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Maximum Flavor Short Rib Chili

Posted on: January 18th, 2017 by Taryn Jeffries No Comments

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. ”

Maximum Flavor Short Rib Chili

Whip up this Maximum Flavor Short Rib Chili for game day or any day that you need a little extra inner warmth.

Maximum Flavor Short Rib Chili
Maximum Flavor Short Rib Chili
Print Recipe
10 hungry people
10 hungry people
Maximum Flavor Short Rib Chili
Maximum Flavor Short Rib Chili
Print Recipe
10 hungry people
10 hungry people
  • 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
Corn Jalapeno Relish
  • 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
Chili dusted onion rings
  • 1 yellow onion sliced into 1/2 inch thich rings
  • milk for soaking
  • 1 Tbsp. cornstarch
  • 1 tsp. chili powder
  • salt & pepper to taste
Servings: hungry people
For Chili
  1. 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.
For Candied Cornbread
  1. 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.
For Corn Jalapeno Relish
  1. Mix all ingredients in a bowl and set aside.
For Chili dusted onion rings
  1. 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.
Recipe Notes

To serve, top each bowl of chili with candied cornbread crumbles, corn jalapeno relish, and an onion ring.  Then, add shredded pepper jack cheese.

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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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