Throw everything into a slow cooker in the morning. Come back to a complete dinner packed full of bold flavors and tender meat at night. Beyond not having a slow cooker, there’s no reason you shouldn’t make this recipe.
3 lbs bone-in short ribs
1 large red onion, finely diced
3 cloves garlic, finely minced
1 jalapeno, finely diced with the seeds removed
1 tbsp dried oregano
2 tsp ground coriander
1 tbsp ground cumin
2 tsp soy sauce
2 tbsp tomato paste
1 2.7oz package Chipotle Chili Chocolate Mexicano Disc, broken into wedges
1 tbsp super-finely ground coffee
1 bay leaf
1.5 cups beef broth
1-12oz bottle chocolate stout (we used Slumbrew’s Porter Square Porter)
1-15oz can red kidney beans
1-28oz can crushed tomatoes
¼ cup apple cider vinegar/ juice of one lime
1. In a small bowl, combine onion, garlic, jalapeno, oregano, coriander, cumin. Set aside. In a separate bowl, combine soy sauce and tomato paste. Mix until smooth and set aside.
2. Set a non-stick pan over high heat until water droplets bead and evaporate on surface. When water dries, add 1 tsp of oil to the pan until it shimmers. Working in batches, sear all sides of the short ribs until the surface of the meat is deep reddish-brown in color and has shrunken away from the bone slightly. When all sides are browned, transfer ribs to slow cooker.
3. When all ribs are cooked, lower the heat to medium and add onion mixture. Cook mixture until onions are translucent, ~5 minutes, then add soy sauce mixture and cook for another 2 minutes. When the liquid begins to bubble, transfer to slow cooker.
4. Add the remaining ingredients, except for vinegar/lime juice, to the slow cooker and stir to combine. Put on the lid, set the slow cooker to low, and set aside to cook for at least 8 hours or until meat falls off the bone. Transfer ribs to a large heat-resistant bowl and, using a pair of tongs or super human fingers, remove and discard the bones (or save them for making beef broth). Using two forks, shred the meat into bite size pieces and return to slow cooker.
5. Add the vinegar/lime juice and stir. Serve hot top with your favorite chili toppings, like cheddar cheese, queso fresco, cilantro, scallions, etc. Chili can be sealed in an airtight container and kept in the fridge for up to 4 days (the flavors get better as time goes on!) or in the freezer for up to 5 months.