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Short Rib Chili

  • Author: Kylie Lato
  • 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

Description

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.


Scale

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
  • 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

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 to the pot (without wiping it out) along with a pinch of salt and pepper. Saute for 5 minutes, stirring frequently.
  4.  Add garlic and jalapeno and saute for another minute. 
  5. Add chili powder, cumin, chiles in adobo, 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 falling off the bone. 
  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. 
  10. Serve with sour cream, fresh chopped cilantro and tortilla chips. 

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 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,