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Preheat oven to 425°F. Place pepper halves, cut-sides down, on a foil-lined baking sheet. Cut off the top 1/2 inch of garlic head to expose ends of individual cloves. Leaving garlic head whole, remove any loose, papery outer layers. Place garlic, cut end up, in a small ramekin or custard cup; drizzle with 2 teaspoons oil. Cover with foil. Roast peppers for 20 to 25 minutes or until charred and very tender. Roast garlic for 25 to 30 minutes or until garlic feels soft when squeezed, let cool. Bring foil up around peppers and let stand about 15 minutes or until cool enough to handle. Remove and discard skins from peppers; chop peppers. Squeeze garlic from individual cloves.
In an extra-large skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook ribs, half at a time, in hot oil until brown. Drain.
In a 5- to 6-quart slow cooker, combine roasted peppers, roasted garlic, beans, crushed tomatoes, onion, coffee, chili powder, 1 teaspoon salt, cumin and black pepper. Add ribs to mixture in the slow cooker.
Cover and cook on Low for 10 hours or on High for 5 hours. Remove ribs. Using two forks, break ribs apart into serving-size pieces. Return ribs to slow cooker, stirring to combine.
For cornbread topper, in a medium bowl, stir together cornmeal, flour, sugar, baking powder and remaining 1/4 teaspoon salt. In a small bowl, combine eggs, milk and butter. Add egg mixture all at once to the cornmeal mixture; stir just until moistened (mixture will be thin).
If using Low, turn slow cooker to High. Spoon cornbread topper evenly over mixture in the slow cooker. Cover and cook about 1 hour more or until a wooden toothpick inserted in the center of corn bread comes out clean. (Do not lift cover during cooking.)