Beef Short Rib Chili

Ingredients

• 3dried guajillo chillies
• 1dried ancho chilli
• 750–800 gbeef short ribs
• 1 tbspflour
• 1/2 tsp, plus extrasea salt
• 1 tbspolive oil
• 1brown onion
• 2 chipotle chillies + 1/2 tbsp saucechipotle chillies in adobo sauce
• 4 largegarlic cloves
• 350 mlchicken or beef stock
• 1/2 of a 400 g tinfinely chopped tomatoes
• 1 tbspbrown sugar
• 1/2 tbspground cumin
• 1/2 tbspcocoa powder
• 1 tspdried oregano
• 1/2 tspground coriander
• 1/2 tspground cinnamon
• 1/4 tspground cloves
• 4 tspapple cider vinegar
• 1 x 570 g jarqueen kidney beans

Instructions

1. 1

   Soak the chillies

   Heat the oven to 150°C. Pour 150 ml just-boiled water over the guajillo and ancho chillies in a shallow dish, then leave them to soak for at least 10 minutes.

2. 2

   Season the ribs

   Season the short ribs generously with salt and dust them lightly with flour.

3. 3

   Brown the beef

   Warm the oil in a large casserole dish over a medium heat until shimmering. Brown the ribs all over, working in batches if needed, and set them aside on a plate. While they brown, chop the onion and finely chop the garlic.

4. 4

   Soften the onion

   Lower the heat to medium-low and add the onion, with a little more olive oil if the pot looks dry. Cook gently for 5–6 minutes until soft and lightly golden. Stir in the garlic and cook for another minute.

5. 5

   Blend the chillies

   Remove the stems from the soaked chillies. Blend them with their soaking liquid, the chipotle chillies and 1/2 tbsp of the adobo sauce until smooth.

6. 6

   Build the sauce

   Stir the blended chilli mixture into the pot. Add the stock, using it to rinse any chilli paste from the blender, then stir in the chopped tomatoes, brown sugar, cumin, cocoa, oregano, coriander, cinnamon, cloves and apple cider vinegar.

7. 7

   Braise the ribs

   When the sauce reaches a simmer, nestle the ribs into it in a single layer if possible. Spoon sauce over any exposed tops, then bake for 2 hours, turning the ribs in the sauce halfway through.

8. 8

   Add the beans

   Lift the short ribs out of the pot temporarily. Drain and rinse the kidney beans, stir them into the sauce, then return the ribs and cook for 1 hour more.

9. 9

   Remove the ribs

   Spoon off as much fat from the top of the chilli as you can. Use tongs to lift out the ribs, then return the pot to the switched-off oven to keep warm.

10. 10

    Pull the beef

    Once the ribs are cool enough to handle, use forks or your fingers to pull off chunks of tender meat. Discard the bones and any rubbery cartilage.

11. 11

    Stir and serve

    Stir the pulled beef back into the beans and serve.

What is beef short rib chilli?

Chilli is a hearty stew built around chillies and a richly seasoned sauce; this version takes inspiration from the slow-braised beef and dried-chilli flavours found in Mexican and Tex-Mex cooking. Rather than using minced beef, it starts with bone-in short ribs, which are cooked until their meat can be pulled apart.

Dried guajillo and ancho chillies bring a rounded, earthy base, while chipotle adds smoke and heat. Beans go in for the final hour, so they take on the sauce without being cooked for the full braising time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 830 calories, 48g protein, 44g carbs, 49g fat.

The beef and olive oil contribute most of the fat, while the short ribs also provide protein; the kidney beans and tomatoes supply much of the carbohydrate and fibre. Serve a moderate bowl with plenty of salad or vegetables, and use toppings such as sour cream and tortilla chips according to appetite.

Why use short ribs?

Bone-in short ribs give the chilli large, tender pieces of beef rather than the finer texture of a mince-based version. Browning them first builds colour and savoury flavour on the surface before they slowly cook in the sauce.

Flour: a light coating helps the beef brown and gives the sauce a little body as it braises. Keep the coating thin so it does not turn pasty in the pot.

Making the chilli sauce

Dried chillies need a brief soak to soften enough to blend smoothly. Include their soaking liquid in the blender, as it carries flavour; remove the stems first, and blend until no large pieces remain.

Spice balance: cumin, oregano and coriander give the sauce savoury depth, while cocoa and a small amount of brown sugar round out the chilli flavours. Vinegar adds a sharper note to balance the richness of the beef.

Browning and braising

Brown the ribs in batches if the pot is crowded. Leaving space around each piece helps them colour rather than steam, and turning them lets you brown all sides.

Keep the sauce at a gentle simmer before moving the casserole to the oven. The ribs should sit in the sauce as much as possible; turning them halfway and spooning sauce over any exposed tops helps them cook evenly.

How to tell when it is ready

After the first 2 hours, the ribs should be well on their way to tenderness, but they get another hour with the beans. When the meat is ready to pull, it should come away from the bone in soft chunks rather than needing to be cut.

Bean texture: add the drained, rinsed beans only for the final hour, as directed. This gives them time to warm through and absorb flavour while helping them keep their shape.

Serving the chilli

Serve it hot, with tortilla chips for crunch and diced avocado, sour cream and pickled red onions alongside. These toppings offer contrasting textures and fresh, creamy or tangy flavours against the rich sauce.

A simple green salad or steamed vegetables can round out the meal. Keep any toppings separate until serving so each person can add them to taste.

Recipe notes & tips

• Pat the short ribs dry before seasoning so they brown more readily.
• Brown the ribs in batches rather than crowding the casserole.
• Scrape the browned bits from the pot as you stir in the sauce ingredients.
• Use the stock to rinse the chilli paste from the blender so less of it is left behind.
• Skim the chilli after cooking, when the fat has risen to the surface.
• Let the ribs cool until comfortable to handle before pulling the meat from the bones.

Variations

• Milder sauce: use less chipotle and adobo sauce to reduce the smoky heat.
• Extra heat: add more chipotle in adobo to taste.
• Different beans: use another drained, rinsed bean if queen kidney beans are unavailable.
• Topping choice: finish bowls with diced avocado, sour cream, tortilla chips or pickled red onions.
• Stock choice: use chicken or beef stock, as listed, to form the braising liquid.

Common mistakes to avoid

• Crowded browning: the ribs may steam instead of colour; brown them in batches.
• Skipping the soak: dried chillies are harder to blend smoothly; soak them for at least 10 minutes.
• Leaving chilli stems in: they can make the blended sauce coarse; remove them before blending.
• Adding beans too early: they may break down during the long braise; add them for the final hour.
• Pulling the beef too soon: hot meat is difficult to handle; let it cool until safe to touch.
• Skipping the fat skim: excess fat can make the finished chilli greasy; spoon off what you can before pulling the beef.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if the sauce has thickened; freeze for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions