Braised Beef Short Rib Chili + Horseradish Sour Cream is a unique and elevated spin on your traditional chili that is full of flavor and complimented with a horseradish sour cream.
Braised Beef Short Rib is an actual thing you guys! Well, at least now it is. My culinary challenge for the weekend was to make chili. Now, you can google the pants off “chili recipe” and you are (most likely) going to get a lot of similar looking and tasting classic chili recipes. And hey, I have nothing against the classic chili! My mom’s classic chili recipe is still one of my absolute favorite comfort foods. But I wanted to challenge myself and dream up a brand new chili. Now, I haven’t actually googled “braised short rib chili” soooo maybe there is a mind-blowing recipe already out there that everyone already knows about (except me, obviously). Not sure. Regardless, I am pretty damn proud of the depth of flavor in this bad boy. It is has so many of the classic chili flavors that are quintessential for chili-lovers, but the foundation of this recipe is born out of my Braised Short Rib recipe (think red wine, fennel, celery and carrots). Essentially, my mom’s classic chili recipe and my Braised Short Rib recipe had a baby this weekend. Damn good gene pool.
This is one of those recipes that is made for a chilly Sunday when you are stuck inside, watching football and having friends and family over. Yes, it requires a little bit of time and prep-work, but the smell of your house is all the reward and motivation you need. And it honestly tastes that much better because of it – the flavors have more time to develop and meld together in a wonderful way. I love that it is different and unique, yet doesn’t stray too far from you classic chili flavors.
This has to be served at your next gathering!
And hey, we could all use an excuse to slow down and enjoy the little moments of the day. Do a little grocery shopping and then hunker down this weekend, make a nice pot of Braised Beef Short Rib Chili throughout the day (taste testing constantly to follow the flavor development and tweaking it until it tastes exactly how YOU want it to) then invite a few close friends over and just enjoy life for a minute instead of always focusing on what is next. Savor the amazing flavors as well as the little moments of your life that would otherwise slip by unnoticed.
- 3 lb short ribs (English cut)
- 3 Tablespoons kosher salt
- 3 Tablespoons ground black pepper
- 3 Tablespoons fennel seed
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 3/4 cup finely chopped leeks
- 9 oz tomato paste
- 1 1/2 cup diced tomatoes (canned is fine)
- 3 cups beef broth
- 1 1/4 cup red wine
- 3 Teaspoons chopped garlic
- 1 1/2 Teaspoon ground oregano
- 1 1/2 Teaspoon thyme
- 1 Teaspoon smoked paprika (or more to taste)
- 1 Tablespoon basil
- 1/2 Teaspoon rosemary
- 1 bay leaf
- 2–3 Tablespoons grapeseed oil
- 1 cup red kidney beans
- 1 portabella mushroom cap, chopped into bite-sized pieces (about 1 1/2 cups or so)
- 1 28 oz can whole tomatoes, with juices
- 3 Tablespoons chili powder
- 1 Tablespoon sugar
- Horseradish Sour Cream:
- 4 Tablespoons sour cream (feel free to use my Dairy-Free Coconut Sour Cream to make it non-dairy)
- 3 Tablespoons horseradish sauce
- Combine salt, pepper and fennel in small bowl.
- Rub salt/pepper/fennel mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or more)
- Add grapeseed oil to dutch oven on med-high heat.
- Sear short ribs on all sides (you will need to do this in batches)
- Remove short ribs and place on plate.
- In same dutch oven, add celery, carrots, leeks, tomato paste, diced tomatoes, beef broth, red wine, garlic, oregano, thyme, smoked paprika, basil, bay leaf and rosemary. Stir to ensure any bits of short rib stuck to the bottom come loose.
- Preheat oven to 300
- Let simmer for 10-15 minutes to let reduce.
- Add short ribs back into dutch oven with braising liquid.
- Place in oven (uncovered) and let cook for 2-3 hours or until fully cooked.
- Remove from oven and take short ribs out of braising liquid and set aside on plate and let cool slightly.
- Add kidney beans, mushrooms, whole tomatoes, chili powder and sugar.
- Mix well and use a knife to quarter the whole tomatoes.
- Take short ribs and remove meat from bone; Cut up into bite sized pieces and put back into the Dutch Oven.
- Stir together.
- Place Dutch Oven on stove and let simmer for at least a half hour (but it could really simmer for quite a while if you are making ahead of time or placed in a crock pot on low until you are ready to serve).
- When you are ready to serve, mix sour cream and horseradish together (sprinkle with a little paprika for garnish) and serve with chili.
- Serve with warm bread and butter for bonus points.
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