Short Rib Black Bean Beer Chili


Short Rib Black Bean Beer Chili, SO GOOD. It’s eat-it-out-of-the-pot-before-anyone-else-can-have-any good.  

Short Rib Black Bean Beer Chili, SO GOOD. It's eat-it-out-of-the-pot-before-anyone-else-can-have-any good.

The only food that really comforts me is the food I make myself. The food I serve to people I love, even just one person, in my small kitchen, over an exchanging of words that are hard to speak. I don’t want to order a pizza, I want to make bread, watch it rise, smell it baking and know that I did it. I don’t want take-out in little white containers, I want a slow cooked bowl of short ribs that I can both laugh and cry over with someone who looks into my heart and likes what he sees. Sure, I love a big steamy bowl of Ramen, or perfectly creamy pile of baked Mac n Cheese, but it doesn’t comfort the same way as when I lose myself in the process of making it. I’ll look for recipes that take a while, that give me the excuse to stay in my kitchen for a few hours, recipes that aren’t hard but take some time to bring out the best of what they can do. That’s comfort food. A beer and a few pint glasses doesn’t hurt the situation either.

Short Rib Black Bean Beer Chili, SO GOOD. It's eat-it-out-of-the-pot-before-anyone-else-can-have-any good.



Short Rib Black Bean Beer Chili

Yield: 4-6 servings


  • 2 tbs olive oil
  • 3 lbs beef short ribs
  • salt and pepper
  • 2 white onions, diced
  • 6 wt oz tomato paste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin powder
  • ½ tsp smoked paprika
  • 2 dried ancho chili pod (stem and seeds removed, torn into pieces)
  • 2 chipotle chilies in adobo
  • 12 ounces coffee stout
  • 2 cups beef broth
  • 2 cans black beans, drained
  • ½ cup cilantro, chopped
  • 1 cup shredded cheddar cheese


  1. Preheat the oven to 325.
  2. Heat the olive oil in a large Dutch oven.
  3. Sprinkle the ribs with salt and pepper on all sides. Sear ribs in the pan until golden brown, remove from the pan, set aside.
  4. Low heat to medium, add the onions, cooking until starting to caramelize, about 15 minutes.
  5. Add the onions, tomato paste, onion powder, garlic powder, cumin, smoked paprika, dried chili pod, chipotles and ¼ cup beer to a blender or food processor. Process until smooth.
  6. Return the pot to heat, add the remaining beer, scraping to deglaze the pot.
  7. Stir in the broth, chili paste mixture from the blender and beans. Add the ribs back in the pot.
  8. Cover and cook in the oven for 3 hours or until the ribs are tender and falling off the bone.
  9. Using two forks shred the ribs, remove any large pieces of fat and the bones.
  10. Serve the chili topped with cilantro and cheese.


Short Rib Black Bean Beer Chili, SO GOOD. It's eat-it-out-of-the-pot-before-anyone-else-can-have-any good.

32 thoughts on “Short Rib Black Bean Beer Chili

  1. Sounds amazing. Love short ribs, I use it in my ground beef hamburger patties.
    Do you know about how much this would make, looking to serve about 10-12 firefighters, assume I should adjust the measurements.

  2. Really good! I really liked this but I like my chili hotter so I added three pods and some more chili powder. A home run!

  3. Your have kick-started my creative cooking again! Love cooking with beer, and love making your various recipes. Haven’t had a looser yet! Thank you and my husband thanks you!

      1. Thanks!! I accidentally doubled the beef broth (one day I should slow down and read things!) but all in all, it’s turned out great! I also used top round instead of short ribs (3 stores, no short ribs!) and it’s HEAVEN. You can do no wrong!!

    1. Do everything as listed but once you get to the “Cover and cook for 3 hours or until the ribs are tender and falling off the bone” do that part in a slow cooker. I’d do low for 6 hours, but check it every hour or so.

  4. Drats!!!…I must make this for the Superbowl tribute….BUT, here in France (the rural portion!) it is virtually impossible to find the chile in adobo sauce!!..Question…Could I possibly sub other chili/hot/spicy variants to somehow…”nearly” achieve the amazing chili you have concocted here?

    Red pepper flakes…Tabasco….regular jalepeno peppers…pimentos antillaise (round, small wrinkled peppers)…Frank’s hot sauce…smoked paprika?…These are the only options available to me…Thank you for ANY enlightenment to solve this culinary dilemma!

  5. This looks delicious, but I haven’t made it yet. Before making the effort, I wanted to know if this comes out greasy and oily. Anyone make it yet? Your thoughts.

    1. It’s not really greasy, but it’s very rich. It’s really good, but you don’t need a lot because it’s super rich.

    2. After the three hours, I pulled the short ribs and shredded. Once I threw the meat back in the pot, I let it cook about 20 minutes and then pulled it from the oven. Any fat had percolated to the top around the perimeter and it was easy to remove with a spoon. After that it was not greasy at all. I pulled maybe a 1/4cup of fat out of a full pot.

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