Short Rib Chili Without Beans
This slow cooked chili made with short ribs, is worth every minute that it simmers in a Dutch oven on your stove. The rich beefy flavor combined with beer and seasonings create a "stick to your ribs" chili that's the perfect comfort food for cold wintery days. Cooking the ribs slowly brings out their flavor and it tastes amazing. No beans needed for this hearty chili recipe.
Ingredients
- 4 lbs beef short ribs
- salt and pepper
- 3 tablespoons olive oil
- 12 ounces Guiness beer (or other dark beer)
- 4 sprigs fresh rosemary (About 2 tablespoons chopped)
- 2 onions (chopped)
- 1 red bell pepper (diced)
- 1 jalapeno (chopped, optional)
- 4 cloves garlic (minced)
- ¼ cup chili powder
- 1 tablespoon cumin
- 2 teaspoons dried basil
- 8 cups chicken or beef broth (about 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
Instructions
- 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 2 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 jalapeño 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 Worcestershire sauce, tomatoes, tomato paste, bay leaves and red pepper flakes 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, cheese and corn chips.
Barbara's Notes + Tips
- If you don't want this spicy, leave out or cut down on the jalapeno.
- If you don't have a fat separator, pour the broth into a large measuring bowl and let it sit on the counter until it separates, then remove the top layer of fat.
- You can leave out the beer and use beef broth instead.
Nutrition
Calories: 329kcal | Carbohydrates: 11g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 988mg | Potassium: 951mg | Fiber: 2g | Sugar: 4g | Vitamin A: 587IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 5mg
