Loaded with chunks of beef short rib and Tex-Mex toppings, this hearty chili is bodaciously beefy and down-right delicious. It is also a cinch to throw together, thanks to your trusty slow cooker!
Hello friends! How was your weekend?
Mine was pretty jazzy. Low key and filled with just the right amount of relaxation, when I wasn’t in the kitchen testing out recipes to share with you guys. 😉
Aaaaand it finally snowed here ❄!!
I was definitely jumping around like a little kid in a candy store.
And I might have stuck my tongue out, trying to catch all the little flurries the sky had to offer. 
If you follow me on Instagram or Facebook, you also know I have a bit of exciting news to share… I finally made my in-print, magazine debut.
I have been impatiently awaiting the arrival of the Low Sugar Living, Spring 2016 magazine in my mailbox so I could share this moment in time with you guys, and the day has finally come. Woot woot!
I am thrilled to be featured in such a delicious magazine and the NSN McDonald’s Buffalo Chicken Nuggets they chose to share are one of Boy’s favorite recipes.
Ever.
Here is to hoping this isn’t my one and only appearance in a magazine. (<– Fingers and toes crossed. Breathe being held)
Anyways, I’ll stop patting myself on the back now and get down to deliciousness. Chili.
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Slow Cooker Tex-Mex Short Rib Chili with Chocolate Stout
Spoiler alert- if you like beans if your chili, this chili isn’t for you, my friend.
This is the type of stick to your ribs, bodaciously beefy chili that makes Boy’s heart go pitter patter.
He is a beef only, chili purist. And he gave this chili rave reviews.
Which was expected, because I made this 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.
The overall chili liquid 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’.
While all the toppings are optional, they give the chili 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.
This chili is pretty easy to throw together, thanks to the trusty slow cooker. But, this isn’t dump it and go, stupid easy. 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, but the amount and depth of flavor it adds to the chili is unreal. It is worth the 5 minutes.
Trust me.
So if outrageously delicious chili is your jam, then this short rib chili with chocolate stout needs to happen in your kitchen. Immediately. Until Thursday friends, Cheers- to drinking your beer and eating it too. 🍻
-xoxo-
Cheyanne
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How to make Tex-Mex Short Rib Chili with Chocolate Stout👇
Tex-Mex Short Rib Chili with Chocolate Stout
Ingredients
- 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:
- 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 juice
- 2 tsp Tomato Paste
- 1 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
- In a small mixing bowl combine all the spice blend ingredients. In the bowl of the slow cooker, add tomatoes, bay leaf and spice blend.
- Season ribs generously with salt and pepper. Heat 1 tablespoon oil large stock pot over medium-high heat until shimmering. Add half of the ribs and cook until browned on all sides. Transfer to the slow cooker and repeat with another tablespoon of oil and remaining ribs.
- 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 stir to coat the onions. Add in ¾ cup beef stock to deglaze, scraping the brown bits up off the bottom of the pan. Transfer to the slow cooker with the ribs.
- Pour the beer into the slow cooker. Cover and cook on low for 5 ½ hours or until beef is tender.
- In a small bowl mix ¼ cup of stock with the masa harina. Mix well and add it to the slow cooker. Stir to combine. Cover and continue to cook on low for an additional 30 minutes.
- Taste and adjust for seasoning. Serve with optional garnishes and enjoy!
Notes
Nutrition
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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!