This was shared with us from one of our customers, very good!
- 3 pounds meaty Bison short ribs, with bone
- Kosher salt and freshly ground black pepper
- One 2-ounce package dried New Mexico chilies (about 8), stemmed, seeded and cut or torn into pieces
- 2 large dried ancho chilies, stemmed, seeded and cut or torn into pieces
- 1/4 cup extra-virgin olive oil
- 6 large cloves garlic, chopped
- 1 large red onion, chopped
- 1 tablespoon freshly ground cumin
- 1 tablespoon dried Mexican oregano
- 1 cup beef broth (preferably organic)
- 2 tablespoons dark agave
- One 15 to 16-ounce can black beans, rinsed and drained
- Adobo sauce, from can of chipotle chilies, optional
- Chopped green onions
- Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos
Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
Bring the New Mexico chilies, ancho chilies and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chilies are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the Chile puree is smooth.
Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all Preheat the oven to 325 degrees F.
sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
Add the garlic and red onions to the drippings in the pot. Sauté until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the Chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.