Meat with chili sauce
12 servings
360 minutes
Meat in chili sauce is a vibrant representative of Mexican cuisine, rich in the aromas of spices and smoky chili. The dish originated deep in Texas and Mexico, where it was traditionally prepared by cowboys and hunters, combining simple ingredients with rich flavors. Beef ribs slowly braised in a spicy sauce made from chili peppers, tomato paste, chocolate, and coffee give the dish depth and richness. Beans add texture and nutrition while bourbon and apple cider vinegar provide a slight tanginess. This dish pairs perfectly with corn tortillas or rice, and its sharp smoky flavor makes it a favorite choice for family and festive dinners.
1
In a large plastic container or bowl, place the beans, 3 tablespoons of salt, and water. The beans should soak at room temperature for at least 8 hours, or overnight. Then drain the water and rinse the beans.
- Black beans: 500 g
- Salt: to taste
- Water: 3.5 l
2
In a large pot with a thick bottom, place the chili peppers and cook over medium heat for 2-5 minutes, stirring until a spicy aroma appears. Transfer the peppers to a small bowl and set aside. You can also place the peppers in a microwave-safe dish and microwave on high for 30 seconds until a spicy smell develops.
- Chili pepper: 6 pieces
3
Salt and pepper the ribs. Pour oil into a pot and heat it. Place half of the ribs in the pot and fry on all sides (8-12 minutes). If the ribs are burning, reduce the heat. Transfer the ribs to a baking sheet. Fry the remaining ribs in the pot. Then place them on the baking sheet and let cool at room temperature. Pour the oil and fat left after frying into a small bowl and save it.
- Beef ribs: 2.5 kg
- Freshly ground black pepper: to taste
- Vegetable oil: 2 tablespoons
4
Place a heavy-bottomed pot over medium heat and pour in the chicken broth. Scrape the browned bits from the meat off the bottom using a wooden spatula. Bring the broth to a boil and reduce the heat. Then add the sautéed peppers to the broth and cook until they soften and half of the liquid evaporates. This will take about 5-8 minutes. Pour the broth and peppers into a blender bowl, add anchovy fillets, marmite, soy sauce, tomato paste, ground spices, coffee, and chocolate. Blend until smooth. Set aside the resulting puree.
- Chicken broth: 1 l
- Chili pepper: 6 pieces
- Anchovy fillet: 2 pieces
- Soy sauce: 2 teaspoons
- Tomato paste: 2 tablespoons
- Caraway seeds: 1.5 tablespoon
- Coriander seeds: 1.5 tablespoon
- Ground cloves: to taste
- Anise (star anise): 1 piece
- Ground coffee: 1 teaspoon
- Dark chocolate: 30 g
5
Cut the meat from the ribs and chop it. Add the meat juice to the mixture in the blender.
- Beef ribs: 2.5 kg
6
In a thick-bottomed pot, heat 4 tablespoons of the meat (if little meat is used, add vegetable oil). Add onion and cook while stirring frequently for 6-8 minutes. Add garlic and oregano and sauté until fragrant. Add the blended puree and cook over medium heat, stirring often until the mixture starts to stick to the bottom for 2-4 minutes. Then pour in chicken broth, add the remaining meat and bay leaves. Reduce heat to low, add beans and simmer for about an hour until beans are soft. Add diced tomato and apple cider vinegar and cook for another 2-3 hours until beans are soft and mixture thickens. If necessary, water can be added.
- Beef ribs: 2.5 kg
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Jalapeno pepper: 1 piece
- Finely chopped garlic: 4 cloves
- Fresh oregano leaves: 1 tablespoon
- Chicken broth: 1 l
- Bay leaf: 2 pieces
- Black beans: 500 g
- Tomatoes: 1 piece
- Apple cider vinegar: 0.3 glass
7
Use tongs to remove bay leaves and bones. Pour in vodka/bourbon, hot sauce, add brown sugar and mix until smooth. Season with salt and pepper to taste. You can add vinegar.
- Bay leaf: 2 pieces
- Bourbon: 0.3 glass
- Spicy tomato sauce: 1 tablespoon
- Brown sugar: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
8
The dish should be served immediately or cooled and left in the fridge overnight. Then reheat and serve with a garnish of your choice.