Short rib chilli con carne with beer pickled onions

Short rib chilli con carne with beer pickled onions

This slow cooked chilli uses the tender, pulled meat from beef short ribs to make a rich, deep sauce packed with smoky chillies and creamy beans.
  • Cooking:
  • Serves: 6 persons



  1. Step 1

    Preheat the oven to 190°C/Gas mark 3
  2. Step 2

    Combine the coffee and dried chillies in a bowl, then weigh the chillies down with something like a small plate to keep them submerged
  3. Step 3

    Toast the coriander and cumin seeds in a dry pan until they smell fragrant, taking care not to burn them. Grind the toasted seeds to a powder in a pestle and mortar or spice grinder
  4. Step 4

    Heat a dash of oil in a large pan until very hot, then add the short ribs. Brown the short ribs on all sides, 2-3 minutes per side. Remove from the pan and set aside
  5. Step 5

    Add another dash of oil to the same pan if necessary, and cook the onion until soft, around 10-15 minutes. While the onions cook, use a wooden spoon to scrape any bits from the bottom of the pan
  6. Step 6

    Drain the chillies, reserving the coffee. Remove the chillies’ stems and seeds before adding them to the pan with the garlic, dried oregano and ground cumin and coriander. Cook out for a minute or so, stirring, until the garlic has softened and the spices are fragrant
  7. Step 7

    Return the short ribs to the pan, then add the reserved coffee, stock, tomatoes, cinnamon stick and some salt and pepper and mix everything together
  8. Step 8

    Cover and cook in the oven for 2 hours
  9. Step 9

    Make the beer pickled onions by combining all the ingredients except the onion in a small pan and heating gently until the sugar and salt are dissolved. Add the onion, then remove from the heat and set aside, covered
  10. Step 10

    Take the short ribs out of the chilli and shred the meat off the bones. Put the meat back into the chilli
  11. Step 11

    Add the Worcestershire sauce, beans, vinegar, chocolate and chopped jalapeños to the chilli. If the liquid level is looking low, add the remaining 250ml stock. Cook for a further hour
  12. Step 12

    Garnish the chilli with the lime wedges, feta and beer pickled onions, then serve with rice, a jacket potato or tortilla chips