Short Rib Chili

My Go-To Comfort Food: Short Rib Chili

There's nothing quite like a hearty bowl of chili on a chilly evening, and this short rib chili recipe has quickly become a family favorite. It's rich, flavorful, and surprisingly easy to make, even on a busy weeknight. The slow-simmering process allows the short ribs to melt in your mouth, while the blend of spices creates a depth of flavor that's hard to resist. I love the addition of chocolate stout; it adds a subtle sweetness and complexity that elevates the dish beyond the ordinary.

The beauty of this recipe lies in its versatility. You can easily adapt it to your preferences. For a spicier chili, add more chipotle powder or a few diced jalapeños. If you prefer a milder version, simply reduce the amount of chili powder. Feel free to experiment with different types of beans, too. I often use a mix of kidney beans and pinto beans for added texture and flavor. And don't forget the toppings! A dollop of sour cream, some shredded cheese, and a sprinkle of fresh cilantro are the perfect finishing touches.

One of the things I appreciate most about this recipe is how well it holds up. It’s even better the next day, so I often make a large batch and enjoy leftovers for lunch throughout the week. The flavors meld and deepen as it sits, making it even more delicious. This chili is a perfect meal prep option; simply reheat and enjoy!

Beyond the Bowl: Serving Suggestions

While a simple bowl of chili is satisfying in itself, I like to elevate the experience with a few simple additions. Here are some of my favorite ways to serve this short rib chili:

• Toppings Bar: Set up a toppings bar with various options like shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream, guacamole, diced onions, chopped cilantro, jalapeños, crushed tortilla chips, and a squeeze of lime. This allows everyone to customize their chili to their liking.
• Cornbread: A classic pairing for chili, cornbread adds a touch of sweetness and a satisfying crumbly texture that complements the richness of the chili.
• Sides: Serve alongside your favorite sides such as a simple green salad, coleslaw, or even some crusty bread for dipping.
• Game Day Grub: This chili is perfect for game day gatherings. It’s easy to make a large batch, and it's always a crowd-pleaser.

Making it Your Own: Ingredient Substitutions

While the recipe provides a fantastic base, feel free to experiment with different ingredients to tailor it to your taste. Here are a few ideas:

• Beans: Substitute with your favorite beans – black beans, pinto beans, or even a combination are great options.
• Beef: While short ribs provide an incredibly tender and flavorful base, you could also use chuck roast or stew meat.
• Spices: Adjust the spice level by adding more or less chipotle powder. Experiment with other chili powders or smoked paprika for a different flavor profile.
• Liquor: Instead of stout, try using red wine or even beef broth for a different flavor dimension.

Memories Made Over a Bowl of Chili

This short rib chili isn’t just a recipe; it’s a collection of memories. I recall making it for the first time, the aroma filling the kitchen, the anticipation building as the flavors slowly developed. Since then, it's become a staple, a comforting meal shared with family and friends. The simple act of gathering around a table, sharing stories, and enjoying a warm bowl of chili creates a sense of togetherness that's hard to replicate.

So go ahead, give this recipe a try. Embrace the process, savor the flavors, and create your own memories around this hearty and delicious dish. And remember, the best part? Leftovers are even better the next day!

Step-by-step

• Pick over the beans to remove any stones or debris, and place them in a large pot. Add the water, bay leaf and onion, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans stand, undrained, for an hour. Discard the onion and bay leaf. (Note: the beans should be fairly tender at this point, though older beans may need more soaking time.)
• Put on a pair of latex gloves. (No, seriously. Trust me on this.) Using kitchen shears, snip off the stems of the dried peppers and shake out most of the seeds (unless you like a fierier chili, in which case leave in as many as you like). Toast the peppers in a dry skillet until they are fragrant and beginning to soften, then place them in a bowl and cover them with the 2 cups of boiling water. Let soak until they are very soft.
• Toast the coriander and cumin seeds in the same dry skillet until fragrant. Transfer to a mortar and pestle, add the coarse salt, and grind. Place the softened peppers with their soaking liquid in a blender, adding the ground coriander/cumin mixture, the cinnamon, the chipotle powder, the cocoa powder, and the roasted bell pepper. Puree until smooth and set aside.
• Cut the short ribs into bite-sized chunks, season well with salt, and set aside. Place a small amount of oil in a deep, heavy-bottomed pot and warm until shimmering. Brown the short rib pieces in batches, removing them to a plate or platter as you finish browning.
• Add the chopped onion and a pinch of salt and cook until translucent. Add the garlic and marjoram or Mexican oregano and cook until fragrant. Clear a space in the bottom of the pot, add the tomato paste, and cook for a minute until it gets a little caramelized before stirring it through the onion mixture.
• Return the short ribs to the pot with any juices that have accumulated on the plate or platter, then add the chile puree, the beans with their cooking liquid, and the fire-roasted tomatoes. Add the stout and stir to incorporate. Cover and simmer over low heat for at least 3-4 hours, until the beans and beef are fully tender (this is actually best if you cook it low and slow ahead of time, even one or two days in advance of when you’re actually going to serve it).
• Add the crushed tortilla chips about an hour before serving, stirring them in so they break down and thicken the chili (and add a lovely toasty corn flavor). Taste for salt and add a bit more if necessary, stir in the fresh lime juice off the heat, then serve with garnishes and plenty of cold beer.