Short Rib Chili

Warm up your week with this simple twist on classic chili. Whether you’re sharing with friends or wanting a cozy night in, this dish won’t disappoint. Let’s start cooking.

Short Rib Chili

Don’t forget the perfect pair to this dish. Syrah is bold and savory, making it an ideal match for a nice bowl of chili. The smokiness of the wine pairs perfectly with the spices, and the acidity from the tomatoes and lime bolsters the deep, concentrated fruit tones in the Syrah.

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  • 2 pounds boneless beef short ribs
  • 2 Tbsp cooking oil
  • Salt and pepper to taste
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 2 tsp smoked paprika 
  • 4 Tbsp chili powder
  • 1 can (14oz) diced tomatoes
  • 1 can black beans
  • Juice of 1 lime + more for garnish
  • 1 bunch cilantro, for garnish


  1. Heat 2 Tbsp oil in a large pot over medium heat. 
  2. Season short ribs generously with salt and pepper. 
  3. Add short short ribs to the pot and sear, rotating until browned on all sides. Remove from the pot. 
  4. Add onions to the pot over medium heat and cook for about 5 minutes. 
  5. Once onions soften, add garlic, tomato paste, and spices. Mix to combine and cook until fragrant, about 1 minute. Add the diced tomatoes and short ribs. 
  6. Bring to a boil, cover the pot and reduce heat, simmering for 2 hours or until the meat is extremely tender. 
  7. Remove the short ribs from the pot and chop into ½ inch cubs. Place beef back in the pot, add beans, and stir to combine. Turn the heat back up to medium, and cook until everything is heated through.
  8. Add lime juice, stirring again to combine. Adjust seasoning to your taste preference.
  9. Garnish with cilantro, additional lime juice, and enjoy!

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Featured Wine

2016 Napa Valley Syrah

This complex wine dances between fruit forward and savory notes on the nose and on the palate. There are generous aromas and flavors of wild blueberry that intermingle with notes of olive, mushroom, and wet forest floor. The palate is layered and rich with a velvety texture. Winery Exclusive. Double Gold Medal - SF Chronicle Wine Competition

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