Short Rib Chili Recipe
Short Rib Chili is the ultimate cold weather comfort food! A heartier, meatier version of classic chili that is still super easy to make. This recipe can be made on the stove top or in the slow cooker and even made in advance!
How to Make the Best Short Rib Chili
Short Rib Chili is the ultimate cold weather comfort food that delivers hearty, satisfying flavors with minimal fuss. This isn’t your typical chili—the beef short ribs make it meatier and more luxurious than traditional versions, while still being surprisingly easy to prepare. Whether you’re cooking on the stovetop or using a slow cooker, this recipe adapts to your schedule and cooking style.
The magic of this chili comes from its complex spice blend and unexpected ingredient: cocoa powder. That secret addition deepens the flavors without making the chili taste sweet, while chipotle peppers in adobo add a smoky heat that pairs beautifully with dark beer (Guinness is recommended) as the braising liquid. The result is a rich, deeply flavored chili that tastes like it’s been simmering all day, even on the stovetop.
Best of all, Short Rib Chili actually improves when made a day ahead, making it perfect for meal prep or casual entertaining. Serve it with all your favorite toppings—sour cream, cheese, jalapeños, and crispy tortilla chips—and watch it disappear from the bowl.
Short Rib Chili
Short Rib Chili is the ultimate cold weather comfort food! A heartier, meatier version of classic chili that is still super easy to make. This recipe can be made on the stove top or in the slow cooker and even made in advance!
Ingredients
Main Ingredients
Aromatics & Peppers
Liquids & Base
Beans
Spices & Seasonings
Instructions
Stovetop Method
- Heat canola oil in a large pot over medium-high heat. Brown the beef short ribs on all sides, then remove and set aside.
- In the same pot, sauté the diced onion, red and green peppers, jalapeño, and chopped garlic until softened, about 5 minutes.
- Return the short ribs to the pot. Add the dark beer and scrape up any browned bits from the bottom of the pot.
- Stir in the chipotle peppers in adobo, canned tomatoes with sauce, tomato paste, and all spices (chili powder, cumin, marjoram, cayenne, white pepper, and cocoa powder).
- Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, stirring occasionally. The meat should be very tender and breaking apart.
- During the last 30 minutes of cooking, add the drained kidney beans, black beans, and pinto beans. Stir well.
- Season with salt and pepper to taste. The cocoa powder adds depth without a chocolate flavor—it balances the heat from the chipotle and cayenne.
Slow Cooker Method
- Brown the short ribs in a skillet over medium-high heat on both sides. Transfer to the slow cooker.
- In the same skillet, sauté the onion, peppers, jalapeño, and garlic until softened. Transfer to the slow cooker.
- Add the dark beer, chipotle peppers in adobo, canned tomatoes with sauce, tomato paste, and all spices to the slow cooker.
- Cook on low for 7-8 hours or on high for 4-5 hours, until the meat is very tender.
- Add the drained beans during the last 30 minutes of cooking.
- Season with salt and pepper to taste before serving.
Notes
- This chili is perfect for making ahead—the flavors actually improve when it sits overnight. Reheat gently on the stovetop or in the microwave.
- The cocoa powder is a secret ingredient that adds richness and depth without adding sweetness.
- For a spicier chili, increase the cayenne pepper or add more chipotle peppers in adobo.
- This recipe freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serve with your favorite toppings: sour cream, diced onions, shredded cheese, jalapeños, or crushed tortilla chips.