The ultimate short rib chili

Every spoonful of this short rib chili is loaded with beefy goodness along with hearty black beans, warm spices and a dried chile paste for the ultimate depth of flavor.


Dried chiles Beef stock Chipotle peppers with adobo Flour  Short ribs Onion Jalapeño Garlic Coffee Tomatoes Tomato paste Cocoa powder Brown sugar Apple cider vinegar Spices Beans

Toast the chiles and then simmer them in a pot with beef stock. When softened, add to a blender with chipotle peppers and process to make a dried chile paste.


Dust short ribs with flour, salt and pepper. Brown in hot oil on all sides to form a crust. Remove the short ribs from the pot and reserve.


Cook the onions and jalapeños over medium heat until softened. Add the garlic and stir constantly for 30 seconds.


Add the short ribs back to the pot with the reserved dried chile paste and other ingredients except the beans. Mostly cover with a small opening to allow the liquid to reduce and simmer.


Once the short ribs become fork tender remove them from the pot and add the beans to heat through. Shred the short ribs and add them back to the pot.


Whether you're entering a chili cook-off or just want to enjoy a cozy bowl of comfort food, you'll love this short rib chili!

Readers love it!

This recipe won me a chili cook-off. Enough said. My chili turned out so well, it was a total flavor bomb.