
2 tablespoons rendered bacon fat
2 large onions, medium dice
2 stalks celery, medium dice
3 cups sweet peppers, medium dice
½ cup tomato paste
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
½ teaspoon turmeric
2 cups canned whole tomatoes
1 cup coffee
2 cups chicken stock
1 cup sorghum
¼ cup Worcestershire sauce
2 tablespoon Tabasco
In a hot braising add the bacon fat and sear the short rib pieces then remove them from the pan. Sweat all of the vegetables for 3 minutes. Add in the spices. Continue cooking for 2 minutes or until the spices smell toasted. Add tomato paste and caramelize. Add in the remaining liquid, and short rib meat and season with salt and pepper . Simmer for 1 hour. Serve with Tobacco Onions and Carolina Gold Rice.
Tobacco Onions
1 yellow onion
1 cup all-purpose flour
1 tablespoon Chili powder
1 tablespoon Onion powder
Slice onion in 1 ½ mm. thickness. Dredge onions in seasoned flour and fry in 350 degree oil until browned.
Chef Josh Feathers
2 lb smoked short rib meat, bones removed and cut into large 2 in pieces
3 cups dry beans, soaked overnight and fully cooked in water until tender all the way thru
2 tablespoons rendered bacon fat
2 large onions, medium dice
2 stalks celery, medium dice
3 cups sweet peppers, medium dice
½ cup tomato paste
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
½ teaspoon turmeric
2 cups canned whole tomatoes
1 cup coffee
2 cups chicken stock
1 cup sorghum
¼ cup Worcestershire sauce
2 tablespoon Tabasco
In a hot braising add the bacon fat and sear the short rib pieces then remove them from the pan. Sweat all of the vegetables for 3 minutes. Add in the spices. Continue cooking for 2 minutes or until the spices smell toasted. Add tomato paste and caramelize. Add in the remaining liquid, and short rib meat and season with salt and pepper . Simmer for 1 hour. Serve with Tobacco Onions and Carolina Gold Rice.
Tobacco Onions
1 yellow onion
1 cup all-purpose flour
1 tablespoon Chili powder
1 tablespoon Onion powder
Slice onion in 1 ½ mm. thickness. Dredge onions in seasoned flour and fry in 350 degree oil until browned.
Chef Josh Feathers Want to bring a "wow" to your next tailgate? Try this stand out dish, short rib chili, that makes use of both smoked and tender meat which add complexity. The richness of the short rib melts in your mouth and works to bring all of the flavors together
2 lb smoked short rib meat, bones removed and cut into large 2 in pieces
3 cups dry beans, soaked overnight and fully cooked in water until tender all the way thru
2 tablespoons rendered bacon fat
2 large onions, medium dice
2 stalks celery, medium dice
3 cups sweet peppers, medium dice
½ cup tomato paste
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
½ teaspoon turmeric
2 cups canned whole tomatoes
1 cup coffee
2 cups chicken stock
1 cup sorghum
¼ cup Worcestershire sauce
2 tablespoon Tabasco
In a hot braising add the bacon fat and sear the short rib pieces then remove them from the pan. Sweat all of the vegetables for 3 minutes. Add in the spices. Continue cooking for 2 minutes or until the spices smell toasted. Add tomato paste and caramelize. Add in the remaining liquid, and short rib meat and season with salt and pepper . Simmer for 1 hour. Serve with Tobacco Onions and Carolina Gold Rice.
Tobacco Onions
1 yellow onion
1 cup all-purpose flour
1 tablespoon Chili powder
1 tablespoon Onion powder
Slice onion in 1 ½ mm. thickness. Dredge onions in seasoned flour and fry in 350 degree oil until browned.
Chef Josh Feathers