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Home » Recipes » Soups and Stews

Published: Jan 23, 2022 · Modified: Jan 16, 2023 by Amanda McGrory-Dixon

The Best Short Rib Chili

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A bowl of short rib chili surrounded by tortilla chips with text overlay on top of the photo.
A bowl of short rib chili surrounded by tortilla chips with text overlay on top of the photo.

Take one bite and I have no doubt you’ll agree this is the best short rib chili! Every spoonful is loaded with tender, melt-in-your-mouth shredded short ribs along with hearty black beans, warm spices and a dried chile paste for the ultimate depth of flavor. When you need the perfect chili for game day, a casual gathering with friends or just a big bowl of comfort food, look no further than this short rib chili.

A spoonful of the short rib chili with chips and a napkin to the side.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Step-by-Step Instructions
  • Recipe FAQs
  • Expert Tips
  • Perfect Pairing
  • Looking for More Chili Recipes?
  • 📖 Recipe

Why You'll Love This Recipe

Dried chile paste makes for the best chili — hands down: A lot of chili recipes use chili powder, but it does not produce the most flavorful chili. The best chili recipes make a paste from dried chiles.

If you’ve never made a chili recipe using a dried chile paste, this may sound intimidating, but we’ll walk through the process, and I promise it’s super simple. Plus, most of the preparation time is hands-off. That means you can prep the other ingredients while the dried chiles do their thing, so it really doesn’t add much extra time.

That short rib meat: So many chili recipes call for ground beef, but let's face it -- ground beef can't touch the flavor and texture of shredded short ribs. Short ribs have a lot of connective tissue, so when we cook them low and slow, they break down, making for the most tender meat. A recipe is only as good as its ingredients, and a high-quality meat makes all the difference here.

A few secret spices add a complexity: We use some typical chili spices, such as cumin, but we also add cinnamon, allspice, cloves and cocoa powder, which give this chili a nice warmth and deeper flavor.

Always a game-day favorite: Whether you’re bringing a dish to a tailgate or hosting a Super Bowl party, the occasion isn’t complete without a pot of chili. This is perfect for serving a crowd. You can serve this short rib chili like a soup or use it to top favorite game-day recipes, such as nachos, burgers or hotdogs.

A bowl of short rib chili on a wooden plate with chips, cilantro and limes around it.

Ingredients

The short rib chili ingredients with black and white labels on a wooden surface.

And now for a few short rib chili ingredient notes.

Short ribs: I prefer to use bone-in short ribs, but you can substitute the boneless variety if needed. Just keep in mind the short ribs will likely cook faster.

Dried chiles: Even though these chiles are dried, they should still be pliable. I like to use guajillo and chile de árbol.

Spice mixture: In addition to the seasoning mixture listed in the above section, we use cumin, Mexican oregano, dark brown sugar, smoked paprika, cayenne pepper and coriander.

Chili toppings: While not pictured, make sure you also pick up your favorite toppings. I love cheese, sour cream, avocado, red onions, jalapeños, cilantro and lime wedges, but feel free to get creative.

Step-by-Step Instructions

Step 1: We start by making our dried chile paste. For this step, we toast the dried chiles by cooking them over medium-high heat until they're nice and fragrant, about two to three minutes (photo 1). Then, we add beef stock to the pot, cover and simmer until the chiles soften (photo 2).

A collage showing the process of toasting the dried chiles and then simmering in beef stock.

Step 2: Now we pour the dried chiles and beef stock into a blender and add our chipotle peppers with adobo sauce (photo 3) and blend until it turns to a smooth mixture (photo 4). And just like that, we have our dried chile paste.

Blending the chipotle peppers in a blender with the other chiles until smooth.

Step 3: From here, we dust our short ribs with salt, pepper and a touch of flour and then cook them in hot oil on all sides until they're perfectly brown like so (photo 5). Not only does this give the meat a nice textured crust, but it also helps develop the flavor.

Cooking the short ribs in a Dutch oven until they turn brown.

Step 4: We remove the short ribs from the pot and cook chopped onions and jalapeño until they soften (photo 6). This should take about four to five minutes. At the very end, we add some garlic and cook for another 30 seconds.

Cooking the onions and jalapeno in the Dutch oven until they soften.

Step 5: Now we pour in more beef stock, coffee, the dried chile paste and a touch of apple cider vinegar and stir in our spice mixture with some tomato paste and diced tomatoes (photo 7). Once we have one cohesive mixture, we add our short ribs back to the pot (photo 8) and bring it to a boil.

Adding the short ribs and spices to the pot before boiling.

Step 6: Once the mixture boils, we reduce the heat to a simmer and mostly cover the pot with just a small crack open (photo 9). We continue to simmer the chili until the short ribs are tender enough to easily pull off the bone, about two and a half to three hours.

The Dutch oven covered with a small crack open.

Step 7: When the short ribs are ready, we remove them from the chili and add a can of black beans to the pot. At this point, the chili has already reduced, so we can cover completely to help the beans heat up. We shred the short ribs with two forks (photo 10) and add the meat back to the pot.

The shredded short ribs on a wooden cutting board.

And there you have it! Our very best short rib chili is ready to devour. Bonus points for serving it with a side of this jalapeño popper cornbread for some serious comfort food.

Related: Want more chili recipes? Try this Dutch oven braised chili.

Recipe FAQs

Is it best to make chili in advance?

While I've served this chili the same day I made it and it was absolutely wonderful, I love to make chili at least a day ahead. When chili has time to sit in the refrigerator, the flavors have a chance to meld to make for an even deeper flavor. You can make this chili three to four days in advance. Plus, this makes entertaining super easy.

Should you cook chili covered or uncovered?

I recommend cooking chili with a small crack open. By leaving a small crack open, this allows the liquid to reduce and thicken without losing too much stock.

Can you make this chili in a slow cooker?

I prefer to make my red chilis on the stove because I can keep a crack open to reduce the liquid as mentioned above. That said, you can prepare this chili in a slow cooker. You'll still want to use the stove-top to make the chile paste and brown the meat, but you can then combine everything in the slow cooker and cook on low for eight hours or high for four hours.

Can you freeze leftover chili?

Absolutely! Chili is perfect for freezing. In fact, I love keeping a batch of chili in the freezer, so I'm always ready for a last-minute casual gathering.

Simply keep the chili in a freezer-safe container and freeze for up to six months. You can let the chili sit in the refrigerator or freeze right away -- just make sure it's cool before putting in the freezer.

To thaw, let the chili sit in the refrigerator overnight. You can also use the defrost setting on the microwave if you need to hurry the process. Just don't thaw the chili in room temperature -- that could let bacteria develop, and you don't want that.

How do you reheat chili?

You have two options here: the microwave or the stove-top. Keep in mind that chili tends to splatter in the microwave, so to keep your kitchen as clean as possible, I recommend adding the chili to a pot, covering and heating until it reaches your desired serving temperature, stirring every so often.

Expert Tips

  • While heat level is subjective, I consider this a medium-heat chili. If you'd like to ramp up the heat, you can leave in the seeds or simply serve with fresh jalapeño slices on top. That's my preference because it allows people to control the heat.
  • Guajillo and chile de árbol should be fairly easy to find in the ethnic section of the grocery store. However, if you can’t find them, you can order them on Amazon: Guajillo chiles and arbol chiles.
  • If you need substitution options, ancho is a close match to Guajillo chiles, or you could even use more generically labeled New Mexican chiles. For the arbol chile, the Japanese japone pepper has a similar heat level and could work in a pinch.
  • Make sure you brown your short ribs in two batches. If you overcrowd the pot, it will create too much steam, and you won't get that wonderful browning.
  • Not a fan of beans in your chili? Simply leave them out. My authentic Texas chili stays true to Team No Beans, but I do like the heartiness they add.

Perfect Pairing

Beer and chili go hand in hand, and I can't resist a bold stout with this delicious recipe. With a stout, its thick body can stand up to the hearty ribs, and you'll love how that roasted malt brings out the warm spices.

Prefer wine? Grab a zinfandel and call it a day. Zinfandel gives us some nice fruity notes that contrast the chili heat, and then its peppery finish complements the spices. We also get a kick of acidity, which gives our palate a chance to refresh.

For the best short rib chili you'll ever taste, do yourself a favor and make this recipe. You'll love every meaty, loaded bite.

Cheers!

A bowl of short rib chili with chips and cilantro sprigs around it.

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If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter, and you can follow me on Facebook, Instagram, Pinterest and TikTok.

📖 Recipe

A spoon scooping out some short rib chili in a cream-colored bowl.

The Best Short Rib Chili

Take one bite and I have no doubt you’ll agree this is the best short rib chili! Every spoonful is loaded with tender, melt-in-your-mouth shredded short ribs along with hearty black beans, warm spices and a dried chile paste for the ultimate depth of flavor. When you need the perfect chili for game day, a casual gathering with friends or just a big bowl of comfort food, look no further than this short rib chili.
5 from 188 votes
Print Pin Rate
Course: Soups and Stews
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 3 hours hours 30 minutes minutes
Total Time: 4 hours hours
Servings: 8 people
Calories: 299kcal
Author: Amanda McGrory-Dixon

Equipment

  • Dutch oven or large heavy-bottom stock pot
  • Blender or food processor

Ingredients

  • 8 dried guajillo chiles stemmed and seeds removed
  • 1 dried chile de árbol stemmed and seeds removed
  • 5 cups beef stock divided
  • 4 chipotle peppers in adobo sauce seeds left intact
  • 2 tablespoons adobo sauce
  • Salt and pepper
  • All-purpose flour for dusting
  • 3 pounds bone-in short ribs
  • 2 tablespoons olive oil
  • 2 medium yellow onions diced
  • 2 jalapeños seeded and chopped
  • 6 garlic cloves minced or grated
  • 1 cup strong coffee
  • 1 (15-ounce) can of diced tomatoes drained
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cocoa powder
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon  dried Mexican oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 (15)-ounce can of black beans drained
  • Favorite toppings such as shredded cheese, sour cream, avocado, red onions, jalapeños, lime, cilantro, tortilla chips, etc.

Instructions

  • Over medium-high heat in a large Dutch oven or stock pot, toast the dried chiles until fragrant, about two to three minutes. Add 2 cups beef stock and bring the mixture to a simmer. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.
  • Add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside.
  • Sprinkle salt and pepper all over the short ribs. Lightly dust with flour. Add oil to the large Dutch oven or stock pot over medium-high heat. Once the oil is hot, add half the short ribs and brown on all sides, about two to three minutes per side. Remove and reserve on a plate. Repeat with the second half of short ribs and remove and reserve on a plate.
  • Reduce the heat to medium. Add the onion and jalapenos to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly. Pour in remaining 3 cups of beef stock, strong coffee and reserved chile paste, scraping up the bottom of the pot with a wooden spoon.
  • Stir in the diced tomatoes, tomato paste, apple cider vinegar, cocoa powder, brown sugar and spices. Add the short ribs back to the pot. Bring the heat back to medium-high and boil the mixture. Once it boils, reduce the heat to a simmer. Put the top on, leaving a small crack open. Simmer until the short ribs can be easily removed from the bone, about two and a half to three hours.
  • Remove the short ribs from the Dutch oven and add the drained beans to the pot and cover. Give the short ribs a few minutes to cool. When the short ribs are cool enough to handle, shred the meat off the bone. Stir the shredded short ribs back in the pot. Serve with your favorite toppings. Enjoy!

Notes

  • You can make this chili three to four days in advance and freeze leftovers up to six months.
  • While heat level is subjective, I consider this a medium-heat chili. If you'd like to ramp up the heat, you can leave in the seeds or simply serve with fresh jalapeño slices on top. That's my preference because it allows people to control the heat.
  • Guajillo and chile de árbol should be fairly easy to find in the ethnic section of the grocery store. However, if you can’t find them, you can order them on Amazon: Guajillo chiles and arbol chiles.
  • If you need substitution options, ancho is a close match to Guajillo chiles, or you could even use more generically labeled New Mexican chiles. For the arbol chile, the Japanese japone pepper has a similar heat level and could work in a pinch.
  • Make sure you brown your short ribs in two batches. If you overcrowd the pot, it will create too much steam, and you won't get that wonderful browning.
  • Not a fan of beans in your chili? Simply leave them out. My authentic Texas chili stays true to Team No Beans, but I do like the heartiness they add.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1bowl | Calories: 299kcal | Carbohydrates: 7g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 73mg | Sodium: 1476mg | Potassium: 844mg | Fiber: 1g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 4mg
Tried this Recipe? Pin it for Later!Mention @BurrataandBubbles or tag #burratandbubbles!

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Comments

    5 from 188 votes (169 ratings without comment)

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    Recipe Rating




  1. Beth says

    December 10, 2024 at 6:00 pm

    Where can I find the dried chilis needed for this recipe? It looks delish!

    Reply
    • Amanda McGrory-Dixon says

      December 11, 2024 at 6:54 am

      Hi, Beth! In Denver, I can actually get them at my regular neighborhood grocery stores (Safeway and a Kroger brand) in the ethnic food section. I’m not sure what region you’re in and if it’s available but a Mexican market definitely has them as well. And you can always try Amazon!

      Reply
  2. Paresh says

    February 18, 2024 at 4:31 pm

    5 stars
    Awesome chili - certainly the best I've made. Will definitely stick with the dried chile paste method going forward. Largely stayed true to the recipe, though incorporated some suggestions noted in prior comments. Made the following changes: used about 2.5 pounds of boneless short ribs (from Costco!), which I salted with Diamond kosher salt the night before; in Step 5, I added a 28oz can of crushed tomatoes (Wegman's fire roasted, in addition to the diced); in Step 6, put the Dutch oven in a preheated 300 degree oven (fully covered) for 2.5 hours; in Step 7, added 2 cans of kidney beans in addition to the can of black beans. Finally, simmered on stovetop for about an hour with lid left open a crack to obtain a slightly thicker texture. Salt and heat level were perfect. Hope I can replicate! Thanks.

    Reply
    • Amanda McGrory-Dixon says

      February 22, 2024 at 8:22 am

      Thanks, Paresh! So glad you liked the chile paste. I really do think it adds so much more flavor than chili powder. Appreciate it!

      Reply
  3. Jillian says

    December 12, 2023 at 1:34 pm

    Would you say making a day before and then serving has better flavor than fresh made?

    Reply
    • Amanda McGrory-Dixon says

      December 13, 2023 at 3:20 pm

      Hi, Jillian! I think a good rule of thumb is that all chili is pretty much even better when it has time to refrigerate, though I still enjoy it as is on the day it's made.

      Reply
  4. PDub says

    October 14, 2023 at 9:21 am

    5 stars
    Excellent chili recipe! I like my chili with a tad more liquid so I would cover earlier than recommended to keep the juice in the chili! Very very good and will make again!!

    Reply
    • Amanda McGrory-Dixon says

      October 14, 2023 at 7:10 pm

      Thank you so much! Very happy to hear you loved it.

      Reply
  5. Jamaica Rena says

    September 12, 2023 at 5:11 pm

    5 stars
    I can't wait to make this recipe for my family. Looks delicious!! Thanks for sharing your recipe!

    Reply
    • Amanda McGrory-Dixon says

      September 12, 2023 at 5:20 pm

      You’re very welcome!

      Reply
  6. Sheri says

    April 27, 2023 at 2:52 pm

    Do you think I could use stewing beef cubes in this? If so how would you modify?

    Reply
    • Amanda McGrory-Dixon says

      April 27, 2023 at 3:12 pm

      Hey, Sheri! That shouldn't be a problem. It'd be a very similar process to my Texas chili recipe, which uses cubed chuck roast, so you can definitely check out that link if it'd be helpful to see those directions. Basically, you'd still brown the meat, remove it from the pot, cook the onion and jalapeño, add the liquids and spices to the pot along with the browned meat, and then just simmer it for about two to two and a half hours. You won't have to worry about the shredding step. The meat will just tenderize as it cooks. Let me know if you have any other questions.

      Reply
  7. Haley says

    March 12, 2023 at 6:12 pm

    5 stars
    This recipe won me a chili cook-off. Enough said.

    My chili turned out so well, it was a total flavor bomb. The only things I would change for next time is adding a can of kidney beans for more volume and finding short ribs that are less fatty. I had to drain off quite a bit fat after it was done simmering. Thank you for this recipe!!!!

    Reply
    • Amanda McGrory-Dixon says

      March 12, 2023 at 6:35 pm

      That is awesome — congrats, Haley!

      Reply
  8. Michael Harrell says

    February 19, 2023 at 8:41 pm

    This is next level chili. The recipe is solid. I did make some slight modifications since I am a chef. I added crushed tomatoes, two cans of kidney beans, 1 can black beans. Other than that this recipe is an absolute hit. Make some southern sweet cornbread to go with it.

    Reply
    • Amanda McGrory-Dixon says

      February 19, 2023 at 10:02 pm

      Thank you so much, Michael! That means a lot coming from a professional chef. Love the idea of adding crushed tomatoes. I’ll have to try that with my next chili!

      Reply
    • Kristi says

      August 27, 2023 at 4:59 pm

      4 stars
      Did you add the crushed tomatoes in addition to the diced tomatoes it already calls for?

      Reply
  9. Shelley says

    November 14, 2022 at 9:38 am

    5 stars
    Could this be braised in the oven at 300 degrees until the short ribs are tender?

    Reply
    • Amanda McGrory-Dixon says

      November 14, 2022 at 10:27 am

      Hey, Shelley! That should work just fine. I've made other chilis that way, and they came out great.

      Reply
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