Short Rib Chili

Made with tender hunks of short ribs and enhanced with flavor-boosting ingredients, this is hands down the best short rib chili recipe if you’re looking for something that is rich and hearty!

Why this recipe works

Short rib chili is nothing short of an impressive upgrade to your everyday chili recipe. There’s a little more to it than simply swapping out the ground beef for tender hunks of short rib, though. Here, we’ve added chipotle peppers for a kick of heat along with coffee and red wine for a huge boost in flavor and complexity. The result? An incredibly flavorful short rib chili that everyone is going to want you to make again and again. I hope you’re prepared!

This is one of ’s favorite recipes to date. When he made this, I remember him commenting about how rich and hearty it was and that it would make a great dish to freeze portions of. A friend of his stopped by the afternoon he made it and raved about the flavor. Definitely top notch!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

TOMATOES – We love the flavor of fire-roasted tomatoes, but regular canned diced tomatoes will work totally fine.

COFFEE – You won’t taste the coffee directly in this short rib chili. It’s simply used as a flavor enhancer. Coffee adds a subtle bitterness that balances out the other ingredients really well, even if you aren’t typically a fan. You can substitute with decaf if preferred.

WINE – 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.

BOUILLON – 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.

A Quick Note for Chipotle Peppers

I like to use chipotle peppers in adobo sauce, but they come in a can, and I never need as many as the can holds. Storing them in the refrigerator is fine, but only for a short while. Also, storing them in the can will leave a tinny taste that I can’t get past.

So, I prefer to freeze them instead! I pull out my plastic wrap and drop 2 chipotles on a piece of plastic wrap and top them with a spoonful of the adobo sauce. I simply fold that up to contain the pepper and sauce. Repeat for all the chipotles you aren’t going to use right away. Pop all the wrapped chipotles into a freezer bag for future use. This process actually makes it much easier to use the peppers. Remove a plastic bundle from the bag and unwrap it right away while the contents are still frozen. Chop while frozen and place in a small bowl to thaw.

How to Make Short Rib Chili

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. 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.
2. 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.
3. Remove meat from the pan and set aside. Drain any excess oil.
4. Add garlic, red onion, and green bell pepper. Saute for 1-2 minutes.
5. Add in chipotle peppers and stir well.
6. 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.
7. Add beef base, cumin, chili powder, coriander, and oregano. Whisk everything together.
8. Stir in diced tomatoes and water, and add the beef back to the pan. Bring to a boil.
9. Reduce heat to medium-low and cover. Cook for 3 hours.
10. Remove lid and add the kidney beans. Stir together and heat through.

Frequently Asked Questions & Expert Tips

Yes, absolutely. You can prepare and cook the chili a day in advance, allow it to cool, then cover it tightly and refrigerate. Reheat gently on the stovetop over medium-low heat until warmed through.

Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat.

Yes! Allow the chili to fully cool, then skim off any excess fat on the surface (if any). Freeze in air-tight containers or in ziptop freezer bags. I prefer to store them in freezer bags that way I can lay them flat to save space. Be sure to leave a little space at the top of the container or freezer bag to allow room for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

Sure, you can omit the beans if you aren’t a fan.

Serving Suggestions

Short rib chili is a rich dish and really benefits from a side of rice, egg noodles, pasta, or mashed potatoes! Or, you can pair it with a side of cornbread to help soak up the surrounding sauce.

Optionally top your chili with a dollop of sour cream, shredded cheese, green onions, and sliced jalapenos. It’s also great with pickled onions!

More Chili Recipes

• 3 Bean Chili
• Homemade Chili
• Instant Pot Chili
• Chili and Cornbread Stuffed Peppers

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