Short Rib Chili Recipe

I often crave a dish that truly nourishes the family, and this short rib chili recipe is my go-to. The rich, smoky aroma that fills the kitchen when it’s simmering is pure comfort, making it a favorite for family dinners. Tired of the weeknight dinner dilemma? Juggling healthy eating, picky eaters, and precious family time can feel like a mission impossible. Discover our slow-simmered, rich short rib chili recipe – a satisfying fix that tastes like it cooked all day, but comes together much faster. Ideal for busy parents, budget-conscious cooks, or anyone craving a wholesome, hearty meal without the fuss. Our version offers fork-tender short ribs, a deep smoky flavor, and smart shortcuts for maximum taste with minimal effort, even including kid-friendly twists. Get ready to master this comforting classic, from smart ingredient swaps to make-ahead tips and irresistible serving ideas.

Ingredient Map (Amounts • Role • Swap)

For a family of 4-6, you’ll need:

• 1.5 kg (3.3 lbs) boneless beef short ribs, cut into 4-5 cm (1.5-2 inch) cubes (for incredible richness and fall-apart tender meat)
• 30 ml (2 tablespoons) olive oil (for searing to build deep flavor)
• 1 large yellow onion, finely diced (forms the aromatic base)
• 4 cloves garlic, minced (essential for robust chili flavor)
• 1 red bell pepper, finely diced (adds sweetness and vibrant color)
• 1 green bell pepper, finely diced (offers a slight bitterness and fresh crunch)
• 60 g (1/4 cup) chili powder (the backbone of classic chili seasoning)
• 15 g (1 tablespoon) ground cumin (provides earthy, warm undertones)
• 10 g (2 teaspoons) smoked paprika (for a deep, smoky complexity)
• 5 g (1 teaspoon) dried oregano (herbaceous note, complements beef)
• 2 g (1/2 teaspoon) unsweetened cocoa powder (enhances richness and deepens color)
• 800 g (28 oz) can crushed tomatoes (for body and tangy sweetness)
• 170 g (6 oz) can tomato paste (concentrated tomato flavor, thickens the sauce)
• 700 ml (3 cups) beef broth (or chicken broth if that’s what’s in the pantry; liquid base for simmering)
• 240 ml (1 cup) strong brewed coffee, unsweetened (deepens flavor, surprisingly no coffee taste)
• 2 bay leaves (infuses a subtle herbal essence as it simmers)
• 5 g (1 teaspoon) salt, or to taste (enhances all flavors)
• 2 g (1/2 teaspoon) black pepper, freshly ground, or to taste (adds a fresh, pungent kick)
• 425 g (15 oz) can dark red kidney beans, rinsed and drained (or pinto beans if you prefer; adds fiber and protein)

— for the Creamy Smoked Monterey Jack Swirl:

• 200 g (7 oz) Monterey Jack cheese, grated (or cheddar if that’s what’s on hand; melts smoothly)
• 120 ml (1/2 cup) whole milk (creates a creamy, pourable sauce)
• 113 g (4 oz) can diced green chilies, drained (adds mild heat and a hint of tang)
• 5 ml (1 teaspoon) cornstarch (to thicken the cheese swirl)
• 15 ml (1 tablespoon) cold water (for mixing with cornstarch to make a slurry)

— for garnish:

• 30 g (1/4 cup) fresh cilantro, chopped (for a pop of freshness and color)

For a wholesome short rib chili recipe, consider these upgrades. I always choose grass-fed short ribs for richer flavor and essential nutrients.

• Opt for organic crushed tomatoes and low-sodium beef broth to control overall sodium content.
• Use a mix of dark red kidney beans with black beans for diverse nutrients and added fiber.
• Ensure your chili powder is labeled gluten-free for dietary needs.

Keto/Low-Carb:

Omit the kidney beans entirely. Instead, you can add more short ribs or low-carb vegetables like cauliflower florets for bulk and texture.

Vegetarian/Vegan:

Replace the beef short ribs with plant-based crumbles or a mix of hearty mushrooms (like cremini and portobello). Use vegetable broth instead of beef broth.

Dairy-Free:

Ensure your chosen beef broth and spices are dairy-free. Skip the Monterey Jack Swirl and cheese toppings for a dairy-free short rib chili recipe.

Diabetic-Friendly:

Focus on lean cuts of short ribs, if possible. Omit any high-sugar toppings, manage bean portion sizes, and opt for unsweetened coffee and crushed tomatoes.

Quality ingredients elevate any chili. Look for vibrant, firm bell peppers; fresh produce offers the most flavor. Fresh garlic and onions provide superior pungency compared to pre-minced versions. Choose a high-quality brand of crushed tomatoes for a richer base. Don’t forget fresh cilantro for a bright, aromatic finish to your short rib chili recipe.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Cooking (Kid-Friendly Cues)

Pat the short rib cubes very dry; this aids searing. Season generously with salt and black pepper. Heat 30 ml (2 tablespoons) 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. Avoid overcrowding the pot to ensure a proper sear, not steam. Remove seared ribs, noticing their rich, crusty color. (Kids can help pat the meat dry and observe the browning!)

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 wonderfully 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. (Let kids smell the wonderful aromas as the vegetables soften and spices toast!)

Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Add crushed tomatoes, tomato paste, beef broth, brewed coffee, and bay leaves. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture 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 to prevent sticking. (Watch the chili transform from liquid to a rich, thick sauce!)

Once the short ribs are tender, remove them from the pot and shred them using two forks; discard any large pieces of fat. Return the 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, tasting for seasoning adjustments. Taste and adjust seasoning as needed. Ladle the hot short rib chili into bowls and serve. (Kids can help shred the super tender meat with supervision!)

Stovetop (2-3 hrs):

As detailed above, using a sturdy Dutch oven for this short rib chili recipe delivers the best results for even cooking and tender meat.

Slow Cooker (6-8 hrs low / 3-4 hrs high):

Sear the ribs first for superior flavor, then combine all ingredients in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is falling apart. A great set-it-and-forget-it option.

Instant Pot (45 mins high pressure + natural release):

Use the sauté function to sear the ribs, then add liquids and pressure cook for 45 minutes with a natural release. This is the quickest route for busy weeknights, offering tender short rib chili in a fraction of the time.

Too dry?

If your chili looks too thick or dry during simmering, simply add a bit more beef broth or water, a quarter cup at a time, until the desired consistency is reached.

Too bland?

A pinch more salt, a dash of your favorite hot sauce, or even a squeeze of fresh lime juice can brighten the flavors instantly. Don’t be afraid to taste and adjust.

Too watery?

If your short rib chili recipe is too thin, simmer it uncovered for 15-20 minutes to allow it to reduce and thicken. Alternatively, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, then stir it into the simmering chili and cook for another minute until thickened.

Portioning, Serving & Pairings

This hearty short rib chili recipe yields 6-8 generous adult servings. I often double it for busy weeknights!

Weeknights

Easy, hearty family dinners.

Lunchboxes

Comforting, nutritious, high-protein lunch.

Party Platters

Crowd-pleasing dish.

Meal Prep

Perfect for batch cooking and healthy eating.

Sides

• Cornbread, rice.

Toppings

• Cheese, sour cream/Greek yogurt.

Beverages

• Iced tea, sparkling water.

Nutrition & Lifestyle Benefits of this Short Rib Chili Recipe

High Protein

Short ribs for protein and satiety.

Fiber-Rich

Beans and veggies for fiber.

Balanced Macros

Protein, fats, carbs for energy.

Energy Booster

Satisfying meal fuels schedules.

Kid-Approved

Sneaks in veggies; family favorite.

Keto-ish

Omit beans; add cauliflower.

Vegetarian/Vegan Variant

Swap meat for crumbles/mushrooms; veggie broth.

Low-Carb

Omit beans, add non-starchy vegetables.

Diabetic-Friendly

Control bean portions, lean cuts.

Time & Budget Cheatsheet

Active Prep Time

25-30 mins.

Passive Cook Time

2-8 hrs (stove/slow) or 45-60 mins (Instant Pot).

Total Time

1.5-3.5 hours.

Approx cost per serving

$3-$5, premium meat budget-friendly.

Budget swaps

• Chuck roast.
• Bulk canned goods.

Double up

Double this short rib chili recipe for freezing.

Freeze

Freeze in airtight containers up to 3 months.

Reheat

Thaw, then reheat on stovetop or microwave.

Smart Shopping & Make-Ahead Strategy

Supermarket

Most ingredients available; look for sales.

Farmers Market

Fresh onions and bell peppers.

Organic Shops

High-quality, organic short ribs and produce.

Online Delivery/Meal Kits

Convenient, compare prices.

Fresh

• Short ribs, onions, garlic, bell peppers.

Frozen

Corn or other veggies add nutrition.

Pantry

Canned tomatoes, beans, spices are staples.

Shopping list: Short ribs, onions, peppers, garlic, tomatoes, beans, spices, broth.

Pro Tips, Flavor Paths & Safety

Browning/Searing

Essential for rich flavor.

Moisture Control

Lid on during simmer; add liquid.

Resting

10-15 mins off heat for melded flavors.

Mild Family Version

Reduce cayenne. Serve with sour cream, cheese.

Bold/Spicy Upgrade

Add cayenne, jalapeño, hot sauce.

Dairy-Free

Use dairy-free sour cream or skip cheese.

Nut-Free

This short rib chili recipe is naturally nut-free.

Egg-Free

Naturally egg-free.

Quick Safety Notes

Handle raw meat safely. Cook to 160°F. Don’t leave at room temp over 2 hours.

FAQs

Is this short rib chili recipe good for weekly meal prep or weight goals?

Yes, great for meal prep; high in protein and fiber. I use Greek yogurt.

Healthiest substitute for short ribs if I’m gluten-free/vegan?

Naturally gluten-free. For vegan, use mushrooms and plant-based crumbles.

Best place to buy short ribs online or via grocery delivery?

Online butchers (e.g., ButcherBox) or major grocery delivery services for quality short rib chili recipe ingredients.

How long do leftovers keep and how to reheat?

3-4 days in fridge, 3 months frozen. Reheat on stove or microwave.

Can I make this chili in a slow cooker?

Yes! Sear ribs, then combine all ingredients for this short rib chili recipe. Cook low 6-8 hours or high 3-4 hours until tender.

What if I don’t have a Dutch oven?

A large, heavy-bottomed pot with a tight-fitting lid works perfectly.

Conclusion

A magnificent, flavorful short rib chili recipe that delivers on taste and convenience. Pin this recipe, add ingredients to your list, and make this a new staple!

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