Description
Short Rib Chili – the most delicious short rib chili recipe! Braised short ribs paired with classic chili flavor + horseradish sour cream!
Ingredients
Scale
Short Rib Chili
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 2 tablespoons fennel seed
- 2–3 tablespoons olive oil (or ghee)
- 3 lbs Country Natural Beef short ribs (English cut)
- 2 cups beef broth
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 3/4 cup finely chopped leeks
- 9 oz tomato paste
- 1 15oz can diced tomatoes, don’t drain
- 1 1/4 cup red wine (or pomegranate juice)
- 3 teaspoons garlic, minced
- 1 1/2 teaspoon dried oregano leaves
- 1 1/2 teaspoon dried thyme leaves
- 1 teaspoon smoked paprika (regular paprika is fine)
- 1 tablespoon dried basil leaves
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 15oz can red kidney beans, drained and rinsed
- 8oz baby bella mushrooms, roughly chopped (optional)
- 1 28 oz can whole tomatoes, with juices
- 3 tablespoons chili powder (more to taste)
- 1 teaspoon coconut sugar
Horseradish Sour Cream:
- 4 tablespoons sour cream (dairy-free or regular)
- 3 tablespoons prepared horseradish
Instructions
- 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 overnight in the refrigerator)
- Bring large Dutch Oven to medium-high heat and add olive oil; swirl to coat the pan.
- Sear short ribs on all sides (you will need to do this in batches).
- Remove short ribs and place on plate; set aside.
- Using the same Dutch Oven, add beef broth to deglaze the pan, scraping up any bits on the bottom of the pan.
- Add celery, carrots, leeks, tomato paste, diced tomatoes, red wine, garlic, oregano, thyme, smoked paprika, basil, bay leaf and rosemary.
- Preheat oven to 300 degrees F.
- 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.
- 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 (covered) for at least a half hour. It could simmer longer if you are making ahead of time or place in a crock pot on low until you are ready to serve.
- When you are ready to serve, mix sour cream and horseradish together and serve with chili.
Notes
- Mushrooms: these are optional – feel free to omit.
- Dairy-Free: feel free to use a dairy-free sour cream (like this one) to make the horseradish sour cream.
Nutrition
- Serving Size: Approx. 1 cup
- Calories: 343
- Sugar: 7.6 g
- Sodium: 1142.8 mg
- Fat: 14.4 g
- Carbohydrates: 23.3 g
- Protein: 29.6 g
- Cholesterol: 92.1 mg
Keywords: short rib chili