Braised Stovetop Short Rib Chili

This braised short rib chili recipe is my favorite to date and worth the extra effort over ground beef or turkey chili. The bone-in short ribs are browned until they develop a nice crust of flavor on the outside, then cooked low and slow until falling off the bone. The fork shredded ribs provide a different texture from ground beef and give the chili a meaty and heartier feel. 

Let’s get into the recipe!

 

Prepare the Short Ribs

Short Ribs seasoned with epis, salt, and black pepper in a mixing bowl
Season the short ribs well before browning.

Start by preparing your short ribs. I suggest using about one and a half to two pounds of short ribs, where I would typically call for one pound of ground beef to account for the weight of the bones. Season the ribs well on all sides with Caribbean green seasoning (also known as épis or sofrito), salt, and a generous amount of black pepper. 

Prepare your Base Ingredients

Diced onions red bell peppers green bell peppers garlic and chipotle in adobo
Chipotles in adobo are just as important as the onion, bell peppers, and garlic

Every good chili contains a combination of sweet yellow onions, red and green bell peppers, and fresh garlic. I like to give my onions and peppers medium dice, but I prefer a press or grater for the garlic. The diced onions and peppers help with the chili’s texture, but you don’t want to bite into a chunk of garlic!

Make the Chili Seasoning

chili seasonings in a white bowl
Control the flavors in your chili by mixing your own spices.

This homemade chili seasoning is fantastic on much more than just chili recipes. This seasoning serves as a replacement for store-bought chili packets and can be whisked together in under a minute! I keep some of this mix to sprinkle on chicken breast or thighs for a quick dinner with rice or a salad. A blend of cumin, coriander, adobo, paprika, and chili pairs so nicely with so many recipes beyond this delicious chili. 

 

Adding Chipotle peppers in adobo sauce is a major key! You can find canned chipotles in adobo at any grocery store, likely in the aisle with Mexican ingredients. They are smoked and dried jalapenos in a tangy, sweet, spicy, and garlicky sauce. Including both dried chili powder and chipotles in adobo will give your child an excellent depth of flavor. 

 

Browning the Short Ribs for More Flavor

Browned short ribs in between tongs on a bamboo cutting board
Browning meat, especially these short ribs, will add extra flavor to our chili.

Coat a large pot with olive oil until it gets hot, then brown each side for two to three minutes. Do not skip this step! Browning meat is one of the best ways to create flavor. The process is called the Maillard reaction, sometimes known as the browning reaction, which is responsible for the rich color that your meal gets when you cook and adds a deep rich flavor. 

 

Once all sides of each short rib have adequately been browned, remove them from the pot. Remember, this step was mostly for flavor, so the ribs will not be cooked yet. 

 

Short rib cooking in a pot for chili
Simmer the chili on low for 2.5 - 3 hours before shredding the short rib meat.

Toss the onions and peppers into the same pot, then add the garlic last to prevent burning. Once these have softened, add your seasonings and tomato paste, beans, crushed tomatoes, beef broth,  and return the short ribs to the pot. Simmer, covered on low heat for 2.5 – 3 hours. 

Quick Tip: Why Rinsing Your Beans is Crucial

Pinto beans rinsed in strainer

Rinse your canned beans before adding them to your chili! 

 

 

Rinsing your red and pinto beans is super important. When you first open up the can, you’ll find the beans in this thick, starchy, salty liquid. Drain the beans in a strainer, then run some water to rinse off that extra starch and salt. Canned beans can have a lot of sodium added – to prevent over-seasoning (yes, that is a real thing), be mindful of the salt content in the variety of beans you purchase. Most canned beans can be salty even after rinsing!

Finishing Touches

Remove the short ribs and bones from the pot of chili. Then shred the ribs and return the meat to the pot. At this point, the chili is all done and you can move on with your toppings. 

What Do You Top Your Chili With?

Short Rib Chili in a bowl with shour cream, cheese, and green onion

There are so many ways to eat chili. Here are some of the ways that I like to enjoy this  warm bowl of deliciousness. 

  • Top with sour cream, chives or green onions, and lime. 
  • Top with cheddar, sour cream, and corn tortilla chips. 
  • Enjoy with a side of cornbread. 
  • Scoop a spoonful directly onto a hot dog on a perfect bun. 

 

How Long Does Chili Last?

How long does chili last in the fridge or freezer? This chili will last for 3 days in the refrigerator if stored in an airtight container. It should also last in the freezer for up to three months. 

In my opinion, chili tastes the best the next day. 

However you decide to eat this, I hope you enjoy as much as I did! 

 

Print

Braised Short Rib Chili

This braised short rib chili is full of flavor, with different layers of smoky chili a dash pf s sweetness, along with the hearty texture of shredded short ribs. Making this the perfect comfort bowl.

  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings
  • Category: Dinner

Ingredients

1.5 lb Short ribs

Salt to Taste 

 2 tsp Black pepper 

 1 Tbsp Caribbean Green seasoning / épis

1 16oz can Red Kidney beans

1 16 oz can pinto beans

1 Large Yellow Onion

5 cloves Garlic

1 Green Bell Pepper

1 Red Bell Pepper

1 28oz can Crushed Tomatoes

1 1/2 tbsp Tomato Paste

2 tbsp Chili Powder

1 tbsp Paprika

1 beef bouillon cube

2 tsp Cumin

1 tsp Coriander

1tbps Chipotles in Adobo sauce

2 whole chilis from adobo sauce

1 1/2 cups Beef Broth

1 tbsp Brown Sugar

Instructions

  1. Prep your ingredients by dicing the onion, bell peppers, and chili pepper. Season the short ribs with salt, black pepper and green seasoning. The recipe will still work well without the green seasoning, but it adds extra flavor.
  2. Heat olive oil in a large pot to brown the short ribs on each side. Be careful not to overcrowd the pan during this step. Once browned, remove the short ribs from the pot.
  3. Next, add your onion, bell peppers, and grate your garlic into the same pot. Sweat your onions and peppers! Cook until the onions become translucent and your garlic becomes fragrant. Keep the heat on medium / medium-low to prevent the veggies from burning.
  4. Add in all of your dry seasonings, stir in the tomato paste, and chilis in adobo.
  5. Stir in crushed tomatoes. Then add the pinto and kidney beans to the pot. Be sure to rinse the beans thoroughly before adding them to the pot.
  6. Mix the ingredients well.
  7. Return shortribs to the pot then pour in the beef broth. Cover and simmer on low for just over two hours.
  8. Remove the short ribs and bones from the pot. Shred the meat with a fork, then put it back in the pot.
  9. Add in a tsp of brown sugar to counteract the acidity from the tomatoes. This step is recommended, but optional.
  10. Let the chili rest for 10 minutes, then serve with your favorite toppings. I like to add sour cream, green onions or chives, and lime. Sometimes I will serve it with tortilla chips or my homemade cornbread.

Notes

* If you prefer for your beans to have a firmer taste, consider adding them later on in the cooking process.

* Season to your taste and season as you go!

Nutrition

  • Serving Size: 6

Keywords: Chili, Short rib chili, stovetop dinner

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