Recipe · Mexican
Beef and Pork Chili con Carne
Made with bone-in short ribs and pork ribs, shredded after braising. Use a large Dutch oven. The book uses its own Spicy Sauce; this version swaps in crushed tomatoes and chili powder.
- ⏲️ Prep time: 45 min
- 🍳 Cook time: 90 min
- 🍽️ Servings: 8
Ingredients
- 2 lb (900 g) bone-in beef short ribs, trimmed
- 2 lb (900 g) pork ribs, trimmed and cut into 3-rib sections
- Coarse salt and black pepper
- 3 tbsp neutral oil
- 2 large yellow onions, finely chopped
- 6 garlic cloves, minced
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp Mexican oregano
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1/2 cup (118 ml) chicken stock
- 1 can (28 oz / 794 g) crushed tomatoes plus 2 tbsp chili powder (in place of the book’s Spicy Sauce)
- 2 cans dark red kidney beans, drained and rinsed
- 2 to 4 tbsp masa harina
- Sour cream, to serve
Directions
- Season the ribs well with salt and pepper. Heat the oil in the Dutch oven over medium-high until shimmering. Sear in batches, 5 to 7 minutes a side without moving, until deeply browned. Set aside.
- Pour off all but about 2 tbsp fat. Add the onions, cover, and let them sweat 2 to 3 minutes to loosen the browned bits.
- Uncover, scrape up the bottom, and cook about 10 minutes, stirring now and then, until translucent and browning at the edges. Add the garlic and spices and stir about 30 seconds.
- Add the stock and scrape the pot clean. Return the ribs and add the tomatoes and chili powder. Bring to a boil, then simmer with the lid slightly ajar about 1 hour, stirring occasionally, until the meat slides off the bones.
- Skim off excess fat. Move the ribs to a bowl to cool for about 15 minutes. Meanwhile add the beans to the pot and keep it at a simmer.
- Pull the meat from the bones, discarding bones and gristle, shred it, and return it to the pot. Season with salt.
- Sprinkle 2 tbsp masa harina over the top, let it sit 1 to 2 minutes, then stir in. Simmer over medium-high, stirring often, about 5 minutes until thickened. Add more masa the same way if it’s still thin. Serve with sour cream.