James Kerwin's Four Pepper Chili
Chef Kerwin of Little Fib likes to serve his chili scooped over Fritos for a welcome crunch!
The hip restaurant of downtown Nashville's JW Marriott packs their chili full of luscious pulled short rib. You'll be sure to go back for seconds.
Ingredients
SERVINGS: 8 - 10 Serving(s)
- 3 pounds bone-in short rib, rubbed, smoked 12 hours, deboned and shredded
- 2 cups yellow onion, diced
- 2 dried guajillo chilis
- 2 dried ancho chilis
- 5 dried arbol chilis
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 3 teaspoons paprika
- 1 teaspoon cinnamon
- 2 teaspoons oregano
- 12 ounces Bearded Iris IPA
- 16 ounces veal stock
- 1/4 cup unsweetened chocolate
Preparation
1. Prepare short rib ahead of time.
2. Heat olive oil over medium heat in large pot. Add onions and cook until translucent. Add chilis.
3. Add tomato paste and cook until slightly browned.
4. Add cumin, paprika, cinnamon, and oregano. Deglaze with beer.
5. Add veal stock, short rib, and chocolate. Cook 20 minutes, stirring constantly.
6. Reduce heat to low and cook 30 minutes until thick.
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