Bears Tailgating: Short Rib Chili
September 6, 2012 -- The Chicago Bears open the NFL regular season this Sunday at Soldier Field in a game against the Indianapolis Colts.
Tailgating is a pre-game tradition for many football fans. Chef Tim Canning from Lemon Tree Grocer shares a few recipes for some football-inspired food that can be easily taken for tailgating.
Lemon Tree Grocer will be hosting a new event called "Weekend Wine'd Up" each Thursday evening from 6:30-8:30pm which will feature a game day eat paired with wine or beer. Reps from the wineries and breweries will be on-hand for the tastings and to talk about how their beverage pairs perfectly with football-inspired dishes.
Chef Tim Canning will be showcasing wings, chili, sliders and mac and cheese each week. The event is complimentary.
Weekend Wine'd Up Event:
Thursday, September 6 - Upright Brewing Co Chicken Wings
Thursday, September 13 - Tyranena Short Rib Chili
Thursday, September 20 - Flying Dog Truffle Popcorn
Thursday, September 27 - Two Brothers Charcuterie
Lemon Tree Grocer
935 W. Burlington Ave
Downers Grove, IL
Short Rib Chili:
- 3 1/2 lbs boneless short ribs, trimmed of fat
- Salt and pepper
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 4 cups onions, sliced thin
- 2 cups of red wine or 2 12oz. bottles of dark beer
- 1 cup beef or veal broth
- 4 large carrots, peeled and cut crosswise into 2-inch pieces
- 4 sprigs fresh thyme
- 1 bay lead
- 1/4 c cold water
- 1/2 tsp unflavored powdered gelatin
- Heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 tsp salt and 1 tsp pepper. Heat 1 tbsp oil in large Dutch over medium-high heat until smoking. Add half of beef and cook until browned (4-6 min). Turn and continue to cook on second side until well-browned, 4-6 min longer. Transfer beef to medium bowl. Repeat with remaining tbsp of oil and meat.
- Reduce to medium, add onions and cook stirring occasionally until softened and beginning to brown. Add tomato paste and cook, stirring constantly until brown on sides and bottom of pan, about 2 minutes. Add garlic and cook about 30 seconds. Increase heat to medium high, add wine, and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, about 8-10 minutes. Add broth, carrots, thyme, and bay leaf. Add beed and any juices to pot, cover, and bring to simmer. Transfer pot to oven and cook, turning meat twice during cooking, 2-2 1/2 hours.
- Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutesTransfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat.
- 2 tablespoons vegetable oil
- 3 medium onions, minced
- 8 medium cloves garlic, minced or pressed through a garlic press (about 8 teaspoons)
- 1/4 cup chili powder
- 1/4 cup tomato paste
- 2 tablespoons ground cumin
- 1 can (28 ounces) tomato puree
- Prepared braised short ribs
- 2 (15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1/4 cup Minute Tapioca
- 2-4 tablespoons minced chipotle chile in adobo
- 3 tablespoons soy sauce
- 2 tablespoons dark brown sugar, plus more to taste
- 1 tablespoon minced fresh oregano leaves, or 1 teaspoon dried
- Ground black pepper
- Heat the oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
- Transfer the onion and tomato mixture to the slow cooker insert, and stir in the short ribs, beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)
- Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the chili using a large, flat spoon. Season with salt, pepper, and brown sugar to taste, and serve.
- 8 cups of any air-popped corn
- Add 2 oz. white truffle oil
- Salt & Pepper to taste
- 1/4 cup fines herbs (dill, parsley, celery leaves, tarragon, chervil) finely chopped
- Combine all ingredients
- 4 tbs unsalted butter
- 1/2 cup hot sauce
- 2 tbs tabasco sauce
- 1 tbs dark brown sugar
- 2 tsp cider vinegar
- 1-2 qts peanut or vegetable oil for frying
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- 1 tsp table salt
- 3 tbs cornstarch
- 3 lbs chicken wings (about 18 wings)
Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.
Preheat oven to 200 degrees. Line baking sheet with paper towels, heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl.
Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10-15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.
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