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Flavorful Smoked Beef Short Rib Chili Recipe with Dried Ancho and Dark Beer for the Perfect Winter Meal

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A smoky, rich, and deeply comforting chili made with smoked beef short ribs, dried ancho chilies, and dark beer. Perfect for cozy winter dinners and crowd-pleasing gatherings.

Ingredients

Scale
  • 3 pounds beef short ribs, bone-in (smoked or you can smoke at home)
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil or olive oil (for searing)
  • 2 dried ancho chilies, stems and seeds removed
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 (12 oz) bottle of dark beer (stout or porter)
  • 1 (14 oz) can crushed tomatoes
  • 1 cup beef broth (preferably low sodium)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste
  • Optional garnishes: chopped fresh cilantro, sour cream or Greek yogurt, shredded sharp cheddar cheese, fresh lime wedges

Instructions

  1. Place dried ancho chilies in a bowl and cover with hot water. Soak for about 20 minutes until softened. Drain and blend with ½ cup fresh water until smooth. Set aside.
  2. Season short ribs with salt and pepper. Smoke at 225°F for about 3 hours until tender, or roast in a 275°F oven covered with foil for 3 hours. Let cool, remove meat from bones, and chop into bite-sized pieces.
  3. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Sear chopped short rib meat in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
  4. In the same pot, sauté onion, red bell pepper, jalapeño (if using), and garlic over medium heat for 5-7 minutes until softened and fragrant.
  5. Add cumin, smoked paprika, oregano, and brown sugar. Cook for 1 minute to toast spices.
  6. Pour in dark beer, scraping up browned bits from the bottom. Add crushed tomatoes, beef broth, and ancho chili purée.
  7. Return browned short rib meat to the pot. Bring to a gentle boil, then reduce heat to low and cover loosely. Simmer for at least 1 hour, stirring occasionally. Add beef broth if chili becomes too thick.
  8. Taste and adjust salt and pepper. Add cayenne or extra jalapeño for more heat if desired.
  9. Serve hot, garnished with cilantro, sour cream, shredded cheese, and lime wedges if desired.

Notes

If you don’t have a smoker, roast ribs in the oven at low temperature and sear for flavor. Soaking ancho chilies is crucial for blending. Simmer low and slow for tender meat and rich flavor. Making chili a day ahead enhances flavor. For a vegetarian version, substitute short ribs with mushrooms or beans and use vegetable broth. Slow cooker method works well: cook on low for 6-8 hours after searing and sautéing.

Nutrition

Keywords: smoked beef short rib chili, ancho chili, dark beer chili, winter chili recipe, smoky chili, hearty chili, comfort food

Find it online: https://chrisfeasts.com/flavorful-smoked-beef-short-rib-chili-recipe-with-dried-ancho-and-dark-beer-for-the-perfect-winter-meal/