If you’re craving a hearty, spicy, and full-flavored chili, look no further than this Short Rib Chili. With tender beef short ribs, simmered with fire-roasted tomatoes, beans, and a perfect blend of spices, this chili offers rich, complex flavors that are sure to satisfy. It’s the kind of dish that’ll keep you coming back for more, making it perfect for a cozy evening or any gathering where you want to impress your guests.
Why You’ll Love This Recipe
This Short Ribstands out for its perfect balance of spice and savory goodness. The short ribs are cooked until melt-in-your-mouth tender, and adds a smoky, spicy kick that really enhances the overall depth of flavor. Add in the richness of the fire-roasted tomatoes and the satisfying texture of the beans, and you have a chili that’s hearty enough to be a meal on its own. It’s a comforting, flavorful dish that’s sure to be a new favorite.
Ingredients
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2 tablespoons vegetable oil
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1.5 pounds boneless short ribs cut into bite-sized pieces (about 1-inch cubes)
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Salt and pepper to taste
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1 large onion, chopped
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2 jalapeno peppers, chopped (use serranos for hotter, or more to taste)
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6 cloves garlic, chopped (or more to taste)
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1 cup beef stock
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3 15-ounce cans fire roasted tomatoes
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1 15-ounce can black beans, drained
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1 15-ounce can red kidney beans, drained
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1 tablespoon Worcestershire sauce (or to taste)
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2 tablespoons chili powder blend (hot New Mexican blend preferred)
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1 teaspoon Mexican oregano
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1 teaspoon cumin
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Hot sauce to taste
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2 tablespoons cornmeal (optional, for thickening – or use crushed or torn corn tortillas)
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Your favorite toppings for serving (such as sour cream, shredded cheese, cilantro, or avocado)
Tip: you’ll find the full list of ingredients and measurements in the recipe card below.
Directions
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Sear the Short Ribs: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them for 1-2 minutes per side until they develop a nice brown crust. Do this in batches if necessary. Remove the short ribs and set them aside.
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Sauté the Vegetables: Add the chopped onion and jalapeno peppers to the pot. Cook for 5 minutes, stirring occasionally, until softened.
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Spice It Up: Stir in the chili powder, Mexican oregano, cumin, salt, and pepper. Let the spices bloom in the pot for 1 minute.
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Add the Stock and Short Ribs: Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Add the reserved short ribs, fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir well to combine.
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Simmer: Bring the chili to a boil, then reduce the heat, cover, and let it simmer for 2 hours or until the short ribs are tender and nearly falling apart. If the chili is too soupy, stir in the cornmeal and simmer for a few more minutes to thicken it.
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Serve: Ladle the chili into bowls and top with your favorite toppings, such as sour cream, shredded cheese, or fresh cilantro.
Serving and Timing
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Serving Size: Serves 8
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Prep Time: 15 minutes
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Cook Time: 2 hours 20 minutes
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Total Time: 2 hours 35 minutes
Variations
This chili recipe is highly customizable. If you prefer a milder version, use less jalapeno or opt for a milder chili powder blend. For an even richer flavor, consider adding a little dark chocolate or a dash of coffee to the chili. You can also experiment with different types of beans, or even add corn for a touch of sweetness.
Storage/Heating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the chili on the stove over low heat, adding a little beef stock or water if needed to loosen it up. This chili can also be frozen for up to 3 months. Just be sure to let it cool completely before freezing.
FAQ
Can I use bone-in short ribs instead of boneless?
Yes, bone-in short ribs will work, but you’ll need to cook them a bit longer and remove the bones before serving.
Can I make this chili in a slow cooker?
Yes, after searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
How do I make this chili spicier?
Add more jalapenos, use a hotter chili powder blend, or increase the amount of hot sauce to reach your desired heat level.
Can I use ground beef instead of short ribs?
While short ribs provide a unique flavor and texture, ground beef can be used as a substitute for a quicker, simpler version.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute fresh tomatoes, but be sure to roast them first to enhance the flavor and achieve a similar depth.
Is this chili gluten-free?
Yes, this recipe is gluten-free as long as you ensure the chorizo and Worcestershire sauce do not contain gluten.
How do I thicken the chili?
If the chili is too soupy, stir in cornmeal or crushed tortillas, or let it simmer longer to reduce the liquid.
Can I add other vegetables?
Absolutely! Feel free to add bell peppers, carrots, or zucchini for extra texture and flavor.
What toppings go well with this chili?
Toppings like sour cream, shredded cheese, avocado, cilantro, or even a squeeze of lime juice complement this chili perfectly.
Conclusion
This Short Rib Chili is the ultimate comfort food with a punch of spice. It’s rich, hearty, and full of flavor, making it perfect for chilly nights or any gathering. The combination of tender short ribs along with the fire-roasted tomatoes and beans, creates a chili that’s sure to become a staple in your recipe collection. Try it today, and enjoy a bowl of warmth and spice!
Print
Short Rib Chili
- Total Time: 2 hours 35 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
If you’re craving a rich, hearty, and spicy chili, this Short Rib Chili is a must-try. With tender short ribs simmered with fire-roasted tomatoes, beans, and a perfect blend of spices, this dish delivers deep, comforting flavors. It’s the ideal meal for chilly nights or any gathering where you want to impress your guests with bold, flavorful comfort food.
Ingredients
For the chili:
2 tablespoons vegetable oil
1.5 pounds boneless short ribs, cut into bite-sized pieces (about 1-inch cubes)
Salt and pepper to taste
1 large onion, chopped
2 jalapeño peppers, chopped (use serranos for more heat)
6 cloves garlic, chopped
1 pound Mexican chorizo
1 cup beef stock
3 15-ounce cans fire roasted tomatoes
1 15-ounce can black beans, drained
1 15-ounce can red kidney beans, drained
1 tablespoon Worcestershire sauce (or to taste)
2 tablespoons chili powder blend (hot New Mexican blend preferred)
1 teaspoon Mexican oregano
1 teaspoon cumin
Hot sauce to taste
2 tablespoons cornmeal (optional, for thickening – or use crushed or torn corn tortillas)
Your favorite toppings (sour cream, shredded cheese, cilantro, avocado)
Instructions
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Sear the Short Ribs: Heat vegetable oil in a large pot over medium-high heat. Season the short ribs with salt and pepper, then sear them for 1-2 minutes per side until browned. Remove and set aside.
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Sauté the Vegetables: Add onion and jalapeño peppers to the pot, cooking for 5 minutes until softened.
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Cook the Chorizo and Garlic: Add garlic and chorizo, breaking up the chorizo as it cooks for 5 minutes until mostly cooked through.
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Add Spices: Stir in chili powder, oregano, cumin, salt, and pepper. Let the spices bloom in the pot for 1 minute.
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Add Stock and Short Ribs: Pour in beef stock, scraping any browned bits off the pot. Add the short ribs, tomatoes, beans, Worcestershire sauce, and hot sauce. Stir well.
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Simmer: Bring to a boil, then reduce heat and simmer for 2 hours, until short ribs are tender. Stir in cornmeal for thickness if desired.
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Serve: Serve hot with your favorite toppings, such as sour cream, shredded cheese, or fresh cilantro.
Notes
- Store leftovers in the fridge for up to 3-4 days in an airtight container.
- Reheat on the stove, adding beef stock if needed.
- Freeze chili for up to 3 months in a tightly sealed container.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Category: Mexican
- Method: Stovetop
- Cuisine: mexican inspired
