Contrary to popular belief,  it does get cold in the winter months in Las Vegas. And when it gets “chilly,” there’s no better comfort food than chili.

This is a short rib chili recipe from our very own Chef Stephen Barr of Palms. It’s a step up from at typical chili recipe but, trust us, it’s worth it.

For the Short Ribs

• 3 Lbs short rib, try to pick ones that are more lean than fatty

• 2 T canola oil

• 1 diced red onion

• 4 cloves chopped garlic

• 2 bottles of any Mexican lager

• 1 T Mexican oregano

• 2 bay leaves

• Salt and Pepper to taste

Season and Sear the ribs on all sides and reserve.

Sauté onion and garlic in the oil and season, add back in the ribs and the beer and    cover and cook for 2-3 hours or until tender

For the Chili

• 3 diced Jalapeno

• 3 T canola oil

• 3 red bell peppers

• 3 red onions medium in size

• 3 pablano peppers diced

• 8 cloves garlic chopped

• 1 T onion powder

• 1 T garlic powder

• 1 Lb lean ground beef

• ½ T ancho chile powder

• ½ T pasilla chile powder

• 1 T Mexican oregano

• 1 t black pepper

• 1 t cumin

• 1 bottle of Mexican lager

• 2 Cups chicken broth

• 45 oz of fire roasted tomatoes in a can

• 28 oz of tomato sauce

• 6 oz tomato paste

• 30 oz of canned pinto beans drained

• 30 oz of canned kidney beans drained

1. While the short ribs are braising, begin the chili.
2. Turn on your oven broiler to low.
3. Place poblano peppers on a foil-lined baking sheet. Drizzle poblanos with a little canola oil and season with Kosher salt. Place baking sheet on top rack in your oven and let peppers broil, about 7 minutes per side, turning with tongs. You want them to be blistered and browned/blackened all over. Remove from oven and place in bowl covered with plastic wrap. Let sit for 10 minutes, which will loosen the skins from the peppers. Remove skin and seeds from peppers, and chop into 1/2″ pieces.
4. While poblanos are roasting, heat 3 tablespoons canola oil in a large stockpot over medium heat. Once hot, add red bell peppers, red onions, and jalapeños, and season generously with Kosher salt. Cook, stirring occasionally until vegetables are softened, approximately 7 minutes. Add garlic and cook 1-2 minutes, stirring occasionally. Add ground beef, stirring and breaking it down into bite-sized pieces as it cooks. Season with Kosher salt.
5. Once the ground beef is browned, add in all the spices (garlic powder, onion powder, chile powders, cocoa powder, Mexican oregano, black pepper, and cumin), stir and cook for about 1 minute.
6. Add beer, chicken stock, fire-roasted tomatoes, tomato sauce, tomato paste, and beans. Stir and season with Kosher salt.
7. Bring chili to almost a boil, then turn down heat to maintain a simmer and let cook for as long as possible, at least 3 hours. (Add in the diced roasted poblano peppers and shredded braised short rib meat once they are done cooking.)

Serve with crushed tortilla chips and sour cream on top. It’s also great over cornbread as well!