Beef Rib Chili Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1735
FAT
250%
CHOL
229%
SOD
208%

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Ingredients for 6 servings

1/2 cup Chili Powder, recipe follows

1 chipotle chile, dried

1 cup buttermilk

1 cup tequila

1 1/2 tablespoons kosher salt

1 habanero chile, dried

1 egg

6 pounds beef ribs, see Cook's Note*

1 tablespoon freshly ground black pepper

Chopped parsley leaves, for garnish

1 cup corn kernels, preferably fresh when available, see Cook's Note*

3 tablespoons tomato paste

1 tablespoon ground coriander

2 bay leaves

1 tablespoon dried oregano

1/4 cup vegetable oil

2 tablespoons seeded and chopped jalapeno pepper

2 tablespoons cumin seeds, toasted

6 cloves garlic, peeled and smashed

5 ancho chiles, dried

1/3 cup sugar

Chopped cilantro leaves, for garnish

5 1/2 cups Black Beans, recipe follows

1/2 teaspoon fine salt

2 medium onions, diced

Cornbread, recipe follows

1 teaspoon ground cinnamon

2 cans whole tomatoes, crushed (28 ounces)

2 1/2 teaspoons baking powder

4 cups dried black beans

1 cup cornmeal

1 cup all-purpose flour

1/2 cup unsalted butter, melted

1 tablespoon paprika

Special equipment: a Dutch oven or a large 12-quart pot with tight-fitting lid

2 tablespoons ground cumin

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