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Ancho-Guajillo Short Rib Chili

Author Vianney Rodriguez


  • Ingredients:
  • For the chile paste:
  • 2 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 2 cups boiling water
  • For chili:
  • 3 pounds boneless short ribs cut into 1-inch pieces
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon paprika
  • ½ teaspoon oregano
  • ¼ teaspoon cinnamon
  • 2 14.5 ounce cans Red Gold ® Chili Ready Diced Tomatoes
  • 4 cups beef stock
  • ¼ cup masa harina
  • For serving:
  • Pickled radishes crema, cilantro


  2. For the chile paste:
  3. Heat a comal or large skillet over medium-low heat, place chiles on comal and toast, about 2 minutes on each side until chiles are soft and fragrant. Remove chiles from Comal and place in bowl, cover with boiling water and allow to sit until softened, about 20 minutes. After 20 minutes add chiles and water to a blender, blend until smooth, scraping down sides as needed.
  4. For chili:
  5. Season short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat, add oil. In batches sear short ribs until browned on each side, about 4 minutes per side. Place on baking sheet and continue to sear short ribs in batches until all meat is browned. Once all meat is browned, add onion and sauté until light and translucent, about 4 minutes. Add garlic, cook an additional 1 minute, the stir in paprika, oregano and cinnamon. Add Red Gold® Chili Ready Tomatoes, ancho-guajillo paste, stir to combine and return short ribs to Dutch oven. Add beef broth, stir and bring to a boil.
  6. Once mixture comes to a boil, reduce heat, cover Dutch oven and cook for 2 hours, or until short ribs are fork tender. Once short ribs are fork tender, ladle 1 cup of chili liquid into bowl, and whisk in masa harina until smooth. Once the masa harina mixture is smooth, return to Dutch oven, stir to combine. Continue to simmer until sauce thicken. Ladle chili into bowls, serve garnished with pickled radishes, cream, cilantro and warm tortillas.