5 from 1 vote
Tex-Mex Short Rib Chili with Chocolate Stout
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins

Loaded with chunks of beef short rib and Tex-Mex toppings, this chili is bodaciously beefy and down-right delicious. It is also a cinch to throw together, thanks to your trusty slow cooker!

Course: entree, Soup
Cuisine: Tex-Mex
Servings: 6
Calories: 698 kcal
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Pour the beer into the slow cooker. Cover and cook on low for 5 ½ hours or until beef is tender.
  5. 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.
  6. Taste and adjust for seasoning. Serve with optional garnishes and enjoy!
Recipe Notes

*Nutritional Information does not include optional garnishes. 

Nutrition Facts
Tex-Mex Short Rib Chili with Chocolate Stout
Amount Per Serving
Calories 698 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 24g150%
Cholesterol 114mg38%
Sodium 604mg26%
Potassium 564mg16%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 905IU18%
Vitamin C 2.6mg3%
Calcium 49mg5%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.