The Best Short-Rib Chili With Beans

Welcome to the ultimate recipe for The Best Short-Rib Chili with Beans! This hearty and flavorful chili is perfect for feeding a crowd or for enjoying leftovers throughout the week. Packed with tender short ribs, aromatic spices, and a touch of cocoa for richness, this chili is a real crowd-pleaser.

For serving, we recommend an array of toppings that will take your chili experience to the next level. Think grated cheddar cheese, creamy sour cream, zesty chopped onions, fresh scallions, a kick of sliced jalapeños, creamy diced avocado, and a burst of fresh chopped cilantro. Pair it with some crunchy corn chips or warm tortillas, and you’ve got a fantastic meal on your hands!

Feel free to customize this chili to your liking. If you’re short on time, canned beans can be used as a convenient alternative to dried beans. Or, if you prefer a beanless chili, simply omit them from the recipe altogether.

So, roll up your sleeves and let’s get cooking this delicious Short-Rib Chili with Beans that will surely become a family favorite!

SERVES 8 TO 12 

INGREDIENTS:

• 5 pounds bone-in beef short ribs (or 3 pounds boneless short ribs or chuck), trimmed of silverskin and excess fat
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, finely diced (about 1½ cups)
• 1 jalapeño or 2 serrano chiles, finely chopped
• 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons)
• 1 tablespoon dried oregano
• 1 cup Chile Paste (or ½ cup chili powder)
• 4 cups homemade or low-sodium canned chicken stock
• 4 anchovy fillets, mashed into a paste with the back of a fork
• 1 teaspoon Marmite
• 1 tablespoon soy sauce
• 2 tablespoons tomato paste
• 2 tablespoons cumin seeds, toasted and ground
• 2 teaspoons coriander seeds, toasted and ground
• 1 tablespoon unsweetened cocoa powder
• 2 to 3 tablespoons instant cornmeal (such as Maseca)
• 2 bay leaves
• 1 pound dried red kidney beans, soaked in salted water at room temperature for at least 8 hours, preferably overnight, and drained
• One 28-ounce can crushed tomatoes
• ¼ cup cider vinegar, or more to taste
• ¼ cup whiskey, vodka, or brandy (optional)
• 2 tablespoons Frank’s RedHot or other hot sauce
• 2 tablespoons dark brown sugar
• Garnishes as desired

INSTRUCTIONS:

1. Season the short ribs on all sides with salt and pepper. Heat the oil in a large Dutch oven over high heat until smoking. Brown half of the short ribs well on all sides (you may need to do this in batches to avoid crowding the pot). Transfer the browned short ribs to a large platter and repeat with the remaining half of the short ribs.
2. Reduce the heat to medium and add the diced onion to the Dutch oven. Cook until softened but not browned, stirring frequently to scrape up the browned bits from the bottom of the pot. Add the chopped fresh chiles, minced garlic, and dried oregano, and cook for about 1 minute until fragrant. Stir in the chile paste and cook for 2 to 4 minutes until it coats the bottom of the pot.
3. Pour in the chicken stock and continue scraping the bottom of the pot to release any remaining browned bits. Add the mashed anchovies, Marmite, soy sauce, tomato paste, ground spices, unsweetened cocoa, and cornmeal. Whisk everything together and keep the mixture warm over low heat.
4. Preheat your oven to 225°F (107°C) and position an oven rack to the lower-middle position. If using bone-in ribs, remove the meat from the bones and reserve the bones. Chop all the meat into rough ¼- to ½-inch pieces (or as desired). Add any accumulated meat juices from the cutting board to the Dutch oven, then add the chopped beef, and beef bones (if available). Add the bay leaves and bring the mixture to a simmer.
5. Cover the Dutch oven and transfer it to the preheated oven. Allow it to cook for 1 hour.
6. While the chili is cooking, prepare the kidney beans by boiling them in water until they are nearly tender, approximately 45 minutes. Drain the beans.
7. Take the Dutch oven out of the oven and add the crushed tomatoes, cider vinegar, and boiled kidney beans. Return the covered pot to the oven and cook for an additional 1½ to 2 hours, or until the beans and beef are tender and the stock has thickened slightly. Add water if needed to keep the beans and meat mostly submerged.
8. Remove the bay leaves and bones from the chili. You can also remove any remaining meat from the bones, chop it, and add it back to the chili if you prefer. Stir in the whiskey (if using), hot sauce, and dark brown sugar. Adjust the seasoning with salt, pepper, and vinegar to taste.
9. Serve the chili piping hot, or for the best flavor, allow it to cool and refrigerate it overnight or for up to 5 days in an airtight container. Reheat before serving and garnish with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avocado, and/or chopped cilantro. Enjoy with corn chips or warmed tortillas for a delightful meal!

This chili is a labor of love, and its rich flavors and tender meat make it worth every moment spent in the kitchen. So, gather your loved ones, get ready to dive into this scrumptious chili, and let the compliments pour in!