Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb bone-in beef short ribs (6–8 pieces)
- 1 oz dried porcini mushrooms + 2 cups very hot water
- 2 tbsp neutral oil
- 2 1/2 tsp kosher salt, divided, plus more to taste
- 1 tsp freshly ground black pepper
- 1 large yellow onion, 1 carrot, 1 celery stalk, 1 red bell pepper (all diced)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp ground cumin, 1 tbsp mild chili powder, 2 tsp smoked paprika
- 1 tsp dried oregano, pinch cinnamon, pinch ground cloves (optional)
- 1–2 chipotle peppers in adobo + 1–2 tsp adobo sauce
- 1 (28 oz) can crushed tomatoes + 1 (15 oz) can fire-roasted diced tomatoes
- 2 cups low-sodium beef broth
- 1 oz (soaked) porcini mushrooms, chopped, plus strained soaking liquid
- 1 tbsp brown sugar (optional), 1 bay leaf
- 1 (15 oz) can kidney beans + 1 (15 oz) can black beans, drained and rinsed
- 1–2 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro
- Sour cream, shredded cheese, sliced scallions, extra cilantro (for serving)
Do This
- 1. Preheat oven to 325°F (165°C). Soak porcini in 2 cups very hot water for 20 minutes; pat ribs dry and season with 1 1/2 tsp salt and 1 tsp pepper.
- 2. Heat oil in a large Dutch oven over medium-high. Brown ribs well on all sides, 3–4 minutes per side; transfer to a plate.
- 3. In the same pot, sauté onion, carrot, celery, and bell pepper 6–8 minutes. Add garlic, tomato paste, spices, and 1 tsp salt; cook 2 minutes.
- 4. Strain porcini soaking liquid through a fine sieve into the pot. Chop the softened porcini and add them too, along with chipotle, tomatoes, broth, brown sugar, and bay leaf. Nestle ribs in, bring to a simmer.
- 5. Cover and braise in the oven 2–2 1/2 hours, until ribs are very tender.
- 6. Remove ribs to a board; discard bones and excess fat, shred meat. Skim fat from the surface of the chili, then stir in shredded meat and beans. Simmer 20–30 minutes on the stove to thicken.
- 7. Stir in lime juice and cilantro, taste and adjust seasoning. Serve hot with sour cream, cheese, scallions, and extra cilantro.
Why You’ll Love This Recipe
- Slow-braised short ribs make this chili incredibly rich, silky, and fall-apart tender.
- Dried porcini and chipotle build deep, smoky, restaurant-level flavor with simple home-cook techniques.
- Makes a big batch that reheats beautifully for easy weeknight dinners or entertaining.
- Flexible and forgiving: adjust the heat, skip or swap beans, or adapt it for the slow cooker.
Grocery List
- Produce: 1 large yellow onion, 1 medium carrot, 1 celery stalk, 1 red bell pepper, 4 garlic cloves, 1 lime, fresh cilantro, scallions (optional garnish)
- Dairy: Sour cream or plain Greek yogurt, shredded sharp cheddar or Monterey Jack
- Pantry: Bone-in beef short ribs, dried porcini mushrooms, neutral oil, kosher salt, black pepper, tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, ground cinnamon (optional), ground cloves (optional), canned chipotle in adobo, crushed tomatoes (28 oz can), fire-roasted diced tomatoes (15 oz can), low-sodium beef broth, brown sugar, bay leaf, canned kidney beans, canned black beans
Full Ingredients
Short Ribs & Porcini
- 3 lb bone-in beef short ribs (English-cut, 6–8 pieces)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp neutral oil (such as canola, grapeseed, or vegetable)
- 1 oz dried porcini mushrooms (about 1 cup loosely packed)
- 2 cups very hot water (for soaking the porcini)
Chili Base & Spices
- 1 large yellow onion, diced (about 2 cups)
- 1 medium carrot, finely diced (about 1/2 cup)
- 1 celery stalk, finely diced (about 1/2 cup)
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tbsp mild chili powder
- 2 tsp smoked paprika
- 1 tsp dried oregano (Mexican oregano if available)
- 1/4 tsp ground cinnamon (optional, for warmth)
- 1/8 tsp ground cloves (optional, tiny pinch for depth)
- 1–2 chipotle peppers in adobo, minced (adjust to taste)
- 1–2 tsp adobo sauce (from the chipotle can)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can fire-roasted diced tomatoes, undrained
- 2 cups low-sodium beef broth
- 1 tbsp brown sugar (optional, to balance acidity)
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
Beans & Finish
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1–2 tbsp fresh lime juice (from about 1 lime)
- 1/4 cup chopped fresh cilantro leaves, plus more for serving
Optional Toppings & Sides
- Sour cream or plain Greek yogurt
- Shredded sharp cheddar or Monterey Jack cheese
- Sliced scallions
- Extra chopped cilantro
- Warm cornbread, tortilla chips, or crusty bread
Step-by-Step Instructions
Step 1: Soak the porcini and prep the short ribs
Place the dried porcini mushrooms in a heatproof bowl and pour 2 cups of very hot (almost boiling) water over them. Press the mushrooms down to fully submerge and let soak for 20 minutes. This softens the mushrooms and creates a deeply flavored soaking liquid you will use in the chili.
Meanwhile, preheat your oven to 325°F (165°C). Pat the short ribs very dry with paper towels; this helps them brown properly. Season the ribs all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Let them sit at room temperature while you continue with the next step; this takes the chill off and helps them cook more evenly.
Step 2: Brown the short ribs
Heat 2 tablespoons neutral oil in a large, heavy Dutch oven (5–7 quart) over medium-high heat until shimmering but not smoking. Working in batches if needed to avoid crowding, add the short ribs and sear until deeply browned on all sides, about 3–4 minutes per side. Take your time here; good browning equals big flavor in the finished chili.
Transfer the browned ribs to a large plate or tray and set aside. Pour off all but about 1–2 tablespoons of fat from the pot, leaving the flavorful browned bits (fond) on the bottom.
Step 3: Build the aromatic chili base
Lower the heat to medium. Add the diced onion, carrot, celery, and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables soften and start to pick up light color, about 6–8 minutes.
Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, cinnamon (if using), and ground cloves (if using). Cook, stirring constantly, for 1–2 minutes. The mixture will thicken and darken slightly as the tomato paste caramelizes and the spices toast, which really amps up the flavor. Sprinkle in 1 teaspoon kosher salt.
Step 4: Add porcini, tomatoes, and liquids
Using a slotted spoon, lift the softened porcini mushrooms from their soaking liquid and place them on a cutting board. Finely chop them and set aside. Carefully pour the soaking liquid through a fine-mesh strainer (or a coffee filter) directly into the pot to catch any grit that has settled at the bottom of the bowl.
Stir in the chopped porcini, minced chipotle peppers, adobo sauce, crushed tomatoes, fire-roasted diced tomatoes with their juices, beef broth, brown sugar (if using), and bay leaf. Scrape along the bottom of the pot with a wooden spoon to loosen any remaining browned bits.
Return the browned short ribs and any accumulated juices to the pot, nestling them down into the liquid. You want them mostly submerged; add a splash more broth or water if needed. Bring the mixture up to a gentle simmer over medium heat.
Step 5: Braise low and slow in the oven
Once the chili base is simmering, cover the Dutch oven with its lid and transfer it to the preheated 325°F (165°C) oven. Braise for 2–2 1/2 hours, or until the short ribs are very tender and easily pull apart with a fork.
About halfway through, carefully check the pot: make sure it is still gently bubbling and not boiling aggressively. If it seems to be cooking too fast, you can lower the oven temperature slightly. When the ribs are done, remove the pot from the oven and place it on the stovetop. Discard the bay leaf.
Step 6: Shred the meat, add beans, and simmer
Using tongs, transfer the short ribs to a cutting board. Let them cool for a few minutes until they are comfortable to handle. Pull the meat from the bones, discarding the bones and any large, tough pieces of fat or connective tissue. Shred the meat into bite-size pieces using two forks or your fingers.
Meanwhile, use a ladle or spoon to skim excess fat from the surface of the chili in the pot. Return the shredded meat to the pot along with the drained and rinsed kidney beans and black beans. Place the pot over medium-low heat and bring the chili back to a gentle simmer. Cook uncovered for 20–30 minutes, stirring occasionally, until the chili has thickened to your liking and the flavors have melded.
Step 7: Finish, adjust seasoning, and serve
Turn off the heat. Stir in 1–2 tablespoons fresh lime juice and 1/4 cup chopped cilantro. Taste the chili and adjust: add more salt if needed, a squeeze more lime for brightness, or extra chopped chipotle or a pinch of smoked paprika for more heat and smokiness.
Ladle the chili into warm bowls. Top with a dollop of sour cream, a handful of shredded cheese, sliced scallions, and extra cilantro if you like. Serve hot with cornbread, tortilla chips, or crusty bread alongside to scoop up every last bit of the rich, meaty sauce.
Pro Tips
- Brown in batches: Crowding the pot will steam the ribs instead of browning them. Give each piece space and patience for the best flavor.
- Strain the porcini liquid: Always strain through a fine-mesh sieve or coffee filter to remove grit, or it can make the chili unpleasantly sandy.
- Control the heat level: Start with 1 chipotle and 1 teaspoon adobo; you can always stir in more at the end if you want extra kick.
- Skim the fat: Short ribs are rich. Skimming the fat before the final simmer keeps the chili luxurious but not greasy.
- Better the next day: Like most chilis and braises, the flavor deepens overnight. This is a perfect make-ahead dish for guests.
Variations
- Slow cooker version: After browning the ribs and sautéing the aromatics on the stove, transfer everything to a slow cooker. Cook on LOW for 8–9 hours, then shred the meat, add beans, and cook on HIGH for 20–30 minutes to thicken.
- No-bean short rib chili: Skip the beans entirely and add an extra 1 pound of short ribs or 1 pound of cubed chuck roast. Simmer a bit longer if needed until the sauce is thick and glossy.
- Smoky bacon boost: Start by cooking 4–6 chopped slices of thick-cut bacon until crisp. Remove the bacon (reserve for topping) and use the rendered fat instead of oil to brown the ribs and cook the vegetables.
Storage & Make-Ahead
Let the chili cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavor improves after a night in the fridge, and the fat will solidify on top, making it easy to remove before reheating for a lighter bowl.
For longer storage, freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it seems too thick. Stir occasionally until piping hot throughout.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without toppings): about 700 calories; 45 g protein; 35 g fat; 50 g carbohydrates; 11 g fiber; 1,000–1,200 mg sodium (highly dependent on broth, salt, and toppings used). This is a hearty, protein-rich, and fiber-rich main dish; serve with a fresh green salad or simple vegetables to round out the meal.
