My mom has been making a variation of this short rib beer chili since she stole the recipe from the Malibu Times in the ‘80s and it’s one of my all time favorite comfort foods. I changed it up a bit with short ribs, jalapeño honey glazed cornbread croutons and lots of cheese!
Short Rib Beer Chili
- 2 tbsp oil (separated)
- 2 1/2 lbs boneless short ribs, cubed
- 1 cup water
- 1 green bell pepper, finely diced
- 1 cup white onion, finely diced (about 1 medium onion)
- 3 cloves garlic, finely minced
- salt & pepper
- 1 tsp chili powder (I use New Mexico/Anaheim)
- 2 tsp cumin
- 2 cans no salt added kidney beans, drained
- 1 (28 oz) can whole tomatoes
- 1 (4 oz) can diced green chilis
- 12 oz beer
- sour cream, cheese, avocado, etc. to garnish
Cut boneless short ribs into cubes and season generously with salt and pepper.
Heat 1 tablespoon oil in a large Dutch oven over medium high heat.
Working in batches, sauté meat until well browned. Set aside in a large bowl.
Once done browning meat, add water to empty Dutch oven and stir to remove brown bits from the bottom. Pour over meat.
Heat remaining 1 tablespoon of oil in Dutch oven.
Sauté pepper and onion, stirring frequently, until well browned, about 10 minutes.
Add garlic and sauté until fragrant.
Add chili powder, cumin, 1 teaspoon of salt and 1 teaspoon of pepper. Stir well.
Add the meat, beans, tomatoes, chilis and beer.
Simmer over medium low heat for three hours or until the short ribs are tender.
Garnish with cheese and other fixings and serve!