Gochujang, Black Garlic, Chocolate, & Black Bean Short Rib Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| 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 | |
| Espresso | |
| Dark chocolate square | |
| Black Box Cabernet Sauvignon | |
| Soju | |
| Gochujang | |
| 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 |
Directions
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.