Beef Rib Chili Recipe

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Beef Rib Chili
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Ingredients
37
Count
Nutrition
3203
Calories
Total time
225
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees F.
  2. Season the ribs with salt, pepper, and 1/4 cup of Chili Powder. Place the ribs on a baking sheet and roast for 25 minutes. Turn the ribs over and continue to roast for another 20 minutes.
  3. Heat a large 12-quart pot over medium heat. Cook the onions in vegetable oil for about 5 minutes. Add the garlic, tomato paste, cumin, coriander, oregano, remaining Chili Powder and cook for 1 minute. Add the tequila, and cook for 1 minute. Add the tomatoes and bay leaves. Bring mixture to a boil and add oven roasted ribs. Cover pot and reduce heat, simmering for 2 hours or until the meat is falling off the bone.
  4. Remove pot from the heat and pull meat away from the bones, discarding the bones. Add cooked black beans and heat through. Adjust seasoning with salt and black pepper.
  5. To serve, garnish with the cilantro and parsley. Serve with Cornbread.
  6. *Cook's Note: Ask your butcher to remove the silver skin, the thin connective tissue that appears on the superficial layers of red meat.
  7. Chili Powder:
  8. Special equipment: a food processor
  9. Remove the stems from the dried chiles. Roughly chop dried chiles. In batches, place chiles, their seeds, cumin, oregano, paprika and cinnamon, into the food processor. Grind together until it resembles a rough powder. This will take several minutes.
  10. Chili Powder can be stored for up to 2 months.
  11. Yield: 1/2 cup
  12. Black Beans:
  13. Place black beans in a large pot and cover with twice as much cold water. Cook over medium-high heat for 1 hour or until beans are soft. Strain and set aside.
  14. Yield: 5 1/2 cups
  15. Cornbread:
  16. Preheat oven to 400 degrees F.
  17. Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes.
  18. Combine the cornmeal, flour, sugar, baking powder, and salt in large bowl. In a separate bowl, beat together the buttermilk, butter, and egg. Combine the jalapeno and cooled corn with the dry ingredients until evenly distributed. Fold the buttermilk mixture into the dry ingredients until just incorporated (see Cook's Note**). Pour the batter into a well seasoned 9-inch cast iron frying pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.
  19. *Cook's Note: Frozen corn should be thawed completely and strained if substituted.
  20. **Cook's Note: If the batter is overmixed, the cornbread will be heavy and dense.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3203.02 Kcal (13410 kJ)
Calories from fat 1524.51 Kcal
% Daily Value*
Total Fat 169.39g 261%
Cholesterol 417.1mg 139%
Sodium 1301.57mg 54%
Potassium 6843.38mg 146%
Total Carbs 272.37g 91%
Sugars 24.91g 100%
Dietary Fiber 61.48g 246%
Protein 153.24g 306%
Vitamin C 29.5mg 49%
Vitamin A 0.3mg 11%
Iron 32.7mg 182%
Calcium 736.7mg 74%
Amount Per 100 g
Calories 277.37 Kcal (1161 kJ)
Calories from fat 132.02 Kcal
% Daily Value*
Total Fat 14.67g 261%
Cholesterol 36.12mg 139%
Sodium 112.71mg 54%
Potassium 592.62mg 146%
Total Carbs 23.59g 91%
Sugars 2.16g 100%
Dietary Fiber 5.32g 246%
Protein 13.27g 306%
Vitamin C 2.6mg 49%
Iron 2.8mg 182%
Calcium 63.8mg 74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 77.4
    Points
  • 82
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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