March 17 is all about corned beef and cabbage for those celebrating St. Patrick’s Day. But for folks seeking a spicier way to feed a crowd and still bring in an element of the Irish, here’s a recipe for Guinness Short Rib Chili. The dish incorporates some of the signature stout beer, which naturally makes an excellent pairing.
Serve with Chili Lime Sour Cream (combine 1 cup thick sour cream with the juice of 1 lime, 2 tsps. chili powder and sea salt) and pickled onions (recipe below), and toppings such as sliced avocados, pickled jalapenos, cilantro leaves, thinly sliced green onion and lime wedges. The specialty chili, which serves 8 to 10 people, is sure to be a hit at your St. Paddy’s Day fiesta or any spring gathering.
Ingredients
- 2 tbsps. Avocado oil
- ½ lb. Bacon roughly chopped
- 3 ½ lbs. Boneless beef short ribs trimmed and cut into 1 in. cubes
- 1 Large white onion finely chopped
- 1 Jalapeno stemmed, seeded, and finely chopped
- ¼ cup Cilantro stems finely chopped
- 10 Garlic cloves minced
- 2 Chipotle chilies in adobo sauce finely chopped
- ½ cup tomato paste
- ¼ cup Ancho chili powder
- 2 tsp. Dried oregano
- 1 tsp. Ground cumin
- 1 tsp. Smoked paprika
- 1 ½ tsp. Ground coriander
- 1 x 14.9 oz. can Guinness Draught
- 1 x 28 oz. can Crushed tomatoes
- 3 cups Beef broth
- Zest of 1 Lime grated on a microplane
- 1 x 19 oz. can Black beans drained and rinsed
- 1 x 19 oz. can Red kidney beans
- Sea salt and cracked black pepper
- 1 small Red onion very thinly sliced
- 1 cup Distilled white vinegar
- 1 cup Water
- 1 tbsp. Coriander seeds
- 2 tbsps. Sugar
- 1 tbsp. Kosher salt
- Toppings
- 1 or 2 Avocados peeled and sliced
- ½ cup Pickled jalapenos
- ½ cup Cilantro leaves
- ½ cup Green onion thinly sliced
- Lime wedges for serving
Instructions
- Preheat an oven to 325 degrees F.
- Heat the oil in a large Dutch oven over medium-heat and add your bacon.
- Cook, stirring occasionally, until the bacon is golden and crispy.
- Remove with a slotted spoon, reserving the bacon fat in the Dutch oven.
- Season the short ribs all over with salt and pepper.
- Working in batches as necessary, add the beef to the Dutch oven, and cook until golden and browned on all sides, about 8 – 10 minutes.
- Using a slotted spoon, transfer the beef to a plate and set aside.
- Next add your onion, jalapeno, cilantro stems, and garlic, season with a pinch of salt, and cook until the onion is softened and translucent, about 5 – 6 minutes.
- Add your chipotle, tomato paste, ancho chili powder, oregano, cumin, paprika, and coriander, and cook for 1 – 2 minutes, stirring to coat your vegetables in that fragrant spice mixture.
- Add your Guinness Draught, scraping any browned bits from the bottom of the Dutch oven, then go in with your crushed tomatoes, beef broth, lime zest, and season with a good pinch of salt and pepper.
- Next, place your browned short ribs and crispy bacon back into the Dutch oven and bring to a boil over medium-high heat. When the chili comes to a boil, transfer to the preheated oven and cook, uncovered, until the chili is thickened and the short ribs are fork tender, shreddable perfection, about 2 ½ to 3 hours.
- Make pickled onions: Place the sliced red onion into a heatproof bowl. In a small saucepan, combine the vinegar, water, coriander seeds, sugar, and salt, and heat over medium-heat, stirring until the sugar has dissolved. Pour the mixture over the red onion, then cool to room temperature. Cover, then chill in the fridge for 1 hour.
- When there is about 30 minutes of cooking time left, stir your beans into the chili. When the chili is ready to go, remove from the oven and season with more salt and pepper to taste.
- Divide your chili into individual serving bowls, then serve with your pickled red onion, chili lime sour cream, sliced avocado, pickled jalapeno, green onion, fresh cilantro, lime wedges, and several pints of Guinness Draught.
Notes
For Chili Lime Sour Cream: Combine 1 cup thick sour cream with the juice of 1 lime, 2 tsps. chili powder. Season to taste with a pinch of salt, and mix well. Cover and chill in the fridge until ready to serve. Recipes courtesy of Guinness.
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