Espresso Short Rib Chili
Warm up with this soul satisfying Espresso Short Rib Chili with Charleston Coffee Roasters Espresso coffee roast. It’s easy to throw together in your slow cooker. So it’s perfect for a busy weeknight, or a weekend afternoon hanging out watching the game.
We’re obviously big fans of drinking our coffee, but also look for ways to incorporate coffee into our food and cooking as well. Coffee adds depth of flavor to any dish, and pairs well with big bold flavors like the beefy short ribs in this chili. A rich dark roast, like our Espresso Blend, is the coffee that we like to use in recipes like this one. Just brew a little extra when you make your morning cup or pot, and set it aside for cooking.
Another ingredient that adds a boost of flavor to chili is beer or ale. Beer adds even more richness and nuttiness to a dish, and in this case enhances the flavor of the chipotle peppers and spices. Our friends at Palmetto Brewery make an Espresso Porter that we love to drink, but it would also be perfect in this recipe.
You can simply throw all of the ingredients into a slow cooker and let it cook for 4-5 hours. But grilling the short ribs first is yet another way to amp up the beefy flavor. We like to brush boneless short ribs with a little canola oil and a sprinkle of chili powder, and then grill until they are charred on the outside. Then throw the ribs into the slow cooker with the rest of the ingredients, and cook until the meat is tender and juicy.
This Espresso Short Rib Chili is delicious on its own. But you can also dress it up with a little grated cheddar cheese, a dollop of sour cream and chopped green onions. Add some tortilla chips and a cold beer, and dinner is ready!
ESPRESSO SHORT RIB CHILI
1 pound boneless short ribs
3 tablespoons chili powder, divided
1 small onion, diced
1 large carrot, diced
3 cloves of garlic, minced
1/2 cup brewed coffee, such as Charleston Coffee Roasters Espresso Blend
1/2 cup porter beer
1 28-ounce can diced tomatoes in juice
1 tablespoon tomato paste
2 tablespoons ground cumin
1 tablespoon dried oregano
1 bay leaf
1-2 chipotle peppers in adobo
1 14-ounce can black beans, rinsed
Grated cheddar cheese, chopped green onions, and sour cream for garnish
- Preheat grill over medium-high heat for 10 minutes. Season short ribs with 1 tablespoon of chili powder.
- Grill short ribs until charred all over. Remove from grill and set aside.
- Add onion, carrot, garlic, coffee, beer, tomatoes, tomato paste, cumin, oregano, bay leaf, chipotle peppers and remaining chili powder to the bowl of a slow cooker. Stir to combine.
- Push grilled short ribs into liquid in slow cooker to submerge. Cover and turn on High heat, and cook until ribs are tender and starting to fall apart, about 4-5 hours.
- Transfer short ribs and bay leaf to a plate. Use two forks to shred the meat.
- Return the meat and black beans to the chili in the slow cooker, and heat for a few minutes just until warm. Season with salt and pepper to taste.
- Serve bowls of chili garnished with cheddar cheese, green onions and sour cream if desired.