The absolute chokehold the tv show Yellowstone has on Reed and I is just astounding. Reed looks a lot like Rip and is in the process of growing out his beard, while I wore cowboy boots to a friend’s recent birthday. It’s even begun seeping into my recipe planning.
We got our first big snow of the winter here in Ohio so I thought there was no better Sunday meal than chili while we braced for the storm. Normally I just use ground beef and basic ingredients for my chili – it still tastes fantastic but Yellowstone had me wanting to go the extra mile. To really Gator-fy it if you will. Fans of Yellowstone will get that reference, I promise I’m not going crazy.
Anyway, you can still use ground beef with this recipe but if you want to splurge and try the short rib, you won’t regret it! Also – I realize some of the chilis I use in this recipe may sound like they’re hard to find, they’re not! You can purchase these chilis dried on Amazon or even in some grocery stores – they work just as well as fresh.
Short Rib and Mushroom Chili
- 2 pounds short ribs
- 3 whole ancho chilis dried or fresh – seeded and torn into pieces
- 2 whole cascabel chilis dried or fresh – seeded and torn into pieces
- 2 tbsp ground cumin
- 2 tbsp garlic powder
- 1 tbsp ground black pepper
- 1 tbsp salt
- 2 tbsp vegetable oil
- 1 quart beef stock
- 2 tbsp tomato paste
- 1 large yellow onion chopped
- 8 oz sliced baby bella mushrooms
- 1; 28 oz can crushed tomatoes
- 2 tbsp brown sugar
- Season short ribs all over with salt and pepper while heating oil in a dutch oven to medium high heat. Brown short ribs on all sides then remove from heat and place on a pan
- Brown onions and mushrooms in the leftover oil / beef fat then remove from dutch oven and set aside
- Pour 2 cups of the stock into the dutch oven, add chilis and all the spices and cook until fragrant and the stock has reduced by half. Transfer to a blender and blend until the mixture is smooth – it will be thick and that's ok!
- Trim meat from short rib bones and hand-chop into rough 1/2-inch to 1/4-inch pieces – place in dutch oven along with chili puree. Add remaining stock, canned tomatoes, onion, and mushrooms
- Cook on low with lid slightly ajar and cook for 2-3 hours until broth is rich and meat is tender. You can add water as necessary if evaporation occurs
- Serve with your favorite toppings! This is also delicious leftover – I recommend adding liquid when reheating so the mixture doesn't become too thick.