Look, it’s no secret I’m obsessed with Better Than Bouillon. They have the best flavored bouillon bases, not to mention they’re the most economical in cost and longevity. And their flavor varieties are unmatched. Their chili base is part of what made my Blue Ribbon Chili the international hit it became. But I wanted to take my chili game to the next level and replace the ground meat with one of the most succulent around: short ribs.
Folks, I’m proud to say I’ve teamed up with BTB once again to bring you the best and most flavorful Short Rib Chili you’ve ever known.
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
- 3 pounds short ribs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable, canola or extra virgin olive oil
- 2 tablespoons (1/4 stick) of salted butter (see Jeff's Tips)
- 1 Vidalia (sweet) onion, diced
- 1 green bell pepper (you can use a poblano pepper as well), diced
- 1-2 jalapeño peppers, finely diced with seeds removed (optional as this is a medium hot pepper)
- 1-2 cherry peppers, finely diced with seeds removed (optional as this is a medium hot pepper)
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 1/4 cup of a dry red wine (like a Cabernet - see Jeff's Tips)
- 1/4 cup beef broth (I use 1/4 teaspoon Beef Better Than Bouillon + 1/4 cup water)
- 1 (8-ounce) can of tomato sauce (not the same as pasta sauce)
- 1 (14.5-ounce) can of diced tomatoes
- 1 (10-ounce) can of Rotel (or a 7-ounce can of diced green chiles will do - they're not spicy)
- 1/4 cup taco sauce
- 2 tablespoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon seasoned salt
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 2 (15.5-ounce) cans of red kidney beans, drained & rinsed (I used low-sodium and a can of light and dark red, but feel free to leave them out if you want it “Texas” style)
- 1/2 cup jarred sliced banana peppers, drained - plus more for topping (optional)
- 1 (6-ounce) can tomato paste
- 1-2 tablespoons Chili Better Than Bouillon
- Lightly rub the kosher salt and black pepper on the short ribs.
- Add the vegetable oil to the Instant Pot and hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of heating, sear the short ribs on each side for 30 seconds. Remove with tongs and set aside.
- Add the butter to the pot. Once melted, add the onion and peppers and sauté for 3 minutes until lightly softened. Add the garlic and sauté for 1 minute longer.
- Add the wine and deglaze (scrape) the bottom of the pot to get any browned bits up. Once cleared, add the broth, tomato sauce, diced tomatoes, Rotel, taco sauce, cumin, chili powder, Italian seasoning, basil, seasoned salt, garlic salt and garlic powder. Stir until well combined.
- Nestle back in the short ribs and top with the beans and banana peppers, but do not stir! Just let them rest on top of the short ribs. Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook for 35 minutes. When done, allow a 15-minute natural release followed by a quick release.
- Using tongs, remove the short ribs and let them rest on a plate. Meanwhile, stir in the tomato paste and Chili Better Than Bouillon (start with 1 tablespoon and work your way up to more, if desired) until melded into the chili. Let rest for 10 minutes as the tomato paste will thicken the chili as it cools.
- Remove the bones from the short ribs (they'll slide right out) and shred them up either with two forks, slicing with a knife or by hand. Add the meat back to the pot and stir.
- Serve topped with sour cream, shredded cheese, oyster crackers and additional banana peppers, if desired. Also goes great with a side of cornbread or a crusty baguette.
If you'd prefer not to use wine, sub 1/2 cup of beef broth instead.
To keep it dairy-free, add 2 more tablespoons of oil in place of the butter when it's called for in Step 3.
To cut down on the sodium, use reduced sodium broth, low-sodium beans and salt-free tomato products.
Banana peppers aren't terribly spicy (think a 4 out of 10) and the spice dies down once cooked under pressure.
As for the jalapeño and cherry peppers, removing the seeds and ribs will make them less spicy. If you want your chili zesty, keep them in.