Recipe Swap

6 to 8 servings

6 pounds beef ribs, see Cook’s Note*
1 ½  T. kosher salt
1 T. freshly ground black pepper
1/2 c. chili powder     recipe follows
2  onions mediumdiced
1/4 c. vegetable oil
6 garlic cloves peeled  smashed
3 T. tomato paste
2 T. ground cumin
1 T. ground coriander
1 T. dried Mexican oregano
1 c. tequila
2) 28 oz. cans whole tomatoes  crushed
2 bay leaves
5 ½  c. black beans  
cilantro leaveschopped- for garnish
cornbread

 

~Chili Powder

5 ancho chiles dried
1 chipotle chile dried
1 habanero chile dried
2 T. cumin seeds toasted
1 T. dried Mexican oregano
1 T. paprika
1 tsp. ground cinnamon

~Cornbread or make one of UR own Corn bread recipes

1 c. corn kernels preferably fresh when available *
1 c. cornmeal
1 c. all purpose flour
1/3 c. sugar
2 ½  tsps. baking powder
1/2 tsp. salt
1 c. buttermilk
1/2 c. butter  melted
1 egg
2 T. jalapeño seeded  chopped

Preheat oven  425°  F.

Chili~Season ribs with salt- pepper ñ 1/4 cup chili powder. Place ribs on a baking sheet - roast  25 minutes. Turn ribs over - continue to roast another 20 minutes.

Heat  large 12 quart pot over medium heat. Cook onions in vegetable oil about 5 minutes. Add garlic- tomato paste- cumin- coriander-Mexican oregano- remaining chili powder -cook 1 minute. Add tequila- cook 1 minute. Add tomatoes ñ bay leaves. Bring mixture to boil - add oven roasted ribs. Cover pot - reduce heat- simmering 2 hours or until meat is falling off the bone.

Remove pot from heat ñ pull meat away from bones- discarding bones. Add cooked black beans ñ heat through. Adjust seasoning with salt ñ black pepper.

Serve~ garnish with  cilantro. Serve with Cornbread.

Ask the butcher to remove  silver skin- thin connective tissue - appears on superficial layers of red meat.

~Chili Powder

Using blender or food processer. Remove stems from  dried chiles. Roughly chop dried chiles. In batches- place chiles-their seeds-toasted cumin- Mexican oregano-paprika with cinnamon into food processor. Grind together until it resembles a rough powder. This will take several minutes.
Chili Powder can be stored up to 2 months.
Makes about  1/2 cup

~Black Beans
4 cups dried black beans

Place black beans in a large pot ñ  cover with twice as much cold water. Cook over medium high heat  1 hour or until beans are soft. Strain - set aside. 5 ½  cups

~
Preheat oven 400 ° F.
Place corn on baking sheet - roast 10 minutes. Cool completely about 20 minutes.

Combine cornmeal- flour- sugar-baking powder ñ salt in large bowl. Separate bowl- beat together buttermilk- butter- ñ  egg. Combine jalapeño  ñ  cooled corn with dry ingredients until evenly distributed. Fold in buttermilk mixture into dry ingredients until just incorporated .

Cornbread~Pour batter into a well seasoned 9 “ cast iron frying pan - bake 30 minutes or until a toothpick inserted in center of bread comes out clean.

* Note~ Frozen corn should be thawed completely ñ strained if substituted.
** Note:~If  batter is over mixed- cornbread will be heavy ñ  dense.