Beer Braised Short Rib Chili: A Bold and Flavorful Feast

Welcome to my West Virginia Kitchen!  Are you looking for the ultimate comfort food with a gourmet twist?  This beer-braised short rib chili combines hearty short ribs, robust spices, and the rich deapth of beer for a chili experience like no other.  

Perfect for game days, cold nights, or anytime you crave something bold and satisfying.  I can't wait to share it with you so...

Let's get started!

WHY THIS CHILI IS A GAME CHANGER:

Unlike traditional chili made with ground beef, this version uses tender, fall-off-the-bone, short ribs.  Beer adds complexity, while a slow simmer ensures the flavors meld beautifully.  

INGREDIENTS:

For the Short Ribs:

• 2 lb. of Beef Short Ribs
• 1 Tbsp Olive Oil
• Salt and Pepper, to taste

For the Chili Base:

• 1 Onion, diced
• 1 Tbsp Garlic, minced
• 1 Green Bell Pepper, diced
• 1 Jalapeño, minced (optional)
• 2 Tbsp Tomato Paste
• 1 (12 oz) Bottle of Dark Beer (stout or porter recommended)
• 1 cup Beef Broth
• 1 (28 oz) can of Crushed Tomatoes
• 1 (28 oz) can of Diced Tomatoes
• 1 (15 oz) can of Black Beans
• 1 (15 oz) can of Red Kidney Beans
• 2 Tbsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/4 cup Honey
• 2 Bay Leaves
• Salt & Pepper, to taste

For Serving:

• Sour Cream
• Shredded Cheese
• Fresh Cilantro
• Lime Wedges

STEP-BY-STEP-INSTRUCTIONS:

1. Sear the Short Ribs:  Season the short ribs generously with salt and pepper.  Heat olive oil in a large Dutch Oven over medium-high heat.  Sear the ribs on all sides until browned.  Remove and set aside.  
2. Build the Flavor Based:  In the same pot, sauté the onion, garlic, bell pepper, and jalapeño (if using) until softened.  Stir in the tomato paste, chili powder, smoked paprika, and cumin, cooking until fragrant.
3. Deglaze and Braise:  Pour in the beer, scraping up any browned bits from the bottom of the pot. Add in the bay leaves. Bring to a simmer.  Add the crushed tomatoes, beef stock, and seared short ribs.  Cover and cook on low heat for 2-3 hours, or until the ribs are tender and easily shredded. 
4. Finish the Chili:  Remove the short ribs, shred the meat, and discard the bones.  Return the meat to the pot.  Stir in the beans and simmer for an additional 20 minutes.  
5. Serve and Enjoy:  Ladle the chili into bowls and top with sour cream, cheese, cilantro, and a squeeze of lime.  

STEP-BY-STEP-PHOTOGRAPHS:

PRO TIPS FOR CHILI PERFECTION:

• Beer Selection Matters:  Choose a dark malty beer for deeper flavor.  Avoid overly hoppy beers, as they can turn bitter when cooked.  
• Make It Ahead:  Chili tastes even better the next day as the flavors meld together. 

Beer braised short rib chili isn't just a meal; it's an experience.  The tender, flavorful short ribs, the smoky spices, and the rich, malty beer create a dish that's both comforting and sophisticated.  Whether you're hosting a crowd or enjoying a quiet night at home, this chili guaranteed to impress. 

Pair it with crusty bread, cornbread, or a frosty pint of your favorite brew for the ultimate indulgence.  And don't forget the toppings, they're the finishing touch that makes this chili truly unforgettable.  

So fire up your stove, grab your favorite beer, and let the magic happen.  With every spoonful, you'll taste the love and effort that went into the dish.  It's bold, it's hearty, and it's destined to become a staple in your recipe collection.

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~