Worlds Best Chili

Are you ready for the best chili of your life (or at least the last decade)? Here it is: fall-apart meat, dark flavor, and a citrusy finish. You’ll combine tender short ribs, chorizo, and even a secret ingredient or two to make an unforgettable chili.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

You’ve just found the World’s Best Chili!

It starts with the meat: tender short ribs, seared to perfection and smoky chorizo. These are combined with rich and complex flavors from coffee, beer, and even cocoa powder. Are you drooling yet!?

It’s bold, a little spicy, and it’s all capped off with a creamy, citrusy crema that fills out a legendary flavor profile that makes for the absolute best chili I’ve ever made, and now you can too!!

A little history

Chili con carne, the hearty stew most people are thinking of when they say “chili,” got its start as a no-fuss, spicy meat dish tossed together by cattle drivers in the early Southwest. Its early presence was cemented by San Antonio’s legendary “chili queens” in the 1880s, who sold bowls of “red” in public plazas. From there, chili spread fast, thanks to canning pioneers like Lyman T. Davis and spice blenders like Gebhardt. By the mid-20th century, chili cook-offs helped solidify regional variations, but one thing stayed the same: it’s still a meat-and-chile stew that sparks endless debate.

Curious about even more on where chili con carne originated? Learn about the origins of chili con carne in this Saveur article.

How to make the Worlds Best Chili

Step 1: Cook the Meat & Build the Base

1. Cook the Chorizo: Brown chorizo in a Dutch oven over medium heat for about 5 minutes. Drain all the fat and set aside.
2. Sear the Short Ribs: In the same pot, sear seasoned short ribs until browned on all sides. Remove and set aside.
3. Build the Flavor Base: Sauté onions, chopped peppers, and garlic until softened. Stir in anchovy paste and cook briefly until fragrant.

Step 2: Deglaze, Add Liquids & Simmer

1. Deglaze the Pot: Pour in white wine and dark beer, scraping up browned bits. Stir in fire-roasted tomatoes, tomato paste, beef broth, brewed coffee, chili sauce, lime juice, and red wine vinegar.
2. Add Spices & Sweeteners: Stir in brown sugar, smoked paprika, cumin, oregano, cinnamon, coriander, cocoa powder, and salt.
3. Slow Simmer: Return short ribs and chorizo to the pot. Simmer uncovered for 2.5 to 3 hours, adding kidney beans in the last hour. Stir in butter at the end for a smooth finish.

Step 3: Final Adjustments & Serving

1. Prepare Lime Crema: Mix sour cream, lime zest, lime juice, and salt in a bowl. Let chill.
2. Add Freshness: Stir in chopped cilantro at the end or serve on the side.
3. Serve & Garnish: Ladle chili into bowls and top with lime crema and crumbled Cotija or feta cheese.

Take your Worlds Best Chili to the Next Level

• Use a Blend of Meats — Mixing in a bit of ground brisket or pork shoulder adds fat and texture. So if you want a luxurious chili experience fit for a king (and who wouldn’t) then go for the brisket and shoulder.
• Let It Simmer Longer — Good things take time, and great things, unfortunately, take a very long time. Let this chili simmer for an extra 30-60 minutes on low. The longer it simmers, the richer and deeper the flavors become.
• Make It Extra Smoky — Try a dash of liquid smoke or fire-roasted tomatoes.
• Add a Crunch Factor — Add contrasting texturing with crushed tortilla chips, crispy fried shallots, or (if you want a Michelin star) roasted pepitas.
• Go Bolder with the Cocoa — Try adding a square of dark chocolate at the end of simmering. And really, the darker the better here.
• Try a Spicy Kick — Toss in some diced chipotle in adobo, extra chili flakes, or a touch of ghost pepper powder.
• Serve with Unexpected Toppings — Here are some ideas to go off in new directions. Potential toppings include pickled onions, avocado slices, or a drizzle of honey.
• Dried Chillies – You can add even more depth by using some of these beauties. Check out this guide on choosing the right dried chiles to learn more

Chefs tips

• Brown the Meat Properly — Sear the short ribs for a few minutes before flipping. This caramelizes the meat for greater flavor.
• Drain the Chorizo Fat — Chorizo renders a lot of fat, so drain it completely before moving on to keep the dish balanced. (You’ll thank me later.)
• Deglaze for Extra Flavor — When you add the white wine and dark beer, be sure to scrape up all those browned bits at the bottom of the pot. This is a high-value add for the chili!

Let It Simmer Uncovered — This lets the liquid reduce, which thickens the chili and thus intensifies the flavor.

• Taste and Adjust — Always taste and tweak as needed. The best levers for adjusting taste here are salt, lime juice, and spice.
• Use Freshly Brewed Coffee — A quality dark roast coffee adds depth and earthiness to the chili.
• Layer the Salt — Instead of adding salt all at once, layer it in stages (with the aromatics, liquids, and at the end). This helps bring out the full complexity of each ingredient.
• Balance the Sweetness — If the chili tastes too sweet, add a bit more lime juice or vinegar.
• Let It Rest Before Serving —Let rest for 15 minutes after cooking so the flavors can fully meld together.
• Make It Ahead — The flavors deepen overnight, so why not make it for meal prep?

Skip ahead Jump to Recipe

Key Ingredients

• Beef Short Ribs — Why short ribs? Succulent. Melt-in-your-mouth. These are just criminally tender cuts that add depth to the chili. Well, as long as you commit to the slow cooking process, which breaks them down into the delicious, silky bites we know and love.
• Mexican Chorizo — Chorizo brings tons of smoky spice with it. That gives it a dual purpose for our World’s Best Chili. But look out! Be sure to drain the excess fat to keep the chili balanced.
• Dark Beer — A porter or stout will lend roasted malt flavors, think decadent thoughts of coffee, chocolate, and caramel.
• Brewed Coffee — Speaking of coffee, adding joe directly gives you subtle bitterness that balances the sweetness of the tomatoes and brown sugar.
• Fire-Roasted Tomatoes — The slight char means smokiness and bitterness. But the heat also develops the sugars in the tomatoes, which brings up the sweetness. All of that, plus the tanginess of the acid in tomatoes.
• Chili Peppers — Anaheim and chili peppers are obviously here for the heat. Adjust according to taste.
• Cocoa Powder — Secret ingredient alert. Cocoa powder  enhances the depth of the dish, giving it a slight mole-style richness. But don’t worry, we won’t add in so much that it tastes liek chocolate.
• Smoked Paprika — Adds an extra layer of smokiness.
• Cinnamon & Coriander — Warm spices create a cozy vibe while also filling out the flavor profile.
• Lime Juice & Red Wine Vinegar — A hit of acidity right at the end brightens everything up.(But you already knew that because you read our Guide to Mastering Flavor, right?)
• Lima Crema — A refreshing combo of sour cream, lime zest, and lime juice. This garnish does so much at once: enhancing the flavor, rounding out the mouthfeel, and cooling down the chili so it’s ready to eat.
• Cotija or Feta Cheese — One of the great moments of eating chili is dropping in crumbly cheese.

Wine Pairings

Zinfandel (California, USA)
Why it Works: Zinfandel’s bold fruit and jammy richness stand up beautifully to the chili’s deep spices and umami-packed broth. A touch of sweetness helps temper the heat, while its full-bodied profile matches the dish’s intensity without clashing.
Tasting Notes: Black raspberry, dried fig, baking spice, and a hint of tobacco.
Suggested Label: Ridge Vineyards “Three Valleys” Zinfandel (Sonoma)

Syrah/Shiraz (Northern Rhône, France or Barossa Valley, Australia)
Why it Works: Syrah brings meaty intensity and a savory depth that mirrors the chili’s richness. The black pepper spice and structured tannins play perfectly with seared meat and smoked paprika.
Tasting Notes: Blackberry, charcuterie, cracked pepper, and plum.
Suggested Label: Guigal Crozes-Hermitage (France) or Penfolds Bin 28 Shiraz (Australia)

Tempranillo (Rioja Reserva, Spain)
Why it Works: Tempranillo’s earthy undertones and gentle oak aging bring a smoky complexity that matches the depth of slow-cooked short ribs. The wine’s balanced acidity keeps things lively.
Tasting Notes: Dried cherry, tobacco leaf, vanilla, and leather.
Suggested Label: La Rioja Alta Viña Alberdi Reserva (Rioja)

Malbec (Mendoza, Argentina)
Why it Works: Malbec’s dark fruit core and plush texture make it a natural partner for bold chili. It brings out the smoky chorizo notes while taming the spice with its velvety tannins.
Tasting Notes: Black plum, cocoa, violets, and a touch of smoke.
Suggested Label: Catena Malbec (Mendoza)

Gewürztraminer (Alsace, France)
Why it Works: This aromatic white adds a fragrant lift and a cooling contrast to chili’s heat. A whisper of residual sugar soothes the spice, and its floral-spiced palate brings something unexpected.
Tasting Notes: Lychee, rose petal, ginger, and honeysuckle.
Suggested Label: Trimbach Gewürztraminer (Alsace)

Faq’s

Equipment Needed for Serious Beef Stroganoff

Dutch Oven or Large Heavy-Bottomed Pot — For slow cooking.

Wooden Spoon or Spatula — For stirring.

Sharp Knife — For chopping onions, peppers, and garlic.

Cutting Board — For prepping vegetables, herbs, and meats.

Measuring Spoons and Cups — For adding spices, liquids, and seasonings.

Tongs — For transferring short ribs in and out of the pot.

Ladle — For serving.

Mixing Bowl — For preparing the lime crema and any additional toppings.

Microplane or Zester — For grating the lime zest for the crema.

Serving Bowls — For serving.