SHORT RIB CHILI

This beef short rib chili only needs a few minutes to prepare before simmering all afternoon on the stove (or in the crockpot, if you prefer). Along with a ton of beans and vegetables, it also contains succulent, fall-off-the-bone beef short rib shreds.

YOU WILL LOVE THIS

The prep time is minimal and most of the cook time is hands off! Sear the ribs and saute the veggies – then just add the remaining ingredients and let it go. This short rib chili cooks low and slow so you have more free time!
You can make it on the stove top or in a crock pot. This recipe is flexible and you can easily adapt it to your busy mid week chaos or your lazy weekend routine. If you’re going be out all day, cook it low and slow in the crock pot. If you’ve got an afternoon at home planned, then let it simmer on the stove for a few hours!
You’ve never had anything like it! We all love the classic flavors of a good ol’ fashioned ground beef chili. But have you tried using those same comforting chili flavor to braise short ribs?!?! Yeah, it’s pretty much the best thing ever and you are going to love love love it!
Close up shot of a bowl of short rib beef chili topped with sour cream and cheese

TIPS

Be sure to taste the chili and season as needed. Don’t wait until the end to taste your food. I like to taste this chili after an hour or two of simmering and add a little more salt, maybe a pinch of sugar or even a little cayenne pepper. Then taste it again at the end and season a bit more.
Adjust the flavors to your family’s tastes. If they don’t like spice, omit the chiles in adobo. If they don’t like kidney beans, add more pinto beans instead. If they love cilantro, add a tablespoon of fresh chopped cilantro in there! This recipe is just a blueprint – use it as such!
If you’re feeling adventurous add a couple teaspoons of brewed coffee or espresso powder to your chili! You’ll be pleasantly surprised at the depth of flavor that it adds!
Don’t skip the apple cider vinegar at the end! It’s going to amplify all the flavors SO MUCH. If you don’t have apple cider vinegar, you can use white wine vinegar, red white vinegar, white balsamic vinegar or regular balsamic vinegar.

Ingredients

1 tablespoon olive oil
1.5 pounds beef short ribs
1 red onion, diced
1 green pepper, diced
5 cloves garlic, minced
1 jalapeno, ribs and seeds removed, minced
2 tablespoons chili powder
1 tablespoon cumin
2-3 teaspoons diced chiles in adobo, (adjust based on spice preference)
2 teaspoons worcestershire sauce
1 teaspoon cocoa powder
1 teaspoon granulated sugar
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (15 oz.) cans kidney beans, drained and rinsed
1 (15 oz.) fire-roasted diced tomatoes
28 oz. can tomato sauce
1-2 cups tomato juice, adjust based on preferred thickness
1 tablespoon apple cider vinegar
Kosher salt
fresh cracked pepper

Serve with:

sour cream
shredded cheddar cheese
tortilla strips

Instructions

Heat olive oil in a large pot over medium high heat. Season short ribs with salt and pepper on both side.

Sear short ribs in batches, adding more oil as needed. Cook ribs on each side for 2-3 minutes or until a dark golden brown crust forms. Set ribs aside.

Reduce heat to medium and add onions and green pepper to the pot (without wiping it out) along with a pinch of salt and pepper. Sauté for 5 minutes, stirring frequently.

Add garlic and jalapeno and sauté for another minute.

Add chili powder, cumin, chiles in adobo, wocestershire sauce, cocoa powder, sugar, beans, tomatoes, tomato sauce, tomato juice and another pinch of salt and pepper. Stir to combine.

Nestle the short ribs back into the chili. Turn the heat up and bring to a simmer.

Cover and simmer over low heat for 2.5-3 hours or until the short ribs are tender and fall apart easily.

Remove ribs from chili. Use two forks to shred beef. Discard bones and gristle.

Transfer shredded beef back into the chili and stir to combine. Stir in apple cider vinegar and season to taste with salt and pepper.

Serve with sour cream, cheddar cheese, tortilla strips and sliced green onions.

Notes

Be sure to taste the chili and season as needed. Don’t wait until the end to taste your food. I like to taste this chili after an hour or two of simmering and add a little more salt, maybe a pinch of sugar or even a little cayenne pepper. Then taste it again at the end and season a bit more.

Adjust the flavors to your family’s tastes. If they don’t like spice, omit the chiles in adobo. If they don’t like kidney beans, add more pinto beans instead. If they love cilantro, add a tablespoon of fresh chopped cilantro in there! This recipe is just a blueprint – use it as such!

If you’re feeling adventurous add a couple teaspoons of brewed coffee or espresso powder to your chili! You’ll be pleasantly surprised at the depth of flavor that it adds!

Don’t skip the apple cider vinegar at the end! It’s going to amplify all the flavors SO MUCH. If you don’t have apple cider vinegar, you can use white wine vinegar, red white vinegar, white balsamic vinegar or regular balsamic vinegar.