Short Rib Chili

Servings: servings

Calories: 457cal

Cut short ribs into bite-sized chunks and place into a large mixing bowl. Sprinkle in onion powder and garlic salt. Add 2 tablespoons of the olive oil and using gloved hands, mix everything together until evenly coated.
1.5 pounds boneless beef short ribs, 1 teaspoon onion powder, 1 teaspoon garlic salt
To a Dutch oven over medium-high heat, add remaining 2 tablespoons of olive oil and heat until shimmering. Add beef chunks and cook, turning occasionally, until browned and no pink remains.
Remove meat from the pan and set aside. Drain any excess oil.
Add garlic, red onion, and green bell pepper. Saute for 1-2 minutes.
2 teaspoons minced garlic, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper
Add in chipotle peppers and stir well.
2 chipotle peppers in adobo sauce
Pour in red wine and coffee and bring to a boil. Allow to simmer on medium heat for 10 minutes to cook down the wine.
2 cups dry red wine, 1 cup brewed coffee
Add beef base, cumin, chili powder, coriander, and oregano. Whisk everything together.
3 teaspoons Better than Bouillon beef base, 1 teaspoon ground cumin, 2 teaspoons chili powder, 1/2 teaspoon ground coriander, 2 teaspoons oregano
Stir in diced tomatoes and water, and add the beef back to the pan. Bring to a boil.
14 ounces diced fire roasted tomatoes, 3 cups water
Reduce heat to medium-low and cover. Cook for 3 hours.
Remove lid and add the kidney beans. Stir together and heat through.
15 ounce can of dark red kidney beans

4 from 1 vote

We love the flavor of fire-roasted tomatoes, but regular canned diced tomatoes will work totally fine.
You can omit the beans if you are not a fan.
Cabernet, Merlot, and Zinfandel are all great choices here. Using red dry wine in this short rib chili helps the flavors pop and adds richness. If you prefer not to use red wine, you can substitute with beef broth. Keep in mind that much of the alcohol from the wine will cook off during the cooking process.
We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time3 20

Total Time3 30