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Short rib chili
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Spicy Porter Short Rib Chili

This spicy porter short rib chili is the perfect bowl of comfort food on a cold day.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soups + Stews
Cuisine: American
Keyword: porter short rib chili, short rib chili, spicy porter short rib chili
Servings: 6 servings
Author: Gina Matsoukas

Ingredients

  • 2 1/2 pounds boneless short ribs
  • 2 tablespoons extra virgin olive oil
  • salt & pepper
  • 2 carrots chopped
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 1 jalapeño minced
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1/2 teaspoon hot chili powder
  • 1/2 teaspoon oregano
  • 2 teaspoons dark unsweetened cocoa powder
  • 2 chipotle peppers in adobo sauce chopped
  • 12 ounces porter/dark beer
  • 15 ounces canned diced tomatoes
  • 8 ounces canned tomato sauce
  • 15 ounces beef broth
  • 15 ounces canned black beans rinsed and drained

Instructions

  • Season ribs generously with salt and pepper.
  • Heat the olive oil over medium-high heat in a large dutch oven.
  • Add the meat and brown on all sides.
  • Remove the meat from the pot, place on a dish and set aside.
  • Add the carrots and onion and sauté for about 5 minutes until softened.
  • Add the garlic and jalapeño and sauté for another minute until fragrant.
  • Add the tomato paste, cumin, chili powder, oregano, cocoa powder and chipotle peppers, mix everything together and cook for 1 minute.
  • Add the beer, the diced tomatoes with their juices, the tomato sauce and the beef broth. Stir to combine.
  • Return the ribs to the pot. They should be just covered by the liquid.
  • Bring to a boil, cover and transfer to a 325 degree oven.
  • Cook for 2.5-3 hours until the meat is tender.
  • Remove the pot from the oven, remove the meat from the pot to a cutting board and shred using two forks.
  • Return the shredded meat to the pot and simmer uncovered for another hour, stirring occasionally until thickened and the liquid has reduced a bit.
  • Add the beans, stir until warmed through then serve.

Notes

Like most chili, this is even better after sitting for a day. If you can resist eating it the day it's made, wait!

Nutrition

Serving: 1SERVING | Calories: 799kcal | Carbohydrates: 24g | Protein: 56g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 28g | Trans Fat: 3g | Cholesterol: 189mg | Sodium: 1026mg | Fiber: 8g | Sugar: 6g