Imagine a pot bubbling on the stove, the rich aroma of savory spices wafting through the air. The vibrant orange of tender butternut squash mingles with the deep, hearty hues of short ribs, creating an inviting tableau of comfort.
This chili is more than just a meal; it’s a warm embrace on a cold day. It reminds me of a time when I needed a dish that could bring my family together after a long, hectic week.
The robust flavors and comforting textures made everyone feel at home, providing the nourishment and warmth we craved.
Perfect for busy weeknights or leisurely Sunday suppers, this Butternut Chili with Tender Short Rib Chunks is a versatile recipe that fits seamlessly into any occasion. Its slow-cooked richness is matched only by the sense of togetherness it inspires.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with tender short rib chunks and aromatic spices.
- Uses pantry staples like canned beans and diced tomatoes for convenience.
- Freezes beautifully for easy make-ahead meals and meal prep.
- Packed with nutrients from butternut squash and protein-rich beans.
- Offers customizable spiciness to suit personal taste preferences.
Ingredients
- 2 pounds short ribs, bone-in — choose well-marbled for tenderness
- 2 tablespoons olive oil — opt for extra virgin for better flavor
- 1 large onion, diced — use yellow for a sweeter taste
- 3 cloves garlic, minced — fresh cloves give a richer aroma
- 1 medium butternut squash, peeled and cubed — cut evenly for uniform cooking
- 2 tablespoons chili powder — adjust for desired heat level
- 1 teaspoon ground cumin — adds earthy depth
- 1 teaspoon smoked paprika — for a smoky undertone
- 1/2 teaspoon cayenne pepper — optional, for extra spice
- 1 teaspoon salt — sea salt preferred for better purity
- 1/2 teaspoon black pepper — freshly ground for best flavor
- 1 can (14.5 ounces) diced tomatoes — choose no-salt-added to control sodium
- 2 cups beef broth — low sodium if possible to manage salt levels
- 1 can (15 ounces) kidney beans, drained and rinsed — use organic for better quality
- 1 can (15 ounces) black beans, drained and rinsed — check for BPA-free lining
- 1 tablespoon apple cider vinegar — organic for a more natural taste
- Fresh cilantro, chopped — adds fresh, vibrant garnish
Step-by-Step Method
Sear the Short Ribs
Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned, creating a rich crust. This step locks in the juices and enhances flavor.
Once seared, remove the ribs from the pot and set aside. This initial browning is vital for depth in the final dish.
Sauté the Aromatics
Add diced onion to the pot and sauté until translucent, about 5 minutes. Stir regularly to avoid burning.
Incorporate minced garlic and continue cooking for another minute. The combination of onion and garlic forms the aromatic base that will enhance the chili’s depth.
Spice the Mixture
Introduce chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the pot.
Stir thoroughly to coat the onions and garlic with the spices. This step is essential to allowing the spices to bloom, releasing their full flavor and aroma.
Coat the Squash
Add cubed butternut squash to the pot, stirring to guarantee each piece is well-coated with the spiced mixture.
This step is important for infusing the squash with the chili’s flavors, ensuring they’ll be tender and flavorful as they cook.
Combine with Liquids
Pour diced tomatoes and beef broth into the pot, stirring to combine all ingredients.
The liquid will deglaze the pot, incorporating the browned bits from the bottom into the mixture. This adds complexity to the chili’s flavor profile.
Submerge the Ribs
Return the seared short ribs to the pot, guaranteeing they’re submerged in the liquid.
This step is vital for the meat to absorb flavors while becoming tender. Cover the pot and bring it to a simmer before reducing the heat to low.
Slow Cook
Cook the chili for 2.5 hours on low heat, stirring occasionally.
This slow cooking process allows the flavors to meld and the short ribs to become tender. The long cooking time is key for developing a rich, hearty chili.
Add the Beans
Introduce kidney beans and black beans to the pot, stirring them in gently.
This step adds texture and nutritional value to the chili. Guarantee the beans are evenly distributed throughout the mixture for a balanced flavor.
Finish with Vinegar
Stir in apple cider vinegar and cook for an additional 30 minutes.
The vinegar adds a subtle tang, brightening the chili’s overall flavor. This final cooking stage guarantees all elements are perfectly cooked and integrated.
Rest and Garnish
Remove the pot from heat and let the chili rest for 15 minutes.
This resting period allows the flavors to meld further, enhancing the chili’s taste. Garnish with fresh cilantro before serving, adding a fresh, herbaceous note to the dish.
Ingredient Swaps
- For a leaner option, substitute the short ribs with boneless beef chuck roast or turkey thigh meat.
- Use sweet potatoes instead of butternut squash for a different flavor profile.
- Replace kidney beans and black beans with any other beans you have on hand, such as pinto or cannellini beans.
- For a vegetarian version, omit the short ribs and use vegetable broth instead of beef broth.
You Must Know
- Sear Short Ribs Thoroughly: Make sure you brown the short ribs on all sides before removing them from the pot. This step enhances the flavor and adds depth to the chili.
- Use Fresh Spices: For maximum flavor, use fresh spices like chili powder, cumin, and smoked paprika. Fresh spices will greatly enhance the taste of the dish.
- Cut Butternut Squash Evenly: Make sure to cut the butternut squash into evenly sized cubes. This guarantees that they cook thoroughly and evenly throughout the chili.
- Adjust Spiciness: Customize the level of spiciness by adjusting the amount of cayenne pepper to suit your taste preferences. This allows you to control the heat level of the chili.
- Let Chili Rest: After cooking, let the chili rest for 15 minutes before serving. This resting period allows the flavors to meld together, enhancing the overall taste and richness of the dish.
Serving Tips
- Serve chili in deep bowls for warmth and comfort.
- Pair with crusty bread or cornbread for a hearty meal.
- Garnish with a dollop of sour cream or crème fraîche for creaminess.
- Add sliced avocado for a fresh, creamy contrast.
- Sprinkle shredded cheese on top for extra richness.
Storage & Make-Ahead
Butternut Chili with Tender Short Rib Chunks can be stored in the refrigerator for up to 3 days in an airtight container.
It also freezes well for up to 3 months.
For make-ahead convenience, prepare and refrigerate the chili overnight to enhance the flavors before reheating.
Reheating
To gently reheat Butternut Chili, use a microwave-safe dish for the microwave.
Alternatively, use a covered pot on the stovetop.
You can also use an oven-safe dish at low temperature in the oven.
Chili’s American Culinary Roots
While savoring a steaming bowl of Butternut Chili, one might find themselves pondering the origins of such a comforting dish.
I often reflect on how chili has become a beloved staple in the American culinary landscape. The rich blend of spices, tender meats, and hearty beans evokes the warmth of a cozy kitchen, reminding me of its roots in the American Southwest.
With influences from Mexican cuisine, chili embodies a fusion that tells a story of cultural exchange and adaptation. Each spoonful is a taste of history—a blend of flavors that have evolved over generations.
As I enjoy the tender short rib chunks and sweet butternut squash, I’m reminded of chili’s journey from humble beginnings to a cherished American classic.
Final Thoughts
Give this Butternut Chili with Tender Short Rib Chunks a try for a comforting meal that warms the soul, and feel free to adjust the spices to suit your taste. Enjoy the delightful blend of flavors and let your creativity shine by adding your favorite garnishes!
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Dutch Oven?
Absolutely, you can use a slow cooker. I love the way it gently infuses flavors over hours. Just sear the short ribs first, then add everything to the slow cooker for a deliciously tender result. Enjoy!
How Can I Make This Recipe Vegetarian?
I’d swap the short ribs for hearty mushrooms or chickpeas. They add a rich, satisfying texture. Use vegetable broth instead of beef broth. The flavors will still meld beautifully, creating a delightful, comforting vegetarian chili.
What Wine Pairs Well With This Chili?
I’d suggest pairing this chili with a bold, fruity Zinfandel. Its rich berry notes and peppery finish will complement the hearty flavors. Trust me, it’s a match made in culinary heaven that’ll elevate your dining experience.
Are There Gluten-Free Options for Thickening the Chili?
I’d suggest using cornstarch or arrowroot powder to thicken the chili without gluten. Just blend either with water, then stir it in. You’ll still enjoy that rich, hearty texture without compromising dietary needs.
Can I Freeze Leftovers for Later Use?
Absolutely, you can freeze leftovers! I always let the chili cool before portioning it into airtight containers. It keeps beautifully in the freezer for up to three months, ready to warm your soul on a chilly day.
Butternut Chili with Tender Short Rib Chunks
Equipment
- 1 Large Dutch oven or heavy pot
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Wooden spoon
- 1 Ladle
- 1 Large bowl
Ingredients
- 2 pound short ribs bone-in
- 2 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 1 medium butternut squash peeled and cubed
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes 14.5 ounces
- 2 cup beef broth
- 1 can kidney beans 15 ounces, drained and rinsed
- 1 can black beans 15 ounces, drained and rinsed
- 1 tablespoon apple cider vinegar
- fresh cilantro chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned, then remove and set aside.
- Add the diced onion to the pot and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the pot.
- Mix in the butternut squash cubes and stir to coat evenly with spices.
- Pour in the diced tomatoes and beef broth, stirring to combine.
- Return the short ribs to the pot, submerging them in the liquid.
- Bring the mixture to a simmer, then cover and reduce heat to low.
- Cook the chili for 2.5 hours, stirring occasionally.
- Add the kidney beans and black beans to the pot.
- Stir in apple cider vinegar and cook for an additional 30 minutes.
- Remove from heat and let rest for 15 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
