One-Pot Wonders
Short Rib & Pumpkin Chili
Popular on Food52
48 Reviews
NXL
December 30, 2020
I have made this recipe twice, and the flavors are fantastic! I used temperature of 325 and ended up with a thick gravy. The meat is tender and delicious, but the amount of fat drippings is off putting, more than a cup spooned off. If I ever try this again, I would use a leaner cut.
FoodBlog C.
November 3, 2020
Really an excellent chili recipe! All five taste senses engaged. I used well-marbled chuck-eye steak instead of the short-ribs because I didn't want to shred the meat. Also, as several other reviews have indicated, braising at 400 F. is too hot. Lower the oven temp to 325 and braise for 3-3 1/2 hours. Otherwise, I followed the recipe as written and am very pleased. It is a keeper. Thank you!
vinylhaven
January 11, 2020
This the the ultimate chili. This is the chili you want to be remembered by. This chili will win hands down in any competition. Worth the cost of short ribs. hankering for it even though we ate it all. Every last spoonful. However, watch your pot. I used a le crueset style dutch oven. It didn't need as much time and I added alot more liquid in the end. It could of gone horribly wrong but alas it didn't. try it you will be amazed.
aderobert
November 4, 2019
Agreeing with several other reviewers that 400 degrees was *far* too high (using a Le Creuset). It was definitely on us for not checking periodically, but we ended up with a whole lot of caked-on black mess and an overly reduced chili. The flavors, though, were quite good; I think I might make this again with some adjustments to the temperature.
Adding sour cream/yogurt, lime, and/or cilantro at the end is important — otherwise, it's a very rich dish with not much to cut through the (delicious) fat from the short ribs.
To clean the Dutch oven, we sprinkled in a generous amount of salt and baking soda, filled it with water, and let that simmer for about an hour. Took maybe ten minutes of elbow grease after that to get it all off, so not bad all things considered!
Adding sour cream/yogurt, lime, and/or cilantro at the end is important — otherwise, it's a very rich dish with not much to cut through the (delicious) fat from the short ribs.
To clean the Dutch oven, we sprinkled in a generous amount of salt and baking soda, filled it with water, and let that simmer for about an hour. Took maybe ten minutes of elbow grease after that to get it all off, so not bad all things considered!
Jacob
February 18, 2018
Made my own rendition of this recipe. Great guide. Baked 3 mid-sized yams and mashed them in instead of pumpkin, which allowed me to skip the addition of extra sugar and corn meal/product for thickening. Went the stove top route simmer instead of the oven and it worked like a charm. Recommend going a little heavier on the coriander as it pairs well with the coffee.
allekas
November 5, 2017
I made a gluten-free version of this to great success last night. GF oatmeal stout is a bit of a unicorn and the darkest GF beer I could find was a Ghostfish Pale Ale. It worked fine. Similarly the gochujang and maggi are out, but sambal oelek and Worcestershire are worthy subs. All the flavors came together as something greater - rich, smoky, with a good amount of well-played heat. I used a multi-purpose stockpot - I think a 12QT with about an 11" base - in the oven at 350. It was done in 3 hours. The pumpkin took about 40 minutes - I doubled it and the beans and I'm glad I did. You can also leave out the beans entirely - we had a bean allergy at the table too so pulled some of the ribs and sauce to a smaller pan and added pumpkin only; again worked great. I had no problem removing bones - as soon as I added the pumpkin and stirred at 3h, the meat shredded itself and the bones came clean. My daughter who hates leftovers specifically asked me to save what she couldn't eat - and other than that there were none. I will definitely make this again when I want to wow a crowd and clean my house at the same time. Well done, Pete! Thank you for the recipe!
Robert A.
November 2, 2017
This sounds awesome. I will give it a go this winter [2017]. Kudos to the Pete. One of the very few recipes that give alternative/substitute ingredients. That makes this a winner. Thank you,.
K G.
October 22, 2017
Made this last night and loved it! Great flavors! I did cook mine at 300 out of fear from other reviews, but think it would have been fine at 400 too. Tempted to try it again at the high temperature. Props to you for a fantastic recipe!
awc
October 10, 2017
The gochujang I finally found in a Chinese market, it says "fermented chili paste" on it and " gochujang " in little bitty script letters in one corner. I sure wish I had followed my usual routine of scanning the comments before I started this and I wouldn't be soaking and scraping the Le Creuset now. Despite all that char (blackened chili?) I like the flavor profile and will likely try it again when I have $45 to venture on short ribs.
ymar
February 21, 2017
Ok. This was absolute WOW. The complexity of flavor was incredible and definitely new and interesting. I've been using gochujang in some unexpected ways, and I've done various mole type sauces, but this combination with these spices, the beer, and the squash was just incredible. Everyone kept 'tasting' it over and over until about half of the chili had disappeared! I'd love some other ideas from Pete.
Anne I.
February 9, 2017
This is a recipe for when I don't feel like cooking? You must be kidding! This is the sort of thing I might do when I am feeling flush (because I'd have to go out and buy a bunch of the ingredients), and have lots of time. What I cook when I don't feel like cooking (not counting reheating and possibly recombining leftovers) is more on the order of scrambled eggs with some fancy sauce that's in that's in the fridge drizzled over them and just maybe some grated cheese.
Barbara B.
February 9, 2017
And who orders Chinese Food or pizza.
I'd like a show of hands although I won't see them.
I adore food 52 but this is pretty funny.
I'd like a show of hands although I won't see them.
I adore food 52 but this is pretty funny.
Barbara B.
February 9, 2017
OK. Who makes short ribs when they don't feel like cooking?
Steven W.
February 9, 2017
The idea I to get ti going and let it cook while you live your life...these don't take that long.prep wise...
Steven W.
February 7, 2017
PLEASE...PLEASE do NOT give your dog the cooked bones from the short ribs...raw bones are ok for most dogs and just because "you've never seen a problem" with giving cooked bones to your dog doesn't mean they canno thave very serious issues. Cooked bones can and will splinter, or a larg piece can become wedged in the dogs mouth (smaller dogs are prone to this) and or the splinters can tear the dogs throat or stomach. Large dogs may be able to swallow a short rib bone whole and then you are going to be having a surgery bill to remove the blockage. This can be life threatening. Please don't try it. Just toss then safely away.
janet G.
January 22, 2016
Very similar to mole with far more ingredients and time consuming for very similar taste. Flavored very muddled and messy. Definitely Do not put in oven, use stove top. More pumpkin as it lightened it. Would not make again
Alina
November 16, 2015
I have never chili before, but reading the comments I am glad I didn't jump into wanting to make this right away, when I cook I never get it right the first time ( well it is rare that it happens lol I tend to overthink when I am in the kitchen). I will be taking into consideration all these comments and watch out for errors when I try to make this, I know I will not get it on the first time but I will try too! I am a sucker for ribs and chili. Cant wait to try this for my family gathering I have coming up.
Eleanor H.
November 16, 2015
Cooked this over the weekend--agree that the cooking temp was too high, and I'm glad I checked mid-way through and was able to add liquid and save the Le Creuset. My family wanted a better balance between the meat and the pumpkin and beans, which seemed lost and overwhelmed by the richness of the dish. Next time I plan to at least double the amount of pumpkin and triple the beans. Now that I have the ingredients on hand, I'm looking forward to trying this again this winter.
See what other Food52ers are saying.