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!
Servings: 10
Calories: 752kcal
Ingredients
Spice Mixture
- 2 ounce New Mexico mild chiles dried
- 1 ounce chipotle chiles dried
- 1 tablespoon cornmeal
- 1 tablespoon oregano dried
- 1 tablespoon cumin ground
- 1 tablespoon cocoa powder
- ¾ cup beef broth low sodium
Chili
- 2 tablespoon olive oil
- 3 pounds 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 ounce light beer I used Corona
- 14 ounce fire roasted tomatoes
- 2 tablespoon brown sugar
- 28 ounce red kidney beans rinsed and drained (1 big can)
- ½ teaspoon 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 ½" 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 ¾ 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℉.
- Cover the pot with the lid slightly ajar and place in the preheated oven. Cook for about 2½ hours stirring after every hour.
- Serve garnished with Monterey Jack cheese.
Video
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
Serving: 1serving | 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