Two Great Tastes In One! Baby-Back Rib Chili

Cold, Hard Football Facts for Aug 18, 2011



By Mark Cotton
Cold, Hard Football Facts Not-Moody Foodie


Chili is one of those meals that has a lot going for it.

You can feed a crowd fairly easily; it’s tasty and just about everyone likes it. And if you know someone who doesn’t like chili, this recipe will change their minds. Why? Because it’s made with ribs instead of ground meat - which, while tasty, is nothing compared to the flavor you get from meat cooked until it’s falling off the bone. 

If anyone you know still doesn’t like chili after eating this recipe, then they not only don’t like chili, but they also don’t like ribs. If they don’t like ribs, and if they don’t like chili, you really have to ask yourself why are you hanging out with this person?
 
Like most one-pot dishes, this is best if prepared the day before and reheated the next day.
  • 2 slabs of baby back ribs, seasoned with salt and pepper.
  • 2 large white onions, chopped.
  • 1 large bunch of celery, chopped.
  • ½ cup olive oil.
  • 2 cans (28 ounces) whole tomatoes.
  • 1 can (40 ounces) kidney beans.
  • 1 teaspoon of good quality cocoa powder.
  • 1 teaspoon chili powder.
  • 1 teaspoon each salt and pepper.
  • ½ teaspoon cinnamon.
  • 2 teaspoons brown sugar.
  • 8 to 10 shakes Worcestershire sauce.

Preheat your oven to 450 F. With your ribs at room temperature, season both sides with salt and pepper and roast in the oven for 45 minutes. In a large pot, sauté your onions and celery in the olive oil over medium heat for 10 minutes. Add all the remaining ingredients and cook for 30 minutes on medium. When the ribs have served their time in the oven, pour off the accumulated grease and cut each slab in half.

(Ed. note: CHFF Chief Troll and noted chili-ologist Kerry J. Byrne never pours off the grease from a dish when instructed to do so. It should also be noted that he holds the all-time individual record for greatest cholesterol increase in a single season.)

Add the ribs to the chili and cook for several hours on medium, stirring to ensure nothing sticks to the bottom. Once the ribs are thoroughly cooked, remove the bones from the pot (they should easily come loose from the meat) and give one final stir. Remove from the heat and serve immediately or, if you can, let chill in the fridge overnight and reheat the next day. Serves six.
 


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