Slow-Braised Short Rib Chili

A perfect cozy Sunday-afternoon meal, this short rib beef chili takes only minutes to prepare, then simmers slowly on the stove or in a crock pot until the meat is tender and the flavors meld. It’s hearty and loaded with beans and vegetables, while the shredded short ribs add rich, fall-off-the-bone beefiness to every spoonful.

You Will Love This

• Minimal hands-on time. Brown the ribs and sauté the vegetables, then add the remaining ingredients and let the pot do the work. Cooking low and slow frees up your afternoon.
• Flexible cooking methods. Make this on the stovetop or in a crock pot depending on your schedule. Both methods yield deep, slow-cooked flavor.
• A delicious twist on classic chili. Instead of ground beef, braised short ribs give you tender shredded meat and a richer, meat-forward chili that’s still full of familiar chili spices.

Instructions

Heat olive oil in a large heavy pot over medium-high heat. Season the short ribs with kosher salt and fresh cracked pepper on all sides.

Sear the short ribs in batches until a deep golden-brown crust forms, about 2–3 minutes per side. Transfer the seared ribs to a plate and set aside.

Reduce heat to medium. In the same pot (no need to wipe it clean), add the diced red onion and green pepper with a pinch of salt and pepper and sauté until softened, about 5 minutes. Add minced garlic and minced jalapeño and cook for another minute.

Stir in chili powder, ground cumin, diced chiles in adobo (adjust to your heat preference), Worcestershire sauce, cocoa powder and granulated sugar. Mix well so the spices bloom in the oil.

Add drained and rinsed beans—black beans, pinto beans and kidney beans—then stir in fire-roasted diced tomatoes, tomato sauce and 1–2 cups of tomato juice depending on your desired thickness. Bring the mixture to a simmer.

Nestle the seared short ribs back into the pot so they are partially submerged in the chili. Cover and simmer gently on low for 2½–3 hours, or until the beef is fork-tender and falling apart.

Carefully lift the short ribs from the chili and place on a plate. Use two forks to shred the meat and discard bones and gristle. Return the shredded beef to the pot, stir in apple cider vinegar and adjust seasoning with salt and pepper.

Serve hot with sour cream, shredded cheddar, tortilla strips and sliced green onions for garnish.

Short Ribs vs. Country-Style Ribs

• Both cut types work well in this recipe. Bone-in short ribs can offer slightly more flavor and richness, while country-style ribs may provide more meat per piece.
• If short ribs seem lean or sparse, country-style ribs or a chuck roast cut into similar-sized pieces are good substitutes. Just keep the cook time similar so the meat becomes tender.

Stovetop vs. Crockpot

• Both methods yield excellent results. On the stovetop, plan about 3 hours of gentle simmering. It’s great when you’re home and can check the pot occasionally.
• For the crock pot, sear the ribs and sauté the aromatics first, then transfer everything to the slow cooker and cook on high for about 4 hours or low for 8 hours. Shred the beef before serving.

Tips

• Season as you go. Taste the chili after an hour or two and adjust salt, a pinch of sugar, or a little cayenne as needed.
• Customize the beans and heat. Swap beans or omit the adobo chiles to suit your family’s tastes. Fresh cilantro stirred in at the end brightens the chili if you like it.
• Try espresso or coffee. A teaspoon or two of brewed coffee or instant espresso powder adds a pleasant depth to the flavor.
• Don’t skip the vinegar. A tablespoon of apple cider vinegar at the end brightens and balances the rich flavors. Other light vinegars can be used if needed.

Freezing

• This recipe makes a generous pot, so freezing half is convenient. Let the chili cool for an hour at room temperature, transfer to an airtight container, and freeze for up to three months.

Reheating

• Thaw overnight in the refrigerator if possible, or reheat from frozen in a large covered pot over medium heat.
• Add a splash of tomato juice and a pinch of salt while reheating to refresh texture and flavor.
• Stir frequently and heat until warmed through, then adjust seasoning before serving.

Try These Easy Soup Recipes Next

If you enjoyed this short rib chili, try other comforting one-pot soups and stews that make weeknight dinners simple and satisfying.

This recipe was originally published in 2019 and updated with clearer instructions and extra tips to help you make the best short rib chili every time.