Fall-apart beef short ribs braised with crispy bacon, bourbon, and warm spices in a rich, deeply flavored chili sauce.
Beef short ribs are tough cuts that require long, slow cooking to break down collagen and become tender; 3 hours at 325°F is ideal. Render the bacon slowly over medium heat to maximize crispness and fat; reserve the fat for browning the short ribs.
The chili can be made up to 2 days ahead and reheated gently on the stovetop; flavors deepen overnight. Deglaze the pot with bourbon after removing the ribs to capture browned bits (fond) and build deep flavor.
Ingredients
Scale
Measurement units
- 3 lb beef short ribs
- 6 slices bacon
- 2 large yellow onion
- 6 garlic cloves
- 1 cup bourbon whiskey
- 4 cups beef broth
- 28 oz crushed tomatoes (canned)
- 3 tbsp tomato paste
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 bay leaves
- 15 oz red kidney beans (canned)
- 1 tbsp dark brown sugar
- 1 tbsp Worcestershire sauce
- kosher salt (to taste)
- black pepper (to taste)
- ½ cup sour cream (for serving)
- ¼ cup fresh cilantro (for garnish)
- 1 diced jalapeño (for garnish)
Ingredients
Scale
Measurement units
- 3 lb beef short ribs
- 6 slices bacon
- 2 large yellow onion
- 6 garlic cloves
- 1 cup bourbon whiskey
- 4 cups beef broth
- 28 oz crushed tomatoes (canned)
- 3 tbsp tomato paste
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 bay leaves
- 15 oz red kidney beans (canned)
- 1 tbsp dark brown sugar
- 1 tbsp Worcestershire sauce
- kosher salt (to taste)
- black pepper (to taste)
- ½ cup sour cream (for serving)
- ¼ cup fresh cilantro (for garnish)
- 1 diced jalapeño (for garnish)
Instructions
Render the bacon
Place 6 slices chopped bacon in a large heavy-bottomed pot over medium heat.
Cook, stirring occasionally, until bacon is crisp and golden, 8–10 minutes.
Transfer bacon to a paper towel–lined plate, leaving the rendered fat in the pot.
Brown the short ribs
Pat the beef short ribs (3 pound) dry with paper towels and season all sides generously with salt and pepper.
Increase the heat under the pot to medium-high.
Working in batches to avoid crowding, brown the short ribs on all sides in bacon fat, 3–4 minutes per side.
Transfer the browned ribs to a clean plate.
Build the chili base
Reduce the heat to medium and add 2 large diced onions to the pot, stirring often until softened, about 5 minutes.
Add 6 minced garlic cloves and cook, stirring, for 1 minute until fragrant.
Stir in tomato paste (3 tablespoon) and cook for 2 minutes, allowing it to caramelize slightly.
Deglaze and add spices
Pour 1 cup bourbon into the pot, scraping the bottom with a wooden spoon to release the browned bits.
Simmer for 2 minutes to allow the alcohol to reduce slightly.
Stir in chili powder (3 tablespoon), cumin (2 teaspoon), smoked paprika (1 teaspoon), and dried oregano (1 teaspoon); cook for 1 minute.
Equipment: wooden spoon
Build the braise
Return the browned short ribs to the pot and add beef broth (4 cup) and crushed tomatoes (28 ounce).
Add bay leaves, dark brown sugar (1 tablespoon), and Worcestershire sauce (1 tablespoon).
Stir well to combine, then bring to a simmer.
Braise in the oven
Cover the pot and transfer to a 325°F oven.
Braise for 2.5 hours, stirring occasionally, until the short ribs are fall-apart tender.
Equipment: oven
Add beans and finish
Remove the pot from the oven and stir in 15 oz drained and rinsed red kidney beans.
Return to the oven, uncovered, for 15 minutes to heat the beans through.
Remove from the oven and discard the bay leaves.
Taste and adjust seasoning with salt and pepper.
Equipment: oven
Serve
Ladle the chili into bowls and top with the reserved crispy bacon.
Garnish with sour cream, fresh cilantro, and diced jalapeño if desired.
Before you cook
Cook notes
- • Beef short ribs are tough cuts that require long, slow cooking to break down collagen and become tender; 3 hours at 325°F is ideal.
- • Render the bacon slowly over medium heat to maximize crispness and fat; reserve the fat for browning the short ribs.
- • Deglaze the pot with bourbon after removing the ribs to capture browned bits (fond) and build deep flavor.
- • Do not skip the tomato paste and brown sugar; they add umami depth and balance the bourbon's heat.
- • The chili can be made up to 2 days ahead and reheated gently on the stovetop; flavors deepen overnight.
- • If the chili is too thin after braising, simmer uncovered on the stovetop for 15–20 minutes to reduce and thicken.
- • Serve with sour cream and fresh cilantro to cool and brighten the rich, smoky flavors.
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