This easy braised short rib chili recipe is packed with flavor and easy to make!
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Sometimes I get really nervous about telling you how much I liked a recipe.
I’ll cook the thing, and I’ll eat the thing, and I’ll be all “THIS IS THE BEST THING I HAVE EVER COOKED AND EATEN” and then I come here and tell you “THIS IS THE GREATEST THING YOU WILL EVER COOK AND EAT.”
But then I freak out that I’m setting the bar too high – like you’ll all come back and be like “umm, FALSE, Jessie. This is only like the 15th best thing I have ever cooked and eaten and you are a dirty rotten liar.”
Or that you’ll make it and think “sure, this was easy and tasty and fun, but did it really warrant a whole haiku about the loveliness of the tomatoes? DOUBT IT.”
But I’ve definitely been tempted.
…I’m probably overthinking it.
Do other people do this? I get EXCITED about food and recipes and so I talk to you in my ALL CAPS VOICE.
And then I remember that other people are normal and have lives and don’t spend hours upon hours of their life daydreaming about what’s left in the fridge and how IF I GET HOME AND DISCOVER AN EXTRA GUINNESS IN MY FRIDGE I COULD BRAISE THINGS WITH IT AND PUT IT IN CHILI AND LIFE WILL BE PERFECT.
Actually, I DID discover an extra Guinness in my fridge the other day.
Which brings me to this short rib chili. (See that segue? BAM).
And at the risk of overselling, this chili is low-key and not all that involved, but you still get to braise something and it’s an awesome twist on traditional ground-meat chili and it is STRAIGHT UP DELICIOUS IN ALL CAPITAL LETTERS. I’m kind of into it.
While those recipes are always tasty and satisfying, you don’t get to develop flavor that’s quite as rich or deep as you get with a braise.
Plus, braising is a fun word, so at dinner, you can be like, “hey guys. I braised this.”
And then pause for applause, because you are awesome and deserve it.
This beer braised short rib chili is the perfect meal for chilly weekends!
FOR THE SHORT RIB CHILI:
- 2 Tbsp. olive oil
- 1.5 pounds beef short ribs (I couldn’t find bone-in, so I used boneless, but if you can find bone-in short ribs go for it!)
- 2 cloves garlic, minced
- 1/2 large yellow onion, diced
- salt and pepper to taste
- 2 tsp. chili powder
- 2 Tbsp. balsamic vinegar
- 1.5 cups stout beer (I used Guinness!)
- 28 oz. crushed tomatoes
- 15.5 oz. can white beans, rinsed and drained
- 15.5 oz. can black beans, rinsed and drained
- 1 cup plain Greek yogurt or sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup fresh cilantro, roughly chopped
- Preheat oven to 325 degrees F.
- Heat olive oil in a large oven-safe pot (I heart my Le Creuset) over medium-high heat.
- Season the short ribs with salt and pepper. Be generous – you want the seasoning to help create a nice crust on the meat!
- Add short ribs to the hot oil and sear for 3-4 minutes on each side, until a nice brown crust has formed.
- Remove seared short ribs to a separate plate and set aside, leaving the oil and drippings in the pot over medium heat.
- Add garlic and onion to the pot and sauté for 2-3 minutes until onions are translucent.
- Add salt and pepper to taste.
- Add chili powder to onion mixture and stir to combine.
- Add balsamic vinegar to onion mixture and stir to combine.
- Add beer to pot to deglaze the pan. Scrape any browned bits off the bottom and stir to incorporate all ingredients.
- Add crushed tomatoes and stir to incorporate. Remove pot from heat.
- Add seared short ribs back to pot. Nestle each short rib piece into the sauce and give them a little room to breathe.
- Cover pot and place in a 325 degree oven for 3-5 hours.
- When at least 3 hours have passed, remove pot from oven. Use tongs or two forks to pull apart short ribs – they should be practically falling apart in the braising liquid, so they should be easy to shred.
- Place pot over a burner on low heat. Add white and black beans to chili and stir to combine.
- Bring chili to a simmer and cook for 15-25 minutes until beans have warmed through and chili has thickened. Taste chili and add seasoning as necessary. If you want to make it a little spicier, you can always add more chili powder in addition to salt and pepper.
- Ladle chili into bowls, top with your favorite toppings, and serve immediately.
A dark stout added great depth of flavor to this chili, but you could use any type of beer you’d like! Use a lighter pilsner if you’re not big on the beer taste, or go for a hoppy IPA to mix it up a bit.
I used white and black beans because that’s what I had on hand – feel free to substitute kidney beans or even sweet corn depending on what you have in your pantry!
Use beef stock if you’d like to omit the beer.
If your chili is too thick, add a splash of beef stock or water to thin it out. Too thin? Simmer over medium heat until it’s reached your desired consistency.
Use any braising beef cut you like (top round roast, sirloin tip roast, chick roast, etc.) if you can’t find short ribs. This recipe is also great with pork shoulder in place of the beef.
Serve with my easy skillet cornbread biscuits!