Short Rib Chili

This exceptional short rib chili recipe features luxuriously tender braised beef, perfected with a blend of rich spices and a hint of chocolate. It can be easily prepared on the stovetop or in a slow cooker, making it accessible for any home cook seeking the ultimate comfort food.

Recipe by David Leite, adapted from Tyler Florence.

Equipment

• 5-quart or larger Dutch oven (ideal for oven or stovetop braising)
• Alternatively, a 5-quart or larger slow cooker (for hands-off convenience)
• Spice grinder or a traditional mortar and pestle for fresh spices
• Sturdy tongs for searing and transferring meat
• Wooden spoon or potato masher for breaking down tomatoes

Ingredients

• 4 to 5 pounds square-cut, bone-in short ribs
• Salt and freshly ground black pepper (for seasoning the ribs)
• 2 tablespoons cumin seeds
• 1 tablespoon coriander seeds
• 1/4 cup homemade chili powder (or high-quality store-bought)
• 2 tablespoons sweet paprika
• 2 tablespoons salt (for the spice blend)
• 1 tablespoon dried oregano, preferably Mexican for its distinct earthy flavor
• 1 tablespoon granulated or light brown sugar
• 1 tablespoon olive oil (for searing)
• 2 onions, chopped (yielding about 2 cups)
• 4 cloves garlic, minced (approximately 1 heaping tablespoon)
• 1 jalapeño chile, stemmed and chopped (adjust to your preferred heat level)
• 3 canned chipotle chiles in adobo sauce, chopped (for smoky heat)
• One (28-ounce) can whole peeled tomatoes, with their juice
• 1 tablespoon store-bought or homemade tomato paste
• 1 ounce dark chocolate, preferably Mexican chocolate for nuanced flavor
• 2 tablespoons masa harina, (optional, for thickening)
• Chopped white onion (optional, for garnish)
• Chopped cilantro (optional, for garnish)

Instructions

1. Prepare your cooking vessel: Preheat your oven to 325°F (160°C) if you plan to use a Dutch oven for braising. Alternatively, select a slow cooker large enough to comfortably accommodate the ribs and sauce; a 5-quart or larger model is generally recommended.
2. Season the short ribs: Take your square-cut, bone-in short ribs and season them quite generously on all sides with salt and freshly ground black pepper. Allow them to rest at room temperature for approximately 15 to 30 minutes. This resting period helps the meat cook more evenly and ensures a better sear.
3. Toast and grind spices for ultimate flavor: In a dry skillet placed over medium heat, add the cumin seeds. Toast them, shaking the skillet occasionally to prevent scorching, until they become fragrant—this usually takes about 2 to 3 minutes. Immediately transfer the toasted cumin to a spice grinder. Repeat this exact process with the coriander seeds. Once both spices are toasted, grind them until they form a fine powder. Transfer the freshly ground spices to a bowl, then add the homemade chili powder, sweet paprika, 2 tablespoons of salt, dried oregano (Mexican oregano is preferred for its authentic notes), and granulated or light brown sugar. Mix all these dry ingredients thoroughly to create your aromatic chili spice blend.
4. Sear the ribs and build the aromatic base: Heat the olive oil in your Dutch oven over medium-high heat. Carefully place the seasoned short ribs into the hot oil and sear them on all sides until they develop a rich, deep brown crust. This browning step is crucial for developing profound flavor. Once seared, use tongs to transfer the ribs to a clean plate. Pour off any excessive rendered fat from the Dutch oven, leaving just enough to sauté your aromatics. Add the chopped onions, minced garlic, and chopped jalapeño to the remaining fat in the Dutch oven. Cook, stirring frequently and scraping up any delicious browned bits from the bottom, until the onions have softened and turned translucent, typically about 5-7 minutes. Reduce the heat to medium-low. Stir in your prepared spice mix and the chopped chipotle chiles in adobo. Cook for another minute or so, allowing the spices to bloom and become incredibly fragrant. Add the entire can of whole peeled tomatoes with their juice, along with the tomato paste and the dark chocolate. Use a wooden spoon or a potato masher to break up the tomatoes into smaller, more manageable pieces. Return the seared ribs to the Dutch oven, gently tossing them to ensure they are thoroughly coated with the rich tomato and spice mixture.
5. Slow cook to perfection – oven or slow cooker method:

   To cook the short ribs in the oven: Arrange the short ribs in the Dutch oven, ideally in a single layer, ensuring that each piece is completely coated in the chili mixture. Pour enough water over the ribs to just cover them; this should be approximately 2 to 3 cups. Securely cover the Dutch oven with its lid, place it in your preheated 325°F (160°C) oven, and cook for 3 to 4 hours, or until the ribs are exceptionally tender and easily pull away from the bone. The exact cooking time may vary slightly depending on the size and thickness of your ribs.

   To cook the short ribs in a slow cooker: Carefully transfer the seared ribs and the entire, flavorful sauce mixture into your slow cooker. Rinse your Dutch oven with 2 cups of water to capture any remaining delicious bits, then pour this liquid over the ribs in the slow cooker. Set your slow cooker to the high setting and cook for 3 hours. After 3 hours, reduce the setting to low and continue cooking for an additional 2 to 4 hours, or until the ribs are completely tender and the meat effortlessly separates from the bone. For maximum convenience, if you plan to cook the ribs while you are at work or out of the house, simply set the slow cooker to low and let it cook for 8 to 10 hours.

6. Finish and serve your masterpiece: Once the short ribs are falling-apart tender, use tongs to carefully transfer them to a plate and allow them to cool slightly until they are comfortable to handle. Then, roll up your sleeves and discard the bones, any tough membrane, and excess fat. Use two forks to shred the incredibly tender meat into rustic, bite-sized pieces. Return the shredded meat to the pot and stir it thoroughly to combine with the rich, aromatic cooking sauce. At this point, assess the consistency of your chili. If the sauce appears too thick for your preference, add a little water, a quarter cup at a time, until it reaches your desired consistency. If, conversely, the sauce seems too watery, you can easily thicken it: dissolve 2 tablespoons of masa harina in a small amount of cold water to create a smooth slurry, then stir it into the chili and let it cook for about 5 minutes on high heat until it thickens to your liking. Finally, taste the chili and adjust the seasoning with additional salt and pepper as needed to achieve perfect balance. Serve this magnificent short rib chili in large bowls, family style, allowing everyone to savor its deep, complex flavors, perhaps with your favorite garnishes.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on specific ingredients, portion sizes, and preparation methods.

Primlani Kitchen

Primlani Kitchen enthusiastically raved about this chili, describing it as “refreshingly perfect,” “boldly spiced,” and a source of “vibrant tomato sauce, rich meaty goodness, finger-licking deliciousness.” They found it ideally suited for cooler temperatures and impossible to improve upon, even for an experienced cook. This tester emphasized that for those who prefer bland, boring chili made with ground beef, this recipe is decidedly “NOT for you.” However, for spice lovers, the intricate mélange of flavors, combined with the ease of oven cooking, makes it a winner for both weeknight meals and impressive potluck parties. Primlani Kitchen generously used the entire homemade chili powder recipe, resulting in 1/3 cup, adhering to the philosophy that “you can never have too much spice.” They recommended pairing this robust dish with an IPA or light lager to perfectly complement its deep, aromatic spices.

Linda McElroy

Linda McElroy reported this chili as a “big hit” in her household, particularly appreciating the rich flavor of the short ribs and the simplified browning process compared to cubing smaller pieces of meat. While she loved the taste, she expressed a personal preference for a chunkier texture in her chili, noting that the shredded consistency was “a little bit like eating pulled pork without the bun.” Linda utilized a 5-quart slow cooker, cooking for 3 hours on high followed by 2.5 hours on low. She ingeniously made the stew a day in advance, storing the shredded meat and sauce separately to facilitate easy fat skimming the next day, a practice she believes might have led to further shredding upon reheating. Offering a brilliant tip for future preparations, she suggested chilling the ribs before shredding to achieve larger, more distinct chunks of meat, then briefly warming them through in the simmering sauce. Linda followed the recipe precisely, including making the homemade chili powder, but indicated a desire for more spice in her next batch, suggesting additional chipotle chiles and jalapeño peppers. She served the chili with a delightful buttermilk cornbread recipe, which received a perfect 10, completing a winning meal.

Mackenzie Campbell

Mackenzie Campbell, a self-proclaimed chili novice, found this recipe to be more akin to a deeply flavored braised short rib dish than a typical “bowl of stew.” She was thoroughly impressed by the richness and depth achieved over a full day of cooking, deeming the considerable effort “worthwhile and impressive.” Mackenzie encountered a few ingredient substitutions during her preparation: she used 5 pounds of boneless short ribs due to availability, which resulted in a surprisingly large quantity of meat. She also substituted bittersweet baking chocolate for Mexican chocolate, observing that it added a subtle layer of flavor without being overtly detectable in the final product. Mackenzie confirmed that 4 hours in the oven was indeed the sweet spot for achieving shreddable tenderness, noting that checking at 3 hours revealed it still needed more time. To thicken the chili, she successfully used fine-ground cornmeal as a substitute for masa harina. A practical tip from Mackenzie was her decision to skim off a significant amount of fat (approximately 3/4 cup), which she wisely surmised would prevent potential heartburn. She served her excellent short rib chili with rice, tortillas, and fresh cilantro, creating a satisfying and memorable meal.

Jennifer Bradley

Jennifer Bradley, who grew up in the northern U.S. where chili typically includes beans and vegetables, found this recipe to be a true “southern variety—just straight meat!” She particularly savored the almost mole-like smokiness and complex flavoring imparted by the roasted chiles and chocolate, for which she substituted semisweet chocolate and a touch of ground cinnamon when Mexican chocolate was unavailable. Jennifer emphasized that the tender, shredded beef was “well worth the extra time and effort” required to toast and grind the spices. Utilizing a basic 5-quart slow cooker without advanced features, her beef achieved a “luscious and fall-apart-tender” consistency after 9 hours of slow cooking. She noted that while the recipe yielded 6 generous servings, it could easily be stretched to 8 when served over pasta or rice. Jennifer also offered a constructive suggestion: to clarify the recipe title, as the term “chili” can carry varying implications based on geographic location. She proposed that a title like “Short Ribs” alone might prevent confusion while accurately reflecting the dish’s glorious meat-centric nature.