This chili recipe, from Dave’s wife Mary Jane Wilan, will not win any cook-offs because it fails to conform to the prejudiced, inbred standards of contest chili. I love it because it hearkens back to the early origins of Mexican chili-like dishes such as Mole de Olla with its corn. And it has beans–real, flavorful black beans, not those insipid pinto beans. This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles. Serve it with fresh bread or corn bread and a big green salad. It is a nutritious meal in a bowl. And it’s chili, no matter what anyone else says.
Ingredients
- 4 lbs beef short ribs
- 2 tbspn vegetable oil
- 1 each large diced onion chopped
- 1 each green bell pepper seeds removed, chopped
- 2 cloves garlic chopped
- 2 cups homemade beef stock
- 2 tbspn ají p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó
- 1 can stewed tomatoes crushed
- 1 cup New Mexican green chile chopped
- 1/2 tsp dried Mexican oregano
- 2 cans black beans, drained
- 1 can whole kernel corn
Servings: people
Instructions
- Trim any excess fat from the short ribs. Heat the oil in a large pot and brown the ribs over high heat.
- Add the onion, bell pepper, and the garlic and saute for one minute. Add the beef stock to deglaze the pot and stir well.
- Add the remaining ingredients–except the beans and corn–and bring to a boil. Reduce the heat to a simmer. Cover and cook for 2 ½ hours, stirring occasionally.
- Just before serving, add the drained corn and the drained beans and heat through. Remove the ribs from the pot, trim the meat off the bones, coarsely chop the meat, return it to the pot, and stir well. Heat everything through and serve. Heat Level: Medium
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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