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Ancho Short Rib Chili Braised in Red Wine

Ancho short rib chili braised in red wine combines fork-tender beef with a rich tomato broth, pinto beans, and a smooth purée of soaked ancho chiles. The Dutch oven method builds flavor in layers before a long oven braise and a final simmer to thicken the chili.
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Prep Time 30 minutes
Cook Time 4 hours 10 minutes
Resting 10 minutes
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ancho chiles dried, stemmed, seeded, and torn into pieces
  • 1 cup water boiling
  • 4 lb beef short ribs bone-in
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp neutral oil
  • 1 yellow onion large, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cups dry red wine
  • 1 can (28 oz) crushed tomatoes
  • 3 cups low-sodium beef broth
  • 1 bay leaf
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 tbsp apple cider vinegar

Equipment

  • 1 7-quart Dutch oven
  • 1 blender

Method
 

  1. Place the ancho chiles in a heatproof bowl, cover with the boiling water, and soak for 20 minutes.
  2. Preheat the oven to 325°F.
  3. Blend the softened chiles with their soaking water until smooth.
  4. Set the ancho purée aside.
  5. Pat the short ribs dry.
  6. Season the short ribs all over with the kosher salt and black pepper.
  7. Heat the neutral oil in a 7-quart Dutch oven over medium-high heat.
  8. Brown the ribs in batches, about 3 to 4 minutes per side.
  9. Transfer the ribs to a plate.
  10. Add the yellow onion to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  11. Stir in the garlic, tomato paste, ground cumin, and dried oregano and cook for 1 minute.
  12. Pour in the dry red wine.
  13. Scrape up the browned bits and simmer for 4 to 5 minutes to reduce slightly.
  14. Stir in the crushed tomatoes, beef broth, and ancho purée.
  15. Add the bay leaf and browned ribs.
  16. Cover and braise in the oven for 3 to 3 1/2 hours, until the meat is fork-tender and pulling away from the bones.
  17. Transfer the ribs to a plate.
  18. Skim excess fat from the chili.
  19. Discard the bay leaf.
  20. Remove and discard the rib bones.
  21. Shred the meat into bite-size pieces.
  22. Stir the pinto beans into the pot.
  23. Simmer uncovered over medium-low heat for 15 to 20 minutes, until the chili thickens slightly.
  24. Return the shredded meat to the pot.
  25. Stir in the apple cider vinegar.
  26. Cook for 3 to 5 minutes until heated through.
  27. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For deeper flavor, skim the excess fat carefully after braising. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free version, use certified gluten-free beef broth.