There’s a reason this Short Rib Chili recipe is hands down my most requested dish to bring to a pot luck. This is inspired by my dad’s recipe, which he got from the mAmish lady who cooked at his work in the 80’s (though I’m fairly sure she didn’t use beer in hers). For a thicker texture, mash one can of beans a bit before combining, or make it like Skyline Chili does and leave them out altogether. Check out this award winning Beef Short Rib Chili!
Short Rib Chili
- 2 pounds Boneless Short Ribs*
- 1.5 pounds Ground Sirloin**
- 12 ounces Tomato Paste
- 1 bottle Lager plus whatever is required to lubricate the cook
- 1 Onion
- 4 cloves garlic
- 2 Serrano Peppers
- 2 cans kidney beans, drained
- 16 ounces low sodium beef stock
- 2 bay leaves
- Cheddar Cheese (optional)
- Pickled Jalapenoes (optional)
- 1 batch chili powder (or 6 Tablespoons of your favorite)
- Dice onion, mince garlic, seed and mince serranos.
- Cube short ribs. Turn heat on cast iron on high, heavily salt and brown on all sides in 2 batches. Set into slow cooker/pressure cooker.
- Set cast iron heat to medium. Saute onions in same pan with a pinch of salt, adding in a bit of oil if pan is dry. Add in garlic and serrano, stirring as to not burn either. Cook for 1 minute. Turn heat to low. Add in tomato paste, ½ of chili powder, and 2 bay leaves. Stir constantly for 3 minutes (tomato paste can burn quickly) Add in lager, stir until sauce is formed. Add to slow/pressure cooker.
- Brown ground sirloin, 6-7 minutes. Season with 2 teaspoons salt and other ½ of the chili powder. Remove and stir in with chili, along with beef stock and beans.
- Slow cook for 3-4 hours on high, or until short ribs are tender. Alternatively, pressure cook for 35 minutes, or until short ribs are done. Serve topped with pickled jalapenos and cheese.