Short Rib Chili with Beer

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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.

If you’re looking for more hearty, meaty soup recipes, try these recipes next: Italian soup with sausage, Cuban beef stew, and beef fajita soup.

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:

1. Mix Chili Seasoning: In a small bowl combine all the spices for the chili and then set aside.
2. 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.
3. 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.
4. 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.
5. Slow Cook: Cover the crockpot and cook on LOW for 5 ½ hours, or until beef is tender.
6. 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.
7. 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.

If you’ve got leftover bottles or cans of beer, put ’em to good use in these recipes next: Cheese and Ale Soup and Baja Chicken Tacos; or try making A Keg out of a Pumpkin and poaching shrimp cocktail in beer.

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:

1. Topping your chili with shredded cheese, sour cream, chopped fresh cilantro, diced onions, or sliced jalapenos for added flavor and texture.
2. Serving it alongside some warm cornbread for a classic comfort food combination.
3. Spooning it over a bed of white or brown rice for a hearty and filling meal.
4. Topping a baked potato with the beef short rib chili and chili cheese dip for a filling and satisfying meal. Bonus points if you also add all the “loaded baked potato” fixins.
5. Serving the chili alongside a simple green salad to add some freshness and balance to the meal.
6. Hollowing out a loaf of crusty bread and serving the chili inside the bread bowl for a fun and creative presentation.
7. 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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More easy chili recipes! 

If you love this simple beef chili recipe, try one of these delicious chilis next!

• Vegetarian 3 Bean Chili
• No Bean Chili Recipe

How to make the best beer chili with beef short ribs! 👇

Short Rib Chili with Stout Beer

5 from 11 votes

Author: Cheyanne Holzworth

Total Time: 6 hours hrs 15 minutes mins

Prep Time: 15 minutes mins

Cook Time: 6 hours hrs

Servings: 6

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This Short Rib Chili recipe is overflowing with tender chunks of fall-apart beef, chocolate stout, 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!

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

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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.

Notes

Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 698kcal    Carbohydrates: 9g    Protein: 24g    Fat: 62g    Saturated Fat: 24g    Cholesterol: 114mg    Sodium: 604mg    Potassium: 564mg    Fiber: 1g    Sugar: 1g    Vitamin A: 905IU    Vitamin C: 2.6mg    Calcium: 49mg    Iron: 4.1mg

Course: entree, Soup

Cuisine: American