Vermont Castings

Beef Rib Chili with Corn Bread

I renamed this to ZZ Chili, while working with the famous band. This may sound difficult but it is awesome. Serve with corn bread (recipe included).

Servings
6
Prep Time
30 to 45 minutes
Difficulty
Requires attention
Cook Time
1½ to 2 hours

Ingredients

Directions

    1. You will need a Dutch oven or a large 12-quart (12-L) pot with tight-fitting lid and a food processor.
    2. Beef Rib Chili Directions: 1. Preheat the oven to 425 degrees F (220 degrees C). 2. Season the ribs with salt, pepper, and 1/4 cup (60 mL) 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 (12-L) pot. Cook the onions in vegetable oil for about 5 minutes. Add the garlic, tomato paste, cumin, coriander, oregano, and remaining Chili Powder, and cook for 1 minute. Add the tequila, and cook for 1 minute. Add the tomatoes and bay leaves. Bring the mixture to a boil and add the oven-roasted ribs. Cover the pot and reduce the heat, simmering for 2 hours or until the meat is falling off the bone. 4. Remove the pot from the heat and pull the meat away from the bones, discarding the bones. Add the cooked black beans and heat through. Adjust the seasoning with salt and black pepper. 5. To serve, garnish with the cilantro and parsley. Serve with Corn Bread. Yield: 6 to 8 servings
    3. Chili Powder Directions 1. Remove the stems from the dried chilies. Roughly chop the chilies. In batches, put the chilies, their seeds, cumin, oregano, paprika, and cinnamon into the food processor. Grind together until the mixture resembles a rough powder (this will take several minutes). 2. Yield: 1/2 cup (125 mL) 3. Note: Chili Powder can be stored for up to 2 months.
    4. Black Bean Directions 1. Put the 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. 2. Yield: 5 1/2 cups (1.375 L)
    5. Corn Bread Directions 1. Preheat the oven to 400 degrees F (200 degrees C). 2. Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes. 3. 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.*** Pour the batter into a well-seasoned 9-inch (23-cm) cast-iron frying pan and bake for 30 minutes or until a toothpick inserted in the centre of the bread comes out clean.

Tips

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