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Short Rib Chili with Ravioli and Avocado Crema
Ingredients
Ingredient | Quantity |
---|---|
Olive oil | 2 tablespoons, 3 pounds, 1, 1 tablespoon, 1 teaspoon, 1 clove, 2 teaspoons, 1/2 teaspoon, 1/2 teaspoon, 1 tablespoon, 1 teaspoon, 2, 1/2 cup, 1/2 cup, 14 oz. can, 2 tablespoons, 24, 1, 1/2 cup, 1/4 cup, 1, 1/4 cup, 1/2 teaspoon, 1 cup |
Beef Chuck short ribs, boneless | |
onion, small diced | |
kosher salt | |
freshly ground black pepper | |
garlic, minced | |
smoked paprika | |
ground cumin | |
oregano | |
chipotle chili powder | |
chili paste (sambal oelek) | |
bay leaves | |
Black Box Cabernet Sauvignon | |
Reduced sodium beef stock, divided | |
Crushed tomatoes with basil | |
tomato paste | |
large cheese ravioli | |
ripe avocado, halved and seed removed | |
fresh cilantro leaves, plus additional for garnish | |
pickled jalapeños, drained | |
1 lime, juiced | |
heavy cream | |
salt | |
assorted colored grape tomatoes, small diced |
Directions
Preheat oven to 325 degrees.
Heat the 2 tablespoons of oil in a heavy 3.6-quart (or similar) casserole dish. Brown the beef on all sides then stir in the onion, salt, black pepper, garlic, smoked paprika, cumin, oregano, chili powder, chili paste, and bay leaves. Pour the Cabernet and beef broth over then cover and cook for 1 1/2 hours.
Remove from the oven and gently shred the beef (in the casserole dish) using 2 forks. Stir in the crushed tomatoes and tomato paste. Return to the oven for 30 minutes. If too thick, add additional 1/4 cup of broth.
During the last 30 minutes of cooking prepare the ravioli and the crema. Cook the ravioli according to package directions.
In a small food processor, combine the avocado, cilantro, pickled jalapenos, lime juice and heavy cream, blend until smooth. Stir in the salt.
To serve, arrange 3-4 cooked ravioli on each serving plate. Top with a generous portion of the short rib chili. Drizzle the avocado cream over chili then garnish with fresh cilantro and diced tomatoes.