Braised Short Rib Chili

As the chill of winter deepens, there’s nothing quite like a hearty, soul-warming meal to gather around. This Slow-Cooked Short Rib Chili, served generously over creamy, cheesy polenta, is the epitome of comfort food. It’s a dish that promises rich, deep flavors that only hours of simmering can achieve, making it the perfect culinary embrace for those long, cold nights.

Winter at our home means a steady rotation of comforting bowls, and chili always holds a special place. Whether you classify it as a soup, a stew, or a category all its own, there’s no denying the unparalleled warmth and satisfaction a well-made chili brings. Frankly, the classification matters less than the delicious experience it delivers.

And that’s precisely where this magnificent Short Rib Chili enters the scene! It’s not just a meal; it’s an experience built on layers of flavor, starting with succulent beef short ribs slow-cooked to melt-in-your-mouth perfection. While it demands a patient hand and several hours on the stove or in the oven, every moment dedicated to its creation is rewarded with an incredibly rich and satisfying dish that will become a cherished winter staple.

The beauty of using short ribs lies in their inherent richness and the profound beefy flavor they impart. This makes for an exceptionally robust chili that truly stands out. To perfectly complement this luxurious depth, we highly recommend serving it over creamy, cheesy polenta. The subtle sweetness and tender texture of the polenta, combined with the sharpness of the cheese, provide a wonderful contrast that cuts through the chili’s richness, creating a beautifully balanced meal. If polenta isn’t your preference, this versatile short rib chili is equally delightful served over fluffy rice, comforting mashed potatoes, or even tender egg noodles. For those who love a rustic touch, a bowl of warm grits would also make an excellent base.

Why This Short Rib Chili is a Must-Try

What sets this short rib chili recipe apart is the commitment to developing complex flavors through a slow and deliberate cooking process. Unlike ground meat chilis that cook quickly, beef short ribs require time to break down, releasing their collagen and fat into the sauce, creating an unbelievably tender texture and a velvety, rich consistency. The bone-in ribs contribute an even deeper, more nuanced beef flavor to the broth, elevating the chili beyond the ordinary.

The Secret to Unforgettable Flavor

Our recipe incorporates a few unexpected ingredients that build layers of savory depth. Dried pasilla peppers provide a mild, smoky undertone, while a touch of unsweetened cocoa powder adds a surprising richness and a dark, appealing hue to the chili. These elements, combined with classic chili spices like cumin and oregano, create a robust flavor profile that is both familiar and exciting. This isn’t just chili; it’s a gourmet experience in a bowl, perfect for impressing guests or simply treating yourself to a truly exceptional meal.

Ingredients for Your Culinary Masterpiece

Crafting this incredible short rib chili begins with sourcing quality ingredients. Here’s what you’ll need to create this hearty dish:

For the Rich Short Rib Chili:

• 3 pounds bone-in short ribs
• Kosher salt (for seasoning)
• Black pepper (freshly ground is best)
• Olive oil (for searing)
• 1 large yellow onion, diced (approximately 1 cup)
• 6 cloves garlic, minced
• Cumin (ground, for earthy warmth)
• Oregano (dried, for aromatic depth)
• Unsweetened cocoa powder (for richness and color)
• Beef stock (divided, for the base)
• 6 dried pasilla peppers, stemmed and seeded (for smoky heat)
• 2 (15 ounce) cans fire-roasted diced tomatoes (for a robust tomato base)
• 1/3 cup fresh cilantro, finely chopped (for garnish and fresh flavor)

For the Creamy Cheesy Polenta:

• 2 cups whole milk
• 2 cups water
• Kosher salt
• 1 cup coarse grain polenta
• 1/2 teaspoon ground black pepper
• 4 tablespoons unsalted butter
• 4 ounces sharp shredded cheese (cheddar or a blend works well)

More Chili Recipes to Explore

If you love the comforting embrace of chili as much as we do, you’ll be thrilled to discover these other fantastic chili recipes from our kitchen. Each one offers a unique twist on this classic favorite:

Short Rib Chili

By: Brandy O’Neill

Servings: 6 servings

Prep: 40 mins

Cook: 3 hrs 40 mins

Total: 4 hrs 20 mins

This short rib chili is packed with slow cooked flavor and spooned over cheese filled polenta. The perfect meal for a cold winter night!

Ingredients

For chili:

• 3 pounds bone-in short ribs
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1 large yellow onion, diced, about 1 cup diced
• 6 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 tablespoon unsweetened cocoa powder
• 2-½ cups beef stock, divided
• 6 dried pasilla chilies, stemmed and seeded
• 2 (15 ounce) cans fire roasted diced tomatoes
• 1/3 cup cilantro, finely chopped

For cheesy polenta:

• 2 cups whole milk
• 2 cups water
• 1-½ teaspoons kosher salt
• 1 cup coarse grain polenta
• 1/2 teaspoon ground pepper
• 4 tablespoons unsalted butter
• 4 ounces sharp shredded cheese

Instructions

For chili:

1. Preheat oven to 325 degrees F.
2. Debone the short ribs, leaving large hunks of meat. Heavily season the short ribs with salt and pepper.
3. In a large 6-quart Dutch oven, add the olive oil and set over medium heat. Once the oil is hot, add the short ribs in batches, ensuring not to overcrowd the pan. Sear each side until beautifully browned, about 3 minutes per side. Transfer the seared short ribs to a plate and set aside.
4. Once all the meat has been cooked, lower the heat to medium-low and add the diced onion. Sauté for about 5 minutes until the onion becomes translucent. Add the minced garlic and cook for an additional 30 seconds until the garlic becomes fragrant.
5. Stir in the cumin, oregano, and cocoa powder. Mix well. Gently simmer this mixture while you prepare the chili/tomato blend. If the mixture appears too dry, add a tiny touch more olive oil to prevent burning.
6. In a high-powered blender, combine 1/2 cup beef stock, the stemmed and seeded dried chilies, and 1 can of fire-roasted diced tomatoes. Process on high until the mixture is completely smooth and no chili pieces remain. (If using a standard blender, you might need to soften the dried chilies by simmering them with some stock over low heat before blending to achieve a smooth consistency.)
7. Pour the blended chili mixture into the Dutch oven, along with the remaining 2 cups of beef stock and the second can of fire-roasted diced tomatoes. Stir everything together thoroughly.
8. Return the seared short ribs to the pan, ensuring to add any accumulated juices from the plate.
9. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, cover the Dutch oven and transfer it to the preheated oven. Cook for 3 hours.
10. After 3 hours, carefully remove the pan from the oven. Uncover and remove the meat with tongs. Inspect the meat and remove any large pieces of visible fat. Using two forks, shred the tender short rib meat.
11. You will likely observe a layer of grease on the surface of the chili. Skim off as much of this fat as possible. Stir the shredded meat back into the chili and return the Dutch oven to the stove over medium heat. Gently simmer until the chili is fully warmed through.
12. Serve the hot short rib chili over creamy, cheesy polenta and generously sprinkle with fresh cilantro.
13. *For an even more flavorful and easier fat-free chili: After shredding the meat and stirring it back into the chili, allow the entire pot to cool completely. Store it in the refrigerator overnight. The next day, when ready to reheat, simply remove the solidified fat layer from the top. This method enhances the flavors significantly, making the chili even more delicious. Reheat over medium heat until hot and bubbly.

For cheesy polenta:

1. In a large, high-sided skillet, combine the water, milk, and salt. Bring the mixture to a boil. Slowly whisk in the coarse grain polenta, ensuring no lumps form. Once all the polenta has been added, reduce the heat to low and continue to whisk slowly until the polenta thickens to a creamy consistency. This usually takes about 7 minutes, but cooking times may vary based on your stove.
2. Once the polenta is creamy and cooked, remove it from the heat. Stir in the ground pepper, unsalted butter, and sharp shredded cheese until everything is well combined and the cheese has melted beautifully. Serve immediately with your rich short rib chili.

Nutrition

Serving: 1 serving

Calories: 696kcal

Carbohydrates: 32g

Protein: 44g

Fat: 43g

Saturated Fat: 19g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 18g

Trans Fat: 0.3g

Cholesterol: 146mg

Sodium: 1.439mg

Potassium: 1.066mg

Fiber: 2g

Sugar: 6g

Vitamin A: 1.053IU

Vitamin C: 3mg

Calcium: 294mg

Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

Tried this recipe? Mention @NutmegNanny or tag #nutmegnanny!

Frequently Asked Questions About Short Rib Chili

We’ve gathered some common questions about making and enjoying this delicious Short Rib Chili:

Can I make this chili in a slow cooker?

Absolutely! After searing the short ribs and sautéing the aromatics (onion, garlic, spices) in a separate pan, transfer everything to a slow cooker. Add the blended pepper mixture, beef stock, and diced tomatoes. Cook on low for 6-8 hours or on high for 3-4 hours, until the short ribs are fork-tender. Then, remove the meat, shred it, skim the fat from the chili, and return the meat to the slow cooker to warm through.

Can I add beans to this Short Rib Chili?

While this particular recipe focuses on the richness of the short ribs, you can certainly add beans if you prefer! Kidney beans, pinto beans, or black beans would all be excellent choices. Add 1-2 cans (drained and rinsed) during the last hour of cooking to allow them to warm through and absorb the chili’s flavors without becoming mushy.

How long does Short Rib Chili last in the refrigerator?

When stored in an airtight container, this short rib chili will keep beautifully in the refrigerator for 3-4 days. As mentioned in our tips, the flavors often deepen and improve on the second day!

Can I freeze leftover chili?

Yes, Short Rib Chili freezes very well. Allow the chili to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

What are some other great toppings for Short Rib Chili?

Beyond cilantro and cheese, consider adding a dollop of sour cream or Greek yogurt, thinly sliced green onions, diced avocado, a squeeze of fresh lime juice, or even some crispy tortilla strips for added crunch. A dash of hot sauce can also add a pleasant kick!

Embrace the Comfort: Your Ultimate Winter Meal

This Slow-Cooked Short Rib Chili with Cheesy Polenta is more than just a recipe; it’s an invitation to savor the colder months with warmth and flavor. Its deep, robust taste and tender short ribs create a culinary experience that satisfies on every level. We encourage you to set aside the time, embrace the process, and reward yourself with a truly unforgettable comfort meal that will have everyone asking for seconds. Enjoy the rich, slow-cooked goodness!