Short Rib Chili #SundaySupper

Short Rib Chili

So, it’s time for another Sunday Supper, yes, but this is an extra special Sunday Supper, because our theme is …… CHILI COOK-OFF!!! As a girl who hails from Texas, this just excites me to no end. I adore chili, yes I’m particular about it like any good Texan should be, and I think chili cook-offs are the greatest thing ever. So I’m thrilled to be participating in this online contest.

Texas chili with short ribs

I knew that I would be making a proper Texas chili for this event – which means, NO BEANS. As the saying goes, “Chili comes from Texas, and Texas chili has no beans.” Proper Texas chili typically doesn’t use ground beef either; it’s usually a tough cut that gets cooked slowly over long periods of time, until it’s tender enough to just melt in your mouth.

So I’m doing proper Texas chili, but with a little twist: yup, I’m using short ribs instead of the standard beef chuck. I don’t know of anyone who doesn’t go gaga over short ribs, and I thought making a chili with them would be just over the top. I was correct in my hunch. This chili is simply amazing. So flavorful, and decadent from the cut of meat chosen; spicy as it should be, thick as it should be, and no beans. It’s beautiful.

short rib chili

Oh, and you know what just may be the most exciting thing about today? Well, I said chili cook-off, and that always means it’s a contest, right? Well, we do have voting, and the winner gets a prize! So please, scroll down to the bottom of this post and click on the link to vote, and please vote for my chili! Thanks, y’all!

Short Rib Chili

Source: adapted from Dinner at My Place by Tyler Florence

Ingredients:
4 lbs. English cut short ribs, on the bone
Kosher salt and black pepper
Olive oil
2 dried ancho chiles, stemmed and hand torn into small pieces
2 tbs whole coriander seeds
2 tbs chili powder
2 tbs sweet paprika
1 tbs ground cumin
1 tbs dried oregano, preferably Mexican
1 tbs sugar
¼ tsp ground cinnamon, preferably Mexican
2 medium onions, chopped
4 garlic cloves, minced
1 jalapeno, minced, seeded if desired
3 canned chipotle chiles in adobo, chopped
1 (28 oz.) can whole peeled tomatoes, with their juice
2 tbs tomato paste
1 tbs grated unsweetened Mexican chocolate
2 tbs masa harina
Garnishes of your choosing: shredded or crumbled cheese, sour cream, cilantro, scallions, chopped raw onion, crumbled tortilla chips

Directions:
Preheat your oven to 325 F.
Preheat a Dutch oven over high heat. Generously season the short ribs with salt and pepper. Drizzle in a touch of olive oil, then sear the short ribs on all sides. Remove with tongs to a plate.
Meanwhile, in a small skillet over medium heat, add the torn dried chile pieces and coriander seeds. Toast for just a few minutes, shaking the skillet occasionally to prevent scorching. It’s done when it smells fragrant. Transfer the toasted spices to a spice grinder or coffee grinder that you only use for grinding spices. Grind until the mixture is a fine powder. Transfer to a bowl, and add the chili powder, paprika, cumin, oregano, sugar, cinnamon, plus 2 tbs kosher salt. Mix well and set aside.
When the ribs are all nicely seared, turn the heat to medium-high and add the onion, garlic and jalapeno. Cook until the onion has softened and turned translucent. Lower the heat the medium-low. Now add the chili powder you made, plus the chipotle in adobo. Stir to combine. Add the canned tomatoes, tomato paste, and chocolate. Use a wooden spoon or potato masher to break up the tomatoes.
Add the short ribs back into the pot, making sure each one is completely coated in the chili mixture. Nestle them in, in a single layer as much as is possible. Pour enough water to just cover the short ribs, about 2 cups.
Raise the heat and bring the mixture up to a simmer. Shut off the heat and place a layer of aluminum foil on top of your Dutch oven. Then top the foil with the Dutch oven lid. Place in the oven and cook for 3 hours without peeking.
The ribs are done when they have considerably shrunk back from the bone (you’ll see a good bit of the bone exposed), and they are fork tender.
Place the Dutch oven over medium-low heat and carefully remove the short ribs to a clean plate with tongs. Use a cereal spoon to skim off some of the fat in the pot, if desired.
Use two forks to shred the meat from the ribs. Discard the bones and excess fat. Place the shredded meat back into the pot and stir to combine. Add the masa harina and let it cook for about 5 minutes. Turn the heat up or down to let it simmer or just warm as needed; you want it to be fairly thick.
Serve warm, with the garnishes of your choice.

Be sure you check out all the other awesome chilis from the rest of the Sunday Supper team!

Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!

Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili

Twist-on-Chili

Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

88 responses to “Short Rib Chili #SundaySupper

  1. Your chili looks so dark, rich and amazing! I must try my beef chili with short ribs instead of ground beef 🙂

  2. I could not wait to see this recipe. I love, love, love short ribs and a big pot of chili with them sounds incredible to me.

  3. Love the idea of the short ribs, that is not something we eat ever and they sound so good!! Your chili looks amazing!!

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  5. I can’t imagine anything better than this. It looks perfect. Although I was in Maui once and we ordered short rib chili nachos, and they were to die for. Good cheese and pickled onions on top. Amazing. Love your ingredients!

  6. Your chili looks incredible! Love the deep, rich color and your use of short ribs.

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  14. Oh my WORD, this sounds amazing! I love short ribs and never thought to put them into chili. YUM… and PINNED to my Chili Creations board 🙂

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  18. oh wow! chili with short ribs?!! This is gourmet chili! love it!

    • Texan New Yorker

      Thanks Alice! I should probably confess, this chili had a gourmet price tag, seeing as short ribs are on the pricey side… :/ Oh well, totally worth it!

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  20. This chili looks amazing and what a great idea using short ribs. I also like how you took the time to explain the ins-and-outs of real Texas chili compared to what many other people consider chili to be.

    I’ve never tried adding chocolate to my chili (though I’ve had Mole before). It looks like it takes the chili to a whole new level of tasty richness.

    Thanks for sharing this gorgeous recipe.

    • Texan New Yorker

      Thanks so much Trevor! Have you ever ground short ribs for one of your burgers? If not, do so soon, it’s amazing.

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  24. I couldn’t wait to see your recipe. I have always heard that Texas has the best chili and you took it over the top by using Short Ribs. Love it.

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  26. WOW!!! Now this is a chili dish! I love it! I never thought of a short rib chili! This is fab!!

  27. Yes to short ribs and Texas style chili. It’s mostly because I’m anti-beans! Okay if I don’t win, I want you to because this is awesome. 🙂

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  29. Everyone always tells me how amazing short ribs are. The deep, rich color really makes this look good

  30. Your Chili looks simply out of this world and yes I admit to have never had a true Texas Chili. I would like a big bowl please 🙂

    • Texan New Yorker

      Oh definitely try proper Texas chili sometime. I’m actually not that averse to beans, they can have their place, but Texas chili is so amazing too. Thanks Bea!

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  33. Ohhh this looks so good! I wish I could find all those different chiles here!! I would definitely make this!

  34. I was born and raised in Texas, and this totally reminds me of it! Holy moly, short rib goodness right there! My husband would not want to share any of this…

  35. This looks and sounds absolutely amazing!

  36. Mmmm, I bet short ribs make this so rich and delicious!

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  38. I’ve never thought in a million years to make a Chili with short ribs! WOW this looks fantastic!

  39. I am drooling looking at these photos, I would have a hard time not saying yes to seconds of this dish.

  40. I love how dark and rich your chili looks. I think I’d be more than ok eating this chili with out beans 🙂

  41. I love the heartiness of short ribs – should make a stick to your ribs chili too!

  42. Love the chocolate in your chili along with the lovely warm spices!! So comforting and so delicious 🙂

  43. Oh my. A new (and fabulous) way to sneak in more short ribs-sign me up!

  44. In all my years of consuming chili with beef, it’s always been ground beef! I would LOVE to try this. Just made a pot of braised short ribs last weekend! Great recipe!

    • Texan New Yorker

      Ground meat or poultry in chili is awesome, but I highly recommend trying it with a tougher cut of meat and shredding it – it’s so delicious! Thanks for stopping by Martin!

  45. Oh myyyy this looks so rich and luxurious! I absolutely love short ribs!!

  46. We have family in Texas and when I asked them what makes Texas chili Texan they said NO BEANS! 🙂 I’m sure yours would get the stamp of approval!

  47. Your chili looks so rich and thick! And the addition of chocolate reminds me of mole sauce. DELICIOUS! 🙂

  48. I hadn’t thought of using short ribs in chili… sounds awesome!

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