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: 40minutes
Cook Time: 3hours
4lbsbeef short ribs
salt and pepper
12ouncesGuiness beer(or other dark beer)
4sprigs fresh rosemary
1red bell pepper(diced)
8cupschicken or beef broth(about 4 cups from reserved broth)
28ouncescanned diced tomatoes
1teaspoonred pepper flakes
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 ⅔’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.
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.
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.
Serve with sour cream, scallions, cilantro, and cheese.
Barbara's Notes + Tips
If you don't want this spicy, leave out or cut down on the jalapeno.