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.
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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 ½ 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.
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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
- ⅓ cup olive oil
- ½ 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 ½ 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.