The Ultimate Short Rib Chili Recipe: Rich, Hearty, and Unforgettable Flavor
Prepare to elevate your chili experience with this extraordinary short rib chili recipe. Crafted with succulent, melt-in-your-mouth short ribs and infused with a symphony of flavor-enhancing ingredients, this dish transcends the ordinary. It delivers an unparalleled richness and heartiness, making it the perfect comfort food for any occasion, from cozy family dinners to lively game-day gatherings. If you’re searching for a chili that truly stands out, one that’s both deeply satisfying and bursting with complex flavors, your quest ends here.
Why This Short Rib Chili Recipe Is a Must-Try
This isn’t just another chili recipe; it’s an impressive culinary upgrade that transforms a classic comfort dish into something truly gourmet. While simply swapping ground beef for tender short ribs is a good start, our recipe goes much further to build a flavor profile that’s intensely complex and deeply satisfying. We introduce unique, flavor-boosting elements like smoky chipotle peppers for a tantalizing kick of heat, robust coffee for an unexpected depth, and dry red wine to add a layer of sophisticated richness. The result is an incredibly flavorful short rib chili that will undoubtedly become a highly requested favorite by everyone who tastes it. Be prepared for the accolades!
The inspiration for this recipe comes from Chef Antoine, who considers it one of his all-time favorites. I distinctly recall his enthusiasm when he first prepared it, marveling at its remarkable richness and hearty texture. He immediately recognized its potential for meal prepping, noting how well it would freeze into individual portions for future enjoyment. Even a friend who unexpectedly stopped by that afternoon was captivated by its exquisite taste, praising its top-notch flavor. This dish isn’t just food; it’s an experience designed to be savored.
Key Ingredients for Your Flavorful Chili
For a precise list of all measurements, ingredients, and detailed instructions, please refer to the printable recipe card located at the conclusion of this article. This section will delve deeper into some of the star ingredients and offer valuable substitution advice to ensure your chili turns out perfectly.
Ingredient Spotlight & Expert Substitution Guide
Each ingredient in this short rib chili recipe plays a crucial role in building its signature deep, complex flavor. Understanding these components will help you achieve the best possible result, or make smart substitutions if needed.
TOMATOES – We highly recommend using fire-roasted diced tomatoes. Their smoky, slightly sweet, and intensely savory flavor adds a layer of depth that regular canned diced tomatoes simply can’t match. However, if fire-roasted varieties are unavailable, standard diced tomatoes will certainly work, though the final chili will have a slightly less pronounced smoky note. Opting for quality tomatoes is key to the overall flavor foundation.
COFFEE – Don’t let the inclusion of coffee surprise you! You won’t actually taste “coffee” in the finished short rib chili. Instead, it acts as a masterful flavor enhancer, contributing a subtle bitterness and rich, earthy notes that skillfully balance the other robust ingredients. This helps to deepen the overall umami profile and prevent the chili from tasting one-dimensional or overly sweet. Even if you’re not typically a coffee drinker, trust this secret ingredient – it works wonders! Decaffeinated coffee can be used if you’re sensitive to caffeine, with no noticeable impact on flavor.
WINE – Dry red wines like Cabernet Sauvignon, Merlot, or Zinfandel are excellent choices for this recipe. The red wine serves multiple purposes: it deglazes the pan, capturing all the delicious browned bits, and more importantly, it adds acidity, tannins, and a profound richness that brightens and deepens the flavors of the beef and spices. As the chili simmers, the alcohol cooks off, leaving behind only the concentrated, complex wine flavor. If you prefer to avoid alcohol, a good quality beef broth can be substituted. Be aware that while beef broth will add liquid and some savory notes, it won’t impart the same complexity or depth of flavor that red wine provides.
BOUILLON – Our preference for a concentrated bouillon base over liquid broth or stock stems from its superior convenience, space efficiency, and, most importantly, its intensely concentrated flavor. A small amount goes a long way to infuse the chili with a rich, beefy essence that is easily reconstituted with water. Should you opt to use traditional beef broth or stock, simply replace the specified amount of water in the recipe with the stock and omit the bouillon base entirely. This ensures you maintain the correct liquid volume while still achieving a robust flavor.
A Quick Note on Handling Chipotle Peppers in Adobo Sauce
Chipotle peppers in adobo sauce are a game-changer for adding smoky heat and depth to chili. However, they typically come in cans, and most recipes, including this one, don’t require the entire can. Storing the remainder in the refrigerator is an option, but it’s only viable for a short period. Furthermore, keeping them in the open can often imparts an unpleasant metallic taste that can detract from their authentic flavor.
To preserve their quality and make them incredibly convenient for future use, I highly recommend freezing them! My method is simple: lay out a piece of plastic wrap, place 2 chipotle peppers on it, and top them with a spoonful of the flavorful adobo sauce. Carefully fold the plastic wrap around the peppers and sauce to create a small, self-contained bundle. Repeat this process for any unused chipotles. Once all are wrapped, transfer these individual bundles into a freezer-safe bag. This not only saves space but also makes it incredibly easy to grab just what you need next time. When ready to use, simply remove a frozen bundle, unwrap it immediately, and chop the peppers while they are still frozen. Place them in a small bowl to thaw, and they’ll be ready to incorporate into your dish, retaining all their smoky, spicy goodness without any tinny aftertaste.
Crafting Your Delicious Short Rib Chili: Step-by-Step
These step-by-step photos and detailed instructions are provided to help you visualize the cooking process and ensure a successful outcome. For the comprehensive, printable version of this recipe, complete with precise measurements and instructions, please Jump to Recipe at the bottom of this post.
- Begin by preparing your boneless beef short ribs. Cut them into uniform, bite-sized chunks, which ensures even cooking and makes them easier to manage in the chili. Transfer the chunks into a large mixing bowl. Season generously with onion powder and garlic salt, then add 2 tablespoons of olive oil. Using gloved hands, thoroughly mix the ingredients, ensuring each piece of short rib is evenly coated with the seasonings and oil. This initial seasoning is crucial for building foundational flavor.
- Heat the remaining 2 tablespoons of olive oil in a Dutch oven over medium-high heat until it shimmers. Carefully add the seasoned beef chunks to the hot oil, ensuring not to overcrowd the pan. Cook the beef, turning occasionally, until all sides are beautifully browned. This browning step is essential for developing rich, deep flavor through the Maillard reaction. Continue cooking until no pink remains on the exterior of the meat.
- Once browned, remove the seared short ribs from the Dutch oven and set them aside on a plate. This prevents them from overcooking during the next steps. Carefully drain any excess oil from the Dutch oven, leaving just enough to sauté the vegetables.
- Add the minced garlic, chopped red onion, and green bell pepper to the Dutch oven. Sauté these aromatics for 1-2 minutes, stirring frequently, until they become fragrant and begin to soften. This step infuses the base of the chili with sweet and pungent flavors.
- Stir in the chopped chipotle peppers in adobo sauce. Mix them thoroughly with the sautéed vegetables, allowing their smoky, spicy notes to permeate the pan. This is where the chili begins to develop its distinctive warmth and complexity.
- Pour in the dry red wine and brewed coffee. Bring the mixture to a rolling boil, then reduce the heat to medium and allow it to simmer for 10 minutes. This crucial step reduces and concentrates the wine, deepening its flavor and cooking off the alcohol, leaving behind only its rich essence. The coffee further enhances the depth and complexity of the braising liquid.
- Add the beef base, ground cumin, chili powder, ground coriander, and dried oregano to the simmering liquid. Whisk everything together thoroughly until the spices are fully incorporated and the beef base has dissolved. These spices are the heart of your chili’s aromatic profile.
- Stir in the diced fire-roasted tomatoes (undrained) and the water. Return the browned beef chunks to the pan, ensuring they are submerged in the rich braising liquid. Bring the entire mixture back to a gentle boil. This ensures all the flavors meld together before the slow cooking process begins.
- Reduce the heat to medium-low, then cover the Dutch oven tightly with its lid. Allow the chili to gently simmer and cook for 3 hours. During this long, slow cooking period, the short ribs will become incredibly tender, practically falling apart, and all the flavors will have ample time to meld and deepen, transforming into a truly magnificent chili.
- After 3 hours, remove the lid. Add the undrained kidney beans to the chili. Stir everything together gently, allowing the beans to heat through and absorb some of the chili’s incredible flavor. Your perfectly tender, rich, and hearty short rib chili is now ready to serve!
Frequently Asked Questions & Expert Tips for the Perfect Chili
Absolutely! Chili is one of those magical dishes that often tastes even better the next day as the flavors have more time to meld and deepen. You can easily prepare and cook this short rib chili a day in advance. Once cooked, allow it to cool completely to room temperature before covering it tightly and refrigerating. When you’re ready to serve, simply reheat it gently on the stovetop over medium-low heat, stirring occasionally until it’s warmed through to your desired temperature.
Proper storage ensures your delicious chili remains fresh and safe to eat. Once any leftovers have cooled fully, transfer them to an airtight container. Store this container in the refrigerator for up to 4 days. When reheating, always use a medium-low heat on the stovetop to gently warm the chili through, stirring frequently to prevent sticking or scorching.
Yes, this chili freezes exceptionally well, making it ideal for meal prep or enjoying later! To freeze, first allow the chili to cool completely. If there’s any excess fat on the surface, skim it off – this helps maintain quality during freezing and thawing. Divide the chili into airtight, freezer-safe containers or robust ziptop freezer bags. I personally prefer freezer bags as they can be laid flat to save valuable freezer space. Remember to leave a little space at the top of the container or bag to account for expansion as the chili freezes. It can be safely frozen for up to 3 months. To enjoy, thaw the chili overnight in the refrigerator, then reheat gently on the stovetop until piping hot.
Certainly! While kidney beans add a classic texture and absorb wonderful flavor, you can absolutely omit them if you’re not a fan or have dietary preferences. The chili will still be rich, hearty, and incredibly delicious without them.
- Don’t Rush the Browning: The browning of the short ribs is a critical step. Don’t overcrowd your Dutch oven, and allow the meat to develop a deep, dark crust. This creates layers of flavor through the Maillard reaction that are essential for a rich chili.
- Taste and Adjust: Throughout the cooking process, especially after adding spices and simmering for a while, taste your chili. Adjust seasonings like salt, pepper, or even a pinch more chili powder or cumin to suit your preference. A touch of sugar or a splash of vinegar can also balance flavors.
- Low and Slow is Key: The long, slow simmer is what breaks down the tough connective tissues in the short ribs, transforming them into incredibly tender, succulent pieces. Resist the urge to rush this step, as patience will be greatly rewarded.
- Fresh Herbs at the End: For a bright finish, consider stirring in some fresh chopped cilantro or parsley just before serving. It adds a wonderful aromatic lift.
Delightful Serving Suggestions for Your Short Rib Chili
This magnificent short rib chili is a rich and robust dish, and its hearty nature truly shines when paired with complementary sides. Consider serving it alongside a bed of fluffy white rice, tender egg noodles, your favorite pasta, or creamy mashed potatoes. These starchy accompaniments are perfect for soaking up every last drop of the incredibly flavorful sauce, ensuring a deeply satisfying meal.
No chili is complete without a selection of delicious toppings! Enhance your bowl with a generous dollop of cool sour cream or plain Greek yogurt, a sprinkle of freshly shredded cheddar or Monterey Jack cheese, thinly sliced green onions for a touch of freshness, and vibrant, spicy sliced jalapeños (fresh or pickled) for an extra kick. For a tangy, zesty contrast, a side of pickled onions makes a fantastic addition, cutting through the richness beautifully. And, of course, a warm slice of homemade cornbread is always a classic choice, perfect for scooping up every last bit of that incredible chili.
Explore More Delicious Chili Recipes
If you’re a fan of comforting, hearty chili, be sure to explore some of our other popular recipes:
- Hearty 3 Bean Chili
- Classic Homemade Chili
- Quick & Easy Instant Pot Chili
- Chili and Cornbread Stuffed Peppers
I genuinely love creating and sharing my culinary adventures with all of you! To make sure you never miss a new recipe, I offer a convenient newsletter delivered straight to your inbox every time I post. Simply subscribe here and start receiving your free daily recipes, designed to inspire and delight your taste buds!
Short Rib Chili: A Gourmet Twist
IMPORTANT – For additional helpful insights and common questions, please scroll back up to read the Frequently Asked Questions & Expert Tips section within the blog post!
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Ingredients
- 1.5 pounds boneless beef short ribs
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 4 Tablespoons olive oil divided
- 2 teaspoons minced garlic
- ½ cup chopped red onion
- ½ cup chopped green bell pepper
- 2 chipotle peppers in adobo sauce chopped
- 2 cups dry red wine
- 1 cup brewed coffee
- 3 teaspoons Better than Bouillon beef base
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon ground coriander
- 2 teaspoons oregano
- 14 ounces diced fire roasted tomatoes canned, undrained
- 3 cups water
- 15 ounce can of dark red kidney beans undrained
Essential Equipment
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Large mixing bowl
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5 qt Dutch oven
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Whisk
Important Notes Before You Begin
- For superior flavor and a subtle smoky nuance, we recommend using fire-roasted diced tomatoes. However, regular canned diced tomatoes are a perfectly acceptable alternative.
- Feel free to omit the kidney beans if they are not to your taste; the chili remains incredibly rich and flavorful without them.
- When selecting red wine, Cabernet Sauvignon, Merlot, or Zinfandel are excellent dry choices that enhance the chili’s depth and richness. If you prefer not to use wine, beef broth is a suitable substitute, though the final flavor profile may differ slightly. Rest assured, most of the alcohol from the wine will cook off during the simmering process.
- Our recipe utilizes a concentrated beef bouillon base for its intense flavor and convenience. If you opt for liquid beef broth or stock, simply replace the specified water quantity with an equal amount of your chosen broth/stock and exclude the bouillon base.
Step-by-Step Instructions
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Cut boneless short ribs into bite-sized chunks and place them into a large mixing bowl. Sprinkle with onion powder and garlic salt. Add 2 tablespoons of the olive oil and, using gloved hands, mix thoroughly until the short ribs are evenly coated.1.5 pounds boneless beef short ribs, 1 teaspoon onion powder, 1 teaspoon garlic salt
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In a Dutch oven set over medium-high heat, add the remaining 2 tablespoons of olive oil and heat until shimmering. Add the seasoned beef chunks and cook, turning occasionally, until they are well browned on all sides and no pink remains.
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Remove the browned meat from the pan and set it aside. Carefully drain any excess oil from the Dutch oven.
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Add the minced garlic, chopped red onion, and chopped green bell pepper to the Dutch oven. Sauté for 1-2 minutes until fragrant and slightly softened.2 teaspoons minced garlic, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper
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Stir in the chopped chipotle peppers in adobo sauce, ensuring they are well combined with the sautéed vegetables.2 chipotle peppers in adobo sauce
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Pour in the dry red wine and brewed coffee. Bring the mixture to a boil, then reduce to medium heat and simmer for 10 minutes to cook down and concentrate the wine’s flavor.2 cups dry red wine, 1 cup brewed coffee
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Add the beef base, ground cumin, chili powder, ground coriander, and dried oregano. Whisk all the ingredients together until well combined.3 teaspoons Better than Bouillon beef base, 1 teaspoon ground cumin, 2 teaspoons chili powder, 1/2 teaspoon ground coriander, 2 teaspoons oregano
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Stir in the diced fire-roasted tomatoes (undrained) and water. Return the browned beef to the pan. Bring the mixture to a boil.14 ounces diced fire roasted tomatoes, 3 cups water
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Reduce the heat to medium-low and cover the Dutch oven. Cook for 3 hours, allowing the flavors to meld and the short ribs to become incredibly tender.
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Remove the lid and add the undrained kidney beans. Stir gently to combine and heat through before serving.15 ounce can of dark red kidney beans
Pro Tips for Storage & Freezing
- For optimal freshness, store any cooled leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat.
- To freeze this delicious chili, ensure it is completely cooled first. Skim off any excess fat from the surface to maintain quality. Portion the chili into airtight, freezer-safe containers or lay-flat ziptop freezer bags, leaving some headspace for expansion. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat on the stovetop.
Nutrition Information
Our recipes are meticulously tested using conventional gas ovens and stovetops. Please note that oven performance can vary, particularly with older models, leading to inconsistent cooking and baking. We highly recommend using an inexpensive oven thermometer to ensure your oven maintains the correct temperature. If you use a toaster oven or countertop oven, be aware that heat distribution may differ from a full-sized conventional oven, potentially requiring adjustments to cooking or baking times. For recipes involving pressure cookers, air fryers, slow cookers, or other appliances, specific links to the models we use are provided within each respective recipe. In baking recipes where ingredient measurements are given by weight, we advise adhering to these for best results, as substituting with cup measurements may yield different outcomes and we cannot guarantee success with such alterations.