Ultimate Slow-Cooked Short Rib Chili Recipe

This Ultimate Slow-Cooked Short Rib Chili Recipe is everything a cozy, comforting bowl of chili should be—sumptuous, rich, and packed with layers of deep, smoky flavor. Forget ordinary ground beef: tender, fall-apart short ribs steal the show here, mingling with a hearty blend of veggies, beans, bold spices, and the secret magic of a long, slow bake. If you love chili that’s both luxurious and soul-satisfying, this is the ultimate recipe to add to your cold-weather lineup.

Ingredients You’ll Need

Don’t be intimidated by the list—the ingredients for this Ultimate Slow-Cooked Short Rib Chili Recipe are surprisingly straightforward, and each one plays a supporting role to build deep flavor, color, and that luscious, rib-sticking texture we all love. Here’s what you’ll need (and why you shouldn’t skip any!):

• Kosher Salt, Black Pepper & Fennel Seed: This powerhouse trio seasons the ribs, adding savoriness and a unique aromatic edge thanks to the fennel.
• Extra Virgin Olive Oil (or Ghee): For that rich sear on the short ribs—don’t skip this for ultimate flavor and color.
• Beef Short Ribs (English cut): The star of the show, delivering unbeatable texture and richness.
• Beef Broth: Deglazes the pan after searing, capturing every last savory bit for a robust base.
• Celery, Carrots & Leeks: This aromatic trio gives sweet, subtle earthiness and rounds out the chili’s body.
• Tomato Paste, Diced Tomatoes, & Whole Tomatoes: Each tomato form builds a different layer—paste thickens, diced give bite, and whole tomatoes melt into the sauce for amazing volume and sweetness.
• Red Wine (or Pomegranate Juice): Adds unexpected depth, brightness, and complexity—choose your favorite.
• Garlic, Oregano, Thyme, Basil, Rosemary & Bay Leaf: A beautiful bouquet of herbs for that classic chili warmth and fragrance.
• Smoked Paprika: Smoked (or regular) brings subtle heat and smokiness, giving the chili its signature kick.
• Red Kidney Beans: The classic chili legume, providing protein and heartiness.
• Baby Bella Mushrooms (optional): These add earthiness and a lovely, almost “meaty” chew—great if you want even more umami flavor.
• Chili Powder & Coconut Sugar: Chili powder for that familiar flavor punch, coconut sugar to balance acidity and enhance the chili’s “comfort food” vibes.
• Sour Cream & Prepared Horseradish: Whipped together, they’re the ultimate cool, tangy topping that cuts through all the richness.

Variations

The beauty of the Ultimate Slow-Cooked Short Rib Chili Recipe is its flexibility—whether you’re after a spicier pot, need it dairy-free, or just want to work with what’s in your pantry, this chili totally adapts to you. Here are some of my favorite ways to customize:

• Spice Lover’s Upgrade: Add chipotle powder or diced jalapeños for an extra fiery kick that’s sure to warm you through and through.
• Vegetarian Twist: Swap the short ribs for extra mushrooms (think portobellos or shiitakes) and use veggie broth for a savory, meaty texture—no beef required.
• Low-Carb Option: Omit the beans and add another cup of chopped veggies, like bell peppers or zucchini, to lighten things up while still packing in flavor.
• Different Beans: Not a kidney bean fan? Try black beans, cannellini, or even chickpeas for a unique texture and flavor combo.
• Dairy-Free Creaminess: Use a plant-based sour cream for the horseradish topping—same creamy tang, no dairy worries!

How to Make Ultimate Slow-Cooked Short Rib Chili Recipe

Step 1: Prepare and Season the Short Ribs

Start by mixing together the kosher salt, black pepper, and fennel seed in a small bowl. Rub this seasoning mixture all over your short ribs—don’t be shy! For even deeper flavor, you can wrap them up and let them marinate in the fridge for at least an hour or even overnight, but if you’re short on time, a quick rub works wonders too.

Step 2: Sear the Short Ribs

Heat your Dutch oven over medium-high and add the olive oil (or ghee, if you’re feeling fancy). Sear the short ribs in batches on all sides until beautifully caramelized—don’t rush here, because those crispy brown bits are serious flavor boosters. Once browned, transfer the ribs to a plate and set aside while you make the chili base.

Step 3: Build the Chili Base

In the same pot (don’t wipe it out—the flavor’s in there!), pour in the beef broth to deglaze, scraping up all those delicious browned bits with a wooden spoon. Add your chopped celery, carrots, and leeks, then stir in the tomato paste, diced tomatoes (with their juices), red wine, garlic, all the herbs, smoked paprika, and bay leaf. Let this fragrant mixture simmer for 10–15 minutes; it’s all about letting the flavors mingle and meld.

Step 4: Slow-Cook in the Oven

Return the seared short ribs to the Dutch oven, nestling them right in the sauce, and slip the whole thing (uncovered) into your preheated oven. Bake at 300°F for 2–3 hours, letting time do its magic. When done, remove the ribs and let them cool slightly—get ready for shredding!

Step 5: Final Flavor Boost

Add the kidney beans, optional mushrooms, whole tomatoes (break them up with a knife right in the pot), chili powder, and coconut sugar. Give everything a good stir. While the tomatoes melt in, shred the beef from the short rib bones, chop into bite-sized pieces, and stir them back into the pot. The chili is coming together beautifully, both hearty and silky.

Step 6: Simmer for Perfection

Now, move the Dutch oven back onto the stovetop. Cover and let the chili simmer for at least half an hour (longer is even better) to deepen those flavors and thicken things up. If you’re prepping ahead, you can even keep it warm in a slow cooker until you’re ready to serve.

Step 7: Finish & Serve

For that signature finish, whip together the sour cream and prepared horseradish for a creamy, tangy topping. Dollop generously over steaming bowls of your Ultimate Slow-Cooked Short Rib Chili Recipe and get ready to swoon.

How to Serve Ultimate Slow-Cooked Short Rib Chili Recipe

Garnishes

This chili begs to be topped! The tangy horseradish sour cream is an absolute must for balancing the deep flavors, but don’t stop there—try a shower of fresh chopped cilantro, paper-thin sliced jalapeños, crunchy fried shallots, or even a little grated cheddar. Fresh garnishes provide color and brightness, making each bowl pop with personality.

Side Dishes

What’s chili without a trusty sidekick? Go classic with buttery cornbread, a hunk of crusty sourdough, or warm tortillas for dipping. For a lighter touch, serve with a crisp green salad tossed in a zingy vinaigrette. If you want all-out comfort, consider baked potatoes or even a scoop of fluffy white rice tucked underneath that luscious chili.

Creative Ways to Present

Try serving the Ultimate Slow-Cooked Short Rib Chili Recipe in mini bread bowls for parties, or ladle it over nachos and pile on the toppings for a fun twist. It also makes a stunning (and surprisingly elegant) option in small ramekins with a dollop of horseradish cream for a cozy dinner party starter. The possibilities are endless and oh-so-delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Ultimate Slow-Cooked Short Rib Chili Recipe is a gift to your future self! Simply cool the chili completely, then transfer it to an airtight container. In the fridge, it’ll keep beautifully for 4–5 days, and the flavors only get richer over time.

Freezing

This chili is a dream for batch cooking—you can portion it into freezer-safe containers and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

To reheat, gently warm your chili on the stovetop over medium-low, stirring occasionally until piping hot. If it’s thickened too much, add a splash of broth or water to loosen. For single servings, the microwave works too (just cover and heat in short intervals, stirring in between).

FAQs

Final Thoughts

If you’re dreaming of a chili that’s as impressive for a dinner party as it is for a quiet night in, the Ultimate Slow-Cooked Short Rib Chili Recipe truly delivers. I can’t wait for you to cozy up with a hearty bowl—give it a try, make it your own, and let it become a tradition in your kitchen, too. Enjoy every spoonful!

Print