Cocktail Recipes, Spirits, and Local Bars

Signature Short Rib Chili

Signature Short Rib Chili

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

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.

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

Servings8

Calories Per Serving290

Folate equivalent (total)15µg4%

Riboflavin (B2)0.2mg12.7%


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Short Rib Chili

Adapted from Robb Walsh | The Chili Cookbook | Ten Speed Press, 2015

This short rib chili recipe from Tyler Florence is, admittedly, a little elaborate as far as chili recipes go. It calls for a pricey cut of beef, several kinds of chiles and chili powders, and even a touch of chocolate to smooth all the sharp and complex edges. And it’s worth every last cent. Bear in mind, it takes a while for short ribs to turn tender, but once they do, it’s nearly impossible to overcook them, so there’s no rush. Spoon the chili over pasta, potatoes, rice, tortilla chips, whatever you please.–Renee Schettler Rossi


Watch the video: Chef Todd Englishs Short Rib Chili (December 2021).