Smoked Short Rib Chili over Pappardelle

Smoked Short Rib Chili over Pappardelle

Wow, I never would have thought that a can of Hormel Chili with NO beans would be my “Golden Ticket” to the 2015 World Food Championships Cook-off in Kissimmee Florida this Nov 3-10th, but it is.

Smokey Short Ribs Chili over Pappardelle

Smokey Short Ribs Chili over Pappardelle

 

I am humbled to say that my recipe was chosen as the Grand Prize Winner of the online recipe Hormel Chili Contest. I will receive a Golden Ticket for qualification to the 2015 World Open Chili Championship, as well as a waived registration fee and a travel stipend  to compete in one of the world’s top cook-offs for a prize of $100,00.00. This is a bit of a change from last years World Food Championships competition that I competed in.

Last year I made the competition just three weeks before the cook-off. I qualified for the seafood category. I had never competed in a live cook-off, EVER, this was my first one!! I had the best time. I met wonderful food friends and learned so much. I didn’t place in the top ten but I did two things, I finished my dishes and got both of them in on time. A goal that all contestants want to do. This year the goal is to WIN BIG.

Checkout my seafood taco that was my required taco dish for the second round, Aloha Lava Fish Taco. Don’t miss the adventure, follow along on my Facebook page, The Prize of Cooking. Then come back to the blog for more great recipes!

 

Smokey Short Rib Chili over Pappardelle

Total Time: 5 hours, 30 minutes

Number of servings: 6

See Detailed Nutrition Info on

Smoked, braised and served over egg noodles, how much better can chili get? Make the chili ahead of time and reheat to serve over quick cooking artisanal pasta. It tastes even better the next day!!

Ingredients

  • 2 -15 oz cans Hormel Chili-No Beans
  • 2 lbs beef short ribs
  • 4 tablespoons oil
  • 1 teaspoon whole cumin seeds
  • 1 jalapeno pepper
  • 1 ½ cups onion, chopped
  • 1 ¼ cups green bell pepper, chopped
  • 1 ½ cups celery, chopped
  • 4 garlic cloves, minced
  • 28 oz can San Marzano whole peeled tomatoes, snipped and undrained
  • 1 whole large chipotle pepper in adobo, minced plus 1 tablespoon adobo sauce
  • 1 pt 6 oz bottle Draft Cider, dark and dry variety (22oz total)
  • 24 ounces dried Artisanal Papparadelle noodles, golden egg variety
  • 12 ounces sour cream
  • 18 pickled jalapeno slices
  • 6 tablespoons fresh cilantro, minced

Instructions

  1. Begin recipe by smoking the short ribs, jalapeno and cumin seeds in a smoker, either in an indoor stovetop or outdoor unit. I put the cumin seeds in a small metal mesh colander. Smoke for three hours or for as long as you can up to three hours . The longer the smoke time, the more intense the flavor.
  2. While the short ribs are smoking, prep the onion, bell pepper, celery and garlic cloves. In a dutch oven, sauté the vegetables and garlic in 2 tablespoon of oil over medium high heat until translucent and tender. Remove from the dutch oven and set aside. Cut the tomatoes into smaller pieces and set aside.
  3. When the short ribs, jalapeno and cumin seeds are finished smoking, heat 2 tablespoons of oil in the dutch oven over medium high heat and sear all sides of the short ribs until a golden crust has formed. Crush the cumin seeds using a mortar and pestle into a smooth powder. Mince the smoked jalapeno after removing the stem. Mince the chipotle pepper. (Remove some of the seeds as you mince the jalapeno and chipotle pepper if you want to reduce the heat.)
  4. When the short ribs are seared, add the cooked vegetables, ground cumin seeds, tomatoes, cider, minced jalapeno and chipotle pepper. Bring the ingredients to a boil and then reduce to a simmer.
  5. Cover the dutch oven and continue to simmer the short ribs on low heat until the meat freely falls off of the bones. This may take 2-2 ½ hours to simmer. (If your pot reduces to quickly and your liquid lowers, you can add a small amount of water as needed) During the last 30 minutes of cooking time, stir in the two cans of Hormel Chili.
  6. Before serving, remove the bones and any tendon that does not cook away. Shred the meat apart and stir throughout the chili. Cook the egg noodles according to the instructions. Reserve about ½ cup of the pasta water before straining the noodles. In a large mixing bowl, stir together about 3/4 cup of the chili and some of the reserved pasta water. Add the cooked noodles and gently toss to coat. Divide pasta on to six plates, top each with the short rib chili then garnish with sour cream, three slices of pickled jalapeno and minced cilantro.

Notes

If you do not have a smoker, liquid smoke product can be substituted and can be added during the braising time. Use a few dashes at a time until the level of smoke flavor is achieved.

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4 Responses to “Smoked Short Rib Chili over Pappardelle”

  1. May 21, 2015 at 8:57 am #

    Your winning recipe really looks like a Winner ~ what a great combo of flavors. Congratulations! So lovely to have your expenses paid to the WFC!!!! What fun you will have and will compete with experience. Eager to see you there! All the best in your competition, and remember it is all about enjoying the culinary adventure! Merry Cooking!

    • May 22, 2015 at 5:27 am #

      Thank you Merry :). I am so excited to be returning. Having been there last year and watching everyone all week, I learned so much. See you soon, Kim

Trackbacks/Pingbacks

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