This Short Rib Chili recipe is overflowing with tender chunks of fall-apart beef, rich chocolate beer, and smoky, spicy Tex-Mex flavors for a delectably hearty bowl of wintertime goodness. This super simple beef chili with beer is outrageously delicious and only requires 15 minutes of hands-on preparation — the slow cooker or crockpot takes care of the rest!
Update: This post was originally published in January 2016. I made updates to the post below to include more information about making beer chili with short ribs in the slow cooker.
About this short rib chili with beer
Spoiler alert — if you like beans if your chili, this beef short rib chili isn’t for you, my friend. This is the type of stick to your ribs (HA!), bodaciously beefy chili that makes Boy’s heart go pitter patter. He is a beef only, chili purist. And he gave this crockpot beer chili rave reviews.
Which was expected, because I made this slow cooker short rib chili specifically for him… and for all the “beef, it’s what’s for dinner” readers out there. Aside from being magnificently meaty with chunks of tender, juicy and succulent boneless beef short rib, this chili is smoky, slightly spicy, and fabulously flavorful.
Consider me Chili Goldilocks because the broth isn’t too thick or too thin, it is velvety smooth with a hint of tortilla-y corn flavor, thanks to the addition of masa harina. The chocolate stout adds a certain je ne sais quoi to the chili. It isn’t over powering, but it definitely adds a little somethin’-somethin’ that I think you’re gonna love.
This beer chili recipe is pretty easy to throw together thanks to the trusty slow cooker, but it isn’t quite a “dump and go” kinda recipe. You have to do a *tiny* bit of prep to get it ready. Waiiiiit, don’t run away. Hear me out!
You have to brown the cubes of short ribs first, transfer them to the slow cooker, then sauté the onions, garlic, and deglaze the pan. It is one small step for a home cook, but a giant leap of delectable flavor for this beef short rib chili recipe. It is WELL worth the 5 minutes. Trust me.
Why you’ll love this chili recipe
TL;DR? Here’s the skinny — this short rib chili recipe in the crock pot is totally delicious. Plus, it’s:
- Quick & Easy – You only need 15 minutes of active prep time to get it ready for your slow cooker.
- Hearty & Comforting – Consider it the food equivalent of a big ol’ bear hug from a grizzly cowboy.
- Perfect for Meal Prep – As with most soups and stews, this slow cooker chili with beer only tastes better with time. Make a batch on the weekend and enjoy beefy bowls of this all-meat chili all week long.
Ingredients for short rib chili
Okay, before you go running at the sight of a long ingredient list, please be so kind as to note that nearly half of the 16 items you’ll need to make this stout beer chili are probably already in your spice cabinet. In fact, chances are you’ll only need to grab 3-4 items at the grocery store. Feel better? Okay, good.
For the chili
- Chili Powder, Smoked Paprika, Cumin, Cayenne Pepper – While you *could* use a store-bought chili seasoning, this homemade version takes just 2 minutes to whip up and packs a flavorful punch.
- Garlic Powder – For adding some allium complexity to your chili seasoning blend.
- Kosher Salt & Ground Black Pepper – For seasoning.
- Boneless Beef Short Ribs – This flavorful and tender cut of beef comes from the chuck section of the cow. They’re perfect for slow cooking or braising.
- Beef Stock – Low-sodium stock gives you greater control over how salty the end product is.
- Substitution: Low-sodium beef broth, or veggie broth, or stock work too.
- Chocolate Stout – This rich and dark beer adds a depth of flavor and complexity to this short rib chili slow cooker recipe.
- Substitutions: Another dark beer, such as stout, works great. (See “FAQs” for substitution options.)
- Canned Fire Roasted Tomatoes – These ultra-flavorful canned tomatoes have been charred over an open flame before being packaged. This process gives them a smoky flavor and slightly caramelized texture that makes them ideal for chilis.
- Substitutions: Use Rotel or regular canned diced tomatoes instead.
- Tomato Paste – For a concentrated hit of umami-sweet tomato flavor.
- Substitutions: If you have sun-dried tomatoes in oil, you can puree them into a paste and use them as a substitute for tomato paste. This will add a slightly different flavor profile, but it can be a good alternative.
- Bay Leaf – Bay leaves have a subtle earthy, slightly sweet, and slightly minty flavor that complements the ingredients in chili. They also contain enzymes that can help to tenderize the meat. Be sure to remove them before serving, as they are not meant to be eaten whole.
- Yellow Onion & Garlic -For tons of savory-sweet flavor.
- Substitutions: White or red onions also work!
- Extra Virgin Olive Oil – Normal cooking oil is perfect here.
- Substitutions: Swap in any neutral oil you prefer.
- Masa Harina – Made from corn, this flavorful flour serves as a thickener in this chili recipe. (See “FAQS” for substitution options.)
Garnishing your beer chili
While all the toppings are optional, they give this crockpot chili with beer a tantalizing Tex-Mex flavor, and, if you ask me, they shouldn’t really be optional. I mean, what normal person doesn’t want to load their chili up with more flavor? And tons of cheese?? Exactly.
Here’s what we like to add to ours:
- Jalapenos – Fresh are bright green and spicy, but pickled are tangy and delightful. Feel free to add both chiles to this short rib chili recipe if you wish.
- Cheddar or Jack Cheese – Or colby, colby jack, pepper jack, or really any melty, creamy yumminess you prefer. Whatever you do, just make sure to shred your own for the best possible flavor and texture.
- Sour Cream – I love a good dollop of sour cream to provide a temperature contrast with the hot chili, plus the creamy coolness helps to temper the spicy flavors. Plain Greek yogurt is a great stand-in.
- Lime Juice – There’s a reason lime wedges get served with nearly any meal you get at a Mexican or Tex-Mex restaurant — the acidity is amazing for waking up all the other flavors of the dish. Give your limes a firm roll on the counter for 10-15 seconds before slicing into wedges to get the most juice out of them.
- Fresh Cilantro – I’m not gonna lie: I’m a cilantro fanatic. Hand me a bunch and I’ll turn it into salad greens without blinking an eye. If you’re one of the unfortunate souls who taste soap rather than bright green herbaceousness, feel free to omit it.
- Avocado – For a touch of creamy richness.
- Hot Sauce – Opt for a vinegar-based sauce like Cholula or Tapatio for an added layer of acidity and flavor.
- Tortilla Chips – Or Fritos! For some craveworthy crunch and a hint of corny sweetness.
Variations on chili with beer
- Grain-Free – Swap in potato starch or arrowroot powder as your thickener as described in the ingredients section above.
- Extra Spicy – Add a few chopped poblano peppers or jalapeño peppers to the onion and garlic mix for an extra boost of heat.
How to make this beer chili recipe
While there are a few steps to this chili with beer and short ribs, each instruction is easy to execute. Here’s how it’s done:
- Mix Chili Seasoning: In a small bowl combine all the spices for the chili and then set aside.
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Sear Ribs: Season the short ribs on both sides with salt and pepper. Then, brown the ribs in batches in a Dutch oven or large pot. Once browned, transfer the short ribs to the crockpot or slow cooker.
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Saute the onions and aromatics: Heat a tablespoon of oil in the same pot, then add the onions and season with salt and pepper. Sauté until onions are translucent. Next, add in the garlic and sauté until fragrant, about 30 seconds. Then, add in the tomato paste and cook, stirring frequently, until caramelized. Finally, deglaze the pot by adding in ¾ cup beef stock. Then transfer the veggie-stock mixture to the slow cooker with the ribs.
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Add Everything to the Slow Cooker: Add tomatoes, bay leaf and chili spice blend to the crock pot. Then, pour the beer into the slow cooker and give everything a good stir to combine.
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Slow Cook: Cover the crockpot and cook on LOW for 5 ½ hours, or until beef is tender.
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Thicken the Chili: In a small bowl, combine the remaining ¼ cup of stock with all of the masa harina. Mix very well and then add it to the slow cooker. Stir to combine. Cover and continue to simmer on low for an additional 30 minutes. Taste the chili and adjust for seasoning.
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Serve Beer Chili with Short Ribs: Ladle the chili into serving bowls and load it up with your favorite chili toppings, such as sour cream, guacamole, shredded cheddar cheese, and crushed tortilla chips. Enjoy immediately.
Expert tips for the best short ribs in chili
- Brown the short ribs & sauté the aromatics for extra flavor before adding them to the slow cooker. This will help to caramelize the meat and give it a nice crust, and will bring out the flavors of the onions and garlic.
- Use a dark beer such as a stout or porter, to add depth and richness to the chili. Avoid using light beers, as they may not provide as much flavor.
- Chili needs a good amount of seasoning to really bring out the flavors of the ingredients. Make sure to add plenty of the homemade seasoning mix for the bold flavor we’re looking for.
- Short ribs are a tough cut of meat that benefit from long, slow cooking. Cook the chili on low for 6-8 hours, or until the meat is fall-apart tender.
- Short ribs can be quite fatty, so skim off any excess fat that rises to the top of the chili during cooking.
- Don’t forget the toppings! Top the chili with shredded cheese, sour cream, and chopped cilantro for a delicious finishing touch.
FAQs: beer chili recipe
What’s the best beer for chili?
The best beer to use in chili recipes is one you actually enjoy drinking. However, darker beers with low hops, such as stouts, lagers, and porters, tend to be the most popular.
This recipe for beer chili calls for a chocolate stout, which lends a beautiful rich mouthfeel and umami flavor. However, you are more than welcome to try another dark and flavorful beer, such as porter, stout, or brown ale.
If you want a no alcohol version, non-alcoholic stouts or ales will also work. Alternatively, you could add a tablespoon or two of cocoa powder to the chili to replicate the chocolate flavor. Another option could be to add a small amount of bittersweet or semisweet chocolate to the chili, as this can provide a similar depth of flavor as the chocolate stout.
When to add beer to chili?
Add the beer to the slow cooker early on in the cooking process, along with the other liquid ingredients. This will give the beer plenty of time to infuse the chili with its flavor.
Are beef short ribs the same as chuck ribs?
Nope! Beef short ribs come from the plate and brisket area of the cow and are usually sold in individual pieces, and can be sold either bone-in or boneless. They are well-marbled and have a rich, beefy flavor that makes them a popular choice for slow-cooking and braising.
On the other hand, beef chuck ribs come from the shoulder area of the cow and are typically sold in a slab, with the meat still attached to the bone. They have a higher fat content and are typically more tender than short ribs, but still benefit from slow-cooking methods like braising.
While both cuts of beef are flavorful and well-suited to slow-cooking, they have different textures and flavors. In this crock pot chili recipe with beer, it’s best to use boneless short ribs for the best results.
Are short ribs an expensive cut of meat?
The price of short ribs can vary depending on a variety of factors, such as the quality of the meat, where you live, and the time of year. However, they are generally more expensive than some other cuts of beef, such as ground beef or stew meat.
That being said, if you are looking to save money, you may be able to find short ribs on sale or in bulk, which can help to reduce the overall cost. I’ve found that Costco is a pretty reliable source of not-crazy-expensive short ribs.
Whats a good substitute for masa harina in chili recipes?
Masa harina is a type of corn flour made from nixtamalized corn (like hominy). In this short rib chili recipe, it acts as a thickener, leaving you with a rich and sumptuous broth that is ever so lightly sweetened by the corn. YUM.
Substitutions: If you don’t have masa harina or can’t find it, some alternative thickeners you can use in an all-meat beer chili include:
- Cornmeal: Use a small amount (1-2 tablespoons) and mix it with a bit of water to make a slurry before adding it to the chili.
- All-purpose flour: Mix a tablespoon or two of flour with a bit of water to make a slurry, then add it to the chili and stir well.
- Potato starch: This gluten-free and flavorless thickener can be used in place of masa harina. It’s also a good choice if you’re looking for a low-carb option. Use a small amount (1-2 teaspoons) and mix it with water before adding it to the chili.
- Arrowroot powder: Another gluten-free and flavorless thickener that can be used in place of masa harina. Use a small amount (1-2 teaspoons) and mix it with water before adding it to the chili.
NOTE: When using any of these thickeners, make sure to mix them well with water to make a slurry before adding them to the chili. This will help to prevent clumps and ensure that the chili thickens evenly.
Serving beef short ribs chili
Serve this beer and short rib chili when you want to bring some serious comfort and warmth to your taste buds. This hearty and flavorful short rib chili recipe is perfect for those cozy winter nights when you just want to curl up by the fire and indulge in some rich, beefy goodness.
It’s also a great option for game day gatherings, where you can impress your friends with your culinary prowess and keep them fueled up for hours of cheering and high-fiving. So, whether you’re looking to hibernate through the cold months or win MVP of your next party, my beer chili crock pot recipe is the way to go.
If you’re wondering HOW to serve it, consider:
- Topping your chili with shredded cheese, sour cream, chopped fresh cilantro, diced onions, or sliced jalapenos for added flavor and texture.
- Serving it alongside some warm cornbread for a classic comfort food combination.
- Spooning it over a bed of white or brown rice for a hearty and filling meal.
- Topping a baked potato with the beef short rib chili for a filling and satisfying meal. Bonus points if you also add all the “loaded baked potato” fixins.
- Serving the chili alongside a simple green salad to add some freshness and balance to the meal.
- Hollowing out a loaf of crusty bread and serving the chili inside the bread bowl for a fun and creative presentation.
- Layering tortilla chips, chili, cheese, and other toppings to create a delicious plate of nachos.
Storing chili beer leftovers
- This cozy short rib chili with beer will last in an airtight container in the fridge for up to a week.
- It can also be frozen for up to 3 months.
- To serve, allow to defrost overnight in the fridge then heat in a saucepan on the stovetop or in the microwave until steamy.
Remember, life is too short for bland food, so go ahead and spice things up with some of this stellar short rib chili recipe with beer! Until next time, stay saucy, my friends. Cheers! To drinking your beer and eating it too. 🍻
Chey
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How to make the best beer chili with beef short ribs! 👇
Short Rib Chili with Stout Beer
Equipment
- 1 Large Pot, Dutch Oven or Heavy-Bottom Large Skillet (for browning short ribs)
- 1 Slow Cooker or Crock Pot (for cooking chili)
Ingredients
Chili Spice Blend
- 2 TBS Chili Powder
- 1 tsp Kosher Salt - plus more to taste
- 1 TBS Cumin
- 1 ½ tsp Smoked Paprika
- ½ tsp Ground Black Pepper - plus more to taste
- ½ tsp Garlic Powder
- ½ tsp Cayenne Pepper
- Chili:
Short Rib Chili with Beer
- 2 pounds Boneless Beef Short Ribs – cut into bite sized pieces (roughly ½ - ¾‘’ cubes)
- 1 Cup low sodium Beef Stock - divided
- 1 (12 oz.) Bottle Chocolate Stout
- 1 (14.5 oz) Can Fire Roasted Tomatoes - with juices (DO NOT DRAIN)
- 2 tsp Tomato Paste
- 1 whole Bay Leaf
- 1 large Yellow Onions – small dice (about 1 cup)
- 2 Cloves Garlic - minced
- 3 TBS Extra Virgin Olive Oil - DIVIDED
- 3 TBS Masa Harina
Optional Garnishes
- Jalapenos – sliced
- Cheddar or Jack Cheese – shredded
- Sour Cream
- Lime Juice
- Fresh Cilantro
- Avocado – diced
- Hot Sauce
- Tortilla Chips
Instructions
- Make Chili Spice Blend: In a small mixing bowl combine all the chili seasoning ingredients.
- Brown Ribs: Season the short ribs generously on both sides with salt and pepper. Heat 1 tablespoon oil in a Dutch Oven, Large Pot, or Large Skillet over medium-high heat. Once the oil is shimmering, add half of the ribs to the hot pan. Cook, rotating the ribs occasionally, until seared and browned all over. Transfer the browned short ribs to the slow cooker. Then repeat the process, adding another tablespoon of oil to the pot and browning the remaining ribs.
- Saute the onions and aromatics: Reduce heat to medium and add another tablespoon of oil to the pot. Add onions and season with a bit of salt and pepper. Sauté until onions are translucent, stirring occasionally, about 3-5 minutes. Add in the garlic and sauté until fragrant, about 30 seconds. Add in the tomato paste and cook, stirring frequently, until caramelized.Deglaze the pot by adding in ¾ cup beef stock, and use a wooden spoon to scrape the brown bits up off the bottom of the pot. Transfer the veggie-stock mixture to the slow cooker with the ribs.
- Add Everything to the Slow Cooker: To the bowl of the slow cooker, add tomatoes, bay leaf and chili spice blend. Then, pour the beer into the slow cooker. Give everything a good stir to combine.
- Slow Cook: Cover the crockpot and cook on LOW for 5 ½ hours or until beef is tender.
- Thicken the Chili: In a small bowl combine the remaining ¼ cup of stock with all of the masa harina. Mix very well and the add it to the slow cooker. Stir to combine. Cover and continue to cook on low for an additional 30 minutes. Taste the chili and adjust for seasoning.
- Serve Beer Chili with Short Ribs: Ladle the chili into serving bowls and load it up with your favorite chili toppings, such as sour cream, sliced avocados, shredded cheese and crushed tortilla chips. Enjoy immediately.
Do you think I could add *some kind* of beans to this and still have it be this incredible?? I want to enter this into our family chili competition but still appeal to the bean lovers…
If so, what kind?! I’m thinking garbonzos sautéed with garlic and added in?!
Any advice is appreciated!!
Hi Shannon,
To be completely honest, I have only tested and made this recipe according to the instructions.
However, if I was going to add beans, I’d probably opt for black beans to stay with the Southwestern/ Tex-Mex flavors. I’m not sure how much beans you are planning to add, but you may need to add more stock or broth to the chili.
If you are nervous, I’d consider making a test batch to ensure you knock it out of the park and win that competition!!! Good luck!
This chili looks incredible!! It’s cold out and it’s just the thing I want to bundle up with right now! Mmm <3 the short rib makes this chili all the more comforting and hearty, and that consistency looks perfect! By the way, big congrats on your magazine debut!!! You are a rockstar and so deserved it!! <33 xoxo
The only snow I get to see is if we take the dogs up on Mt Laguna to go hiking and it was there this past weekend. It’s an easy hour outside of San Diego and one of my favorite places to hike. The dogs love the snow and I love this short rib chili. It’s a beauty! Congrats again on the magazine spread… well deserved friend!
congrats on the magazine debut! no doubt it’s the first of many. this chili looks fab and even though i love beans, no way does this bowl of deliciousness need them. i’ve been cooking with beer this week too! we’re like minded for sure! cheers!
Congratulations on the magazine feature!! That is so stinking amazing! Also, girl I am sick of the snow already. there is 20inches of it between me and work urghh. I need to try beer in my chili. Pinned this recipe to try later!!
Congrats on the magazine article!! That’s so exciting! Also, this looks amazing! Love the avocado on top! YUM! Thanks for sharing! 🙂
How the heck did I miss that Insta post?! CONGRATS Cheyanne! So happy for you – and I know it won’t be your last magazine appearance 🙂 This chili looks fab – I’m not a fan of beans in chili, so this makes my heart go pitter patter, too. Though, let’s be real – I’d eat any kind of chili, beans or no beans. Pinned!
Major congrats on your magazine appearance, girl!! That’s awesome. As for this chili: I WANT! Short ribs are my all-time fave and I’m sort of obsessing that you put them in chili. So smart. I must try this!
First of all, I am super thrilled for you and I absolutely am jumping for joy. You must be so happy and excited. It is an amazing thing you’ve achieved my dear and I hope and wish that your food and pictures are in many more magazines.
This is such an amazing recipe and I love the color, so rich and delicious. The chocolate is always such a nice addition. I do love a beans in mine…I need to try this out my friend.
Pinned for sure.
Oooh! Love the idea of using cut up short rib in chili instead of ground beef. Sounds delish. It doesn’t snow here but it sure has been chili, so I could definitely use a good bowl of chili!
LOL… *chilly. 😉
Ahh congrats on the magazine! That is so cool! Print is such an accomplishment! We got snow back in December (which is actually late for us!) but I never get sick of warm, hearty comfort food — especially out of my slow cooker. This looks like such an unreal combination of flavors!
Congratulations, congratulations! And the dish looks so amazing, as usual, I think my husband would be delighted if I cooked this at the weekend. Perfect food for this kind of weather.
Congratulations, your first magazine appearance! That is so exciting. I’m am so happy for you! This chili is awesome and perfect for the cold winter we’re having. I’m also liking the photo flipping (I’m sure there’s a technical term for this) showing the toppings being added. Pinned! Take care.
Congrats on your appearance in a magazine! That is an amazing accomplishment and you have every right to brag about it! I also love your little photo animation of adding toppings to the chili. Super cute! Congrats girlie! =)
Love this soup, great flavors and a lot of meat-just the way I like it! Congrats on the magazine feature, great job girl! Now I can’t wait to try the recipe 🙂 Enjoy the snow 🙂
Woohoo! Congratulations on the magazine, Cheyanne!!! <3 Also, I'm loving that little stop motion pic (is that how its called?). I wish I had the skills for that! lol Anyways… this chili has all my heart. As in my stomach is now growling and craving a bowl of this delicious chili to warm me up!
haha we were super excited about the snow too! Although it was over far too fast for my liking!! 🙂 And huge congrats on the magazine!!
This chili sounds fantastic – perfect for this crazy cold weather we’re having! Seriously, I have to stay bundled up all the time!
Congratulations on the magazine feature, how exciting! I’ve been trying to cook short ribs more often and the chocolate stout sounds the way to go, this chili looks delicious!
Congratulations on your feature in Low Sugar Living! That’s awesome.
This chili looks so amazing. Love that you used Chocolate Stout and short ribs. 🙂
Congrats on the magazine feature! I’m sure it won’t be your last – you’re one talented lady in the kitchen. I mean look at this chili! It’s overflowing with flavor.
Thank you so much, Nicole! I really appreciate your sweet comment! Cheers to a fabulous week, doll!
Huge congrats on the magazine feature Cheyanne! That’s so awesome – I’m thinking there are many many more of these features in store for you!
BTW – this chili is gorgeous! Unlike boy, I do like some beans in ma chili – but I still cannot get over the gorgeous coloring of this chili! I’ve used beer and dark chocolate in while making chili before – though never thought to use Chocolate Stout – and now I know for next time.
Hope you have a wonderful week!
Thank you so much for the sweet comment, Shashi! I am a fan of beans in mah chili too! And you could totally add beans to this chili… or just add beer to YOUR chili! 😉 The chocolate stout adds great flavor, so I hope you try it next time you make chili! Cheers, my dear! xo
That’s it! I’m driving to your house and bringing you to Iowa so you can make this for Alex and I! This chili is to die for!! P.S. CONGRATS on the magazine feature! What an exciting milestone for you. Frame that puppy! 😉 XOXO <3
That’s a LONG drive, Lauren! But you are always welcome!! 🙂 Thanks so much for the sweet comment, my dear! And I am totally framing that article! Cheers, doll! xoxo
That sound you just heard was my stomach growling for a bowl of this chili at 7:10 in the morning!! Pinning! And CONGRATS on your magazine debut, my dear! So well deserved!!!!!
Lol, Chili for breakfast is totally acceptable if you ask me, Kate! 🙂 Thanks so much for the sweet comment, my dear friend! Cheers!
Yay for your magazine debut! I’m sure you’ll have bazillions more, but you never forget the first! Congratulations!
And you can hunker down with this chili to celebrate in the snow. What could be better than that? Snow, chili, magazine in your lap. The perfect afternoon!
Lol, well thank you for the vote of confidence, Mir! And thank you for the sweet comment! I can’t think of anything better than snow, chili, magazine.. except maybe a glass of wine to go with it. 🙂 Cheers, doll!
Your food photography makes me so hungry every time I visit your blog Cheyanne. Your pictures are so stunning!!!! I am so happy for your magazine debut too. That’s amazing!!!!!! Congratulations! This chili looks absolutely delicious as well, and I love the chocolate flavour – such a fantastic idea. Yum!
Thank you so much, Harriet! You just made my day with your sweet comment! Cheers to you, my dear! 🙂
Oh my gosh – how exciting!!! Congratulations on your print debut – may many, many more follow! Though I must say, with your brilliant recipes, I have no doubt! Case in point, this awesome recipe! I could seriously dive into a big bowl of this! It’s be grey and wet out here in the Bay and I need some comfort food to warm me up (my skin has gotten so thin since moving out here. snow? couldn’t handle it!) 😉 Thanks for this awesome recipe sweets!
Thank you so much for the sweet comment, Kathleen!! I’ve been all about the comfort food recently, especially with the arrival of snow! I need to come out to SF one of these days, it’s been on my bucket list and now that you live there, I really DO need to make the trip! Cheers, m dear! xo
Bodaciously beefy! Woot woot woot! Love it girl. Hey I am so proud of you with your magazine debut. Very cool and may it be the first of MANY!!! That would be so awesome. Fabulous short ribs chili recipe today, you have outdone yourself. I would LOVE a bowl of this today with all those toppings. I hope you and Boy go out and celebrate your feature. Congratulations friend. XOXO
Thank you so much for the sweet comment and all the positivity, Allie! You always make me smile! Boy and I didn’t celebrate, but I am sure we will… sometime, maybe soon? lol. Cheers, my sweets! xoxo
This looks SO GOOD Cheyanne! And congrats on the magazine feature, that is SO AWESOME!! So happy for you :). Can we celebrate over a bowl of this chili? Please? Please???? I was in NC this weekend when it snowed…woop woop! Pinned :).
Hahaha! We can toe-ts celebrate over this chili! Too bad you don’t live here! 🙁 Next time you come to NC, hit me up! Thanks for the comment love and the pin, girlfriend! Cheers!
This is my husband’s kind of chili too! Anything with beans in it puts an immediate pout of disapproval on his face and he won’t touch it with a 10-foot pole. He would go to town in this beefy manly man chili, and so would I! I like the way you think when it came to flavoring…CHOCOLATE stout…such a great choice. Congratulations on your magazine feature! That is super cool! I have no doubt there will be more to follow! I so glad to got some snow…hope you get to see a little more.
Haha! Sounds like our husbands are cut from the same cloth, Thao! Thank you so much for the sweet comment, my dear!! Hope the week is treating you well! Cheers! <3
Did you say snow? I assume that was the Canadian snow you asked me to send you. I’ve sent 85 centimeters of it (Because, first of all, I’m a super generous guy, especially when it comes to snow, and secondly, it was supposed to melt away a bit while travelling). Also, I’ve sent a shovel. Just for any case. Now don’t hesitate and send something back, preferably something edible:) Great hearty meal, by the way!
Ha… no i’m pretty sure it was North Carolina snow, straight from the sky, Ben. 🙂 I’m still working on learning how to use the mail system here, so hang tight on the packages. hehe. Cheers, buddy!
Congratulations on your magazine debut!! I have no doubt that there will be many more to follow! I am dying over this chili here, it looks amazing. You especially had me at “chocolate stout”!! 🙂
Thank you so much, Renee! Glad you approve of the chocolate stout! It really is delicious in this chili! Cheers! 🙂
OMG boneless short ribs — my favorite! This chili must be the ultimate meat lover’s meal!
LOVE that, Sue – ultimate meat lover’s meal. I should have used that in the post. 😉 Cheers my dear and thanks for the comment!
Wowza, congrats on the feature, that’s so amazing!!! And this is such a fantastic flavor combination, my hubby is always wanting me to make chili and I never do for some reason, but now I am totally going to have to, this looks amazing!
Thank you so much, Phi! You should make the hubster some chili… but tell him he needs to give you a massage after or something. 🙂 Cheers, my dear!
Hey Giiirl – congratulations on all you features!! AND I just spied your Brussles Sprouts with Crispy Goat Cheese on Bloglovin’s blog! You’re killin it this week! Hooray! Now, you know I like my chili with beans, so I’m going to speak to your amazing garnishes and that Texas spice blend.. because, you know, being from Texas and all, I know a thing or two about chili! hehe.Those jalapeños are making my mouth water!! Delicious work my dear! High fives to you and I’m raisin my glass now! CHEERS Chey!! xo
Thank you so much, Traci! I had no clue my sprouts were on BlogLovin’s blog… so thanks for sharing that tid-bit of info! 🙂 I tend to prefer my chili with beans too, so I am not judging you! And you know I’m with you on that jalapeno loving! Whenever I eat anything with them I always think of you, my friend!! 🙂 Cheers back at you, my dear! xo
Ahhhh congrats on the magazine! That is super, super exciting. I used to work for print media and always felt this huge thrill seeing my writing in print! Frame it!! And this dinner looks right up my alley. And I think my partner wouldn’t mind making it to…so maybe I’ll just pass on the recipe and sit back and relax.;)
I didn’t know you worked for print media! How very cool, Katy! Thank you so much for the comment! And YES to having your partner make this for you. You sit back and pour yourself a beer float. 😉 Cheers, doll!
Firstly, many congrats on your magazine feature and it will most definitely not be your last. Secondly, you don’t know snow. Thirdly, I love beer in and with my chili so love this recipe (especially since you used a chocolate stout. YUM!!). Fourthly, I prefer my chili without beans so Boy is my new foodie BFF.
1. Thank you
2. I KNOW snow
3. Beer + Chili = YUMMMM
4. You want to cheat on me with boy?
xoxo! 😉
Congratulations on the magazine article! That’s wonderful!
This chili looks amazing. I like chocolate in my chili anyway, but chocolate stout? That sounds even better! I could go for a huge bowl of this right now, and I would definitely load mine up with tons of cheese and avocado slices. 🙂
Thank you so much for the sweet comment, Amanda! I love that you load up your chili too! #GreatMinds! Cheers, doll! 🙂
Ohhhhh my yum. This’ll definitely warm me up in this negative degree weather!
Couldn’t agree more! If chili doesn’t warm up the body and soul, I don’t know what does! Cheers, Jennifer! 🙂
It is freeeezing here today, so chili is absolutely what I need. My husband would love this one, especially! 🙂
Thank you so much, Jennifer! When it’s freezing, chili is a must! Cheers, my dear! 🙂
Congrats on that magazine article — that’s amazing and so very exciting! This chili is also exciting to me because I LOVE short ribs. I’ve never used them in chili before and that has to be the best idea right along with adding that chocolate stout!
Thank you so much for the comment and the chili love, Marcie! You have to try short ribs in chili — SO good! Cheers, my dear! 🙂
First of all, congratulations on the magazine debut! I already told you on instagram, but I think that is totally bodacious (<—ps I had to use that as soon as I saw it in your opener). And I am loving this chili! I am a no beans in my chili type as well, so I can appreciate this. It looks aaaaamazing! Pinning!
LOVE that you used bodacious in your comment, Meghan! Thank you so much for the love and the pin, girlfriend! Cheers! xo
I am A-OK without beans in my chili, particularly when it is FULL of beef like this one! And beer. The only time I drink beer is when I’m eating it 🙂 And of course, a big YES to all of the toppings – and then some! In fact, I can’t usually see the chili underneath the toppings 🙂 Can’t help but go overboard.
Excited for you to have a little snow (we just got flurries) and super duper over-the-top excited for your magazine debut!! That’s so great!! I hope you had a big celebration! XO
I am not a huge beer drinker either, Kathryn… but I am all for eating it! And I definitely load mine up on the toppings! If I actually topped this chili like I do if I’m eating it, you wouldn’t have been able to see the chili… or the bowl! 🙂 Thank you so much for the sweet comment! Cheers, my dear! xo
Congratulations on the magazine feature, Cheyanne – I’m so excited for you! It’s so great to see you being recognized for all your hard work – you deserve it! And I hope the snow is just enough to get that winter feeling but not too much so it becomes a drag!
Thank you so much, Geraldine! The snow was very welcomed… and I sure hope it comes back! Cheers, my dear! 🙂
YUM. This chili is everything I could dream of. Who needs beans anyway?? Chocolate stout? YES.
Congrats on your in-print debut!!!
LOL, glad you don’t need the beans, Sues! I sure didn’t miss them in here! Thanks for the comment, my dear! Cheers!
Congrats on the snow and the magazine feature!!! Woot woot!!!! and I LOVE the Chocolate Stout in here!!!! WOW!!! I can’t wait to try this!
Thank you so much, Alice! Hope you are having a great week! Cheers! 🙂
We got a little snow over here too, but not as much as you guys. Wait until February for more dramatic winter weather because that’s when we usually get hit here in NC. And girl, you know I’m all about eating and drinking my beer and this chili is totally my jam! Beans or no beans makes no difference to me so long as you are adding some delicious craft brew. I LOVE that you went with our friends over at Highland. You can’t go wrong with one of their beers. Congrats again on the magazine feature! You totally deserve it! Cheers, friend! XO
Yay to snow up in the NC, Rachelle! I’m hoping we get more, so obvi I can’t wait till February! Glad you don’t give a hoot about beans in yo chili and you approve of this beer-rific one! Thank so much for the love, my dear! Cheers to YOU! xoxo
This is my kinda chili! I think short ribs are in my tippy-top favorite foods and chili spices make me happy! This dish would be welcome at my table any day of the week and twice on Sunday! Plus – magazine? You’re the bomb! Congrats, my dear!! Cheers! XOXO
I had a feeling you loved short ribs too, Annie! Thank you so much for the sweet comment, my dear! Cheers back at ya! xoxo
Congratulations again Cheyanne! I am so HAPPY for you! It’s so nice when all your hard work is recognized isn’t it?! You’ve done an awesome job with NSN, so this is just the beginning of more good things to come for you!! This chili looks unbelievable! Your photos are making me wish I had a huge bowl of this yumminess right smack in front of me! Tom is going to LOVE this one! Can’t wait to try! Have a great week!
Thank you so much, Mary Ann! I hope this year bring wonderful things for both of us! Cheers my dear – to a fabulous week! 🙂
It’s in the negative temps here right now, and I’m not loving that at all! But I do love using my slow cooker, so this short rib chili looks delicious! I love that you used a chocolate stout, so creative! And the spices sound just perfect. I could definitely devour several bowls of this goodness. Pinned!
If it was in the negatives, I wouldn’t be loving it here, Gayle!! TOO cold! Thank you so much for the chili love and pin! Cheers, my dear!
It actually snowed here at the weekend too and in the UK that is a big deal! It lasted about 12 hours though and now it is all gone. But, we did have a nice comforting chilli to help with the cold.
I love that you have added chocolate stout to yours. Yum!
The snow didn’t last long here either. Sad. Glad you got your chili grub on too! Thanks for the comment, Dannii! Cheers!