Gochujang, Black Garlic, Chocolate, & Black Bean Short Rib Chili

"Luscious, fall-apart beef short rib and black beans are encased in a heady, doubly garlicky sauce with the twin heats of dried Mexican chiles and gochujang. This chili contains a mind-blowing set of flavors you’ve never thought to put together. It’s hauntingly good on a cold night when paired with a glass of Black Box Cabernet Sauvignon."

Prep Time

30 minutes

Cook Time

4 hours

Paired With

Main Protein



Boneless beef short ribs 3.5 lb, 3 tbsp, 10, 3, 14 oz, 4 oz, 1, 1.5 cups, 1.5 oz, 0.25 cup, 4 tbsp, 2, 0.5 tbsp, 2 tbsp, 6, 4, 4, 1, 3 tsp, plus more to taste, 0.5 tbsp, 1 tbsp, 1 tbsp, 3 cups, 15 oz, To taste, To taste, To taste, To taste, To taste, To taste
Bacon grease
Garlic cloves, minced
Black garlic, whole heads
Fire-roasted tomatoes, canned
Dark chocolate square
Black Box Cabernet Sauvignon
Chicken bouillon powder
Chipotle chiles in adobo, whole
Liquid smoke
Apple cider vinegar
Dried ancho chiles, whole
Dried guajillo chiles, whole
Dried pasilla chiles, whole
White onion, large
Kosher salt
Toasted black pepper
Toasted cumin
Toasted coriander
Chicken stock (no salt added)
Black beans, canned
Shredded cheddar cheese
Sour cream
Green onions
Sliced serranos
Pickled red onions
Tortilla chips


1. Bring a small pot of water to boil. Heat a heavy pot or Dutch oven over medium heat. Remove the seeds and stems from the dried chiles. Toast the chiles in batches until fragrant do not burn! Place in a heat-safe bowl and pour in enough boiling water to cover. Let stand for 30 minutes.

2. Melt the bacon grease and, working in batches, deeply caramelize all sides of the short ribs. Set aside on a plate. Add the finely chopped white onions to the drippings and stir constantly until they develop some browning. Add the chopped garlic. Loosen any stuck bits with water. Add the toasted cumin, toasted black pepper, and gochujang. Stir to coat and allow to cook until the gochujang begins to caramelize— don’t burn this, either!

3. Meanwhile, remove the chiles from the water and add to a blender with 1 cup of the soaking liquid, black garlic, fire-roasted tomatoes, espresso, chocolate, Black Box Cabernet Sauvignon wine, soju, gochujang, chicken bouillon, liquid smoke, apple cider vinegar, and kosher salt. Purée until completely smooth.

4. When the gochujang is caramelized, add the liquid from the blender to the Dutch oven. Add the chicken stock to the blender and blend to catch any remaining sauce. Pour into the Dutch oven and stir to combine. Bring to a boil, then reduce heat to low. Simmer for 2.5 hours, covered. Uncover the Dutch oven and continue to cook for at least one hour, topping off with a little chicken stock or wine if the liquid level gets too low. When the short ribs are falling-apart tender, add the cooked black beans (without their liquid) and salt if desired. Stir to completely combine.

5. Top each bowl of chili with shredded cheddar cheese, sour cream, green onions, sliced serranos, pickled red onions, and tortilla chips. Pair with a glass of Black Box Cabernet Sauvignon wine and enjoy.