Short Rib Chili
The signature Short Rib Chili from Chef/Owner Phillip Brown of Vince Young Steakhouse in Austin, TX! Served with house made cornbread and brown sugar honey butter.
  1. Season beef liberally with kosher salt and black pepper.
  2. Heat a saucepan on high heat with olive oil and place all short ribs in to sear.
  3. Drain off half of the fat and add tomato paste and let it all simmer for 5 minutes.
  4. Add in the onion, green peppers, jalapeños and garlic and cook over medium heat until soft (approximately 10 minutes).
  5. Add in the beer and let the mixture reduce by half.
  6. Add in the beef stock, chili powder and paprika and simmer for 5 minutes.
  7. Add in the water and cover the saucepan.
  8. 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).
  9. Spoon into bowls, juice with the lime and garnish with cheese, sour cream or cornbread.