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    Home » Family Style Dinners

    Short Rib Chili

    Published: Oct 31, 2019 » Modified: Jan 24, 2023 » By: Kylie » This post may contain affiliate links. » 20 Comments

    4.8K shares
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    The perfect cozy Sunday afternoon recipe, this beef short rib chili takes just minutes to prep, and then it simmers on the stove (or in the crockpot!) all afternoon. It's loaded with plenty of beans and veggies but also filled with tender, fall-off-the-bone shredded beef short ribs.

    Overhead shot of a bowl of short rib beef chili topped with sour cream and cheese
    Table of Contents show
    You Will Love This
    Instructions
    Short ribs vs. country style ribs
    Stovetop vs. Crockpot
    Tips
    Freezing
    Reheating
    Easy Soup Recipes
    Short Rib Chili

    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

    Instructions

    Sear short ribs in olive oil until dark golden brown on all sides.

    Large white pot filled with seared short ribs

    Set ribs aside and saute onion and green pepper in the same pot.

    Large white pot filled with onions and green peppers

    Add garlic and jalapeno and saute for another minute.

    Large white pot filled with onions green peppers garlic and jalapeno

    Stir in spices.

    Large white pot filled with ingredients to make short rib chili

    Add all the beans.

    Large white pot filled with ingredients to make short rib chili

    Add diced tomatoes and tomato sauce.

    Large white pot filled with ingredients to make short rib chili

    Add tomato juice and stir to combine.

    Large white pot filled with ingredients to make short rib chili

    Nestle the seared ribs into the chili.

    Large white pot filled with ingredients to make short rib chili

    Simmer, covered, for 2.5-3 hours or until beef is tender and falls apart easily.

    Large white pot filled with homemade short rib chili

    Gently remove beef from the chili and transfer it to a plate.

    Large white pot filled with homemade short rib chili

    Use two forks to shred the ribs and discard the bones and gristle.

    Two forks shredding beef short ribs before they go back in the chili

    Transfer meat back into the chili.

    Shredded beef short ribs being added to a large pot of chili

    Stir in apple cider vinegar and season to taste with salt and pepper. 

    Large white pot filled with homemade short rib chili

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

    Overhead shot of a bowl of short rib beef chili topped with sour cream and cheese

    Short ribs vs. country style ribs

    • I've tried both and honestly I don't notice much of a difference either way. They both tasted amazing!
    • I'd say the bone in short ribs might have just a bit more flavor and moisture, but the difference is so negligible, I'd suggest you use whatever you have on hand or whatever is on sale!
    • Sometimes the bone in ribs tend to have less meat on them, so if they're looking a little stingy I'll opt for the country style ribs.
    • Alternately, you could even use a chuck roast for this recipe. I would recommend cutting it into short rib size pieces so that the cook time is the same.

    Stovetop vs. Crockpot

    • I've tried both and they both work great! Either way you're going to get the same cozy flavors!
    • I like to cook this short rib chili on the stove when I've got a free afternoon at home. I love that it takes just about 3 hours so I can start it around lunch time, get some cleaning done or just lounge around the house and then by dinner time we've got a slow cooked, flavor-filled dinner!
    • The benefit of the crock pot is that it does all the work while you're out and about. When we have a busy day but I know we'll be home for dinner, I sear the ribs, saute the onion, pepper, garlic and jalapeno and throw everything in the crock pot for 4 hours on high or 8 hours on low. Then when I get home all I have to do is shred the beef and dinner is ready!
    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.
    Overhead shot of a bowl of short rib beef chili topped with sour cream and cheese

    Freezing

    • This recipe makes a nice big pot of chili so I like to freeze half of it for later.
    • Allow the chili to cool on the counter for an hour or so.
    • Transfer to an air tight container.
    • Freeze for up to 3 months.

    Reheating

    • Thaw chili in the fridge overnight if possible, or add frozen chili to a large pot.
    • 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.

    Easy Soup Recipes

    • 30-Minute Sausage Tortellini Soup
    • Easy One-Pot Chicken Tortellini Soup
    • One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
    • Easy Vegetarian One Pot Lasagna Soup

    Questions?
    Leave a comment below!
    Liked the recipe?
    Leave a comment below!
    Made this dish?
    Leave a comment and star rating below!

    Print

    Short Rib Chili

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    ★★★★★

    5 from 9 reviews

    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.

    • Author: Kylie
    • Prep Time: 10 minutes
    • Cook Time: 3 hours
    • Total Time: 3 hours 10 minutes
    • Yield: 8-10 servings 1x
    • Category: Main Dish - Soup
    • Method: Stove Top
    • Cuisine: American/Mexican

    Ingredients

    Scale
    • 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
    • sliced green onion

    Instructions

    1. Heat olive oil in a large pot over medium high heat. Season short ribs with salt and pepper on both side. 
    2. 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. 
    3. 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.
    4.  Add garlic and jalapeno and sauté for another minute. 
    5. 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. 
    6. Nestle the short ribs back into the chili. Turn the heat up and bring to a simmer. 
    7. Cover and simmer over low heat for 2.5-3 hours or until the short ribs are tender and fall apart easily.  
    8. Remove ribs from chili. Use two forks to shred beef. Discard bones and gristle.
    9.  Transfer shredded beef back into the chili and stir to combine. Stir in apple cider vinegar and season to taste with salt and pepper. 
    10. 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.

    Nutrition

    • Serving Size:
    • Calories: 260
    • Sugar: 6.6 g
    • Sodium: 411.5 mg
    • Fat: 8.8 g
    • Saturated Fat: 3.1 g
    • Carbohydrates: 26.4 g
    • Fiber: 8.5 g
    • Protein: 21.4 g
    • Cholesterol: 54.4 mg

    Keywords: chili con carne, shredded beef chili, beef chili, easy chili recipe

    This post was originally published in March 2019. It was republished in October 2019 to include process shots, step-by-step instructions and tips for making the best short rib chili every single time!

    « Tomato Pizza with Spinach & Feta
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    Reader Interactions

    Comments

    1. S Daly

      January 22, 2023 at 2:38 pm

      DIL made it the other day for us and hubby loved it. I’m making it right now so we will see how it turns out. I used beef broth instead of tomato juice. Also put a little more meat and spice in it. Excited for the results.

      ★★★★★

      Reply
    2. Douglas Hensel

      October 23, 2022 at 5:01 pm

      The cooking time seems off. 4 hours in and the short ribs are not ready. Plan accordingly if cooking on the stove.

      Reply
      • Kylie

        October 24, 2022 at 6:49 pm

        It may depend on how large your ribs are and if you had them simmering the whole time. Also, the type of pot you're using, how hot your stove gets, etc.

        Reply
    3. Mary Lindsey

      November 29, 2021 at 8:44 am

      I wondering if the short ribs make the chili greasy? I'm thinking that short ribs are pretty fatty.

      Thanks!

      Reply
      • Kylie

        November 29, 2021 at 9:33 am

        I didn't find the chili to be greasy. When I shred the short ribs, I just discard the fat/gristle.

        Reply
    4. Arizonan

      November 16, 2021 at 10:02 pm

      I love this recipe! I made it today and followed it completely, and it turned out amazing! It’s my husband’s new favorite chili recipe! Thank you for leaving very informative notes as well! I almost never leave reviews, but I felt obliged after trying it out. The only thing that I dis differently is I used Spare Rib Trimmings for the meat and I cut them into small pieces. I used the instapot and after 5.5 hours of slow cooking, I pressure cooked it for 15 minutes, and the meat was falling off the bones! I also added coffee and apple cider vinegar.

      ★★★★★

      Reply
    5. Shelby

      November 01, 2021 at 1:01 pm

      So good! I used a stout beer instead of the tomato juice and it was such a hit, everyone loved it.

      ★★★★★

      Reply
    6. Aaron

      October 27, 2021 at 1:28 pm

      I make this all the time. Tonight I'm trying it with both beef and pork ribs. Can't wait.

      ★★★★★

      Reply
    7. Alex

      August 23, 2021 at 3:17 pm

      Always gotta drain and rinse your granulated sugar. That's key.

      ★★★★★

      Reply
      • Kylie

        August 23, 2021 at 3:30 pm

        That's actually the secret that makes this recipe a cut above the rest 😉 Thanks for catching my typo!!

        Reply
    8. Art

      July 20, 2021 at 1:45 pm

      Love, love, love this recipe. Have made it several times and has always been a hit. My only two changes have been:
      1) I now add more coffee - about an expresso size. Deepens the flavor palate even more.
      2) I wait to add the bean in the last hour of cooking. I find they remain firmer, which is just a personal preference.
      Thank you so much for this wonderful recipe!

      ★★★★★

      Reply
    9. KB

      March 07, 2021 at 8:12 am

      The recipe doesn’t say to drain and rinse the beans, but it looked that way in the instruction photo. I just wanted to be sure. I can’t wait to make this!

      Reply
      • Kylie

        March 07, 2021 at 8:52 am

        Just updated the recipe card!! Thanks for pointing that out KB! They are drained and rinsed 🙂

        Reply
    10. Carol

      January 02, 2021 at 1:23 pm

      YOUR SHORT RIB CHILI IS TO DIE FOR, FABULOUS! I ONLY PUT WHITE BEANS IN AND MY HUSBAND CALLED HIS SISTERS ND and raved. Thank you, It’s a winner.

      ★★★★★

      Reply
      • Kylie Lato

        January 02, 2021 at 1:24 pm

        I am so glad that you enjoyed this recipe, Carol! Thank you for leaving a review!! 🙂

        Reply
    11. Carolyn

      April 28, 2020 at 6:14 pm

      Just made this chili and oh my gosh, so delicious. I left out the adobe because we don't like really spicy but other than that, I made as written. It was amazing, such great flavours!

      ★★★★★

      Reply
      • Kylie Lato

        April 28, 2020 at 7:39 pm

        Yayyyy! I am so glad you enjoyed this chili! It is one of our family's favorites. Glad you were able to adjust to suit their tastes! Thanks so much for leaving a review!! 🙂

        Reply
    12. Midwest Foodie

      March 25, 2019 at 9:54 am

      Your family will love this hearty, delicious chili! It's the perfect way to say goodbye to winter and hello spring!

      ★★★★★

      Reply
      • Claudia

        December 25, 2021 at 11:35 am

        At one point do you add the green pepper?

        Reply
        • Kylie

          December 25, 2021 at 5:45 pm

          They are added along with the onions. I just updated the recipe card! So sorry about that 🙂 Thank you for bringing it to my attention!

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

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