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4.73 from 48 votes

World's Best Chili

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!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course, Soup
Cuisine: American
Keyword: chili, chili recipe
Servings: 10
Calories: 752kcal

Ingredients

Spice Mixture

Chili

  • 2 tbsp olive oil
  • 3 lbs chuck short ribs deboned; cut into cubes
  • 1 small red onion diced
  • 4 cloves garlic minced
  • ½ habenero seeded and chopped
  • ½ 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)
  • ½ tsp salt or to taste
  • 3 ¼ cups beef broth low sodium
  • ½ 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.

Video

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Storing leftovers: Cool chili completely then store in an airtight container in the fridge for 3 to 4 days.
  6. Freezing leftovers: Cool the chili then transfer it to an airtight container or individual freezer bags. Free it for 4 to 6 months. 
  7. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 752kcal | Carbohydrates: 31g | Protein: 31g | Fat: 54g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 463mg | Potassium: 977mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1730IU | Vitamin C: 5.4mg | Calcium: 110mg | Iron: 5.7mg