The Longhorns might not like it, but football season is officially here.
No matter if you’re following high school, collegiate, professional, fantasy or all four, fall means football. Even though we might have a few more weeks of summer-like weather, chili will be stewing in slow cookers across Central Texas as the season kicks into gear.
This chili recipe comes from Phillip Brown, the co-owner and executive chef of Vince Young Steakhouse downtown. It calls for cubed short ribs, a succulent cut of meat that is worth splurging on for your first watch (or draft) party of the year. If you wanted to use ground chuck instead, you could still use a similar technique of simmering the tomato paste and aromatics together before adding beer and spices.
Short Rib Chili
1 1/2 lb. boneless short ribs, trimmed of fat and cut into 1-inch cubes
2 tsp. olive oil
3 1/2 Tbsp. tomato paste
1 large onion, diced
2 green peppers, diced
2 jalapeños, de-seeded and finely diced
8 cloves garlic, minced
12 oz. pilsner or light beer
1 cup beef stock
1 1/2 Tbsp. chili powder
1 1/2 Tbsp. smoked paprika
2 cups water
Kosher salt and black pepper
Cheese, sour cream and cornbread, for serving
Season beef liberally with salt and pepper. Heat a saucepan on high with olive oil and place all short ribs in to sear. Drain off half of the fat and add tomato paste, and let it all simmer for 5 minutes.
Add in the onion, green peppers, jalapeños and garlic and cook over medium heat until soft (approximately 10 minutes). Add in the beer and let the mixture reduce by half. Add in the beef stock, chili powder and paprika and simmer for 5 minutes. Add in the water and cover the saucepan.
Let the entire mixture simmer on low heat for 3 hours or until the meat is fork tender. Season with salt and pepper, to taste. (You may need to add water during the cooking depending on the thickness you prefer.)
Spoon into bowls, juice with the lime and garnish with cheese, sour cream or cornbread. Serves 6 to 8.
— From Phillip Brown, executive chef of Vince Young Steakhouse