Short Rib Chili

There’s a reason this 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 Amish lady who cooked at his center 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.

Please follow and like us:
Print Recipe
Short Rib Chili
Prep Time 40 Minutes
Cook Time 4-6 Hours
Servings
Bowls
Ingredients
Prep Time 40 Minutes
Cook Time 4-6 Hours
Servings
Bowls
Ingredients
Instructions
  1. Dice onion, mince garlic, seed and mince serranos.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

*Do not substitute bone in short ribs. They are generally too fatty for this application, and while the bones do add some body and flavor, its not worth the tradeoff. Sub in chuck roast instead.
** Honestly, I use ground turkey just as much as the sirloin, if not more often. The short ribs carry the flavor, this is for body and texture.

Chili Powder:

These chile powders are easily found online, and you’d be surprised what your local store might have in the ethnic aisle. Whichever you cant find, sub in (fresh!) chili powder. I usually make a double batch and put in a little extra into the chili, plus the leftover goes great on eggs, popcorn, you name it. If you use chili powder that’s been in the back of the cupboard for years, your chili will taste like sawdust. You’ve been warned.

2 tablespoons guajillo chile powder
2 tablespoons ancho chile powder
2 tablespoons sweet paprika
1 tablespoon black pepper
1 tablespoon cumin

2 thoughts on “Short Rib Chili”

  1. Hey There. I discovered your weblog using msn. That is a really well written article.
    I’ll be sure to bookmark it and come back to read more
    of your useful info. Thanks for the post. I’ll definitely return.

Leave a Reply

Your email address will not be published.

Short Rib Chili


Prep: 35 minutes

Inactive: 2.5 hours

There’s a reason this 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 Amish lady who cooked at his center 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.

Shop it:

2 pounds, boneless short ribs*
1.5 pounds lean sirloin**
12 oz, tomato paste (no sodium best)
1 bottle lager (plus whatever is required to lubricate the cook)
1 white onion
4 cloves garlic
2 Serrano peppers
2 cans dark kidney beans
16 oz beef stock, low sodium
Homemade chili powder, see below
2 bay leaves
8 quart, slow cooker
Cheddar cheese (optional)
Pickled jalapenos (optional)

Make it:

Dice onion, mince garlic, seed and mince serranos. Set aside
Put cast iron pan on medium heat. Turn slow cooker on high
Cube short ribs in small amount of oil (beef will give off some fat). Turn heat on cast iron on high, heavily salt and brown on all sides in 2 batches. Set into slow cooker
Make homemade chili powder
Brown ground beef in same pan. Season with 2 teaspoons salt and ½ of the chili powder. Remove and put in slow cooker
Add beef stock and drained kidney beans into slow 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, other 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 sauce to slow cooker.
Let chili cook in slow cooker for 2.5-3 hours, or until short ribs are tender, stirring every hour.
Serve topped with a dash of hot sauce, or the optional cheddar cheese and pickled jalapenos.

*Do not substitute bone in short ribs. They are generally too fatty for this application, and while the bones do add some body and flavor, its not worth the tradeoff. Sub in chuck roast instead.
** Honestly, I use ground turkey just as much as the sirloin, if not more often. The short ribs carry the flavor, this is for body and texture.

Homemade Chili powder

These chile powders are easily found online, and you’d be surprised what your local store might have in the ethnic aisle. Whichever you cant find, sub in (fresh!) chili powder. I usually make a double batch and put in a little extra into the chili, plus the leftover goes great on eggs, popcorn, you name it. If you use chili powder that’s been in the back of the cupboard for years, your chili will taste like sawdust. You’ve been warned.

2 tablespoons guajillo chile powder
2 tablespoons ancho chile powder
2 tablespoons sweet paprika
1 tablespoon black pepper
1 tablespoon cumin

Please follow and like us:

Leave a Reply

Your email address will not be published.