Beef Short Rib Chili Recipe + Horseradish Sour Cream
The most delicious Short Rib Chili Recipe, pairing braised short ribs with classic chili flavor + horseradish sour cream!
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 2 tablespoons fennel seed
- 3 pounds beef short ribs English cut
- 2-3 tablespoons extra virgin olive oil sub ghee
- 2 cups beef broth
- 1 cup celery finely chopped
- 1 cup carrots finely chopped
- ¾ cup leeks finely chopped
- 15 ounces diced tomatoes not drained
- 9 ounces tomato paste
- ¼ cup red wine sub pomegranate juice
- 1 tablespoon dried basil leaves
- 1 tablespoon garlic minced
- 1½ teaspoons dried oregano leaves
- 1½ teaspoons dried thyme leaves
- 1 teaspoon smoked paprika sub regular paprika
- ½ teaspoon dried rosemary crushed
- 1 bay leaf
- 28 ounces whole tomatoes not drained
- 15 ounces canned red kidney beans drained and rinsed
- 8 ounces baby bella mushrooms roughly chopped (optional)
- 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
- Prep Short Ribs: Combine 2 tablespoons kosher salt, 2 tablespoons ground black pepper and 2 tablespoons fennel seed in small bowl. Rub salt/pepper/fennel mixture all over 3 pounds beef short ribs (optional: wrap in plastic wrap and let sit for an hour or overnight in the refrigerator).
- Sear Short Ribs: Bring large Dutch Oven to medium-high heat and add 2-3 tablespoons extra virgin 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.
- Make Chili: Using the same Dutch Oven, add 2 cups beef broth to deglaze the pan, scraping up any bits on the bottom of the pan over a medium high heat. Add celery, carrots, leeks, 15 ounces diced tomatoes, 9 ounces tomato paste, ¼ cup red wine, 1 tablespoon dried basil leaves, 1 tablespoon garlic, 1½ teaspoons dried oregano leaves, 1½ teaspoons dried thyme leaves, 1 teaspoon smoked paprika, ½ teaspoon dried rosemary and 1 bay leaf. Let simmer for 10-15 minutes to let reduce. While the chili simmers, preheat oven to 300℉.
- Bake: Add short ribs back into dutch oven with braising liquid. Place in oven (uncovered) and let cook for 2-3 hours. Remove from oven, take short ribs out of braising liquid and set aside on plate. Let cool slightly.
- Final Adds: Add 28 ounces whole tomatoes, 15 ounces canned red kidney beans, 8 ounces baby bella mushrooms, 3 tablespoons chili powder and 1 teaspoon coconut 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.
- Simmer: 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.
- Serve: mix 4 tablespoons sour cream and 3 tablespoons prepared horseradish together in a separate bowl and serve with chili.
Video
Notes
- Mushrooms: these are optional - feel free to omit.
- Dairy-Free: feel free to use a dairy-free sour cream to make the horseradish sour cream.
- Storage: place leftover chili in an airtight container in the fridge for 4-5 days or 3 months in the freezer.
Nutrition
Calories: 274kcal | Carbohydrates: 20g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 1700mg | Potassium: 1109mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3548IU | Vitamin C: 20mg | Calcium: 104mg | Iron: 5mg
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