Short Rib Chili

Short Rib Chili

8 servings
Thick, meaty Short Rib Chili gets layers of heat from fresh jalapeños, smoky chipotles in adobo, and fruity ancho chile powder. Tender short ribs in chili are delicious, but feel free to substitute cubed beef chuck roast for a more economical option.

Ingredients

  • canola oil
    2 tbsp
  • boneless beef short ribs

    trimmed and cut into 1-inch cubes

    3 ½ lb
  • kosher salt
    5 tsp
  • black pepper
    2 ½ tsp
  • medium-size red onion

    finely chopped, about 2 1/4 cups

    1
  • jalapeño chiles

    stemmed, seeded, and finely chopped, about 1/2 cup

    2
  • garlic cloves

    finely chopped

    10
  • tomato paste
    ½ c
  • ancho chile powder
    ¼ c
  • chipotle chiles in adobo sauce

    finely chopped

    1
  • dried oregano
    2 tsp
  • ground cumin
    1 ½ tsp
  • ground coriander
    1 ½ tsp
  • dry red wine
    1 ½ c
  • can crushed tomatoes
    1
  • lower-sodium chicken broth
    3 c
  • red onion

    thinly sliced lengthwise, about 2 1/2 cups

    1 small
  • distilled white vinegar
    1 c
  • water
    1 c
  • granulated sugar
    2 tbsp
  • kosher salt
    1 tbsp
  • crumbled queso fresco

    for serving

  • fresh cilantro leaves

    for serving

Directions

  1. 1

    Heat oil in a large enameled Dutch oven over medium-high. Toss together beef, 4 teaspoons salt, and 2 teaspoons black pepper in a large bowl. Working in 3 batches, add beef to hot oil and cook, turning occasionally, until browned on all sides, 8 to 10 minutes per batch. Using a slotted spoon, transfer beef to a medium bowl.

  2. 2

    Add chopped onion, jalapeños, garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper to drippings in Dutch oven. Cook over medium, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in tomato paste, chile powder, chipotles, oregano, cumin, and coriander; cook, stirring constantly, until mixture is fragrant and vegetables are evenly coated, 1 to 2 minutes. Add wine; cook, scraping up browned bits from bottom of Dutch oven, until liquid is slightly reduced, about 2 minutes. Add crushed tomatoes and broth; bring mixture to a simmer over medium-high. Stir in beef and any juices in bowl. Reduce heat to low; cover and simmer, stirring occasionally, until beef is very tender, 2 hours and 30 minutes to 3 hours, uncovering during final 30 minutes of cook time. Season with additional salt and black pepper to taste.

  3. 3

    While chili cooks, place sliced red onion in a medium-size heatproof bowl; set aside. Combine vinegar, 1 cup water, sugar, and salt in a small saucepan. Bring to a boil over medium-high, stirring often to dissolve sugar. Pour hot vinegar mixture over onion, pressing onion pieces with a spoon to keep submerged. Let stand at room temperature 10 minutes. Cover and chill at least 1 hour or up to 3 days.

  4. 4

    Serve chili topped with queso fresco, cilantro, and drained pickled onion.

    Step 4
Short Rib Chili

Short Rib Chili

195 min8 servings6585 cal

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About this Recipe

Craving a chili that truly satisfies, rich with deep flavor and tender meat? This Short Rib Chili recipe delivers a hearty, comforting experience perfect for any chilly evening, transforming simple ingredients into something extraordinary.What sets this chili apart is the generous use of boneless beef short ribs, slow-cooked to melt-in-your-mouth perfection, creating an incredibly thick and meaty base. This foundational richness is then built upon with thoughtful layering of heat and flavor. You'll find a lively warmth from fresh jalapeños, a deep smokiness from chipotles in adobo, and the complex, fruity notes of ancho chile powder, all working in harmony to build a profile that elevates this far beyond any ordinary chili.Prepare yourself for a truly satisfying bowl, brimming with intensely savory, robust flavors. Each spoonful offers tender, shredded beef enveloped in a thick, velvety sauce, beautifully balanced with a pleasant, lingering warmth from the chiles. The aroma alone will draw you in, promising a hearty, comforting dinner experience that speaks of hours of simmering to perfection. While the total cooking time is over three hours, much of it is hands-off, allowing the rich flavors to deepen and the short ribs to achieve an unparalleled tenderness.While boneless beef short ribs are a fantastic choice, you can easily substitute cubed beef chuck roast for a more economical option without sacrificing much flavor or tenderness. For a brighter finish, consider adjusting the amount of freshly chopped cilantro and a squeeze of lime just before serving. You can also dial the heat up or down by adjusting the number of jalapeños or chipotle chiles.This Short Rib Chili is ideal for a comforting dinner party, a hearty game day feast, or simply a cozy night in. Serve it generously in warm bowls, adorned with a sprinkle of crumbled queso fresco, vibrant fresh cilantro leaves, and a side of quick-pickled red onions for a delightful tangy contrast that brightens every bite.

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