The Ultimate Slow-Cooked Short Rib Chili: Rich, Hearty, and Unforgettable Flavor
Prepare to elevate your chili game with this exceptional short rib chili recipe! Crafted with succulent, melt-in-your-mouth short ribs and infused with a symphony of flavor-boosting ingredients, this dish is, without a doubt, the ultimate choice for anyone seeking a truly rich, hearty, and satisfying chili experience. It’s a gourmet twist on a classic comfort food, promising a depth of flavor that will leave a lasting impression.
Why This Short Rib Chili Recipe Stands Out
This short rib chili recipe transcends your everyday chili, transforming it into a truly impressive culinary masterpiece. While simply swapping ground beef for tender short ribs is a good start, this recipe goes further, meticulously layering flavors to achieve unparalleled depth and complexity. We introduce chipotle peppers for a tantalizing kick of smoky heat, while coffee and red wine contribute a profound richness and savory sophistication that will tantalize your taste buds.
The magic truly happens during the slow cooking process. Short ribs, known for their incredible beefy flavor and tenderness when braised, break down beautifully, releasing collagen that enriches the chili’s texture to a luxurious consistency. The long simmer allows all the vibrant ingredients to meld together, creating a harmonious blend that is both robust and incredibly nuanced. The result is an intensely flavorful short rib chili so delicious, your friends and family will be begging for this recipe again and again. Get ready for rave reviews!
This particular recipe holds a special place in our kitchen; it’s one of Chef Antoine’s all-time favorites. He often remarks on its exceptional richness and heartiness, noting how perfectly it freezes for convenient future enjoyment. I distinctly recall a friend stopping by the afternoon he prepared it, utterly captivated by its flavor and insisting it was absolutely “top-notch.” This is more than just chili; it’s a gourmet experience designed for cozy evenings, game days, or any occasion that calls for extraordinary comfort food.
Gather Your Ingredients for This Amazing Chili
To embark on this culinary adventure, you’ll need a selection of high-quality ingredients that contribute to the chili’s complex flavor profile. You can find a detailed list of all measurements, ingredients, and step-by-step instructions in the printable recipe card conveniently located at the very end of this post.
Ensuring you have fresh, good-quality ingredients is key to the success of any recipe, and this short rib chili is no exception. From the tender beef short ribs to the aromatic spices and unique liquids, each component plays a vital role in building the incredible depth of flavor that makes this chili truly special. We’ll delve into some of these crucial ingredients below, offering insights and helpful substitution suggestions to guide you.
Key Ingredient Insights & Smart Substitutions
Understanding how each ingredient contributes to the final dish is crucial for culinary success. Here’s a closer look at some of the star components and how you can adapt them if needed:
TOMATOES – We highly recommend using fire-roasted diced tomatoes for their smoky, rich flavor that adds an extra layer of complexity to the chili. They impart a deeper, more robust taste than regular tomatoes. However, if fire-roasted aren’t available, standard canned diced tomatoes will absolutely work and still provide a delicious base for your chili.
COFFEE – Don’t worry, your short rib chili won’t taste like a morning brew! The coffee is a brilliant flavor enhancer, designed to deepen the savory notes of the beef and balance the richness of the other ingredients. It adds a subtle bitterness and umami that rounds out the overall profile without being detectable as coffee itself. Even if you’re not a coffee drinker, trust us on this one – it’s a game-changer! Feel free to use decaf coffee if you prefer to avoid caffeine.
WINE – A dry red wine like Cabernet Sauvignon, Merlot, or Zinfandel is fantastic for this recipe. Red wine introduces acidity, tannins, and fruity undertones that not only help tenderize the short ribs but also deglaze the pan, scraping up all those delicious browned bits (fond) from the bottom of your Dutch oven. This process extracts maximum flavor and adds incredible richness and complexity to the braising liquid. While much of the alcohol will cook off during the long simmer, if you prefer not to use wine, a good quality beef broth can be substituted. Just be aware that the depth of flavor might be slightly different.
BOUILLON – For many of our recipes, we opt for a concentrated bouillon base over traditional broth or stock. It’s incredibly convenient, takes up minimal pantry space, and provides a significantly more intense and profound flavor. It reconstitutes easily with water, allowing you to control the strength. If you choose to use liquid broth or stock instead, simply replace the specified amount of water in the recipe with an equal amount of your chosen stock and omit the bouillon base entirely.
Mastering Chipotle Peppers in Adobo Sauce
Chipotle peppers in adobo sauce are a secret weapon for adding smoky heat and deep flavor to your chili. However, they typically come in a can, and it’s rare to need the entire can for a single recipe. Storing opened cans in the refrigerator is only a short-term solution, as the peppers can develop an undesirable tinny taste if left in the can. This is why we have a smart storage solution that makes using them a breeze for future culinary creations.
Our preferred method is to freeze them! Grab some plastic wrap and drop 2-3 chipotle peppers (depending on your preference for heat and smokiness) onto a piece. Top them with a generous spoonful of the rich adobo sauce. Fold the plastic wrap securely to create individual packets that contain both the pepper and its flavorful sauce. Repeat this process for all the remaining chipotles you won’t be using immediately. Once wrapped, transfer all the bundles into a freezer-safe bag. This ingenious method not only prevents waste but also simplifies future use. When you need chipotles, just pull out a plastic bundle from the freezer bag, unwrap it while still frozen, and chop the frozen pepper. Place the chopped pieces in a small bowl to thaw briefly, and they’ll be ready to add to your dish, preserving their vibrant flavor and spice!
Step-by-Step Guide: Crafting Your Short Rib Chili
These detailed step-by-step photos and instructions are here to help you visualize the process of making this incredible short rib chili. For the complete, printable version of this recipe, including exact measurements and a full list of instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Short Ribs: Begin by carefully trimming any excessive fat from your boneless beef short ribs. Cut the beef into roughly bite-sized 1-inch chunks. Place these flavorful hunks of meat into a large mixing bowl. Sprinkle generously with onion powder and garlic salt, ensuring even distribution. Add 2 tablespoons of the olive oil and, using gloved hands, thoroughly mix everything together until each piece of short rib is evenly coated with the seasonings and oil. This initial seasoning is crucial for building flavor.
- Sear the Beef: Heat a Dutch oven (a heavy-bottomed pot is ideal for even heat distribution) over medium-high heat. Add the remaining 2 tablespoons of olive oil and let it heat until shimmering. Carefully add the seasoned beef chunks to the hot Dutch oven in a single layer, making sure not to overcrowd the pan (work in batches if necessary). Cook the beef, turning occasionally, until each piece is beautifully browned on all sides and no pink remains. This searing step is vital for developing rich, deep flavor.
- Rest the Meat: Once thoroughly browned, remove the seared meat from the Dutch oven and set it aside in a bowl. Drain any excess oil from the pot, leaving behind just enough to sauté the aromatics and all those delicious browned bits (fond) stuck to the bottom of the pan.
- Sauté Aromatics: Add the minced garlic, chopped red onion, and diced green bell pepper to the same Dutch oven. Sauté these aromatics for 1-2 minutes, stirring frequently, until they become fragrant and begin to soften. This step lays the aromatic foundation for your chili.
- Introduce Chipotle Peppers: Stir in the chopped chipotle peppers in adobo sauce. Mix them thoroughly with the sautéed vegetables, allowing their smoky, spicy essence to infuse the base.
- Deglaze with Wine and Coffee: Pour in the 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 deglazes the pan, scraping up all those flavorful browned bits from the bottom, and allows the wine to cook down, reducing the alcohol content while concentrating its rich flavor.
- Add Spices and Seasonings: Stir in the beef base (if using), ground cumin, chili powder, ground coriander, and dried oregano. Whisk everything together thoroughly to ensure the spices are fully incorporated into the liquid, releasing their aromatic compounds.
- Combine and Simmer: Stir in the diced fire-roasted tomatoes (undrained) and water. Return the seared beef chunks to the pan, nestling them into the liquid. Bring the entire mixture back to a gentle boil.
- Slow Cook to Perfection: Reduce the heat to medium-low, cover the Dutch oven tightly, and allow the chili to gently cook for 3 glorious hours. This long, slow simmer is where the short ribs become incredibly tender and all the flavors truly meld into a rich, cohesive chili.
- Finish with Beans: After 3 hours, remove the lid. Add the undrained dark red kidney beans to the chili. Stir everything together gently and heat through for another 10-15 minutes, allowing the beans to warm and absorb the delicious chili flavors. Your ultimate short rib chili is now ready!
Frequently Asked Questions & Expert Tips for Short Rib Chili
Absolutely! Chili is one of those dishes that often tastes even better the next day as the flavors have more time to deepen and meld. You can prepare and fully cook this short rib chili a day or two in advance. Once cooked, allow it to cool completely at room temperature, then cover it tightly and refrigerate. When ready to serve, reheat gently on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through to your desired temperature.
To ensure maximum freshness and safety, store any cooled leftover short rib chili in an air-tight container. Kept in the refrigerator, it will remain delicious for up to 4 days. Always reheat on the stovetop over medium-low heat, stirring frequently, until thoroughly warm.
Yes, this short rib chili freezes beautifully, making it an excellent meal prep option! Allow the chili to fully cool to room temperature first. If there’s any excess fat on the surface, you can skim it off. Divide the chili into air-tight, freezer-safe containers or into ziptop freezer bags. We often prefer freezer bags because they allow you to lay the chili flat, saving precious freezer space. Remember to leave a little space at the top of any container or bag to account for expansion as the chili freezes. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the chili in the refrigerator overnight, then reheat it gently on the stovetop until piping hot.
Absolutely! While kidney beans add a lovely texture and heartiness, if you’re not a fan or prefer a bean-free chili, you can certainly omit them without significantly altering the core flavors of the short rib chili. The recipe will still be wonderfully rich and satisfying.
For this recipe, we specify boneless beef short ribs. These are fantastic because they offer convenience in preparation (no bones to deal with) and braise down into incredibly tender, flavorful chunks of meat. If you only have bone-in short ribs, you can certainly use them, but you may need to adjust the cooking time slightly and then remove the bones before serving. The bones will add even more flavor to the chili, which is a bonus!
The addition of brewed coffee in this chili is a culinary secret for enhancing depth, not for adding a coffee flavor. Coffee’s subtle bitterness and acidity actually work to deepen the savory notes of the beef and balance the richness of the other ingredients, much like chocolate can in some savory dishes. You won’t taste distinct coffee notes; rather, it contributes to a more complex, well-rounded, and incredibly rich chili experience. It’s a fantastic umami booster!
Delicious Serving Suggestions for Short Rib Chili
This magnificent short rib chili is a rich and robust dish that pairs wonderfully with a variety of sides designed to complement its hearty nature. Consider serving it alongside fluffy white rice, tender egg noodles, your favorite pasta shape, or creamy mashed potatoes to help soak up every last drop of the flavorful sauce and add a delightful textural contrast. For a classic chili pairing, a side of warm and slightly sweet cornbread is always a fantastic choice, perfect for scooping up the chili.
No bowl of chili is truly complete without an array of customizable toppings! We highly recommend a generous dollop of cooling sour cream to cut through the richness, a sprinkle of sharp shredded cheddar cheese (or your favorite blend) for an extra layer of savory goodness, thinly sliced green onions for a fresh, pungent bite, and crisp sliced jalapeños for an additional spark of heat. For an unexpected tangy twist, try topping your chili with homemade pickled onions – their bright acidity is a wonderful counterpoint to the deep flavors of the chili.
Explore More Delicious Chili Recipes
If you love the comforting warmth and rich flavors of chili, be sure to explore some of our other fantastic chili recipes. There’s a perfect chili for every occasion and every taste preference!
- Hearty 3 Bean Chili
- Classic Homemade Chili
- Quick & Easy Instant Pot Chili
- Chili and Cornbread Stuffed Peppers
I genuinely love to bake and cook, and it brings me so much joy to share my kitchen adventures and tested recipes with all of you! Remembering to come back each day for new culinary inspiration can be tricky, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes, ensuring you never miss out on a delicious dish!
Short Rib Chili
IMPORTANT – Don’t forget to check out the Frequently Asked Questions and Expert Tips section within the main blog post above, you may find them incredibly helpful!
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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
Things You’ll Need
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Large mixing bowl
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5 qt Dutch oven
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Whisk
Before You Begin: Important Notes & Tips
- For the deepest flavor, we highly recommend using fire-roasted diced tomatoes, but regular canned diced tomatoes will work perfectly fine if you can’t find them.
- If you or your guests aren’t fond of beans, you can easily omit the kidney beans from this recipe. The chili will still be wonderfully hearty and flavorful.
- When selecting red wine, Cabernet Sauvignon, Merlot, and Zinfandel are all excellent dry red choices that contribute to the chili’s rich flavor profile and help tenderize the meat. If you prefer not to use red wine, you can substitute it with an equal amount of good quality beef broth. Rest assured that most of the alcohol from the wine will cook off during the long simmering process.
- We often use a concentrated bouillon base in our recipes instead of liquid broth or stock for its convenience, intense flavor, and space-saving qualities. If you prefer to use broth or stock, simply replace the amount of water in the recipe with the stock and omit the bouillon base.
- Don’t forget the chipotle pepper freezing tip mentioned in the main article to avoid waste and make future meal prep easier!
Instructions
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Cut short ribs into bite-sized chunks (approximately 1-inch pieces) and place them into a large mixing bowl. Sprinkle in the onion powder and garlic salt. Add 2 tablespoons of the olive oil and using gloved hands, mix everything together until the short ribs are evenly coated with the seasonings and oil.1.5 pounds boneless beef short ribs, 1 teaspoon onion powder, 1 teaspoon garlic salt
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To a Dutch oven over medium-high heat, add the remaining 2 tablespoons of olive oil and heat until shimmering. Add the beef chunks in batches if necessary (do not overcrowd the pan) and cook, turning occasionally, until thoroughly browned on all sides and no pink remains. This step is crucial for flavor development.
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Remove the seared meat from the pan and set it aside. Drain any excess oil from the Dutch oven, leaving just a thin layer and the flavorful browned bits (fond).
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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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Add in the chopped chipotle peppers in adobo sauce and stir well to incorporate them 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 heat to medium and allow it to simmer for 10 minutes to cook down the wine and deepen the flavors. Make sure to scrape up any browned bits from the bottom of the pot.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 and fragrant.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. Add the seared beef back to the pan, ensuring it’s submerged in the liquid. Bring the chili back to a boil.14 ounces diced fire roasted tomatoes, 3 cups water
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Reduce the heat to medium-low, cover the Dutch oven tightly, and cook for 3 hours. During this long braise, the short ribs will become incredibly tender and the flavors will deepen significantly.
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After 3 hours, remove the lid. Add the undrained dark red kidney beans. Stir everything together gently and continue to heat through for about 10-15 minutes, allowing the beans to warm and fully absorb the chili’s rich flavors. Serve hot with your favorite toppings!15 ounce can of dark red kidney beans
Expert Tips & FAQs
- Storage: Store any cooled leftovers in an air-tight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through.
- Freezing Instructions: Allow the chili to fully cool before freezing. Skim off any excess fat from the surface. Freeze in air-tight, freezer-safe containers or ziptop freezer bags. Laying freezer bags flat helps save space. Remember to leave a little head space in containers/bags for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- Make Ahead: This chili is perfect for making ahead! Prepare it a day in advance for even deeper flavor development. Follow the storage and reheating instructions above.
- Coffee’s Role: The coffee enhances the beefy flavor and adds depth without making the chili taste like coffee. It provides an underlying richness that rounds out the spices beautifully.
- Wine Substitutes: If you prefer not to use red wine, beef broth is a suitable substitute. The flavor profile will be slightly different but still delicious.
Nutrition Information
The recipes on this blog are meticulously tested with a conventional gas oven and gas stovetop. Please note that individual ovens, especially older models, can sometimes heat inconsistently. We highly recommend using an inexpensive oven thermometer to verify that your oven is truly reaching the proper temperature. If you use a toaster oven or countertop oven, remember that heat distribution may vary compared to a conventional full-sized oven, and you might need to adjust your cooking/baking times accordingly. For recipes made with specialized appliances like a pressure cooker, air fryer, or slow cooker, a link to the specific appliances we use is typically provided within each respective recipe. For baking recipes where measurements are given by weight, please be aware that using cup measurements instead may yield different results, and we cannot guarantee success with alternative measurement methods.