Signature Short Rib Chili

The chili is full of flavor and makes the perfect game-day grub
Contributor
chili

Courtney Pierce

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.

8
Servings
367
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Pound boneless short ribs, trimmed of fat and cut into one inch cubes
  • Kosher salt, to taste
  • Black pepper, to taste
  • Olive oil
  • 2 Ounces tomato paste
  • 1 large onion, diced
  • 2 green peppers, diced
  • 2 jalapeño peppers, de-seeded and finely diced
  • 8 cloves garlic, minced
  • 12 Ounces light beer
  • 1 Cup beef stock, optional
  • 1 1/2 Tablespoon chili powder
  • 1 1/2 Tablespoon smoked paprika
  • 2 Cups water
  • 1 lime
  • Cheese, for garnish
  • Sour cream, for garnish
  • Cornbread, for serving

Directions

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.

 

Nutritional Facts

Total Fat
23g
33%
Saturated Fat
10g
42%
Cholesterol
107mg
36%
Carbohydrate, by difference
8g
6%
Protein
31g
67%
Vitamin A, RAE
117µg
17%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
68mg
7%
Choline, total
96mg
23%
Fiber, total dietary
2g
8%
Folate, total
30µg
8%
Iron, Fe
6mg
33%
Magnesium, Mg
44mg
14%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
254mg
36%
Selenium, Se
36µg
65%
Sodium, Na
219mg
15%
Water
151g
6%
Zinc, Zn
11mg
100%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.