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Texas Style Beef Short Rib Chili

Texas Style Beef Short Rib Chili

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This hearty Texas-style beef short rib chili is slow-cooked to perfection, featuring tender short ribs in a rich, spicy tomato-based sauce. It’s a comforting meal, ideal for cool evenings or gatherings.

  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 3 pounds boneless beef short ribs, cut into 1 1/2-inch cubes
  • 2 tablespoons olive oil
  • 2 large yellow onions, chopped
  • 6 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 cup beef broth
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeƱos

Instructions

  1. Season the beef short ribs generously with salt and black pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the short ribs in batches on all sides. Remove the short ribs and set aside.
  3. Add chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
  5. Return the browned short ribs to the pot. Add crushed tomatoes, tomato sauce, diced tomatoes, kidney beans, pinto beans, and beef broth.
  6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the short ribs are fork-tender. Stir occasionally to prevent sticking.
  7. Stir in cayenne pepper. Taste and adjust seasonings as needed.
  8. Serve hot with your favorite garnishes.

Notes

  • For a deeper flavor, you can sear the short ribs the day before and then refrigerate them.
  • This chili tastes even better the next day as the flavors meld.
  • Adjust the amount of cayenne pepper to your preferred spice level.
  • If the chili becomes too thick, add a little more beef broth or water.
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Dish
  • Method: Stovetop, Slow Cook
  • Cuisine: American, Texan
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 550
  • Sugar: 12g
  • Sodium: 780mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 12g
  • Protein: 35g
  • Cholesterol: 80mg

Find it online: https://recipesuniverse.com/texas-style-beef-short-rib-chili/