Spent Coffee Short Rib Chili
By Recipe courtesy of Scraps
Spent Coffee Short Rib Chili
By Recipe courtesy of Scraps
Yield/Serves:
Makes 6 servings <br><br> <a href="https://www.surlatable.mexicanhot.store/category/cat950421/">Learn more about Scraps</a> <br><br>
- 1 tablespoon grapeseed oil
- 2 ½ pounds boneless beef short ribs
- Coarse sea salt
- 3 medium yellow onions, peeled and chopped
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 2 tablespoons dark brown sugar
- 1 star anise
- ½ cup brandy
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons spent coffee grounds
- 1 quart chicken stock, homemade or bought
- 1 ½ cups French brown lentils
- 1 cup packaged fried shallots (get them at any Asian grocery or online)
- 2 cups shredded sharp white cheddar cheese
Imagine how many cups of coffee are brewed every single morning, and every one of those cups results in a couple of tablespoons of used coffee grounds. The aroma of coffee is intoxicating, and it’s still there even after the beans are spent. I love their roasted chocolate notes with assertive red meats, like the short ribs in this chili.
Get the oil hot in a large Dutch oven over medium-high heat. Season the short ribs with a good amount of salt. Brown the meat on all sides for about 3 minutes per side. Don’t crowd the pot. If the pieces of meat touch, they will steam and not brown. Remove them and continue browning the rest of the short ribs. Remove onto the pot lid, turned upside down to catch the juices.
Add the onions to the Dutch oven and cook until they start to brown, about 5 minutes. Stir when it looks like they could use stirring.
Stir in the ground spices, brown sugar, and star anise and cook until the smell of the spices is strong, a minute or so.
Add the brandy. Stand back, as the brandy could flame. If it does, cover with a lid to douse the flames. Another lid, not the one holding the short ribs. Cook until the pot is almost dry. Add the tomatoes with their juices. Add the spent coffee grounds, stock, short ribs, and any accumulated juices. Cover and simmer over low heat until the meat is fork-tender, about 2½ hours.
Stir in the lentils and continue to simmer, covered, until the lentils are tender, about 30 minutes.
Remove the short ribs from the chili. Using two forks, shred the meat into bite-size pieces. Stir back into the chili. Serve garnished with the fried shallots and cheese.
Get the oil hot in a large Dutch oven over medium-high heat. Season the short ribs with a good amount of salt. Brown the meat on all sides for about 3 minutes per side. Don’t crowd the pot. If the pieces of meat touch, they will steam and not brown. Remove them and continue browning the rest of the short ribs. Remove onto the pot lid, turned upside down to catch the juices.
Add the onions to the Dutch oven and cook until they start to brown, about 5 minutes. Stir when it looks like they could use stirring.
Stir in the ground spices, brown sugar, and star anise and cook until the smell of the spices is strong, a minute or so.
Add the brandy. Stand back, as the brandy could flame. If it does, cover with a lid to douse the flames. Another lid, not the one holding the short ribs. Cook until the pot is almost dry. Add the tomatoes with their juices. Add the spent coffee grounds, stock, short ribs, and any accumulated juices. Cover and simmer over low heat until the meat is fork-tender, about 2½ hours.
Stir in the lentils and continue to simmer, covered, until the lentils are tender, about 30 minutes.
Remove the short ribs from the chili. Using two forks, shred the meat into bite-size pieces. Stir back into the chili. Serve garnished with the fried shallots and cheese.