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Short Rib Black Bean Chili

Adapted from The Beeroness


  • 2 tablespoons olive oil
  • 2.5 lbs beef short ribs on the bone
  • Salt and Pepper to taste
  • 2 medium onions diced
  • 6 oz canned tomato paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • 3 dried ancho chili pods remove stem and seeds, diced
  • 2 chipotle chilies in adobo diced
  • 12 oz freshly brewed coffee
  • 2 cups low-sodium chicken or beef stock
  • 2 14 oz cans black beans drained and rinsed
  • For garnishing
  • ½ cup chopped cilantro
  • 1 cup crumbled queso fresco or cotija cheese


  • Preheat the oven to 350 degrees
  • Season short ribs with salt and pepper.
  • In a large dutch oven or oven-safe non-reactive stockpot bring the olive oil to high heat. When oil comes to temperature, add short ribs, searing on each side, until browned. This will take about 7-10 minutes.
  • Remove meat from the pan and reduce heat to medium-low.
  • Add onions and cook until they begin to caramelize, about 15 minutes.
  • Meanwhile, in a blender combine the coffee, tomato paste, onion powder, garlic powder, cumin, smoked paprika, dried ancho chilies and chipotle chilies. Puree mixture until smooth.
  • Pour mixture into the pot with the onions, scraping the bottom of the pan to deglaze.
  • Next add the chicken (or beef) stock and the black beans.
  • Stir until combined.
  • Return the beef short ribs to the pot and ensure they are submerged by the liquid.
  • Cover and cook in the oven for about 3 hours, or until ribs are fork-tender. Check periodically to make sure it's not getting too dry- if it is, add extra stock or water.
  • Before serving, shred the meat with 2 forks, and remove the bones and any large pieces of fat.
  • Taste and add additional salt as necessary.
  • Serve chili topped with cilantro and queso fresco or cotija cheese.