Maximum Flavor Short Rib Chili
Chef Adrianne Calvo has created a brand new way to enjoy chili just in time for the Super Bowl. Calvo has added her own twist in efforts to elevate the common, (yet most internet searched) chili recipe by adding her crowd-pleasing short rib. Chef Adrianne’s short rib was named one of the ’50 Things You Need To Eat Before You Die’ by Thrillist in 2015. Combining her short rib with some simple ingredients is sure to be the perfect play on Game Day.
“I have always been a huge fan of watching the Super Bowl with my family and friends,” said Chef Adrianne. “This year, I was inspired to create my very own take on chili; something everyone would be dreaming about long after the game. ”
Whip up this Maximum Flavor Short Rib Chili for game day or any day that you need a little extra inner warmth.
- 3 pounds boneless short ribs trimmed of excess fat
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 8 cloves garlic chopped
- 2 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. oregano
- 1/4 cup brown sugar
- 1/4 tsp. Cayenne pepper
- 1 28 oz can diced tomatoes
- 1 can tomato paste
- 1 28 oz can crushed tomatoes
- 1 cup dark beer
- 2 16 oz cans red kidney beans
- salt & pepper to taste
- 1 loaf cornbread your favorite store bought or homemade version
- 1 Tbsp. butter melted
- 1 Tbsp. honey
- 1 cup corn kernels
- 1/4 cup red onion minced
- 1 Tbsp. jalapeno seeded and minced
- 1 Tbsp. cinlantro minced
- 1 Tbsp. Lime Juice
- salet & pepper to taste
- 1 yellow onion sliced into 1/2 inch thich rings
- milk for soaking
- 1 Tbsp. cornstarch
- 1 tsp. chili powder
- salt & pepper to taste
- Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6-8 hours. Adjust seasoning with salt and pepper.
- Preheat oven to 400 degrees F. Crumble the cornbread into a mixing bowl and toss with butter and honey. Place mixture onto a cookie sheet and bake for 10-12 minutes. Set aside.
- Mix all ingredients in a bowl and set aside.
- Preheat fryer to 400 degrees F. In a mixing bowl, add milk and soak each individual onion ring for 15 minutes. In another mixing bowl, combine cornstarch, chili powder, salt and pepper. Dip each ring into powder and fry immediately.
To serve, top each bowl of chili with candied cornbread crumbles, corn jalapeno relish, and an onion ring. Then, add shredded pepper jack cheese.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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