Short Rib Chili with Ravioli and Avocado Crema

"This fun way to serve chili marries comfort with innovation. For this recipe, I have taken the robust flavors of beef short rib chili, slow cooked in spices and Black Box Cabernet Sauvignon, and given it a delicious twist by serving it over cheesy pillows of ravioli. The chili is topped off with a luscious avocado cream that adds a creamy, refreshing finish to each bite. Paired with a full-bodied glass of Black Box Cabernet Sauvignon, this is the perfect meal to share with friends and family for a night of Chili and chill."

Prep Time


Cook Time

2 hours

Paired With

Main Protein



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
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
assorted colored grape tomatoes, small diced


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.