2 ancho chilies – adds mild heat, sweetness and smoke
3 guajillo chilies – adds medium heat and fruit
2 New Mexican chilies – adds mild heat, earthy and fruity flavor
1 or (2 for more heat) chipotle pepper in adobo sauce for smoky heat
4 pieces bacon
4 pounds short-rib – smoked and cubed into bite sized pieces
1 pound andouille sausage – smoked and coined into 1/4” pieces
1 large yellow onion – diced
5 garlic cloves – minced
1 cup fresh brewed coffee
10 cups water – divided
12 ounces amber lager beer
1/4 tsp cayenne pepper
2 tsp cumin
1 tsp coriander
1/2 tsp salt – more to taste
2 TBL light brown sugar
1/4 cup blue corn masa
Finely shredded cheddar cheese – garnish
Minced yellow onion – garnish
Saltine crackers
Instructions
Smoke the short rib and sausage with hickory at 200 degrees for 1-1/2 hours to absorb the smoke and flavor the meats. Set aside
De-stem and shake out the seeds of the ancho, New Mexican and guajillo dried chilies. Toast them in a dry, non-stick skillet on low heat for 30-45 seconds per side. Be careful not to scorch them which will make them taste bitter
Remove them from the skillet, place them in a bowl, cover with hot water and let them soak for a half hour. Weight them down with another bowl to keep them submerged
While waiting, cube the short ribs into bite-size pieces and coin the sausage into 1/4″ pieces. Fry the bacon in a dutch oven on medium-low heat and when the fat is fully rendered, remove the lightly crisp bacon and reserve with the sausage and rib meats
Sear the rib meat and sausage in batches in the bacon grease on medium heat, 1-2 minutes on both sides. Set the meats aside to drain on paper towels
Add a tablespoon of butter, place the onion in the pot and cook them on low heat until clear, 2-3 minutes
Add the garlic, stir and cook 1 minute, then pour in the beer and deglaze the pot with a spatula
Pour in the coffee and 3 cups of water, then add and stir in the cumin, coriander, smoked paprika, cayenne pepper and 1/2 tsp salt. Chop the bacon and place it, the rib and sausage meat in the pot. Stir briefly to mix and continue to cook on low heat
Your chilies should be soft now. Drain, cut them open, de-vein and remove any remaining seeds. Rinse and place them in a blender with the chipotle chili pepper(s) and 1 cup of water. Blend until it is a smooth puree and add it to the chili pot and stir
Raise the heat to bring it to a simmer for 3 hours, stirring every 30 minutes to prevent sticking and adding a half cup of water each time you stir to keep the meats covered
After 3 hours, scoop out 1 cup of liquid into a heat proof bowl and add the blue corn masa. Mix it well with a fork and then pour it back in the chili pot and stir until it thickens
Stir in the brown sugar and low simmer 30 more minutes. Taste and adjust salt and cayenne pepper one last time
Turn off heat, stir, cover and let it rest another 30 minutes
Serve with shredded cheddar, minced onion and saltine crackers