Photography: Courtney Pierce

Class up a bowl of red with steakhouse style.

With the cooler weather settling, thoughts lead to classic chili recipes (with or without beans) that warm the soul. A notch up from your typical chili, Vince Young Steakhouse’s short rib chili is made with boneless beef short ribs, a touch of light beer, and fresh jalapeños for the ultimate Texas-style, no beans chili. This hearty chili, courtesy steakhouse executive chef Phillip Brown, is topped with sharp cheddar and served with a side of house-made, honey-buttered cornbread.

Vince Young Steakhouse’s Short Rib Chili

(Serves 6 – 8)

1½ boneless short ribs, trimmed of fat and cut into 1-inch cubes
Kosher salt and black pepper, to taste
2 tablespoons olive oil
2 ounces tomato paste
1 large onion, diced
2 green bell peppers, diced
2 jalapeños, seeded and finely diced
8 cloves garlic, minced
12 ounces pilsner or light beer
1 cup beef stock (optional)
1½ tablespoons chili powder
1½ tablespoons smoked paprika
2 cups waters
1 lime, halved
Cheese, sour cream, or cornbread, for garnish (optional)

Season beef liberally with kosher salt and black pepper. Heat a saucepan on high heat with olive oil and place all short ribs into the pan 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 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 lime, and garnish with cheese, sour cream, or cornbread.


For more information on Vince Young Steakhouse or to make reservations, visit the restaurant’s website.

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