Can I use a chipotle paste instead of chipotle in adobo sauce?

Obviously I chose the chipotle in adobo sauce route in testing as I think it gives a better flavour, but if you can't find any chipotle paste is a good substitute - use 1 1/2 tbsp of paste instead. And once you've got the jar open, you can also use it to make my One Pan Chicken and Pineapple Tacos !

Can I use a tin of kidney beans instead of the jarred ones in this Short Rib Chili?

The jarred ones really take this recipe to the next level, but if you can't find them (I know they're almost impossible to find in America without ordering online unless you live in a metropolitan area with lots of international food stores) simply use a regular sized can of kidney beans instead.

Beef Short Rib Chili | Rachel Phipps

Description

This rich, slow cooked Beef Short Rib Chili recipe takes everything you love about a bowl of beef chili and turns it up to max! Serve with tortilla chips, diced avocado, sour cream and pickled red onions for the perfect dinner!

Ingredients

Scale

3 dried guajillo chillies
1 dried ancho chilli
750–800g beef short ribs
1 tbsp flour
1/2 tsp sea salt, plus extra for seasoning the short ribs
1 tbsp olive oil
1 brown onion
2 chipotle in adobo sauce + 1/2 tbsp of sauce from the tin
4 large garlic cloves
350ml chicken or beef stock
1/2 400g tin finely chopped tomatoes
1 tbsp brown sugar
1/2 tbsp ground cumin
1/2 tbsp cocoa powder
1 tsp dried oregano
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 tsp apple cider vinegar
1 x 570g jar queen kidney beans

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Instructions

Pre-heat the oven to 150C. In a shallow dish, pour 150ml of just-boiled water over the dried guajillo and ancho chillies and set aside to soak for at least 10 minutes.
Season the short ribs well with salt and dust them lightly all over with flour.
In a large casserole dish, heat the oil over medium. Once it is shimmering, brown the short ribs all over; you’ll most likely need to work in batches. Set them aside on a plate as you go. Meanwhile, chop the onion and mince the garlic cloves.
Turn the heat down to medium low, and add the onion, along with a splash more olive oil if there is not much left in the bottom of the pot. Fry gently for 5-6 minutes until soft and slightly golden. Then stir in the garlic, and cook for a minute more.
While the onion is cooking, remove the stems from the chillies, and along with their soaking juices, the chipotle in adobo sauce, and 1/2 tbsp of their sauce blitz them in a bullet blender until smooth.
Stir the blitzed chilli sauce into the pot, followed by the stock (use it to wash any residual chilli paste from the blender), chopped tomatoes, brown sugar, cumin, cocoa, oregano, coriander, cinnamon, cloves, and apple cider vinegar.
Once the mixture has reached a simmer, arrange the short ribs in the sauce, in a single layer if possible. Spoon sauce over any exposed tops before putting in the oven for 2 hours, turning the ribs over in the sauce halfway.
Remove the short ribs temporarily from the pot. Drain and rinse the kidney beans before stirring them into the pot. Return the short ribs and cook for a final 1 hour.
Skim what fat you can off the top of the chili with a spoon and then, using tongs, remove the short ribs. Return the pot to the (switched off) oven to keep warm.
When they’re cool enough to touch, using forks or your fingers remove chunks of the tender meat, discarding the bones and sections of rubbery cartilage.
Stir the meat into the beans, and serve.

Notes

Make sure when you’re buying your short ribs they’ll all fit in your cooking pot!