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Short Rib and Chocolate Porter Chili

Chocolaty porter and a dose of rich spices create mole-esque flavors in this short rib and chorizo chili from Southern California-based Simmzy’s.

5 lbs. Korean short ribs
¼ cup vegetable oil
½ lb. chorizo, diced
1 cup onion, diced
1 cup red peppers, diced
1 Tbsp. jalapeno, minced
1 Tbsp. garlic, minced
1 ½ tsp. chili powder
1 ½ tsp. cumin
½ tsp. coriander
½ tsp. cinnamon
4 cups chocolate porter beer
1 cube beef bouillon, dissolved in 2 cups of water
1 Tbsp. Worcestershire
1 cup tomatoes, pureed
1 chipotle pepper, finely chopped
1 ½ cups black beans, cooked and drained
¼ cup cilantro, chopped
Salt and pepper, to taste

Season the ribs with salt and pepper. Cook them over a grill, 3-4 minutes per side and let cool. Dice meat, and set aside; discard the bones.

In a large stockpot over medium-high heat add the oil and chorizo. Cook, stirring often, until the sausage is crisp; approximately 5 minutes. Add the onion and red peppers and cook for 5 additional minutes. Add the jalapeno and garlic and cook for 1 minute, then stir in the chili powder, cumin, coriander and cinnamon. Add the beer, bouillon, Worcestershire, pureed tomatoes and chipotle pepper, reduce heat to low and simmer for 30 minutes. Add the beans and reserved chopped ribs, stir in cilantro and serve topped with shredded cheese, sour cream and a side of this Honey Beer Bread.

Anne Conness, Simmzy’s, Manhattan Beach, California

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