Hellfire & Brimstone Short Rib Chili
⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 2–3 hours (or 6–8 hours slow cooker)
Rich, smoky, and packing a slow-building heat, this chili is built on a foundation of tender, fall-apart beef short ribs and hearty ground beef. It’s the kind of meal that could win a trophy… or just win over the toughest chili critics you know.
Slow-cooked short rib chunks, kidney beans, and peppers, crowned with sour cream, cheddar, and fresh jalapeño slices.
There’s something about slow-cooked short rib that just makes chili feel luxurious. The bone-in meat adds a natural richness that seeps into every bite, creating that “meaty hug” effect even before you start layering in spices and peppers. We’re building this recipe to not just be hot, but complex — every bite should make you go back for another.
The cooking method here is intentionally flexible — if you’ve got a slow cooker, it’s hands-off magic. If not, your trusty heavy pot will work beautifully on the stove or even in the oven for a steady, low heat. The goal is simple: give that short rib time to melt into tenderness while the chili base develops its deep, smoky backbone.
Don’t be afraid to get a little bold with toppings, either. A dollop of sour cream, a sprinkle of cheddar, and a few slices of jalapeño are my go-to, but cornbread on the side (or even crumbling it into the chili) makes this even more indulgent. And if anyone asks what your secret is? Just smile and say, “Patience.”
Ingredients
🍽️ Servings: 8 • 🔥 Calories/Serving: 510 • 💪 Protein/Serving: 39g
2 lbs bone-in beef short ribs, cut into 2–3 inch pieces
1 lb ground beef (80/20)
1 tbsp olive oil
1 large yellow onion, diced
1 red bell pepper, diced
2 jalapeños, minced (seeds removed for less heat)
1–2 serrano peppers, minced (leave seeds for extra heat)
3 cloves garlic, minced
2 tbsp chili powder
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp oregano
1–2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
1 can (28 oz) crushed tomatoes
1 can (15 oz) diced fire-roasted tomatoes
1 cup dark beer (stout or porter)
1 cup brewed coffee
1 can (15 oz) red kidney beans, drained and rinsed
1 tbsp brown sugar
1 tsp cocoa powder
1 tsp salt (plus more to taste)
½ tsp black pepper
1 cup beef broth (more if needed)
Optional toppings: sour cream, shredded cheddar, fresh cilantro, sliced jalapeños, lime wedges
Steps
Step 1
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Step 2
Season short ribs generously with salt and pepper, then sear on all sides until well-browned. Remove and set aside.
Step 3
In the same pot, add ground beef and cook until browned, breaking it into chunks. Remove excess fat if needed.
Step 4
Add onion, bell pepper, jalapeños, and serranos. Sauté until softened, about 5 minutes.
Step 5
Stir in garlic, chili powder, smoked paprika, cumin, and oregano. Cook 1 minute until fragrant.
Step 6
Return short ribs to the pot along with chipotle peppers, adobo sauce, crushed tomatoes, diced tomatoes, beer, coffee, brown sugar, and beef broth. Stir well.
Step 7
Bring to a simmer, reduce heat to low, cover partially, and cook for 2½–3 hours (or transfer to slow cooker on low for 8 hours) until short ribs are fall-apart tender.
Step 8
In the last 30 minutes of cooking, add kidney beans.
Step 9
Remove short ribs. Shred most of the meat into the chili, but leave several large chunks intact for serving. Discard bones.
Step 10
Stir in cocoa powder, taste, and adjust seasoning with salt and pepper.
Step 11
Serve hot with toppings of choice.
Make it your own!
🌶 Extra fire
Add a teaspoon of cayenne pepper or extra serranos during the simmer.🥩 Triple meat version
Add cubes of smoked brisket for a BBQ-style chili.🍺 Beer swap
Use a hoppy IPA for a brighter, slightly bitter note instead of stout.
Try it with…
Did you make this recipe?
Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.
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