With Super Bowl 50 just around the corner, this is the perfect recipe to make from Vince Young Steakhouse. The chili is full of flavor and makes the perfect game-day grub.
Vince Young Steakhouse is the only locally owned and operated prime steakhouse in Austin. In 2010 husband/wife duo, Phillip and Laura Brown took ownership of the old Real World Austin house at the ripe age of 24 with hopes of making a mark on a block filled with chain restaurants. Phillip also serves as Executive Chef, making everything from bacon to ketchup in house.
The name of the restaurant stems from longtime friend and former University of Texas football star, Vince Young, who Laura’s father mentored during his time at UT. This chili recipe is a Brown family favorite and a big hit among customers at Vince Young Steakhouse.
Season beef liberally with kosher salt and black pepper.
Heat a saucepan on high heat with olive oil and place all short ribs in to sear.
Drain off half of the fat and add tomato paste and let it all simmer for 5 minutes.
Add in the onion, green peppers, jalapeños, and garlic and cook over medium heat until soft, approximately 10 minutes.
Add in the beer and let the mixture reduce by half.
Add in the beef stock, chili powder, and paprika and simmer for 5 minutes.
Add in the water and cover the saucepan.
Let the entire mixture simmer on low heat for 3 hours or until the meat is fork tender. Season with kosher salt and black pepper to taste. (You may need to add water during the cooking depending on the thickness you prefer).
Spoon into bowls, juice with the lime, and garnish with cheese, sour cream, or cornbread.