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J. Kenji López-Alt's The Best Chili
Serious EatsAward-Level

J. Kenji López-Alt's The Best Chili

Using bone-in short ribs, dried chiles, and umami bombs like soy sauce and anchovies, this is the chili that redefined what the dish can be. No chili powder; every flavour is built from scratch.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By J. Kenji López-Alt · Serious Eats ↗
⏱
5h
Cook Time
🥩
Beef Short Ribs
Protein
📍
New England
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Hot
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
918
calories
per serving
38g
Protein
72g
Fat
29g
Carbs
8g
Fiber
Sodium444mg
Sugar2g
Estimates per serving (7 servings total) · Powered by Edamam
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Ingredients
3 lbs bone-in beef short ribsAmazon ↗
6 dried ancho chiles, stemmed and seededAmazon ↗
4 dried guajillo chilesAmazon ↗
2 dried chipotle chilesAmazon ↗
2 tbsp soy sauceAmazon ↗
4 anchovy filletsAmazon ↗
1 onion, quarteredAmazon ↗
6 garlic clovesAmazon ↗
1 cup dried beans (soaked overnight)Amazon ↗
2 tsp cumin seedsAmazon ↗
1 tsp coriander seedsAmazon ↗
Steps
1
Toast dried chiles in dry skillet until fragrant, then rehydrate in hot water
2
Blend rehydrated chiles with soaking liquid, soy sauce, and anchovies
3
Brown short ribs on all sides in a Dutch oven, set aside
4
Sauté onion and garlic until soft, add toasted whole spices
5
Add chile paste, beans, meat and enough water to cover
6
Braise at 300°F for 3-4 hours until ribs are falling off the bone
7
Pull meat off bones, shred and return to pot, adjust seasoning
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