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Award-winning Kobe Beef Chili


Soups and Salads


Sous Chef Curtis Taylor of The Hanover Street Chophouse



This is the recipe that wowed the judges at the 2012 New England Chili Classic held in Manchester this past October. It was rich and succulent with deep flavors from a variety of prime meats, herbs and spices. If you are looking for a challenge and a dish to impress your friends on Superbowl Sunday, this is it, although their version included prime rib.

Number of Servings

Serves 24


4 pounds ground Kobe beef
2 pounds braised beef short ribs
1 pound Kellie Brook Farm ground beef (or cubed prime rib)
4 Thai chili peppers
2 purple jalape"os
2 Anaheim peppers
2 red peppers
2 green peppers
1 large Spanish onion
2 cup white beans (dry)
2 ounces unsweetened chocolate chips
4 cans diced tomatoes (15 oz cans)
4 limes, juiced
1/2 cup molasses
2 teaspoons cumin (dry roasted)
4 tablespoons chili powder
4 tablespoons smoked paprika
4 tablespoons onion powder
2 tablespoons garlic powder
1/4 cup fresh garlic, minced
1 1/2 tablespoon cayenne pepper
1 teaspoon fresh thyme
2 bunches of cilantro
1 tablespoon crushed red pepper flakes
Salt and paper to taste
De-fatted braising liquid for consistency

Preparation - Directions

3-year Grafton Cheddar cheese
Crispy lavash squares seasoned with garlic powder, cumin and chili powder (mix spices with olive oil and brush on the chips. Heat in 400-degree oven for 4 minutes on each side.)

Tomatillo Salsa Verde
10 tomatillos
1 small onion chopped
1 small jalape"o
4 sprigs cilantro
In a medium sauce pan boil the jalape"o and 5 of the tomatillos until soft. In a food processor (or Vitamix) combine small onion, the cooked and raw tomatillos and cilantro and blend until combined well.

In large pan sauté jalape"os, onions, peppers and garlic until onions are translucent, set aside. In the same pan, add all the dry seasonings and brown Kobe and other ground beef until thoroughly cooked.

To braise the beef
Salt and pepper short ribs, lightly flour and sear all sides. Place in a deep braising pan and add water and mirepoix (a couple stalks of celery, half an onion and one large carrot) until the meat is _ covered. Wrap with aluminum foil and cook at 350 degrees for 4 hours, checking liquid every hour. When cool enough, use a fork to shred the meat and add to 5-quart crock pot.

For the dry beans, soak in lightly salted water for an hour, drain and place in a pot with fresh water and boil until al dente; strain.

In the crock pot combine all the beef, onions, peppers and garlic, add tomatoes, chocolate and molasses. Simmer at 150 degrees stirring frequently for 1 hour. Add the pre-cooked beans and simmer for 10 minutes more.

Finely chop the cilantro and thyme and add to the crock pot. Adjust thickness with braising liquid.

To de-fat the braising liquid
Remove short ribs from pan, strain the braising liquid through a China cap or strainer and add 3 cups of ice.

The fat will come to the top. Simply remove the fat layer and this will give you the liquids you will need to make your chili the consistency you want.

To plate the chili scoop 6 ounces of chili into a bowl, top with shredded three-year cheddar (or your favorite cheese), tomatillo salsa verde and a crispy lavash chips seasoned with cumin, chili powder and garlic powder mix.

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