Best 3 Short Rib Chili Nachos Recipes
Feast your taste buds on a culinary journey with our tantalizing Short Rib Chili Nachos, a symphony of flavors that will leave you craving for more. This delectable dish begins with tender short ribs braised to perfection in a savory blend of spices, creating a rich and flavorful chili. The nachos are then generously topped with this divine chili, a melty cheese blend, and an array of fresh and pickled toppings. Indulge in the contrasting textures and vibrant flavors of crispy tortilla chips, tender short rib chili, gooey cheese, tangy pickled onions, cool avocado slices, and a refreshing sprinkle of cilantro. This recipe is a culinary masterpiece, perfect for game day gatherings, casual get-togethers, or a delightful meal any day of the week. Get ready to embark on a flavor adventure with our Short Rib Chili Nachos – a dish that will surely become a favorite in your kitchen.
In addition to the mouthwatering Short Rib Chili Nachos, this article offers a collection of equally enticing recipes to satisfy your nacho cravings. Discover the classic Nachos Supreme, a timeless combination of chili, cheese, and your favorite nacho toppings. For a vegetarian twist, try the Black Bean and Sweet Potato Nachos, a delightful medley of flavors and textures. If you prefer a seafood option, the Shrimp and Avocado Nachos are a delightful choice, offering a refreshing twist on the classic dish. And for those who love a bit of heat, the Jalapeño Popper Nachos are sure to ignite your taste buds with their spicy kick. With so many tempting recipes to choose from, you'll find the perfect nacho dish to suit your cravings.
SHORT RIB CHILI
Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.
Provided by Giada De Laurentiis
Categories main-dish
Time 4h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F.
- Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
- Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
- Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
- Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
- Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
- Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
GUINNESS SHORT RIB CHILI RECIPE BY TASTY
Here's what you need: boneless short ribs, kosher salt, black pepper, canola oil, medium yellow onion, garlic, smoked paprika, ground cumin, whole star anises, dried harissa, garlic powder, onion powder, dried bay leaves, chipotle pepper, Guinness® Stout Beer, beef broth, tomato paste, black beans, sour cream, red onion, fresh cilantro, jalapeño
Provided by Guinness
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- Cut the short ribs into ½-inch (2.5 cm) pieces. Season with 1 teaspoon salt and ¼ teaspoon pepper.
- Heat the canola oil in a large pot over high heat. Add the short ribs and sear for 2-3 minutes, until a golden brown crust forms.
- Add 1 teaspoon salt, the onion, garlic, paprika, cumin, star anise, and dried harissa. Reduce the heat to medium-high and cook, stirring for 5 minutes, or until the spices are fragrant.
- Add the garlic powder, onion powder, bay leaves, chipotle peppers, and Guinness® Stout. Simmer for 10 minutes, or until the liquid is reduced by half.
- Add the beef broth, reduce the heat to low, and cook uncovered for 45-60 minutes, or until the meat is tender and liquid is reduced by one third.
- Add the tomato paste, increase the heat to medium, and simmer for 10 minutes, or until the chili has thickened.
- Add the black beans, remaining teaspoon of salt, and remaining ¼ teaspoon pepper, and simmer for another 5 minutes until the beans are warmed through.
- Remove the bay leaves and star anise pods, then ladle the chili into 4 bowls. Top with sour cream, red onion, cilantro, and sliced jalapeño. Serve with cold glasses of Guinness® Stout.
- Enjoy!
Nutrition Facts : Calories 1073 calories, Carbohydrate 100 grams, Fat 39 grams, Fiber 15 grams, Protein 57 grams, Sugar 18 grams
EASY CHILI NACHOS
This makes a wonderful quick late-night snack, and it's a great way to use up any leftover chili I freeze some of my chili just to make this recipe --- I sprinkle finely chopped jalapeno peppers on top of second layer of cheese, but that is only optional add them on if you like heat --- all ingredients can be adjusted to suit taste. Prepare a double recipe in two separate pie plates if you are serving more than 6 people. Prep time does not include making the chili --- this is very good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 22m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 400°F.
- Heat the chili in a small saucepan or microwave until hot.
- Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
- Spoon half of the chili over the chips.
- Sprinkle with half of the cheese.
- Repeat with remaining chips, chili and cheese.
- Bake for about 7-8 minutes until the cheese has melted.
- Top with salsa, guacamole and sour cream.
- Serve immediately.
- Delicious!
Tips:
- Use high-quality ingredients. The better the ingredients, the better the nachos will taste. Look for fresh, flavorful tortillas, tender short ribs, and a variety of toppings that you enjoy.
- Cook the short ribs until they are fall-apart tender. This will ensure that they are juicy and flavorful. You can cook them in a slow cooker, Instant Pot, or oven.
- Use a flavorful chili sauce. This is the base of the nachos, so make sure it has a lot of flavor. You can use a store-bought chili sauce or make your own.
- Don't overload the nachos. You want to be able to taste all of the flavors, so don't pile on too many toppings. A few well-chosen toppings will go a long way.
- Serve the nachos immediately. Nachos are best when they are hot and fresh. If you need to make them ahead of time, you can assemble them and then store them in the refrigerator. When you're ready to serve, heat them up in the oven or microwave.
Conclusion:
Short rib chili nachos are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day. With a few simple tips, you can make the best short rib chili nachos that will impress your friends and family. So next time you're looking for a tasty and satisfying meal, give short rib chili nachos a try. You won't be disappointed!
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