We had our first snow day the first of December and now it’s going to be 69º tomorrow. However, they are calling for snow again on Saturday. Short Rib Chili is perfect for a snow day where you’re stuck inside all day. Just get all the ingredients before you have to hibernate. This is one of those chili’s that needs to cook all day, but oh is it worth it. Instead of traditional ground beef, this uses short ribs, and short ribs take time to get them to the point that they are falling off the bone. Even though it takes some time to cook, the prep time is not bad.
You’ll start by browning the ribs in a large dutch oven, this really seals in the flavor. To your browned ribs you’ll add a dark beer, I chose Guinness for it’s rich flavor. Then simmer for a couple of hours on the stove making your house smell amazing. You’ll remove the ribs but save that yummy broth to add back to the chili. Remove any extra fat and the bones and shred the beef. To the same dutch oven you’ll now cook your onions, red pepper and jalapeños and soften them a bit. Then add your seasoning and some diced tomatoes and Worcestershire sauce and let it all simmer together for an hour or so.
I would estimate prep time to be about 40 minutes all together and about 3 hours of cook time, which isn’t bad for a weekend. I’m sure you’re going to agree that it’s worth every minute. With so many games on TV this weekend, it would be the perfect time to give this a try. If you’re in more of a hurry, you might want to try Instant Pot Chili, or Chili with Chocolate and Kahlua.
I served this in this adorable but also very practical Staub 3.5 qt cast iron which the girls gave me for my birthday. It has a cute pumpkin shaped lid but is great for serving soup or chili in because you can keep it warm on the stove until ready to serve.
Adapted from Foster’s Market Favorites
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Short Rib Chili
This Short Rib Chili recipe is a hearty chili with short ribs braised in beer and slow cooked. You get a thick, “stick to your ribs” chili with so much flavor. The perfect comfort food for a cold wintery day.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 10 cups 1x
- Category: entree
- 4 lbs beef short ribs
- salt and pepepr
- 3 tablespoons olive oil
- 12 ounces Guiness beer, or other dark beer
- 4 sprigs fresh rosemary
- 2 onions, chopped
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- ¼ cup chili powder
- 1 tablespoon cumin
- 2 teaspoons dried basil
- 8 cups chicken or beef broth, aobut 4 cups from reserved broth
- 28 ounces canned diced tomatoes
- ¼ cup worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon red pepper flakes
1. Season the ribs on all sides with salt and pepper. Heat 1 tablespoons olive oil in a large dutch oven on medium high and add short ribs. Sear on all sides until dark brown, about 4 minutes per side. Add beer and rosemary and about 2 cups of water or enough to cover about 2/3’s of the ribs. Cover and reduce heat to simmer and cook until fork tender, about 2 hours. When tender, remove to a cutting board and save the broth allowing the grease to separate. Once the ribs are cool enough to handle, shred removing any excess fat.
2. In the now empty dutch oven, heat 2 tablespoons olive oil over medium heat, when hot add onions, then reduce heat and let them cook until tender, about 10 minutes. Add red pepper and jalapeños and cook until soft, about 5 more minutes. Add garlic and cook an additional minute.
3. Add the shredded beaf, chili powder, cumin and basil and cook for about 4 minutes. Stir in 8 cups of broth total, about half of the reserved broth with fat removed and chicken or beef broth making up the rest. Add the remaining ingredients and then add salt and pepper to taste. Bring to a boil and reduce heat to simmer. Cook uncovered until the liquid has reduced slightly, about 1 hour. Remove bay leaves before serving.
4. Serve with sour cream, scallions, cilantro, and cheese.