Short Rib Chili with Cheesy Grits

Name: Short Rib Chili with Cheesy Grits
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs beef short ribs; 1 tbsp olive oil; 1 yellow onion; 3 cloves garlic; 1 jalapeño; 1 (1 oz) packet woodfired chili seasoning; 1 (14.5 oz) can diced tomatoes; 2 cups beef broth; 1 (15 oz) can kidney beans, rinsed and drained; 1 cup grits; 4 cups water; 1 cup shredded cheddar cheese; 2 slices American cheese; sour cream, for garnish; shredded cheddar cheese, for garnish; fresh cilantro, for garnish

Short rib chili with cheesy grits combines pressure-cooked, fall-apart beef short ribs in a deeply flavored chili base, served over a bed of rich and creamy grits for an elevated comfort-food meal.

🌍American 🏷️Chili 🏷️Short rib 🏷️Cheesy grits 🏷️Comfort food Southern

🏷️

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TikTok

Total

1h 15m

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs beef short ribs
1 tbsp olive oil
1 yellow onion
3 cloves garlic
1 jalapeño
1 (1 oz) packet woodfired chili seasoning
1 (14.5 oz) can diced tomatoes
2 cups beef broth
1 (15 oz) can kidney beans, rinsed and drained
1 cup grits
4 cups water
1 cup shredded cheddar cheese
2 slices American cheese
sour cream, for garnishoptional
shredded cheddar cheese, for garnishoptional
fresh cilantro, for garnishoptional

16 Ingredients

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Instructions

1
Dice the onion, slice the garlic, and dice the jalapeño.
2
Set a pressure cooker to sauté mode and add olive oil. Once hot, sear the short ribs on all sides until well-browned. Remove the ribs and set aside.
3
Add the diced onion, garlic, and jalapeño to the pot. Sauté for 3-5 minutes until softened.
4
Stir in the chili seasoning packet and cook for another minute until fragrant.
5
Pour in the diced tomatoes and beef broth, scraping the bottom of the pot to release any browned bits.
6
Return the seared short ribs to the pot.
7
Secure the lid, set the pressure cooker to high, and cook for 45-50 minutes.
8
While the chili cooks, prepare the grits according to package directions using water.
9
Once the grits are cooked, remove from heat and stir in the shredded cheddar and American cheese slices until fully melted and creamy.
10
Once the pressure cooking is complete, carefully release the pressure. Remove the short ribs to a separate bowl.
11
Shred the beef with two forks, discarding the bones. Skim any excess fat from the surface of the chili liquid.
12
Return the shredded beef to the pot, add the rinsed kidney beans, and stir to combine.
13
To serve, spoon a generous amount of cheesy grits into a bowl. Top with the short rib chili.
14
Garnish with a dollop of sour cream, extra shredded cheese, and fresh cilantro.

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Tips & Notes

Pro tips

Sear short ribs hard before pressure cooking to build a flavorful fond; this deepens the final chili taste.
Natural release pressure for 10 minutes after cooking to keep short ribs tender and prevent them from drying out.
Taste chili before serving and adjust seasoning—the woodfired seasoning packet varies by brand in salt content.
Make grits ahead and reheat gently with a splash of broth or milk to restore creaminess.

Substitutions

Beef broth → chicken broth (milder flavor, still works well)
Woodfired chili seasoning → 2 tsp chili powder + 1 tsp cumin + ½ tsp smoked paprika (homemade blend)
Kidney beans → black beans or pinto beans (texture and flavor remain consistent)

Storage & make-ahead

Store chili and grits separately in airtight containers for up to 4 days in the refrigerator; reheat on the stovetop, thinning chili with broth as needed.