Super Bowl 2014 is almost here, and that means it’s time for some game day comfort food. Chef Jeremy Grandon of Jeremy’s Restaurant & Bar in Keego Harbor, was happy to share his recipe for Beef Short Rib Chili. Made with beer and poblano peppers, this recipe offers layers of crowd pleasing flavors for your Super Bowl Party.
Beef Short Rib Chili
- 5 pounds bone in beef short ribs
- 2 bottles of beer (I prefer to use a stout)
- 2-3 cups beef broth or stock
- 1 cup soaked black beans (or red beans)
- 1 large onion
- 1 pound peeled carrots
- 6 cloves garlic
- ½ head celery
- 1 jalapeno pepper
- 2 tablespoons chili powder
- 1 tablespoon dry cumin
- 1 large can whole plum tomatoes, chopped, liquid reserved
- 4 poblano peppers, roasted, peeled, seeded and chopped
Begin by seasoning the short ribs with salt and pepper. Sear them in a hot casserole, browning thoroughly on all sides. Add the beer and stock to cover the ribs and place the casserole, covered, into a 300 degree oven for 4-6 hours. Cool the short ribs completely in their liquid. This is best done a few days in advance.
Remove the fat from the top of the casserole and remove the short ribs from their liquid. Discard the bones and chop up the meat. Set aside meat and reserve braising liquid.
Place the carrots, jalapeño, celery, garlic and onion in a food processor and grind. Add a few tablespoons of canola oil to a heavy pot and add the ground vegetables to sweat. Cook for four minutes. Add the chili powder and cumin to the vegetables and sweat for one minute. Drain and rinse the beans. Add them to the pot with enough short rib braising liquid to just cover the beans. Cover and cook on a very low flame for 2 hours or until the beans are very tender. Be sure to stir once in a while and add liquid as needed to keep the beans covered.
Add the tomato, tomato juice and poblanos and cook for another half hour. Finish with the chopped short rib meat. Season with salt and pepper. Garnish with shredded cheddar, sour cream and/or salsa. Happy Super Bowl 2014!
Jeremy Restaurant and Bar is located at 1978 Cass Lake Road, in Keego Harbor. Award-winning Executive Chef Jeremy Grandon prepares an ever-changing menu using local ingredients and showcasing the best each season has to offer. Grandon’s attention to detail is evident in the complex flavor and textures of his dishes, as well as the elegant manner in which each dish is presented. Jeremy’s is open for dinner Tuesday through Saturday, 5:30 – 10 p.m., and Sunday 5:30 – 10 p.m. Call for reservations 248.681.2124 or find them on Twitter and Facebook.