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Backyard Blogging.

Short Rib Chili

Flavors run deep in this delicious chili! Enjoy rich, aromatic spices, spicy chiles, and a tasty brew with this Short Rib Chili!


2 Whole dried ancho chiles, stemmed and seeded

2 Whole dried guajillo chiles, stemmed and seeded

2 Whole dried chile de arbol, stemmed and seeded

1 1/2 Quart chicken or beef stock

2 chipotle peppers in adobo, plus 2 teaspoons sauce from can

4 Pound boneless beef short ribs

salt and pepper

2 Tablespoon vegetable oil, plus more as needed

1 Large Spanish onion, diced

4 Clove garlic, chopped

1 jalapeño, finely chopped

1 cinnamon stick

2 bay leaves

1 Teaspoon Mexican oregano

1 Teaspoon roasted ground cumin

1 Teaspoon roasted ground coriander

1 Bottle beer

corn tortillas

fresh cilantro, for serving

shredded cheddar cheese

sliced lime, for serving

chopped onion, for serving


When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

On the stovetop, heat a skillet over medium heat and add the dried chiles. Toast in dry skillet, tossing occasionally until fragrant, about 5 minutes. Add a cup of the stock to the pan, it should boil instantly, then turn off heat.

Transfer the chiles and stock to a blender along with the adobo chiles and their sauce. Close lid and allow the chiles to steam while you move on to the next steps.
Generously season the short ribs with salt and pepper.

On the stovetop, heat vegetable oil in large Dutch oven on high heat until very hot. Sear the ribs on all sides until deeply browned, about 4 minutes per side. Do this in batches as to not over crowd the pan.

Once seared, remove ribs to board and cut into bite-sized cubes. (Cutting the ribs after searing results in less moisture loss allowing for a deeper sear and more tender meat.) Set the meat aside.

After the chiles with the stock have steamed, blend on high until smooth and set aside.

Lower heat to medium, and if necessary, add more oil to pan. Sauté the onions for 5 to 7 minutes until softened, stirring occasionally. Add garlic, chopped jalapeño, cinnamon stick, bay leaves, oregano, cumin and coriander, and continue to stir for about a minute until the spices start to stick to the bottom of the pot.

Pour in beer and bring to a boil, scraping the bottom of the pan. Allow the beer to reduce by half and then stir in the blended chiles and stock. Add the cut up short ribs back to the pot.

Pour in stock until the meat is just barely covered. You may need to adjust the amount of stock used depending on the size of your Dutch oven. Bring to a boil, then carefully transfer the Dutch oven to the Traeger.

Cook chili uncovered on grill for about 3 hours until the meat is extremely tender.

Stir in four or five torn up corn tortillas to help thicken the chili if desired.

Serve with cilantro, chopped onion, shredded cheddar cheese and lime. Enjoy!

Recipe and photo from Traeger.