The perfect lazy Sunday afternoon recipe, this beef short rib chili is loaded with plenty of beans and veggies but also filled with tender, fall-off-the-bone shredded short ribs.
How do I make Beef Short Rib Chili?
You’ll start by heating olive oil in a large pot and searing the ribs in batches until they form a dark golden brown crust. Then set the ribs aside and saute onion and green pepper in the same pot.
Then add garlic and jalapeno and saute for another minute. Stir in chili powder, cumin and chiles in adobo.
Then add all the beans along with the diced tomatoes and tomato sauce.
Add a cup of tomato juice and stir to combine. Nestle the seared ribs into the chili. Simmer, covered, for 2.5-3 hours or until the beef falls off the bone.
Once the beef is fall apart tender, gently remove it from the chili and transfer it to a plate.
Use two forks to shred the ribs and discard the bones and gristle. Transfer meat back into the chili.
Stir to combine and dinner is ready!
Garnish with sour cream, fresh chopped cilantro and your favorite tortilla chips!
Can I make Short Rib Chili ahead of time?
Yes! As with all chili recipes, the flavors just get better with time. Feel free to make a big pot of this chili and enjoy it all week for dinner!
How to reheat chili:
As with most soup recipes, the chili will thicken as it cools and the longer it sits.
- Add a splash of tomato juice to help loosen up the chili
- Add a moderate pinch of salt to give it a boost of flavor
- Put a cover on the pot of chili to help it heat up faster and prevent it from bubbling and making a mess
Heat chili in a covered pot on the stove over medium heat. Stir every couple minutes to make sure it’s not sticking to the bottom of the pot. Warm until heated through and season to taste with salt and pepper.
Can I freeze short rib chili?
Of course! This recipe makes a nice big pot of chili, so I like to freeze half of it for later.
I usually thaw the frozen chili in the fridge overnight before we eat it so that it doesn’t take long to heat up. Just follow instructions above for reheating!
Can I make short rib chili in the slow cooker?
YES! This recipe is great in the slow cooker!
I would still recommend searing the short ribs and sauteing the onion, pepper, garlic and jalapeno because it’s going to add so much more flavor. But from that point on you can just toss it all in the slow cooker. Cook on high for 4 hours or low for 8 hours. You’ll know it’s done when the beef falls off the bone!
Tips for making the best chili:
- 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 cocoa powder, brewed coffee or espresso powder to your chili! You’ll be pleasantly surprised at the depth of flavor that it adds!
Other family favorites you’ll love:
- Slow Cooker Beer Braised Short Ribs
- Slow Cooker Bourbon Braised Beef
- Short Rib Beef Stroganoff
- Sausage, Potato and Beer Cheese Soup
- One Pot Sausage & Tomato Rigatoni
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The perfect lazy Sunday afternoon recipe, this beef short rib chili is loaded with beans and veggies but also tender, fall-off-the-bone shredded short ribs.
- 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
- 1 tablespoon diced chiles in adobo
- 1 (15 oz.) can black beans
- 1 (15 oz.) can pinto beans
- 1 (15 oz.) cans kidney beans
- 1 (15 oz.) fire roasted diced tomatoes
- 28 oz. can tomato sauce
- 1 cup tomato juice
- Kosher salt
- fresh cracked pepper
- 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 to the pot (without wiping it out) along with a pinch of salt and pepper. Saute for 5 minutes, stirring frequently.
- Add garlic and jalapeno and saute for another minute.
- Add chili powder, cumin, chiles in adobo, 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 falling off the bone.
- 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.
- Serve with sour cream, fresh chopped cilantro and tortilla chips.
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 your family loves cilantro, add a tablespoon of fresh chopped cilantro. This recipe is just a blueprint – use it as such!
If you’re feeling adventurous add a couple teaspoons of cocoa powder, brewed coffee or espresso powder to your chili! You’ll be pleasantly surprised at the depth of flavor that it adds!
Keywords: beef chili, rib chili, stove top chili, braised chili,