Short Rib Chili
If you too have 7 pounds of short rib lying around in your freezer, here’s what you should make! But this isn’t just any regular ol’ chili, it’s been elevated by a Guinness deglaze and of course, short rib! See how it’s made here.
*Please note, you don’t need 7 pounds of short rib to make this. I wrote the recipe to make a “regular” amount of chili. 😂 Adapted from Mr. Make It Happen on Youtube.
Ingredients
1 tbsp high heat oil (avocado, canola, or algae)
3 pounds of boneless short ribs (you can remove them yourself too) at room temperature
Kosher salt
Black pepper
1 medium yellow onion, diced
1 red bell pepper, diced
1 jalapeno, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp cajun seasoning
1 can chipotle peppers in adobo, chopped
1/4 cup tomato paste
1 12 oz Guinness stout
2 tbsp worcestershire sauce
3 tbsp brown sugar
28 oz. crushed tomatoes
4 cups beef broth
1 can kidney beans, rinsed
1 can black beans, rinsed
For topping: cilantro, sour cream, crushed fritos
Make it!
30 minutes before cooking, generously salt and pepper your short ribs all over. Rub the salt into every nook and rest for a minimum 30 minutes or even overnight (uncovered in your fridge).
Heat a large dutch oven over medium-high heat for a few minutes. Add your high heat oil and the short ribs, do not overcrowd. Working in batches, sear each side of the short ribs for 2-3 minutes, or until golden brown. Remove and set on a paper towel-lined baking sheet or plate.
Add the onion, bell pepper, and jalapeno to the dutch oven. Cook, stirring frequently until the onion is transluscent, about 5 minutes. Add the garlic, cumin, smoked paprika, and cajun seasoning and cook for 30 seconds to bloom. Then add the tomato paste and chipotles with the adobo sauce. Cook, stirring constantly for 2 more minutes.
Deglaze the dutch oven with a full bottle of Guinness, scraping the bottom until clean, about 2 minutes. Add the worcestershire sauce, brown sugar, and diced tomatoes and stir. Nestle the short ribs on top and pour the beef broth in to just cover the short ribs (you can always add more as it cooks). Give it one more stir, bring to a boil and reduce to a simmer, covered, for 2 1/2 to 3 hours.
Once the short rib is tender, turn off the heat and allow it to cool so that you can shred it without burning yourself.
Remove the short ribs from the pot and shred in a large bowl with a fork, or your hands (I find that it’s easier this way). Add the short ribs back into the pot along with the kidney beans and black beans. Taste and adjust for salt or heat!
To serve: ladle the chili into bowls and top with sour cream, cilantro and crushed fritos! Enjoy!
