The official start of fall arrived here in Colorado with blustery, cool winds and a welcomed rainy storm—and you know what that means for our house? It's officially soup season!
It's the perfect time to trade the chaos of summer adventures for a slower, more intentional pace, nourishing our bodies from the inside out. One of our favorite fall traditions is making a big pot of chili on Halloween night. It started back when we were first married, fueling up before heading out to scary corn mazes with friends, and now it’s the perfect way to warm up before the joyful chaos of neighborhood trick-or-treating with the kids.
Join our tradition! We love sharing different beef recipes because utilizing the whole animal is essential to our philosophy. This year, I've adapted a fantastic Short Rib Beef Chili recipe that will be the ultimate warm-up for our Halloween festivities.
Happy Halloween, everyone!
Chili
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2 tablespoons avocado oil
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3 1/2 pounds boneless beef short ribs, trimmed and cut into 1-inch cubes
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5 teaspoons kosher salt, divided, plus more to taste
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2 1/2 teaspoons black pepper, divided, plus more to taste
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1 medium red onion, finely chopped
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2 jalapenos, stemmed, seeded, and finely chopped
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10 (yes, 10!) garlic cloves, finely chopped
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1/2 cup tomato paste
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1/4 cup ancho chile powder
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1 to 2 chipotle chiles in adobo sauce, chopped or I like to puree mine
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2 teaspoons dried oregano
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons ground coriander
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1 1/2 cups dry red wine
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1 (28-ounce) can crushed tomatoes
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3 cups lower-sodium chicken broth
Pickled Red Onion
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1 small red onion, thinly sliced lengthwise (about 2 1/2 cups)
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1 cup distilled white vinegar
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1 cup water
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2 tablespoons granulated sugar
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1 tablespoon kosher salt
Additional ingredients
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Crumbled queso fresco, for serving
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Fresh cilantro leaves, for serving
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Make the chili
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Heat oil in a large enameled Dutch oven over medium-high.
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Toss together beef, 4 teaspoons salt, and 2 teaspoons black pepper in a large bowl.
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Working in batches, add beef to hot oil and cook, turning occasionally, until browned on all sides, 8 to 10 minutes per batch.
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Using a slotted spoon, transfer beef to a medium bowl.
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Add chopped onion, jalapeños, garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper to drippings in Dutch oven.
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Cook over medium, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.
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Stir in tomato paste, chile powder, chipotles, oregano, cumin, and coriander; cook, stirring constantly, until mixture is fragrant and vegetables are evenly coated, 1 to 2 minutes.
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Add wine; cook, scraping up browned bits from bottom of Dutch oven, until liquid is slightly reduced, about 2 minutes.
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Add crushed tomatoes and broth; bring mixture to a simmer over medium-high. Stir in beef and any juices in bowl.
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Reduce heat to low; cover and simmer, stirring occasionally, until beef is very tender, 2 hours and 30 minutes to 3 hours, uncovering during final 30 minutes of cook time.
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Season with additional salt and black pepper to taste.
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Serve chili topped with queso fresco, cilantro, and drained pickled onion.
Make the pickled red onion
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While chili cooks, place sliced red onion in a medium-size heatproof bowl; set aside. Combine vinegar, 1 cup water, sugar, and salt in a small saucepan. Bring to a boil over medium-high, stirring often to dissolve sugar. Pour hot vinegar mixture over onion, pressing onion pieces with a spoon to keep submerged. Let stand at room temperature 10 minutes. Cover and chill at least 1 hour or up to 3 days.
Adapted from Food and Wine Magazine