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Fire Roasted Chili with Beer Braised Short Ribs



For the Beer-Braised Short Ribs

  • 3 pounds short ribs (try to purchase big, meaty ones)
  • 2 tablespoons canola oil
  • 1 red onion, diced
  • 4 cloves garlic, finely chopped
  • 2 (12 ounce) bottles of light mexican beer
  • 1 tablespoon Mexican oregano
  • 2 bay leaves
  • Kosher Salt
  • Freshly Ground Black Pepper

For the Chili

  • 3 poblano peppers
  • 3 tablespoons canola oil, plus a little more to drizzle over poblano peppers
  • 3 red bell peppers, diced
  • 3 medium red onions, diced
  • 2 jalapeños, seeds removed, finely chopped
  • 8 cloves garlic, finely minced
  • 1 pound lean ground beef
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon ancho chile powder*
  • 1/2 tablespoon pasilla chile powder*
  • 1 teaspoon arbol chile powder*
  • 2 teaspoons cocoa powder
  • 1 tablespoon Mexican oregano
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 (12 ounce) bottle of light mexican beer
  • 2 cups chicken stock
  • 3 (15 ounce) cans fire roasted tomatoes
  • 1 (28 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 (15.5 ounce) cans pinto beans, drained and rinsed
  • 2 (15.5 ounce) cans kidney beans, drained and rinsed
  • Kosher salt
  • *if you don’t have all those chile powders, just substitute 1 tablespoon of regular chile powder

Garnish options

  • Tortilla Chips
  • Shredded Cheddar Cheese
  • Honey-Jalapeño Cornbread croutons (see below)
  • Lime Crema (see below)


For the Beer-Braised Short Ribs

  1. Pat short ribs dry with a paper towel to ensure a good sear. Sprinkle short ribs generously on all sides with Kosher salt and freshly ground black pepper.
  2. Heat canola oil in a dutch oven (or another pan with a lid that is deep enough to contain the short ribs and braising liquid), over just a little higher than medium heat. When oil is hot, add the short ribs and sear them on all sides until they create a deep golden-brown crust, about 5 minutes per side.
  3. Remove seared short ribs from pot and add red onion. Season with Kosher salt and cook for about 4 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring. Add beer and stir, loosening up any brown bits stuck on the bottom of the pan. Add mexican oregano and bay leaves, and return short ribs to the pan. Make sure the short ribs are almost completely submerged by the beer.
  4. Bring pot to a boil, then turn down heat to maintain a simmer. Cover with lid and simmer for 2-3 hours, until the meat is fork tender and slides easily off the bone. Remove short ribs from pan and let cool, and then shred the meat with your fingers, removing as much fat as possible.

For the Chili

  1. While the short ribs are braising, begin the chili. Turn on your oven broiler to low. Place poblano peppers on a foil-lined baking sheet. Drizzle poblanos with a little canola oil and season with Kosher salt. Place baking sheet on top rack in your oven and let peppers broil, about 7 minutes per side, turning with tongs. You want them to be blistered and browned/blackened all over. Remove from oven and place in bowl covered with plastic wrap. Let sit for 10 minutes, which will loosen the skins from the peppers. Remove skin and seeds from peppers, and chop into 1/2″ pieces.
  2. While poblanos are roasting, heat 3 tablespoons canola oil in a large stockpot over medium heat. Once hot, add red bell peppers, red onions, and jalapeños, and season generously with Kosher salt. Cook, stirring occasionally, until vegetables are softened, approximately 7 minutes. Add garlic and cook 1-2 minutes, stirring occasionally. Add ground beef, stirring and breaking it down into bite-sized pieces as it cooks. Season with Kosher salt.
  3. Once the ground beef is browned, add in all the spices (garlic powder, onion powder, chile powders, cocoa powder, Mexican oregano, black pepper, and cumin), stir and cook for about 1 minute. Add beer, chicken stock, fire roasted tomatoes, tomato sauce, tomato paste, and beans. Stir and season with Kosher salt. Bring chili to almost a boil, then turn down heat to maintain a simmer and let cook for as long as possible, at least 3 hours. (Add in the diced roasted poblano peppers and shredded braised short rib meat once they are done cooking.)
  4. Chili always tastes better the second day. You can refrigerate for a few days or freeze for several months. Serve with lime crema, honey-jalapeño cornbread croutons, tortilla chips, and/or shredded cheddar cheese.

For Honey-Jalapeño Cornbread Croutons

  1. Make [Honey-Jalapeño Cornbread|
  3. honey-jalapeno-cornbread/]
  4. Cut into approximately 1/2″ squares. It’s okay if the cornbread crumbles a bit. Place on foil-lined baking sheet in preheated 375°F oven. Let bake for about 10 minutes, until the cornbread pieces have developed a crispy golden-brown crust.

For the Lime Crema

  1. Mix 8 ounces of sour cream with the zest of 1 lime and juice from 1/2 of the lime.