Meat in Chili Sauce
⏳ Time
6 hours
🥕 Ingredients
27
🍽️ Servings
12
Description
Meat in Chili Sauce
Ingredients
- Black Tomatoes - 17.6 oz
- Salt - to taste
- Water - 3 qt
- Mild Chili Spice - 6 pieces
- Thick Beef Rib - 5 lbs
- Ground Black Pepper - to taste
- Vegetable Oil - 2 tablespoons
- Chicken Broth - 1 qt
- Anchovy fillet - 2 pieces
- Soy Sauce - 2 teaspoons
- Passata Tomato Sauce - 2 tablespoons
- Toasted Cumin Seeds - 1.5 tablespoons
- Coriander essential oil - 1.5 tablespoons
- Ground clove - to taste
- Star anise - 1 piece
- Ground Coffee - 1 teaspoon
- Bittersweet Chocolate - 1.1 oz
- Onion - 1 head
- Habanero Pepper - 1 piece
- Minced garlic - 4 cloves
- Fresh basil leaves - 1 tablespoon
- Bay leaf - 2 pieces
- Potato - 1 piece
- Apple Cider Vinegar - 0.25 cup
- Bourbon - 0.25 cup
- Sweet Chili Sauce - 1 tablespoon
- Brown Sugar - 2 tablespoons
Step by Step guide
Step 1
In a large plastic container or bowl, place the beans, 3 tablespoons of salt, and water. The beans should soak at room temperature for at least 8 hours, or overnight. Then drain the water and rinse the beans.
Step 2
In a large heavy-bottomed pot, add the chili peppers and cook over medium heat for 2-5 minutes, stirring until fragrant. Transfer the peppers to a small bowl and set aside. Alternatively, you can place the peppers in a microwave-safe dish and microwave for 30 seconds on high until fragrant.
Step 3
Season the ribs with salt and pepper. Pour the oil into the pot and heat it up. Add half of the ribs and sear on all sides (8-12 minutes). If the ribs are burning, reduce the heat. Transfer the ribs to a baking sheet. Sear the remaining ribs in the pot. Then place them on the baking sheet and let cool at room temperature. Pour the remaining oil and fat from the frying into a small bowl and save it.
Step 4
Place the heavy-bottomed pot over medium heat, pour in the chicken broth. Scrape the browned bits from the bottom of the pot with a wooden spatula. Bring the broth to a boil and reduce the heat. Then add the sautéed peppers and cook until they soften and half of the liquid evaporates. This will take 5-8 minutes. Pour the broth and peppers into a blender, add the anchovy fillet, soy sauce, tomato paste, ground spices, coffee, and chocolate. Blend until smooth. Set the resulting puree aside.
Step 5
Remove the meat from the ribs and chop it up. Add the meat juices to the mixture in the blender.
Step 6
In a heavy-bottomed pot, heat 4 tablespoons of the cooked meat (if there is little meat, add vegetable oil). Add the onion and cook, stirring frequently for 6-8 minutes. Add the garlic and oregano and sauté until fragrant. Add the puree from the blender and cook over medium heat, stirring often until the mixture starts to stick to the bottom, about 2-4 minutes. Then pour in the chicken broth, add the remaining meat, and bay leaves. Reduce the heat to low, add the beans, and simmer for about an hour until the beans are soft. Add the diced tomato, apple cider vinegar, and cook for another 2-3 hours until the beans are soft and the mixture thickens. If necessary, you can add water.
Step 7
Using tongs, remove the bay leaves and bones. Pour in the bourbon, hot sauce, add the brown sugar, and mix until smooth. Season with salt and pepper to taste. You can add vinegar if desired.
Step 8
The dish should be served immediately or cooled and stored in the refrigerator overnight. Then reheat and serve with a side of your choice.
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