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short rib chili recipe
- Total Time: 270 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This slow-simmered short rib chili offers fork-tender beef, deep smoky flavor, and smart shortcuts for a satisfying, hearty meal perfect for family dinners. It is a comforting classic that tastes like it cooked all day but comes together faster.
Ingredients
- 3.3 lbs (1.5 kg) boneless beef short ribs, cut into 1.5-2 inch (4–5 cm) cubes
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 0.25 cup (60 g) chili powder
- 1 tablespoon (15 g) ground cumin
- 2 teaspoons (10 g) smoked paprika
- 1 teaspoon (5 g) dried oregano
- 0.5 teaspoon (2 g) unsweetened cocoa powder
- 28 oz (800 g) can crushed tomatoes
- 6 oz (170 g) can tomato paste
- 3 cups (700 ml) beef broth
- 1 cup (240 ml) strong brewed coffee, unsweetened
- 2 bay leaves
- 1 teaspoon (5 g) salt, or to taste
- 0.5 teaspoon (2 g) black pepper, freshly ground, or to taste
- 15 oz (425 g) can dark red kidney beans, rinsed and drained
- 7 oz (200 g) Monterey Jack cheese, grated
- 0.5 cup (120 ml) whole milk
- 4 oz (113 g) can diced green chilies, drained
- 1 teaspoon (5 ml) cornstarch
- 1 tablespoon (15 ml) cold water
- 0.25 cup (30 g) fresh cilantro, chopped (for garnish)
Instructions
- Prepare and Sear Beef: Pat short rib cubes very dry and season generously with salt and black pepper. Heat 2 tablespoons (30 ml) olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove seared ribs and set aside.
- Sauté Aromatics and Spices: Reduce heat to medium. Add diced onion, red bell pepper, and green bell pepper to the pot. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Stir in chili powder, ground cumin, smoked paprika, dried oregano, and unsweetened cocoa powder. Cook for 1 minute, stirring constantly, until aromatic and spices bloom.
- Simmer Chili: Return the seared short ribs to the pot. Add crushed tomatoes, tomato paste, beef broth, brewed coffee, and bay leaves. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the short ribs are fork-tender and easily pull apart. Stir occasionally.
- Finish and Thicken Chili: Once short ribs are tender, remove them from the pot and shred using two forks, discarding any large pieces of fat. Return shredded beef to the chili. Stir in the rinsed and drained kidney beans. Simmer uncovered for 20-30 minutes to allow the chili to thicken slightly and flavors to meld. Taste and adjust seasoning as needed.
- Prepare Cheese Swirl: For the creamy smoked Monterey Jack swirl, combine 1 teaspoon (5 ml) cornstarch with 1 tablespoon (15 ml) cold water to make a slurry. In a separate saucepan over low heat, combine grated Monterey Jack cheese, whole milk, and drained diced green chilies. Stir constantly until cheese is melted and smooth. Stir in the cornstarch slurry and cook for 1-2 minutes until slightly thickened.
- Serve Chili: Ladle the hot short rib chili into bowls, swirl in the creamy smoked Monterey Jack sauce, and garnish with fresh cilantro.
Notes
For optimal flavor and nutrients, choose grass-fed short ribs, organic crushed tomatoes, and low-sodium broth. Customize your chili by omitting beans for keto, using plant-based substitutes for vegan, or skipping the cheese swirl for dairy-free. If chili is too thick, add more broth; if too thin, simmer uncovered or use a cornstarch slurry to thicken. Adjust seasoning with salt, hot sauce, or lime juice if bland.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (400 g)
- Calories: 750 calories
- Sugar: 20 g
- Sodium: 1100 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 55 g
- Cholesterol: 200 mg