clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of short rib chili with horseradish sour cream.

Best Ever Short Rib Chili

  • Author: Erin Jensen
  • Prep Time: 45 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 45 mins
  • Yield: 10-12 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: American


Short Rib Chili – the most delicious short rib chili recipe! Braised short ribs paired with classic chili flavor + horseradish sour cream!



Short Rib Chili

  • 2 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons fennel seed
  • 23 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


  1. Combine salt, pepper and fennel in small bowl.
  2. 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)
  3. Bring large Dutch Oven to medium-high heat and add olive oil; swirl to coat the pan.
  4. Sear short ribs on all sides (you will need to do this in batches).
  5. Remove short ribs and place on plate; set aside.
  6. Using the same Dutch Oven, add beef broth to deglaze the pan, scraping up any bits on the bottom of the pan.  
  7. Add celery, carrots, leeks, tomato paste, diced tomatoes, red wine, garlic, oregano, thyme, smoked paprika, basil, bay leaf and rosemary. 
  8. Preheat oven to 300 degrees F. 
  9. Let simmer for 10-15 minutes to let reduce.
  10. Add short ribs back into dutch oven with braising liquid.
  11. Place in oven (uncovered) and let cook for 2-3 hours.
  12. Remove from oven and take short ribs out of braising liquid and set aside on plate and let cool slightly.
  13. Add kidney beans, mushrooms, whole tomatoes, chili powder and sugar.
  14. Mix well and use a knife to quarter the whole tomatoes.
  15. Take short ribs and remove meat from bone; Cut up into bite sized pieces and put back into the Dutch Oven.
  16. Stir together.
  17. 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.
  18. When you are ready to serve, mix sour cream and horseradish together and serve with chili.


  • 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.


  • 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