One-Pot Wonders
Short Rib & Pumpkin Chili
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53 Reviews
Young
April 6, 2024
Julie
November 13, 2023
The chili is tasty- different from regular chili. I cooked mine at 300* for about 2 hours, added the pumpkin and beans and returned to the oven for another 30 minutes. Any longer I think the meat would dry out and the pumpkin would get too mushy. There is no "spice " to it so I added a ghost pepper while cooking. I think it needs 2. I would make this again but tweak the spice level.
padgett.jon
November 28, 2022
This recipe is wrong. There is no way you can cook it at 400 degrees for that many hours. Don't ruin your pot like I did.
Jamie
October 29, 2022
Wow! Delicious, rich, complex and overall a pretty simple chili once you source all the ingredients. I cooked at 325F for 3 hours stirring every hour or so and the meat was fall apart tender. I let it settle for a couple hours to skim about 1/2c fat off the surface before adding the pumpkin and beans. I served it alongside some maple cornbread from King Arthur’s website and an earthy beet stout from Lasting Joy Brewery in Tivoli, NY. HIGHLY RECOMMEND
Amy S.
October 16, 2021
I prepped this tonight for a dinner with friends tomorrow. Thanks for everyone’s advice. I cooked in a 325 degree oven for 3 hours and will finish tomorrow with the beans and pumpkin. Should give tonight for the flavors to become more complex. I did use the chipotles and adobo (one of my favs) and included gluten free beer for a friend (included in one of the reviews). So far, the flavors are fantastic. I can’t wait to finish tomorrow. Gonna serve with polenta for those who want it. I will make this again!
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.
ColoradoCook
November 10, 2015
This was fantastic. For all those fretting about ovens and cooking temp, just do what I did - simmer it on the stovetop. I used a Le Creuset and let it cook away for about three hours. No mess and no fuss. I used lamb ribs which gave it a fantastic fall seasonal flavor which I would highly recommend. However shredding the meat off the ribs was a bit tedious with removing all the membranes and whatnot, so next time I might use something easier like a lamb shoulder. Lamb though, amazing. I used sambal oelek instead of the Korean chile paste and two dark Belgian beers instead of stout because that's what I had on hand. It has a complex flavor that is far more than the sum of its parts. I left the pot uncovered and stirred occasionally to prevent sticking, and found I needed to add a little water in later stages to thin out the consistency. I served it with Vera Obias' Cheddar and Black Pepper Cornbread http://food52.com/recipes/28440-vera-obias-cheddar-black-pepper-cornbread to everyone's delight. I will make this again, no doubt. If you are concerned about the oven, take it from me and just stew it on the stove. Delicious, thank you!
Maria E.
October 29, 2015
Wish I would have read the comments before embarking on the trek I had to make to gather all the ingredients his recipe called for! Though the list of ingredients sounded enticing and like the combo would be good...I was underwhelmed.
Pete
October 22, 2015
Thanks for all the comments and I'm sorry this didn't turn out well for some of you. The comments in this thread about size/volume of the cooking vessel, time, temperature and what-not are all valid. Just use my experience as a starting point and go with your own experience and judgement. In regard to the question about what cooking vessel was used for this recipe, I used a covered stainless steel roasting pan, the kind with a multi-layer clad bottom. It's probably 19". I definitely don't want anyone to ruin expensive cookware, so my first reaction is to have you drop the temperature to one that is safe for your cooking vessel. One thing I didn't put into the recipe that I should have is to begin checking for liquid levels after a few hours of roasting and add some liquid if it appears to be drying out. I didn't have to do it, my pan must have had a decent enough seal. But there's too much going into this to end up with a burned pot.
One comment about the high temperature. I agree it does seem high. If I were doing a standard braise, I would use a lower temp ... as someone said, low and slow is the way to go. But since I wanted a thicker finished product, and more caramelized, deep roasted flavor, I experimented with a high temperature, and got what I was looking for. Someone asked if this could be cooked in a crock pot or a long and slow braise. Absolutely. The finished product would have more liquid and the meat wouldn't be caramelized. If cooked this way, I'd remove the meat after it's done. Then reduce the liquid to a thicker consistency. Probably brush some of the reduced liquid onto the meat and pop the meat into the oven to get a nice roasted finish. Again, this recipe calls for a cooking temp that is on the high side and doesn't leave too much room for error. So I guess the lessons are: adjust the temp to fit your cooking vessel's limits, check for doneness and liquid levels after it's been in the oven for a few hours, and use your best judgement.
One comment about the high temperature. I agree it does seem high. If I were doing a standard braise, I would use a lower temp ... as someone said, low and slow is the way to go. But since I wanted a thicker finished product, and more caramelized, deep roasted flavor, I experimented with a high temperature, and got what I was looking for. Someone asked if this could be cooked in a crock pot or a long and slow braise. Absolutely. The finished product would have more liquid and the meat wouldn't be caramelized. If cooked this way, I'd remove the meat after it's done. Then reduce the liquid to a thicker consistency. Probably brush some of the reduced liquid onto the meat and pop the meat into the oven to get a nice roasted finish. Again, this recipe calls for a cooking temp that is on the high side and doesn't leave too much room for error. So I guess the lessons are: adjust the temp to fit your cooking vessel's limits, check for doneness and liquid levels after it's been in the oven for a few hours, and use your best judgement.
QueenSashy
October 20, 2015
Pete/Editors, could you share the size of Dutch oven you used, it looks like it is critical to this recipe? I can see how at 400F liquid will evaporate differently depending on the size of the Dutch oven, this could explain why Darlene, Laura, Lora and Texas Ex had issues with the dish.
Laura
October 19, 2015
I absolutely concur with Darlene, Lora and Tex-400 degrees for 3.5 hrs will ruin your Dutch oven. I know this as a fact, since it just happened to me. I interrupted my braise with over an hour to go and there was minimal liquid left and the meat was not becoming tender but pretty tough. My pot is caked in black dreck. I'm trying to salvage this in the slow cooker but have little hope at this point.
Expensive mistake-both with the meat, beloved Dutch oven and time. I would ask that the original recipe poster AND the food52.com editors review the cook time and correct this mistake. I would also recommend telling us how we could translate it to a slow cooker.
Expensive mistake-both with the meat, beloved Dutch oven and time. I would ask that the original recipe poster AND the food52.com editors review the cook time and correct this mistake. I would also recommend telling us how we could translate it to a slow cooker.
Texas E.
October 19, 2015
Thankfully, the Le Creuset dutch oven survived. It took a bit of elbow grease and time, but there was no lasting damage. I soaked the pot overnight, then put it on a burner and brought it to a boil to release the baked on food. After that, it was a matter of soapy water.
I concur the temp should be lower. 300 should do the trick. For those who want to use a slow-cooker, I would think browning the meat first, and then completing the recipe in a slow-cooker would work just as well.
I concur the temp should be lower. 300 should do the trick. For those who want to use a slow-cooker, I would think browning the meat first, and then completing the recipe in a slow-cooker would work just as well.
Darlene C.
October 19, 2015
I was shocked at the 400 degree's for 3 1/2 hours. That can't be right. This looks like a braise, which in a Le Creuset pot should be in a low oven at 300 for that long otherwise you will ruin an expensive a highly used kitchen tool.
Elizabeth
October 18, 2015
I don't have a le creuset dutch oven and was looking to make this in my slow cooker. I would braise the short ribs first, and then add everything in to the slow cooker? Any tips or experience doing that with this recipe?
Lora
October 18, 2015
Same problem at Texas Ex and I make the recipe per the directions and it in entirety. I think 400 degrees is too hot for 3+ hours. My Le Creuset Dutch Oven is probably ruined. This could be great in a slow cooker and I should have done that and trusted my instincts.
celmore
October 18, 2015
Pete, I would love to try this recipe using the chile paste you described in your comment. Would you be kind enough to post the exact ingredients and the procedure here? I would appreciate it so much!
kaleandsalt
October 10, 2015
This was incredibly delicious, very much like a mole rather than a traditional chile. It's not nearly as daunting as the ingredient list suggests - I saved time by mixing the spices and the tomato paste/soy sauce/maggi/chipotle mixture (in my mini food processor to save on chopping) while the short ribs were searing. At the 3.5 hour mark I pulled out the short ribs and let them cool for shredding while the pumpkin and beans simmered in the chili, just to speed things up a little bit. I served it with cornbread to rave reviews.
Alina
November 16, 2015
I was looking at what to serve with this chili, did not think of cornbread, nice! sounds like a good combo! This recipe did remind me of mole as well.
Texas E.
October 8, 2015
I made a rookie mistake while attempting to prepare a half portion of this recipe, and didn't have enough liquid to cover the short ribs. Hoping to find a way to rescue the overcooked meat. At a minimum, I'll have to start the base again.
Still looking forward to the results!
Still looking forward to the results!
Pete
October 9, 2015
You could take the meat out and try re-hydrating in a beef broth or other liquid, low and slow. It might be easier if you take the meat off the bones.
Texas E.
October 9, 2015
I pulled the meat out and shredded it, but the rest was burnt badly and had to be thrown out. Still scratching my head. Used a Le Creuset dutch oven (covered), and there was less liquid than typical for a braise, it should have been enough.
I'm going to start again, reusing the short-rib meat, and will add some smoked brisket.
Fingers crossed--this is a great looking recipe!
I'm going to start again, reusing the short-rib meat, and will add some smoked brisket.
Fingers crossed--this is a great looking recipe!
Texas E.
October 10, 2015
It worked. Outstanding recipe! Not difficult in the least. I enjoyed the complex flavors--full of spice but not too hot. Well done!
Verónica L.
October 8, 2015
The recipe looks and sounds delicious! I'm not huge on overly spicy ingredients that will put my taste buds on fire and preventing me from enjoying my meal. Having said that, what is the heat level on the gochujang (Korean chili paste)? I've never tried it before, but I'm immediately thinking that it is probably on the high heat side? What can be used in it's place that would sustain the flavor without the added heat?
jonakocht
October 8, 2015
Gochujang actually isn't extremely spicy, and in that amount it really wouldn't increase the spiciness of the dish very noticeably. Alone, it's a quite a medium/moderate heat. What's so special about it is that it contains fermented soya along with the chillies, and so is going to really improve the umami/savoury quality of the chili. A reasonably good replacement for gochujang is a medium hot Asian chilli paste mixed with either doenjang (Korean fermented soya bean paste) or Japanese red (aka) miso paste. That would give the chili the same umami boost and gentle heat you'd get from that amount of gochujang. If you have neither soya pastes, even a couple tablespoons of either soya sauce or (my favourite for increasing umami) Southeast Asian fish sauce will really amp up the savoury quality of the dish.
Pete
October 9, 2015
@jonakocht got it right. Its a mildly spicy paste that has some sweetness and an umami punch from soy. Honestly, the gochujang was a bit of an afterthought. The first time I made this I used a homemade chili paste in which I re-hydrated ancho, guajillo, chipotle and New Mexico Hatch chiles along with some raisins for sweetness in some chicken broth and pulsed it into a paste. When I made this chili recipe again for the contest, it was already complicated enough so rather than have you make a chili paste, I substituted some gochujang that I had in the fridge from a previous use. I mean, unless you cook Korean food everyday, how many uses are there for gochujang? (Although I'm starting to use it in a lot dishes). For a substitute, you can take any dried chile that suits your taste buds, some raisins and rehydrate with some broth, and add some soy sauce and fish sauce (don't need much) and a little bit of sugar and pulse it into a paste. You know what also works for an umami boost is Maggi seasoning. If you have some A1 steak sauce in the fridge, toss some of that in. Gochujang also contains rice flour, but I don't think that adds much flavor and I wouldn't worry about that. This chili recipe was a kitchen sink experiment that seemed to work, there wasn't a ton of science that went into it. I just know which flavors I like. So go with what you like.
Verónica L.
October 9, 2015
Thank you for the info. The homemade chili paste you describe is actually one I could make too as I already have all of the chiles you used in my pantry. But I'll still hunt down gochujang as well. One of the perks of living in the San Gabriel Valley of So Cal is having amazing asian markets close by. I'm making this this weekend. Thank you for taking the time to reply and congratulations again on being a finalist. I'm looking forward to more recipes from you.
mizerychik
October 18, 2015
I'm allergic to soy, but this sounds delicious. Do you think it would be worth making the recipe without the soy ingredients, and substituting my own chili paste instead? I make my own faux soy sauce alternative from mushrooms that my husband says approximates soy fairly well, so I could add that as well to add savory, salty flavors to the stew.
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