**The Art of Making Short Rib Chili**
Let's give that a good mix and then we'll put a lid on this and let it simmer all right guys so it's been about two and a half hours our short ribs are nice and tender the short ribs are nice and tender I'm gonna give this a good mix I've already fetched out the thyme we borrowed the flavor from that we're gonna go ahead and remove the short ribs now and shred them up get these beans in here let them get nice and tender oh I missed a piece of time let the beans get nice and tender and we'll have ourselves some short rib chili so one of the reasons we love short ribs is because they're nice and fatty and flavorful but that also means there may be a little excess fat in your chili so you want to take a ladle and just scoop that right off the top luckily for us the fat Rises to the top making this job nice and easy another cheat code is to get a little piece of bread and place that on top and let that bread absorb all of that fat I don't have any bread because your boy is trying to watch the carbs so we're going to use a ladle you can also use a paper towel if you want but there's not a whole lot of it on on top of here so we're just going to use a ladle to scoop it right off as you can see the short ribs are so tender they're falling apart just take two forks and shred them like you see right here you want to save some big chunks to kind of garnish your chili with but the rest of it we're going to add right back into the pot so much more flavor than ground beef nothing wrong with the ground beef chili but this is a nice spin on the traditional version tons of flavor in here as you can see is just falling right apart let me know in the comments if you've ever had short ribbed chili before or if you intend to make this one I highly recommend it if there's any excess fat in there you can go ahead and remove it if you want to or just treat it like a little snack for the chef if you know like I know but that's what you want to see right there nice tender pieces of shredded short rib that's going right into that chili we're gonna add the beans give it about 15 minutes and then it'll be time to Plate this up so this is how we're looking after we skim the fat off the top now we're going to go in with our shredded short rib remember to save some for the to top your chili with when you plate it up and then our black beans and our kidney beans give that a mix oh man that looks good you just want to simmer those beans for about 15 minutes maybe 20 at the most let them get nice and tender if you want to add some corn to this that would be a good option as well you could also add some diced tomatoes we went with crushed tomatoes today so they kind of just blend it into the chili which is the way I like it but if you had some diced tomatoes that's not a bad choice I'm gonna put the lid back on here and let it go for another 15 minutes so this is how we're looking after 15 minutes you want to taste it one final time hit it with any additional seasoning that it might need I'm gonna hit it with one final application of the AP seasoning or just a little salt and pepper maybe some onion powder or garlic and that is all you should need we'll go ahead and kill the heat now it'll be time to Plate this up I'm gonna plate this up with some cheese some cilantro some chive a little sour cream you can serve it with some Fritos or tortilla chips perfect for a nice fall day as you can see we went ahead and plated the chili up we did some freshly shredded sharp cheddar cheese I'm going down with the dollop of sour cream right in the center gotta add a little extra short rib to the party pay good money for that throw that right here in the back then we're going to garnish this up with some freshly diced cilantro a little chive would work as well and now my friends from my favorite part of the job it's time to get in here for a taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well we gotta mix this in get some of that cheese mixed in with the sour cream with the beans got to get a big bite of short rib don't cheat yourself here we go Moment of Truth um what's up guys welcome back welcome of the year that also means it's about time for a nice what I want to say what's up guys welcome back that also means it's comfort food season what do you think
**The Importance of Skimming Fat**
One of the key things to keep in mind when making short rib chili is to make sure you skim off as much excess fat as possible. This will not only help to remove any unwanted calories from your dish, but it will also prevent the chili from becoming too greasy and overpowering. Luckily for us, the fat does rise to the top of the pot, making it easy to scoop off with a ladle. You can also use a paper towel or bread to absorb some of the excess fat if you prefer. This is an important step that should not be skipped, as it will make all the difference in the flavor and texture of your final dish.
**Adding Flavors and Texture**
Another key element to consider when making short rib chili is adding flavors and texture to the dish. One of the best ways to do this is by adding a variety of spices and herbs to the pot. In this particular recipe, we're using thyme as our primary herb, but you can also experiment with other options like cumin, chili powder, or smoked paprika. Additionally, be sure to add some acidity to the dish, such as lemon juice or vinegar, to help balance out the flavors.
In terms of texture, short rib chili is all about layering different ingredients together to create a rich and satisfying mouthfeel. By adding beans, shredded meat, and other ingredients to the pot, you can create a hearty and filling dish that's perfect for cold winter nights. Just be sure to add some acidity and spices to balance out the flavors, as well as a dollop of sour cream or cheese to add some creaminess to the mix.
**The Final Product**
After all the steps have been taken, it's time to plate up our delicious short rib chili. We're using freshly shredded sharp cheddar cheese, a dollop of sour cream, and some fresh cilantro as garnishes. The beans are simmered for about 15 minutes to get them nice and tender, and the chili is flavored with thyme, lemon juice, and a pinch of salt and pepper. As you take your first bite, the flavors all come together in perfect harmony - the rich meatiness of the short ribs, the tangy acidity of the beans, and the creamy smoothness of the sour cream all combine to create a truly unforgettable dish.
**Conclusion**
In conclusion, making short rib chili is an art that requires patience, attention to detail, and a willingness to experiment with different flavors and textures. By following these simple steps and tips, you can create a rich and satisfying dish that's perfect for cold winter nights or any occasion when you need a hearty meal. So go ahead, give it a try, and let me know in the comments if you have any questions or suggestions!
"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back it's almost my favorite time of the year the temperatures are starting to drop that means it's about to be comfort food season and when I think about comfort food one of the first things that comes to mind is a big pot of chili I have a couple recipes for chili already on the channel but today we're going to switch it up with this fantastic short rib chili this recipe is absolutely packed with flavor a little Savory a little spicy and totally perfect for this fall weather we're about to have but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell it's been able notifications as well all right guys meet me in the kitchen let's make it happen first things first let's talk about these ingredients today we have one and a half pounds of absolutely beautiful boneless short ribs these are definitely the star of the show we also have some black beans and some kidney beans I know my folks in Texas are pulling their hair out but stick with me we got some crushed tomatoes here some Chipotle peppers and adobo that's going to bring a little spice some Smoky flavor flavor gotta go with those some cilantro fresh thyme one diced onion red bell pepper some jalapeno and some tomato paste the very first thing you want to do with your short ribs is season them up about 15 to 20 minutes before we cook them these are the seasonings that we'll be using for the chili today we have one packet of Sazon some cumin some chili powder smoked paprika Cajun seasoning and some brown sugar now I like to introduce a little bit of umami to the party with the chili you can use either soy sauce or Worcestershire sauce also known as worst word in the world sauce now we have tons of flavor going into the chili but all I want to use for the short ribs is a little bit of kosher salt that's all we're going to season the short ribs up with because we're going to sear them hot and fast and you don't want all that seasoning to burn them at the bottom of your Skillet once we season and sear the short ribs we're going to deglaze with a little beef broth and some beer for those of you guys out there that don't want to use any beer you can use black coffee or just use all beef broth you're also want to kick the flavor up a little bit as well with this roasted garlic better than bouillon and this episode is sponsored by upside from cringing at the pump to getting an eye popping check at your favorite restaurant inflation is hitting us all where it hurts and it really hurts that's why I started using upside upside is an incredible app for everyone who buys gas groceries or dimes out which I do all those things with every purchase I'm earning cash back thanks to upside my favorite part is earning cash back at the pump with these crazy gas prices we're all going through right now and all you have to do to get started is download the free upside app in the app store or Google Play use my promo code Mr make it happen and get five dollars or more cash back on your first purchase of 10 or more next you can claim an offer for whatever you're buying on upside check in at the business pay as usual with the credit or debit card and get paid you can cash out anytime to your bank account PayPal or an e-gift card for Amazon and other brands upside users are earning more than a million dollars every week that's probably why they have a 4.8 star rating on the App Store so download the free upside app and use the code Mr make it happen to get five dollars or more cash back on your first purchase of ten dollars or more it's a nice application of kosher salt you want to go pretty heavy here guys you want that salt to really penetrate the meat I recommend doing this at least 15 to 20 minutes before you cook them you can do it as early as the night before if you want to really get some flavor in there there we go you can do this recipe with bone and short ribs as well it's going to take a little bit longer to cook we're going with boneless today just to switch it up a little bit I love short ribs I'm always looking for ways to incorporate them in my meal planning and what better way to do that than with a nice pot of chili so we have our Dutch oven heated over high heat we got a little avocado oil in there now we're going in with our salted short ribs we want to sear this on all sides to make sure it gets some nice color and texture about three to four minutes in total you also want to do this in batches that way you don't overcrowd your Skillet if you overcrowd the skillet you're not going to get the same color because you're going to reduce the temperature of the skillet and you're not going to get that crust that you're looking for so I'm gonna do it in two batches today 4 here and then we'll put the other three in there after these are done another quick Pro tip is to make sure that the ribs any meat you're searing really is making good surface area contact with that Skillet so use your fingers or the back of your hand to press down and make sure that the meat is flush with that skillet now after a minute or two on the first side this is how we're looking can't get a better sear than that my friends that's what you want to see golden brown and beautiful and just repeat that process on all sides for all of your short ribs so as you can see guys the short ribs are brown to Perfection most importantly take a look at this oil you see it's nice and clean if we would have added too much season into the short ribs initially this oil would almost be unusable for our vegetables got all that beef flavor in there but it's not burnt up so once your Dutch oven or pot has cooled a little bit we're going in with our veggies again the jalapeno the onion the red pepper foreign all that flavor and fawn from the beef give them a minute or so Head Start before we add in our garlic if you don't want this to be so spicy guys you don't have to use the jalapeno you could just go in with a little uh green bell pepper that'll work just fine here as well you can see all that Fawn coming up off the bottom you gotta absolutely clean bottom of our Dutch oven as you can see right there maximum flavor right now your house is smelling amazing now I'm going in with about two teaspoons of better than bouillon roasted garlic base you could also use beef base for this if you want to give that a mix to infuse a little bit of that garlic flavor and to kick the garlic flavor up even more we're going in with some garlic paste you could also use fresh garlic if you want to totally up to you about a tablespoon of that the next guest to arrive to the flavor party is this tomato paste we got about three tablespoons of that going in want to give that a mix you want to cook that tomato paste a little bit that's going to add some richness to the flavor profile nice concentrated tomato flavor which is great in chili oh man this is looking good now I'm going in with some fresh thyme we'll fish out those stems in a little bit and our Chipotle peppers and adobo I like to grind mine up you could just use the sauce if you want to decrease the spiciness a bit we're gonna mix that in and now it's really smelling good if you don't have fresh thyme guys you could always use the dry stuff fresh is best though if you have it and again we'll fish out these little thyme sprigs at the end next up we're going in with either the soy sauce or Worcestershire sauce today I got a tablespoon of soy sauce going in and then all those seasonings we talked about along with the brown sugar brown sugar is going to add some balance to this because we got a lot of heat in here just let all that come together for a second and then we're going to deglaze with the beer add the short ribs back to the party and then cover it with a little beef stock and let it simmer until the short ribs are fork tender and then we'll add the rest of our chili ingredients at that point again guys the beer is optional you can use all beef stock here we're going in with half of a dark beer you could also use black coffee the other half of the beer will be for me cheers my friends all right so that liquid we're going back in with our short ribs we want them to be about three-fourths of the way submerged so we'll add some beef broth in there and just let them cook for about two to two and a half hours or until they're fork tender falling apart and you're gonna have yourselves an amazingly delicious chili on your hands all right now in goes the beef broth you want them almost covered once you have your beef broth in there we're going to top it with the crushed tomatoes and just let that roll on low for two to two and a half hours let's give that a good mix and then we'll put a lid on this and let it simmer all right guys so it's been about two and a half hours our short ribs are nice and tender the short ribs are nice and tender I'm gonna give this a good mix I've already fetched out the thyme we borrowed the flavor from that we're gonna go ahead and remove the short ribs now and shred them up get these beans in here let them get nice and tender oh I missed a piece of time let the beans get nice and tender and we'll have ourselves some short rib chili so one of the reasons we love short ribs is because they're nice and fatty and flavorful but that also means there may be a little excess fat in your chili so you want to take a ladle and just scoop that right off the top luckily for us the fat Rises to the top making this job nice and easy another cheat code is to get a little piece of bread and place that on top and let that bread absorb all of that fat I don't have any bread because your boy is trying to watch the carbs so we're going to use a ladle you can also use a paper towel if you want but there's not a whole lot of it on on top of here so we're just going to use a ladle to scoop it right off as you can see the short ribs are so tender they're falling apart just take two forks and shred them like you see right here you want to save some big chunks to kind of garnish your chili with but the rest of it we're going to add right back into the pot so much more flavor than ground beef nothing wrong with the ground beef chili but this is a nice spin on the traditional version tons of flavor in here as you can see is just falling right apart let me know in the comments if you've ever had short ribbed chili before or if you intend to make this one I highly recommend it if there's any excess fat in there you can go ahead and remove it if you want to or just treat it like a little snack for the chef if you know like I know but that's what you want to see right there nice tender pieces of shredded short rib that's going right into that chili we're gonna add the beans give it about 15 minutes and then it'll be time to Plate this up so this is how we're looking after we skim the fat off the top now we're going to go in with our shredded short rib remember to save some for the to top your chili with when you plate it up and then our black beans and our kidney beans give that a mix oh man that looks good you just want to simmer those beans for about 15 minutes maybe 20 at the most let them get nice and tender if you want to add some corn to this that would be a good option as well you could also add some diced tomatoes we went with crushed tomatoes today so they kind of just blend it into the chili which is the way I like it but if you had some diced tomatoes that's not a bad choice I'm gonna put the lid back on here and let it go for another 15 minutes so this is how we're looking after 15 minutes you want to taste it one final time hit it with any additional seasoning that it might need I'm gonna hit it with one final application of the AP seasoning or just a little salt and pepper maybe some onion powder or garlic and that is all you should need we'll go ahead and kill the heat now it'll be time to Plate this up I'm gonna plate this up with some cheese some cilantro some chive a little sour cream you can serve it with some Fritos or tortilla chips perfect for a nice fall day as you can see we went ahead and plated the chili up we did some freshly shredded sharp cheddar cheese I'm going down with the dollop of sour cream right in the center gotta add a little extra short rib to the party pay good money for that throw that right here in the back then we're going to garnish this up with some freshly diced cilantro a little chive would work as well and now my friends from my favorite part of the job it's time to get in here for a taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well we gotta mix this in get some of that cheese mixed in with the sour cream with the beans got to get a big bite of short rib don't cheat yourself here we go Moment of Truth um what's up guys welcome back welcome of the year that also means it's about time for a nice what I want to say what's up guys welcome back that also means it's comfort food season what do you thinkwhat's up guys welcome back it's almost my favorite time of the year the temperatures are starting to drop that means it's about to be comfort food season and when I think about comfort food one of the first things that comes to mind is a big pot of chili I have a couple recipes for chili already on the channel but today we're going to switch it up with this fantastic short rib chili this recipe is absolutely packed with flavor a little Savory a little spicy and totally perfect for this fall weather we're about to have but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell it's been able notifications as well all right guys meet me in the kitchen let's make it happen first things first let's talk about these ingredients today we have one and a half pounds of absolutely beautiful boneless short ribs these are definitely the star of the show we also have some black beans and some kidney beans I know my folks in Texas are pulling their hair out but stick with me we got some crushed tomatoes here some Chipotle peppers and adobo that's going to bring a little spice some Smoky flavor flavor gotta go with those some cilantro fresh thyme one diced onion red bell pepper some jalapeno and some tomato paste the very first thing you want to do with your short ribs is season them up about 15 to 20 minutes before we cook them these are the seasonings that we'll be using for the chili today we have one packet of Sazon some cumin some chili powder smoked paprika Cajun seasoning and some brown sugar now I like to introduce a little bit of umami to the party with the chili you can use either soy sauce or Worcestershire sauce also known as worst word in the world sauce now we have tons of flavor going into the chili but all I want to use for the short ribs is a little bit of kosher salt that's all we're going to season the short ribs up with because we're going to sear them hot and fast and you don't want all that seasoning to burn them at the bottom of your Skillet once we season and sear the short ribs we're going to deglaze with a little beef broth and some beer for those of you guys out there that don't want to use any beer you can use black coffee or just use all beef broth you're also want to kick the flavor up a little bit as well with this roasted garlic better than bouillon and this episode is sponsored by upside from cringing at the pump to getting an eye popping check at your favorite restaurant inflation is hitting us all where it hurts and it really hurts that's why I started using upside upside is an incredible app for everyone who buys gas groceries or dimes out which I do all those things with every purchase I'm earning cash back thanks to upside my favorite part is earning cash back at the pump with these crazy gas prices we're all going through right now and all you have to do to get started is download the free upside app in the app store or Google Play use my promo code Mr make it happen and get five dollars or more cash back on your first purchase of 10 or more next you can claim an offer for whatever you're buying on upside check in at the business pay as usual with the credit or debit card and get paid you can cash out anytime to your bank account PayPal or an e-gift card for Amazon and other brands upside users are earning more than a million dollars every week that's probably why they have a 4.8 star rating on the App Store so download the free upside app and use the code Mr make it happen to get five dollars or more cash back on your first purchase of ten dollars or more it's a nice application of kosher salt you want to go pretty heavy here guys you want that salt to really penetrate the meat I recommend doing this at least 15 to 20 minutes before you cook them you can do it as early as the night before if you want to really get some flavor in there there we go you can do this recipe with bone and short ribs as well it's going to take a little bit longer to cook we're going with boneless today just to switch it up a little bit I love short ribs I'm always looking for ways to incorporate them in my meal planning and what better way to do that than with a nice pot of chili so we have our Dutch oven heated over high heat we got a little avocado oil in there now we're going in with our salted short ribs we want to sear this on all sides to make sure it gets some nice color and texture about three to four minutes in total you also want to do this in batches that way you don't overcrowd your Skillet if you overcrowd the skillet you're not going to get the same color because you're going to reduce the temperature of the skillet and you're not going to get that crust that you're looking for so I'm gonna do it in two batches today 4 here and then we'll put the other three in there after these are done another quick Pro tip is to make sure that the ribs any meat you're searing really is making good surface area contact with that Skillet so use your fingers or the back of your hand to press down and make sure that the meat is flush with that skillet now after a minute or two on the first side this is how we're looking can't get a better sear than that my friends that's what you want to see golden brown and beautiful and just repeat that process on all sides for all of your short ribs so as you can see guys the short ribs are brown to Perfection most importantly take a look at this oil you see it's nice and clean if we would have added too much season into the short ribs initially this oil would almost be unusable for our vegetables got all that beef flavor in there but it's not burnt up so once your Dutch oven or pot has cooled a little bit we're going in with our veggies again the jalapeno the onion the red pepper foreign all that flavor and fawn from the beef give them a minute or so Head Start before we add in our garlic if you don't want this to be so spicy guys you don't have to use the jalapeno you could just go in with a little uh green bell pepper that'll work just fine here as well you can see all that Fawn coming up off the bottom you gotta absolutely clean bottom of our Dutch oven as you can see right there maximum flavor right now your house is smelling amazing now I'm going in with about two teaspoons of better than bouillon roasted garlic base you could also use beef base for this if you want to give that a mix to infuse a little bit of that garlic flavor and to kick the garlic flavor up even more we're going in with some garlic paste you could also use fresh garlic if you want to totally up to you about a tablespoon of that the next guest to arrive to the flavor party is this tomato paste we got about three tablespoons of that going in want to give that a mix you want to cook that tomato paste a little bit that's going to add some richness to the flavor profile nice concentrated tomato flavor which is great in chili oh man this is looking good now I'm going in with some fresh thyme we'll fish out those stems in a little bit and our Chipotle peppers and adobo I like to grind mine up you could just use the sauce if you want to decrease the spiciness a bit we're gonna mix that in and now it's really smelling good if you don't have fresh thyme guys you could always use the dry stuff fresh is best though if you have it and again we'll fish out these little thyme sprigs at the end next up we're going in with either the soy sauce or Worcestershire sauce today I got a tablespoon of soy sauce going in and then all those seasonings we talked about along with the brown sugar brown sugar is going to add some balance to this because we got a lot of heat in here just let all that come together for a second and then we're going to deglaze with the beer add the short ribs back to the party and then cover it with a little beef stock and let it simmer until the short ribs are fork tender and then we'll add the rest of our chili ingredients at that point again guys the beer is optional you can use all beef stock here we're going in with half of a dark beer you could also use black coffee the other half of the beer will be for me cheers my friends all right so that liquid we're going back in with our short ribs we want them to be about three-fourths of the way submerged so we'll add some beef broth in there and just let them cook for about two to two and a half hours or until they're fork tender falling apart and you're gonna have yourselves an amazingly delicious chili on your hands all right now in goes the beef broth you want them almost covered once you have your beef broth in there we're going to top it with the crushed tomatoes and just let that roll on low for two to two and a half hours let's give that a good mix and then we'll put a lid on this and let it simmer all right guys so it's been about two and a half hours our short ribs are nice and tender the short ribs are nice and tender I'm gonna give this a good mix I've already fetched out the thyme we borrowed the flavor from that we're gonna go ahead and remove the short ribs now and shred them up get these beans in here let them get nice and tender oh I missed a piece of time let the beans get nice and tender and we'll have ourselves some short rib chili so one of the reasons we love short ribs is because they're nice and fatty and flavorful but that also means there may be a little excess fat in your chili so you want to take a ladle and just scoop that right off the top luckily for us the fat Rises to the top making this job nice and easy another cheat code is to get a little piece of bread and place that on top and let that bread absorb all of that fat I don't have any bread because your boy is trying to watch the carbs so we're going to use a ladle you can also use a paper towel if you want but there's not a whole lot of it on on top of here so we're just going to use a ladle to scoop it right off as you can see the short ribs are so tender they're falling apart just take two forks and shred them like you see right here you want to save some big chunks to kind of garnish your chili with but the rest of it we're going to add right back into the pot so much more flavor than ground beef nothing wrong with the ground beef chili but this is a nice spin on the traditional version tons of flavor in here as you can see is just falling right apart let me know in the comments if you've ever had short ribbed chili before or if you intend to make this one I highly recommend it if there's any excess fat in there you can go ahead and remove it if you want to or just treat it like a little snack for the chef if you know like I know but that's what you want to see right there nice tender pieces of shredded short rib that's going right into that chili we're gonna add the beans give it about 15 minutes and then it'll be time to Plate this up so this is how we're looking after we skim the fat off the top now we're going to go in with our shredded short rib remember to save some for the to top your chili with when you plate it up and then our black beans and our kidney beans give that a mix oh man that looks good you just want to simmer those beans for about 15 minutes maybe 20 at the most let them get nice and tender if you want to add some corn to this that would be a good option as well you could also add some diced tomatoes we went with crushed tomatoes today so they kind of just blend it into the chili which is the way I like it but if you had some diced tomatoes that's not a bad choice I'm gonna put the lid back on here and let it go for another 15 minutes so this is how we're looking after 15 minutes you want to taste it one final time hit it with any additional seasoning that it might need I'm gonna hit it with one final application of the AP seasoning or just a little salt and pepper maybe some onion powder or garlic and that is all you should need we'll go ahead and kill the heat now it'll be time to Plate this up I'm gonna plate this up with some cheese some cilantro some chive a little sour cream you can serve it with some Fritos or tortilla chips perfect for a nice fall day as you can see we went ahead and plated the chili up we did some freshly shredded sharp cheddar cheese I'm going down with the dollop of sour cream right in the center gotta add a little extra short rib to the party pay good money for that throw that right here in the back then we're going to garnish this up with some freshly diced cilantro a little chive would work as well and now my friends from my favorite part of the job it's time to get in here for a taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well we gotta mix this in get some of that cheese mixed in with the sour cream with the beans got to get a big bite of short rib don't cheat yourself here we go Moment of Truth um what's up guys welcome back welcome of the year that also means it's about time for a nice what I want to say what's up guys welcome back that also means it's comfort food season what do you think\n"
