SHORT RIB CHILI NACHOS

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Short Rib Chili Nachos image

These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream. They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.

Provided by Melissa Clark

Categories     project, appetizer

Time 3h

Yield 8 to 12 servings

Number Of Ingredients 22

4 pounds bone-in beef short ribs, patted dry
5 teaspoons coarse kosher salt, more to taste
1 1/2 teaspoons black pepper
5 garlic cloves, smashed and peeled
2 jalapeño or serrano peppers, halved lengthwise, seeded if desired
1 onion, peeled and quartered lengthwise
1 (28-ounce) can chopped tomatoes
1/2 cup coarsely chopped cilantro stems, and 1/4 cup chopped leaves
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons chile powder, to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon tomato paste
1 (12-ounce) bottle Mexican lager, like Negra Modelo
1 (13-ounce) package corn tortilla chips
8 ounces white Cheddar cheese, grated (2 cups)
4 avocados, peeled, pitted and diced
Juice of 1 lime
1 1/2 cups store-bought fresh salsa, preferably salsa verde
1 cup Mexican crema or sour cream
Hot sauce, optional

Steps:

  • Heat oven to 325 degrees. Season short ribs with 3 teaspoons salt and the black pepper. Let rest while you prepare sauce.
  • Place a large, dry Dutch oven over high heat. Add garlic, peppers and onion to the dry pan. Cook, turning occasionally, until lightly charred all over, about 10 minutes.
  • Transfer garlic, peppers and onion to a blender. Add tomatoes with juice, cilantro stems, oregano and 1 teaspoon salt. Purée until smooth.
  • Return Dutch oven to medium-high heat. Add olive oil. Sear short ribs in batches, until well-browned all over, about 20 minutes. Transfer browned ribs to a bowl.
  • Stir chile powder, cumin and coriander into pot and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until it begins to caramelize, 1 to 2 minutes. Stir in tomato-pepper purée and beer and bring to a simmer. Return short ribs to pot, cover and transfer to oven. Bake for 1 1/2 hours, then uncover pot, give meat a stir, and continue baking until ribs are fork tender and falling off bone, 30 to 45 minutes longer, for a total cooking time of 2 to 2 1/4 hours. (If you have time, let short ribs mixture cool, refrigerate overnight, then remove fat before proceeding.)
  • Once ribs are cool enough to handle, remove from pot, reserving sauce. Shred meat and discard bones and gristle. If sauce seems thin, simmer on stove until it thickens enough to coat a wooden spoon. Return meat to pot.
  • Heat broiler. Spread tortilla chips on a rimmed baking sheet. Top evenly with meat and sauce. Sprinkle cheese over the top. Broil until hot and cheese is melted, 1 to 2 minutes.
  • In a small bowl, mash together avocados, lime juice and 1 teaspoon salt, or to taste.
  • Dollop avocado, salsa and sour cream over hot nachos and drizzle with hot sauce if desired. Scatter the chopped cilantro leaves over top.

Nutrition Facts : @context http, Calories 1236, UnsaturatedFat 54 grams, Carbohydrate 43 grams, Fat 102 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 39 grams, Sodium 1217 milligrams, Sugar 6 grams, TransFat 0 grams

Samantha Peck
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These nachos are the perfect party food. They're easy to make, delicious, and everyone loves them.


Katumba Ramathan
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I've tried many short rib chili nacho recipes and this one is by far the best. The short ribs are so tender and the chili is so flavorful. I highly recommend this recipe!


Siraj ahmed Sure
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These nachos are so easy to make and they are always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.


Carra montgomery
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I made these nachos for a potluck and they were a huge hit. Everyone loved them! I will definitely be making them again.


Bella Rylee
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These nachos are the best! I love the combination of short ribs and chili. I always make extra so I can have leftovers for lunch the next day.


Kokiy Kokiy1231
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These nachos are amazing! The short ribs are fall-off-the-bone tender and the chili is perfect. I will definitely be making these again and again.


Con Con
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I love these nachos! The short ribs are so tender and the chili is so flavorful. I always make a double batch so I have leftovers.


Nabakembo Eva
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These nachos were easy to make and so delicious. The short ribs were perfectly cooked and the chili was flavorful. I will definitely be making these again!


Kael98 Kill
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I've made this recipe several times and it's always a crowd-pleaser. The short ribs are fall-off-the-bone tender and the chili is packed with flavor. I highly recommend this recipe!


Malik kkc
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These nachos were a hit at my last party! Everyone loved the tender short ribs and the flavorful chili. I will definitely be making these again.