Dutch Oven Short Rib Chili

Nothing welcomes fall quite like a rich, comforting bowl of chili. Our short rib chili elevates the classic with tender, slow-braised beef, layered spices, and a depth of flavor that’s perfect for crisp autumn days. Served warm, it’s the kind of dish that brings comfort and a touch of indulgence to the season.

By Bistro to Go Executive Chef Kevin Hermann
Serves: 6-8 guests

Prep time: 5 hours

Ingredients:

• 1/4C Olive oil
• 5lb Short Rib-Boneless (chuck flap is preferred) (cut into 1inch cubes) (seasoned with salt and pepper)
• 2ea Spanish Onions, medium diced
• 6ea Sweet pepper, multi-color or singular color, medium diced
• 12ea Garlic cloves, smashed and diced
• 1ea Chipotle pepper can. Peppers chopped (reserve adobo paste)
• 6T Chili 3000 powder, Penzey’s Spices (or your favorite chili blend)
• 3T smoked paprika
• 3T ground cumin
• 1T oregano
• 1T cocoa powder (optional, for depth of flavor) 
• 16oz Tomato Paste
• 32oz Chopped Tomato Canned
• 24oz Red Kidney Beans
• 1Q Beef Stock
• 2T Salt, as needed.
• 1C Cilantro, chopped. 

Method:

1. Start by building your campfire. Allow the fire to be big enough that you can cover the Dutch Oven with hot coals and still allow for room around the Dutch Oven.  
2. Once your fire has burned to hot coals, occasionally add firewood.  You are ready to go.
3. Place Dutch Oven over fire and allow to heat thoroughly.  
4. Add oil and short ribs. Be careful not to splash the oil. Allow meat to sear on all sides. Stir only occasionally.
5. Add onions, peppers and garlic. Cook the vegetables down until slightly golden.  
6. Add spice mixture and stir into meat mixture until uniform.
7. Add tomato paste, chopped tomatoes, beans and beef stock.
8. Stir until uniform. Place lid on Dutch Oven and bring to a simmer.
9. Place coals on the lid until covered. Continue to maintain your fire and heat during the cook process.
10. Cook and stir the chili for 4-5 hours or until your meat is fork tender.
11. During the cooking process, replace the layer of coals on the lid every hour. 
12. During the last hour of the cooking, remove the lid and allow the chili to reduce and thicken.  Season with salt toward the end of this hour.  
13. Add fresh cilantro and enjoy. 

ENJOY! Or you could always order directly from Bistro 😉