Beef+Short+Rib+Chili

BEEF SHORT RIB CHILI INGREDIENTS FOR THE CHILI: 5 pounds of cooked (just tender) Boneless Beef Short Ribs-cut into 1″ cubes 2 large Sweet Onions- chopped into 3/8″ dice 4 large Poblano Peppers-Roasted over direct flame, if you do not have a gas stove put them under the broiler until thoroughly blistered, peel the peppers under cold water in the sink, remove the seeds to lower the spiciness and cut into 3/8″ dice 1/2 pound of Applewood Smoked Bacon- chopped into 3/8″ dice 2 Cloves Garlic, minced or smashed with coarse salt 2 T. Cumin Seed-toasted and ground 2 T. Dark Chili Powder 2 T. Anaheim Chili Powder 2 T. Ancho Chili Powder 3 T. Masa Harina-Corn Flour 2 T. Roasted Chilies in Adobo (Chipotles) – remove the seeds if you do not want the chili to be too hot 3 T. Tomato Paste1 Bottle Dark Beer- A rich stout is best 1 Quart Rich Chicken Stock3 Cans Goya Black Beans in SauceCoarse Salt and Fresh Black Pepper to taste

COOKING INSTRUCTIONS: In a large heavy bottomed casserole render the bacon, when the bacon is still soft and most of the fat is rendered out, add the diced onions and the poblano peppers. Cook over low heat until the onions and peppers start to become a light golden brown. Add the garlic and stir, then add the cumin, chili powders and Masa Harina. Raise the heat slightly and cook the spices for at least 3 to 5 minutes. Add the Chipotles and the tomato paste and stir well. Add the beer and chicken stock and cook for about 10 minutes, add the beans and the ** Beef Short Ribs ** and cover. Cook in a 300 degree oven for about 30-40 minutes or so until the chili comes together. Cook over a low heat without a lid until you reach your desired consistency. Adjust seasoning with coarse salt and freshly ground pepper.