FOOD
Beer-Braised Short Rib Chili
Short ribs can do more than round out a BBQ — this time, they're seriously amping up your chili recipe.
FOOD
Beer-Braised Short Rib Chili
Short ribs can do more than round out a BBQ — this time, they're seriously amping up your chili recipe.
Ingredients
- 3 tablespoons vegetable oil, divided
- 3 pounds boneless short ribs, cut into 2-inch cubes
- 3 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 1 large yellow onion, diced
- 1 red bell pepper, seeds and ribs removed, diced
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon chipotle powder
- 1 teaspoon ground coriander
- 1 tablespoon tomato paste
- 1 (12-ounce) can light beer
- 1 tablespoon packed brown sugar
- 2 tablespoons barbecue sauce
- 2 (15-ounce) cans diced tomatoes
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans
- 1 cup low-sodium chicken stock
- Shredded cheddar cheese, sour cream and chopped chives, for garnish
Steps
- Heat a large Dutch oven or heavy-bottomed stock pot over medium-high heat. Add 2 tablespoons of the oil to the hot pan.
- Season the short ribs with 1 teaspoon salt and 1 teaspoon black pepper.
- Working in batches, sear the meat cubes on all sides, about 1 minute per side, and transfer to a large plate or sheet pan as you work.
- When all the meat is removed, add the remaining tablespoon oil to the pan along with the onion and pepper.
- Sauté the vegetables, stirring often, for about 3 minutes, then add the garlic and stir until fragrant, about 1 minute.
- Season the vegetables with the chili powder, cumin, chipotle, coriander, 1 teaspoon of salt and 1 teaspoon black pepper.
- Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes.
- Stir in the tomato paste, beer, brown sugar and BBQ sauce, and scrape up any browned bits on the bottom of the pan.
- Next, stir in the diced tomatoes and beans along with the chicken stock.
- Add the seared meat and the remaining teaspoon of salt. Stir to combine.
- Reduce heat to medium-low, cover, and simmer until the meat is tender and falling apart and the chili has thickened slightly, about 3 hours.
- After 3 hours, use two forks to shred the meat in the chili.
- Serve in a bowl, over french fries, nachos or baked potatoes.
- Garnish with shredded cheddar cheese, a dollop of sour cream and minced fresh chives.
- Freeze any leftover chili in an airtight container for up to one month.