Short Rib Chili

Short Rib Chili is the ultimate cold weather comfort food! A heartier, meatier version of classic chili that is still super easy to make! This recipe can be made on the stove top or in the slow cooker and even made in advance!

Course Main Course

Cuisine American

Keyword beef chili recipes, short rib chili, slow cooker chili, stove top chili

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 315kcal

Ingredients

2.5 pounds beef short ribs
2 tablespoons canola oil
4 cloves garlic chopped
1 jalapeño minced
1 large red onion diced
1 red pepper diced
1 green pepper diced
1.5 cups dark beer like Guinness
2 chipotle peppers in adobo roughly chopped
1 tablespoon chipotle in adobo sauce optional for added smoky spice
2 large cans whole peeled tomatoes in sauce
1 can dark kidney beans
1 can black beans
1 can pinto beans
1 small can tomato paste 6-ounce can
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon marjarom or Mexican oregano
¼ teaspoon cayenne pepper
⅛ teaspoon white pepper
1 teaspoon cocoa powder
salt and pepper for seasoning

Instructions

Stovetop Instructions

Remove the short ribs from the fridge about an hour before cooking, if possible. It won't greatly affect the outcome of the dish but helps in the searing process. You can trim some of the fat if you like. Season all sides with salt and pepper.
In a dutch oven or large heavy bottom pot, heat 2 tablespoons canola oil over medium-high heat. When the oil shimmers, sear the short ribs about 3 to 4 minutes each side until browned. Transfer the seared ribs to a plate.
In the oil and rendered fat, sauté the onions, garlic, and peppers for about 3 to 5 minutes or until the onions are translucent and the garlic is fragrant. The vegetables will continue to cook as the chili simmers.
Pour the beer - or 1 cup stock if substituting - into the pan and gently scrape any bits of short rib that stuck to the pan during searing.
Add the remaining ingredients to the pan: chipotle peppers, chipotle peppers sauce (optional), tomatoes, tomato paste, kidney beans, black beans, pinto beans, chili powder, cumin, marjoram, cayenne, white pepper, cocoa powder, the short ribs and any juices that collected on the plate. Stir until combined and reduce the heat to low. Cover and simmer for 2 ½ to 3 hours or until the short rib meat is easily pulled apart with a fork.
Stir the chili occasionally. The tomatoes will break down as the chili cooks. After cooking, transfer the short ribs to a plate. Using two forks, shred the meat as chunky or fine as you like. Return to the pot and stir to combine.
Enjoy immediately or to lighten up the richness, chill completely in the fridge and scoop off any fat that solidifies before reheating.

Slow Cooker Instructions

Optional: trim any fat from the short ribs. Season all sides with salt and pepper.
In a large slow cooker, add all the ingredients: short ribs, onions, peppers, garlic, beans, spices, tomatoes, tomato pastes, beer (or 1 cup stock). You can omit the 2 tablespoons canola oil.
Cover and cook on low for 8 hours or high for 4 hours.
After cooking, transfer the short ribs to a plate. Using two forks, shred the meat as chunky or fine as you like. Return to the pot and stir to combine.
Enjoy immediately or to lighten up the richness, chill completely in the fridge and scoop off any fat that solidifies before reheating.

Notes

Beef short ribs can run a bit pricey! Try substituting 1 pound of the short ribs for 1 pound of ground beef to lessen the cost and make the chili extra meaty.
You can trim the fat from the short ribs before cooking or if making in advance, chill in the fridge and skim the layer of fat from the top before reheating.
To make without beer, substitute a little beef stock to deglaze the pan.
You can substitute lager for the stout, or really any mild beer you have on hand.
The chili can be made in advance and reheated when you're ready to eat.
To freeze the chili, let it cool before transferring to storage containers and freezing.

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