What is in this article?:
From Korean BBQ Duck Tacos to Bourbon Chili, chefs offer up these six inspired updates on casual classics.
From: Chef/owner Tim Love, Lonesome Dove Western Bistro, Ft. Worth, TX. Yield: 4 to 6 servings.
2 pieces dried ancho chiles
1 piece dried pasilla chile
2 pieces dried guajillo chiles
2 pieces dried chipotle chiles
1 cup Maker’s Mark® Bourbon
1 Tbsp. vegetable oil
2 lb. boneless beef short ribs
3 cups onion, chopped
2 cloves garlic, minced
½ tsp. ground cumin
1 tsp. Mexican oregano
½ tsp. dried thyme
¼ cup dark brown sugar
¼ cup apple cider vinegar
½ cup masa harina, if desired
to taste, salt and pepper
as desired, additional Maker’s Mark® Bourbon
Toast chiles in a large, dry skillet over medium-low heat until lightly charred and fragrant, about 10 minutes. Transfer to a bowl.
Bring 4 cups of water to a boil and pour over the chiles. Weight down the chiles in the water and submerge with a paper towel. Allow chiles to soften for about 20 minutes in the hot water. Drain chiles once they are soft, reserving the soaking liquid. If you prefer your chili to be spicy, remove only the stem of the chiles, leaving seeds intact. If you prefer a milder chili, take the time to open up the softened chile peppers and remove seeds before adding peppers to the blender.
Add the softened chili peppers to the blender with 1 cup of Maker’s Mark® Bourbon. Puree until smooth.
Heat a large skillet or Dutch oven over high heat. Pat the short ribs dry with a paper towel and season them generously with salt and black pepper. Add oil to the hot pan. Reduce heat to medium high. Sear short ribs on all sides until well-browned, about 3-4 minutes per side. Remove the short ribs to a plate and pour off the browning liquid and fat into a small bowl. Return the pan to heat.
Add chopped onion and minced garlic to the skillet and cook until softened, about 10 minutes, stirring often.
Add the cumin, oregano, thyme, brown sugar, vinegar, browning liquid, chili water and chili puree to the pot. Season with a heavy pinch of salt. Cover with a tight-fitting lid and simmer over low heat until the meat is very tender, about 3 hours, turning the ribs every 30 minutes and adding water as necessary if the braise becomes too dry.
Once short ribs can break apart with a spoon, remove ribs from stew and break the short ribs apart into small chunks, using two spoons or forks.
Chili braise in the pot should be the consistency of a thick soup. Reduce over low heat, if necessary, or add more water to reach desired consistency. Skim any excess fat and oil from the surface of the chili and discard. Stir the pieces of short rib back into the chili braise. Add an extra splash of Maker’s Mark® Bourbon, if desired.
Thicken stew with masa harina (fine cornmeal makes a great substitute), if desired. Ladle 2 cups of chili into a bowl and stir in the masa harina. Return mixture to the pot and stir in with the rest of the chili. Simmer for 15 minutes. Serve the chili hot, garnished with chopped scallions, cilantro and/or sour cream.
Photo: Marker's Mark Bourbon