Short Rib Boeuf Bourguignon Chili
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (about 1½ cups each)
  • 2 poblano peppers
  • 1 Tbsp olive oil
  • 2 lbs boneless short ribs
  • ½ tsp salt and black pepper, to taste
  • ½ lb thick cut bacon, diced
  • 1 large onion, finely chopped
  • 3 celery ribs, finely chopped
  • 2 large carrots, finely chopped
  • 1 tsp salt
  • 2 large cloves of garlic, finely chopped
  • 1 large jalapeƱo, finely chopped
  • 2 bay leaves
  • 1 Tbsp dried oregano
  • 1 Tbsp chili powder
  • 1 tsp. coriander
  • 1 cup pinot noir
  • 56 oz whole stewed tomatoes
  • 2 cups low-sodium beef stock
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  1. Roast the poblanos on the grates of a gas stove top, or under the oven's broiler. Once flaky and blackened, cool and rinse of the skin under cold water. Remove seeds and chop; set aside.
  2. Cut the slab of short ribs into 2-inch wide pieces, and season well with salt and pepper. Heat olive oil in a large dutch oven over medium-high heat. Brown each side of the short ribs for about 3-4 minutes until golden; remove from pot to a plate and set aside.
  3. Preheat oven to 300 degrees F.
  4. Add the diced bacon to the pot and fry until crispy. Spoon out all but 1 tablespoon of the fat from the dutch oven; return to heat and add diced onion, celery, and carrots. Season with 1 teaspoon salt and cook until softened, about 8 minutes, stirring occasionally.
  5. Add the garlic, jalapeƱos, bay leaves, oregano, chili powder, coriander, and prepared poblanos; stir often and cook for an additional three minutes. Add the red wine and simmer for another 3 minutes.
  6. Crush the tomatoes up by hand before adding them, with the juice, to the pot, along with broth. Bring to a simmer and add the short ribs back to the pot.
  7. Cover the pot and braise it in the oven for at least 3 hours.
  8. Remove short ribs and remove any tough, visible fat. Shred between two forks and return to dutch oven. Stir in the beans and serve.
Recipe from Jenessa's Dinners, submitted by Renee D.
Nutrition Information
Serving size: 1½ cups Calories: 518 Fat: 22.9 Carbohydrates: 31.6 Sugar: 7.8 Sodium: 992 Fiber: 9.3 Protein: 37.9 Cholesterol: 115
Recipe by Prevention RD at