By Daniel Seidman
Flavor runs deep in this smokin' chili. Savory short ribs are complemented with rich, aromatic spices, spicy chiles, and a tasty brew. You haven't tasted chili like this before.
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|2 Whole||dried ancho chiles, stemmed and seeded|
|2 Whole||dried guajillo chiles, stemmed and seeded|
|2 Whole||dried chile de arbol, stemmed and seeded|
|1 1/2 Quart||chicken or beef stock|
|2||chipotle peppers in adobo, plus 2 teaspoons sauce from can|
|4 Pound||boneless beef short ribs|
|To Taste||salt and pepper|
|2 Tablespoon||vegetable oil, plus more as needed|
|1 Large||Spanish onion, diced|
|4 Clove||garlic, chopped|
|1||jalapeño, finely chopped|
|1 Teaspoon||Mexican oregano|
|1 Teaspoon||roasted ground cumin|
|1 Teaspoon||roasted ground coriander|
|As Needed||corn tortillas, 6"|
|Cilantro, for serving|
|Shredded cheddar cheese, for serving|
|sliced lime, for serving|
|chopped onion, for serving|
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
On the stovetop, heat a skillet over medium heat and add the dried chiles. Toast in dry skillet, tossing occasionally until fragrant, about 5 minutes. Add a cup of the stock to the pan, it should boil instantly, then turn off heat.
2 Whole dried ancho chiles, stemmed and seeded
2 Whole dried guajillo chiles, stemmed and seeded
2 Whole dried chile de arbol, stemmed and seeded
1 1/2 Quart chicken or beef stock
Transfer the chiles and stock to a blender along with the adobo chiles and their sauce. Close the lid and allow the chiles to steam while you move on to the next steps.
2 chipotle peppers in adobo, plus 2 teaspoons sauce from can
Generously season the short ribs with salt and pepper.
4 Pound boneless beef short ribs
To Taste salt and pepper
On the stovetop, heat vegetable oil in large Dutch oven on high heat until very hot. Sear the ribs on all sides until deeply browned, about 4 minutes per side. Do this in batches as to not over crowd the pan.
2 Tablespoon vegetable oil, plus more as needed
Once seared, move the ribs to a board and cut into bite-sized cubes. (Cutting the ribs after searing results in less moisture loss allowing for a deeper sear and more tender meat.) Set the meat aside.
After the chiles with the stock have steamed, blend on high until smooth and set aside.
Lower heat to medium and if necessary, add more oil to pan. Sauté the onions for 5 to 7 minutes until softened, stirring occasionally. Add garlic, chopped jalapeño, cinnamon stick, bay leaves, oregano, cumin and coriander, and continue to stir for about a minute until the spices start to stick to the bottom of the pot.
1 Large Spanish onion, diced
4 Clove garlic, chopped
1 jalapeño, finely chopped
1 cinnamon stick
2 Bay leaves
1 Teaspoon Mexican oregano
1 Teaspoon roasted ground cumin
1 Teaspoon roasted ground coriander
Pour in beer and bring to a boil, scraping the bottom of the pan. Allow the beer to reduce by half and then stir in the blended chiles and stock. Add the cut up short ribs back to the pot.
1 Bottle beer
Pour in stock until the meat is just barely covered. You may need to adjust the amount of stock used depending on the size of your Dutch oven. Bring to a boil, then carefully transfer the Dutch oven to the Traeger.
Cook chili uncovered on grill for about 3 hours until the meat is extremely tender.
225 ˚F / 107 ˚C
Stir in 4 or 5 torn up corn tortillas to help thicken the chili if desired.
As Needed corn tortillas, 6"
Serve with cilantro, chopped onion, shredded cheddar cheese and lime. Enjoy!
Cilantro, for serving
Shredded cheddar cheese, for serving
sliced lime, for serving
chopped onion, for serving
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