Smoked Short Rib Chili is a hearty and filling dinner for game day gatherings or to feed a hungry crowd. Made with slow smoked beef ribs with beans, peppers, onions and garlic with your favorite chili seasonings.
Chili is a family favorite and it seems to disappear in a flash when we make it. This recipe makes a large batch, perfect for leftovers to enjoy later in the week.
PIN IT TO PINTEREST NOW!
Ingredients for Short Rib Chili:
- Beef Short Ribs
- Olive Oil
- Best Dry Rub
- Bell Peppers
- Tomato Sauce
- Chili Powder
- Ground Cumin
- Salt & Pepper
- Red Beans
- Beer or Beef Broth
- Toppings: Shredded cheese, sour cream, sliced jalapeños, Fritos.
How to Smoke Short Ribs:
- Remove short ribs from packaging and pat dry with paper towels.
- Drizzle with olive oil and season with the Best Dry Rub.
- Prepare a grill fire to about 300° with hickory or oak wood for smoke flavor.
- Cook ribs over indirect heat with the grill closed for about 1 1/2 hours or until internal temperature of ribs reaches 195° with a digital thermometer.
- Remove from grill and cool slightly.
How to Make Smoked Short Rib Chili:
- Add olive oil to a large pan or dutch oven with diced onion, bell peppers and minced garlic.
- Cook over medium heat, stirring often until vegetables are softened and onions start to caramelize.
- Stir in tomato sauce, chili powder, ground cumin, salt and pepper.
- Remove the bones from the short ribs and dice the smoked beef.
- Add diced beef and beans and mix well.
- Stir in beer or beef broth and bring the mixture to a boil.
- Lower to simmer and cook 30 minutes to 1 hour until thickened.
- Serve with shredded cheese, sliced jalapeños, sour cream and Fritos.
How to Store and Reheat Chili:
Store cooled chili in an airtight container in the refrigerator up to 5 days or freeze for up to 3 months.
Reheat in a pan over medium heat, add 2 tablespoons of water per cup of chili, stirring often until heated through.
FOLLOW OUT GRILLING ON SOCIAL MEDIA
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Hearty and delicious chili made with slow smoked short ribs, beans and lots of peppers, onions and garlic. Great for weeknight dinners or game day gatherings.
For the Ribs
- 5 pounds beef short ribs
- 1/3 cup olive oil
- 1/2 cup Best Beef Rub
For the Chili
- 2 tablespoons olive oil
- 2 cups diced onion
- 2 cups diced bell peppers
- 4 cloves garlic, minced
- 3 cups tomato sauce
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoons pepper
- 2 pounds cooked (or 4 cans rinsed and drained) red beans
- 16 ounces beer (we used Bud Light) or beef broth
- Shredded cheese, sliced jalapenos, sour cream and Fritos for serving
- Prepare a grill fire to about 300° with hickory or oak for smoke flavor.
- Pat short ribs dry with paper towels. Drizzle with olive oil and sprinkle with Best Dry Rub on both sides.
- Grill over indirect heat in closed grill for about 1 1/2 hours or until internal temperature reaches 195° with a digital thermometer.
- Remove to a sheet pan and cool while you start the chili.
- Using a dutch oven or large pan, add olive oil, onion, bell peppers and garlic and cook over medium heat. Stir often until vegetables soften, about 10 minutes.
- Remove rib meat from the bones and dice.
- Pour tomato sauce over vegetables and stir in chili powder, cumin, salt and pepper.
- Add diced beef and beans, mix well.
- Stir in beer or beef broth and continue to cook over medium heat until it comes to a boil. Lower to simmer and cook for 30 minutes to 1 hour until thickened.
- Serve with shredded cheese, sliced jalapenos, Fritos and sour cream.
Store leftover chili in an airtight container up to 5 days or freeze up to 3 months.
Reheat chili with 2 tablespoons of water per cup of chili in a saucepan over medium heat, stirring until warmed.
Amount Per Serving: Calories: 786Total Fat: 55gSaturated Fat: 22gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 200mgSodium: 1121mgCarbohydrates: 20gFiber: 4gSugar: 8gProtein: 56g
Nutritional information is estimated and may not be accurate.