Texas-Style Beef Short Rib Chili

short rib beef chili topped with cheese, sour cream and green onion and cilantro sprigs in a grey bowl with a side of cornrbead in a skillet

One of the major differences between Texas-style chili and the other chili recipes out there is that the classic preparation does not include any beans.

Course Soup

Cuisine American, Southern

Keyword beef, chili, peppers, short ribs, stew, Texas

Prep Time 30

Cook Time 3 30

Servings

Calories 885kcal

Ingredients

For the chili paste:

2 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
5 dried arbol chilies, stems and seeds removed

For the Texas-style short rib chili:

3 pounds boneless short ribs, cut into 2” pieces
Kosher salt, as needed
Freshly ground black pepper, as needed
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, chopped
1 tablespoon paprika
1 teaspoon cumin
½ teaspoon oregano
¼ teaspoon cinnamon
2 tablespoons tomato paste
12 ounces stout beer
2 cups beef stock
1 ounce unsweetened Mexican dark chocolate
¼ cup masa harina

For serving:

1 cup shredded Monterey Jack cheese
1 cup sour cream
¼ cup diced red onion
¼ cup thinly sliced green onion
¼ cup chopped cilantro
Cornbread get the recipe here

US Customary - Metric

Instructions

For the chili paste:

Heat a large skillet over medium-low heat, then add the chilies and toast, shaking the pan frequently, until the chilies are fragrant, about 2 minutes on each side. Be careful not to let them burn.
Place the chilies in a medium heatproof bowl and cover with 2 cups of boiling water and let sit until soft, about 20 minutes. Add the chilies in the water to a blender and blend until smooth, scraping down the sides as needed.

For the Texas-style short rib chili:

Season the short ribs on all sides with salt and pepper. Heat a large 7-quart Dutch oven over medium-high heat, add the olive oil and heat through. Sear the short ribs in batches until browned on all sides, about 4 minutes total. Remove to a bowl and set aside.
Turn the heat to medium then add the onion and sauté until tender, about 5 to 6 minutes. Add the garlic and cook until fragrant, about an additional 15 to 20 seconds.
Stir in the paprika, cumin, oregano, and cinnamon, then cook until fragrant. Add the tomato paste and the homemade chili paste mixture. Return the short ribs to the pot and pour the beer and beef stock over the top.
Bring the mixture to a boil then turn down heat to low and tightly cover, cooking until the short ribs are tender and easily pulls apart, about 2½ - 3 hours. Stir in the chocolate until combined.
Ladle about 1 cup of the sauce into a small bowl and whisk in the masa harina. Pour the mixture back into the pot and stir to combine and thicken the sauce. Use the back of the spoon to separate some of the pieces of the short rib – they should easily fall apart.

For serving:

Ladle the chili into bowls and top with desired servings with a side of cornbread.

Nutrition