Short Rib Chili Recipe

Active Time:

50 mins

Total Time:

3 hrs 15 mins

Yield:

6 to 8 servings

Short ribs are usually served whole, but they don't have to be. Pull the meat off the bones and dice it up for a more luxe and luscious take on chili.

Frequently asked questions

What is the best meat for chili?

Highly customizable chili can be prepared with any kind of meat (or no meat at all!), but beef is the standard choice, and ground beef is the easiest, least expensive, and most popular option. But to really take your chili to the next level, short ribs are the way to go; here, we use boneless short ribs cut into one-inch cubes. For a more budget-friendly option, substitute beef chuck roast, which is interchangeable for short ribs.

What is the best pepper to use for chili?

For the ultimate depth of flavor, this recipe employs three chiles: fresh jalapeño, smoky chipotle in adobo, and fruity ancho chile powder. Feel free to switch up the variety and quantity to suit your taste.

Notes from the Food & Wine Test Kitchen

When it comes to serving up a bowl of chili, there are as many accompaniments as there are actual chili recipes — and what's on top can easily contribute as much flavor and texture as what's in the dish itself. This short rib chili is amazing on its own, but homemade pickled red onions, crumbled queso fresco, and fresh cilantro leaves round it out beautifully.

Make ahead

The chili and pickled red onion can each be made up to three days ahead and stored in an airtight container in the refrigerator.

Suggested pairing

Choose a light, earthy red such as Domaine Rolet Arbois Poulsard.

Cook Mode (Keep screen awake)

Ingredients

Chili

2 tablespoons canola oil
3 1/2 pounds boneless beef short ribs, trimmed and cut into 1-inch cubes
5 teaspoons kosher salt, divided, plus more to taste
2 1/2 teaspoons black pepper, divided, plus more to taste
1 medium red onion, finely chopped (about 2 1/4 cups)
2 jalapeño chiles, stemmed, seeded, and finely chopped (about 1/2 cup)
10 garlic cloves, finely chopped
1/2 cup tomato paste
1/4 cup ancho chile powder
1 to 2 chipotle chiles in adobo sauce, finely chopped
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 cups dry red wine
1 (28-ounce) can crushed tomatoes
3 cups lower-sodium chicken broth

Pickled Red Onion

1 small red onion, thinly sliced lengthwise (about 2 1/2 cups)
1 cup distilled white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt

Additional ingredients

Crumbled queso fresco, for serving
Fresh cilantro leaves, for serving

Directions

Make the chili

Heat oil in a large enameled Dutch oven over medium-high. Toss together beef, 4 teaspoons salt, and 2 teaspoons black pepper in a large bowl. Working in 3 batches, add beef to hot oil and cook, turning occasionally, until browned on all sides, 8 to 10 minutes per batch. Using a slotted spoon, transfer beef to a medium bowl.
Add chopped onion, jalapeños, garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper to drippings in Dutch oven. Cook over medium, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in tomato paste, chile powder, chipotles, oregano, cumin, and coriander; cook, stirring constantly, until mixture is fragrant and vegetables are evenly coated, 1 to 2 minutes. Add wine; cook, scraping up browned bits from bottom of Dutch oven, until liquid is slightly reduced, about 2 minutes. Add crushed tomatoes and broth; bring mixture to a simmer over medium-high. Stir in beef and any juices in bowl. Reduce heat to low; cover and simmer, stirring occasionally, until beef is very tender, 2 hours and 30 minutes to 3 hours, uncovering during final 30 minutes of cook time. Season with additional salt and black pepper to taste.

Make the pickled red onion

While chili cooks, place sliced red onion in a medium-size heatproof bowl; set aside. Combine vinegar, 1 cup water, sugar, and salt in a small saucepan. Bring to a boil over medium-high, stirring often to dissolve sugar. Pour hot vinegar mixture over onion, pressing onion pieces with a spoon to keep submerged. Let stand at room temperature 10 minutes. Cover and chill at least 1 hour or up to 3 days.
Serve chili topped with queso fresco, cilantro, and drained pickled onion.