Last updated on March 26th, 2019 at 10:10 pm
This has got to be the World’s Best Chili recipe as far as I’m concerned, made with chuck short ribs and a chili paste made from scratch with dried chiles! Super hearty and delicious!
World’s Best Chili
Alright, I know I’m saying a lot here by naming this the World’s Best Chili recipe, but it truly is in my world. Rich and deep flavors that are developed over time is what this chili is all about. No ground beef or chili powder here. I made a chili paste with lots of dried chiles which I think is the key to this recipe.
I’ve had these dried chiles in the fridge for a couple months now and I knew I was going to use them in a chili but it’s one of those things I put off until I started craving chili. With this cold weather we’re having, nothing warms me up more than a great bowl of chili.
Ingredients in Chili
There are 2 components to this chili recipe; the spice mixture and the actual chili.
Spice mixture ingredients:
- New Mexico Mild Chiles
- Chipotle Chiles
- Cornmeal
- Oregano
- Cumin
- Cocoa Powder
- Beef Broth
Chili ingredients:
- Olive Oil
- Chuck Short Ribs
- Red Onion
- Garlic
- Habanero
- Jalapeno
- Beer
- Fire Roasted Tomatoes
- Brown Sugar
- Red Kidney Beans
- Beef Broth
- Monterey Jack Cheese
Dried chiles are pretty affordable and you can find them in your local grocery store. My local grocery store always has all sorts of dried chiles which is why I bought some. I used some dried chipotle chiles and some mild New Mexico chiles.
How to Make the Best Chili
While the ingredient list can look overwhelming, don’t worry. It really is quite simple to prepare. The key is to prepare all your ingredients first, then everything will go smooth and quick.
Start by making the spice mixture first with all the chiles. If you toast them a bit it will bring out their flavors. Pulse them in a food processor until you get a powder, then added some cumin, cornmeal, cocoa powder and oregano. To make it into a paste I added some beef broth. You’ll get quite a bit of this paste but not to worry, it’s quite mild; I didn’t find it spicy at all. I suppose it depends which chiles you use.
It is also important to use chuck short ribs. No ground beef here, you’ll want to use the chuck short ribs. If you want a cheaper cut you could use something like a sirloin steak or flank steak. The chuck short ribs are seared first which I really recommend because you will get that extra flavor.
After you mix all the ingredients together, you will cook this in the oven for about 2 1/2 hours at 375 F degrees.
We devoured this and everyone loved it and couldn’t stop raving about it. It really was that good! Such deep and rich flavors, sometimes it really is worth spending a little extra time to get results like this.
How to Make This Chili in a Slow Cooker
You can definitely make this in a slow cooker! Follow the steps up to and including step 5 then transfer everything to a slow cooker and cook on low for 8 hours.
How to Make This Chili in an Instant Pot
We all love our Instant Pot because is quick and easy. To make this in an Instant pot, prepare everything as specified up to and including step 5 in the Instant Pot using the Saute setting. Close the lid and cook on Meat/Stew or Manual at High Pressure for 35 minutes, followed by Natural Release when the time is up. Make sure to open the lid carefully.
How Do You Store Leftover Chili
Cool chili completely then store in an airtight container in the fridge for 3 to 4 days.
Can You Freeze Chili
Cool the chili then transfer it to an airtight container or individual freezer bags. Free it for 4 to 6 months.
Try These Hearty Dinners:
World's Best Chili
Ingredients
Spice Mixture
- 2 oz New Mexico mild chiles dried
- 1 oz chipotle chiles dried
- 1 tbsp cornmeal
- 1 tbsp oregano dried
- 1 tbsp cumin ground
- 1 tbsp cocoa powder
- 3/4 cup beef broth low sodium
Chili
- 2 tbsp olive oil
- 3 lbs chuck short ribs deboned; cut into cubes
- 1 small red onion diced
- 4 cloves garlic minced
- 1/2 habenero seeded and chopped
- 1/2 jalapeno seeded and chopped
- 12 oz light beer I used Corona
- 14 oz fire roasted tomatoes
- 2 tbsp brown sugar
- 28 oz red kidney beans rinsed and drained (1 big can)
- 1/2 tsp salt or to taste
- 3 1/4 cups beef broth low sodium
- 1/2 cup Monterey Jack cheese shredded
Instructions
- Cut open the dried chilies bag and remove the seeds. Cut the chilies into 1/2" pieces. In a large, dry skillet, toast the chilies over medium-high heat just until barely smoking. Remove the chiles from the heat.
- Transfer the toasted chilis to a food processor. Blend on high until a fine powder forms will take anyway from 3 to 5 minutes.
- Add the cornmeal, oregano, cumin, cocoa powder, and pulse while slowly adding 3/4 cup of the beef broth until it turns into a paste. Scrape into a separate bowl and set aside.
- Heat the olive oil in a large oven safe pot such as a Dutch oven, over medium high heat. Add the beef and brown it, will take about 7 to 10 minutes.
- Add the red onion, garlic, habanero, jalapeno pepper and stir. Cook for about 2 minutes, just until the onion softens a bit. Deglaze the pot with the beer then add the fire roasted tomatoes, sugar, kidney beans, spice paste, and the remaining beef broth. Stir well to combine then bring to a boil.
- Preheat your oven to 375 F degrees.
- Cover the pot with the lid slightly ajar and place in the preheated oven. Cook for about 2 1/2 hours stirring after every hour.
- Serve garnished with Monterey Jack cheese.
Watch How To Make It
Notes
- I don't have dried chiles, what can I use instead: You can use a good quality chili powder, but the homemade chili paste is what makes this the best chili recipe.
- Can I use any other cut of beef: You can, a sirloin, or a flank steak. I really recommend using this over ground beef as you'll get more flavor and end up with a richer more delicious stew.
- Slow cooker option: Follow the steps up to and including step 5 then transfer everything to a slow cooker and cook on low for 8 hours.
- Instant Pot option: Prepare everything as specified up to and including step 5 in the Instant Pot using the Saute setting, then close the lid and cook on Meat/Stew or Manual at High Pressure for 35 minutes, followed by Natural Release when the time is up. Make sure to open the lid carefully.
- Storing leftovers: Cool chili completely then store in an airtight container in the fridge for 3 to 4 days.
- Freezing leftovers: Cool the chili then transfer it to an airtight container or individual freezer bags. Free it for 4 to 6 months.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Aimee Mendes says
March 2, 2019 at 12:35 pmJo, I owe you a huge apology – I thought I reviewed your chili recipe last summer when I first made it. This truly is the best chili I’ve ever had. The spice mixture with the diy chili powder I think is what really makes it shine. I ended up leaving out the beans because hubs prefers his chili without, but it’s definitely a 5-star recipe as written. And, of course, it’s even better the second day. Thanks, Jo, so far I love all of your recipes that I’ve tried!
Joanna Cismaru says
March 3, 2019 at 4:32 pmNo need to apologize, just glad you enjoyed the recipe!
Jenny says
January 18, 2019 at 6:45 pmThank you for this recipe! It was awesome! I made it today and was a little intimidated about the dried chili’s but it was pretty easy. Delicious.
Joanna Cismaru says
January 19, 2019 at 10:44 amI’m so glad you tried this and enjoyed it! Yay!
Seana says
December 27, 2018 at 4:52 pmWow. First recipe I have found on the internet that is so close to what I make. We’re having 25 people over tomorrow night so I have a big batch on as we speak! The fire roasted tomatoes and homemade chilli paste make a huge difference, but if I don’t have time to make my own spice mix, I will use 2T of McCormick’s Ancho chilli and 3T of chipotle chilli powder (plus the cumin and oregano) I also add a 1/4 cup dark roast coffee, which really adds depth. I tend to cook the meat and sauce the day before in a lower oven (275) for 4 -5 hours, then I add the beans when I am reheating the next day so they don’t get mushy. Red/orange/yellow bell peppers go in 10-12 mins before serving.
Love your site and will definitely try more of your recipes!
Seana
SARANG says
November 22, 2018 at 1:29 pmHi Joanna, I was wondering if I can cook this on the stove?
Joanna Cismaru says
November 22, 2018 at 9:13 pmYou can, you’d have to cook it on low and stir it occassionally.
NEAL YEATMAN says
October 6, 2018 at 1:05 pmThis IS, by far, the best, most robust flavorful chili I have ever made!!! The flavor is a bit subtle at first, but really come alive the more you eat it and with just the right amount of heat. It is a bit more time consuming to prepare, but absolutely worth every minute. I am so glad I searched for a new chili recipe!!!
THANK YOU, THANK YOU, THANK YOU, Jo for this great recipe and I look forward to trying many of your other dishes.
Love,
Neal
Joanna Cismaru says
October 6, 2018 at 5:22 pmThanks so much Neal, I’m really happy you enjoyed it! Did you end up using the dry habanero?
Diane Brown says
April 29, 2019 at 4:34 pmYes this is the best recipe I used the dry chillies also that’s what makes it. It gives you that beautiful deep red color. No-one can come close yes this is number one. the ones I’ve checked on the internet blah
Joanna Cismaru says
April 29, 2019 at 4:49 pmYes!! Love hearing this!
NEAL YEATMAN says
October 4, 2018 at 4:17 pmCan I use Dry Habanero for this recipe? No one in my area has anything else…not even at my local Mexican market. Would I have to do anything special to the Dry Habanero to use it?
Love,
Neal
Joanna Cismaru says
October 5, 2018 at 1:05 pmHi Neal! Normally I wouldn’t swap dry for fresh, the heat will change for one, but in this case, since you’re using a jalapeno too, it might not hurt so much by using a dry habanero. Let me know how it turns out.
NEAL YEATMAN says
October 4, 2018 at 1:54 pmJo,
I am preparing this chili as I write and a question about the directions, Is that “one half” of a Habanero and “one half” of a Jalepeno or is it “one or two” Habanero and “one or two” Jalapeno’s.
Love,
Neal
Joanna Cismaru says
October 4, 2018 at 2:35 pmIt’s half a habanero and half jalapeno, trust me 1 or 2 would be too much, unless you like spicy. 🙂
Monte Landaker says
January 17, 2018 at 10:29 amI made this Chili last night and although it took a lot more time to prep as stated, it was well worth it! I didn’t use short ribs cause i already had a 3lb Chuck Roast. The meat was so tender and the sauce was wonderful. I will definitely this chili make again!
Joanna Cismaru says
January 17, 2018 at 11:01 amSo glad you liked it!
Anthony says
October 2, 2018 at 9:00 pmDo the roasted tomatoes go in whole or do you chop them up?
Nicole Beaulieu says
October 3, 2018 at 10:36 amWe just dump them straight from the can. You can chop yours up if you like but make sure you don’t loose too much of that flavorful liquid!
gmail sign up says
January 15, 2018 at 12:49 amLooks soooo good! I want to try it now.
Michelle says
January 14, 2018 at 8:42 amThis is fantastic! The depth of flavor is amazing! It’s well worth the extra time! I used New Mexico and Ancho peppers because that’s what I had. Now I’ll have to find some more varieties to try! Thanks!
Joanna Cismaru says
January 14, 2018 at 9:37 amGlad you liked it! 🙂
Carol Van Gorp says
January 11, 2018 at 8:32 amI am trying this today! I am American and live just outside Guadalajara Mexico – the one thing you can’t find in any grocery store is plain old chili powder. I can find dried chilies so this recipe is perfect for me. I will let you know how it turns out.
Joanna Cismaru says
January 11, 2018 at 11:50 amI hope you do, and hope that you like it!
Mo says
January 11, 2018 at 5:17 amYou were doing well . . . Until you got ahold of the Kidney beans
Joanna Cismaru says
January 11, 2018 at 11:47 amOh well, can’t win them all. 🙂 What do you recommend?
marty says
August 29, 2018 at 1:41 pmOh please, don’t be snarky and crass. The kidney beans are WONDERFUL in chili.