It’s Chili Season

Summer has come to an end, and fall days are upon us. Chilly fall nights always put me in the mood to make hearty foods. There are so many different versions of chili, and everyone has their own recipe and way they like to make it.

It's hard to find chili recipes without beans in it, but I grew up in a household where no one wanted beans in their chili. My mom found this chili recipe years ago, and we've been making it ever since. We have made this recipe our own, and it's a staple in our family. If you have been looking for a chili without beans and one that's all about the meat, then this is just for you! 

This chili is hearty, a little bit spicy and so indulgent. The main meat in this recipe is short rib and there is honestly no better meat to use for chili than that. Beef short ribs have rich marbling and deep flavor; they're an indulgent treat for anyone who loves beef.

I grow different peppers throughout the summer, and with all of the plants coming to the end of the season, I tend to start putting them in everything. What can I say? I love spicy food! All peppers have different flavors and spice levels. I decided to use serrano peppers when I made this chili the last time, and it was delightful. You can use any pepper you want - if you don't want too much spice then use jalapenos and remove the seeds so you are left with the flavor but not too much heat. If you love spicy food like me, choose a pepper that has more of a kick. 

Marinating everything together allows all of the flavors to meld together and all of those flavors are absorbed into the meat. 

Chili

Scroll down for a printable version of this recipe

Serves: 10-12

Prep time: 45 minutes

Cook time: 3 hours

Inactive time: 24 hours

Total time: 1 day, 3.75 hours

2 pounds boneless beef short ribs, finely chopped

1 pound sweet Italian sausage

1 pound chorizo

1 yellow onion, diced

1/2 head garlic, minced

2 jalapenos, chopped

1 can (3.5 oz) chipotle chilies in adobo, chopped

1/8 cup fresh rosemary

1/8 cup fresh oregano

1 tablespoon ground cumin

1/2 teaspoon salt

1 teaspoon freshly ground pepper

1 tablespoon olive oil

1/2 pint Guinness stout

1/4 bottle red wine

1 can (28 oz) crushed tomatoes

1/2 cup bourbon

1/4 cup brown sugar

1. Marinate: In a large bowl, add beef short rib, Italian sausage, chorizo, onion, garlic, jalapenos, chipotles (in adobo), oregano, rosemary, cumin, salt and pepper. Drizzle with olive oil and toss. Cover and chill for 2 to 24 hours.

2. Brown: Heat a large, heavy oven-proof pot over medium heat. Tumble in meat mixture, and cook until meat has browned about 20 minutes.

3. Braise: Pour in tomatoes, wine, and Guinness stout, breaking it up with a wooden spoon. Bring to a boil. Cover and place into a 325 degree oven. Cook for 2 hours. Remove from the oven, and skim off any accumulated fat.

Guinness Stout is a very dark beer with an unmistakable taste. When that rich, roasted flavor finds its way into food, it lends a new dimension to the dish. The function of wine in cooking is to intensify, enhance and accent the flavor and aroma of food. When adding both of these to this dish, it brings out a deep rich flavor.

4. Heat bourbon and brown sugar in a small saucepan, bring to a boil, stir the mixture into the chili. Cover and return to the oven for 30 minutes. 

When adding bourbon to this dish, it adds a sweetness and depth of flavor. The alcohol will be cooked out and you will be left with an indulgent flavor.  

5. Serve with cheese, sour cream, pasta or crackers.

Don't forget to check out all of our fall classes (November classes were just released yesterday!) to learn how to make hearty dishes you'll be sure to love all season long.

If you are looking for more soups and stew recipes, don't miss our virtual Soups and Stews Workshop on Saturday, October 29 at 10am CST. This menu will get you in the mood for fall:

• Corn, Bacon and Potato Chowder
• Braised Chicken with Apples, Onions and Sage