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Choco-Coffee Short Rib Chili

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Chocolate Coffee Short Rib Chili in a bowl


So you’ve probably heard tale of people who put chocolate or coffee in their chili and you might have preconceived notions about it. Here’s why I think you should! This Choco-Coffee Short Rib Chili Recipe is an absolute favorite amongst my friends and family and gives a great break from tomato-based chili. It’s beefy, roasty, rich, and absolutely delicious. 

Short ribs are absolutely great in chili and you’ll be glad you did it. Especially, you sear these to lock in the flavor, braise them, and then shred later in the process. Short ribs are some of the most flavorful, tender pieces of meat and go very well in chili. I thought I could get away with 2 lbs, but next time I made this I will go with two. 

I used semi-sweet chocolate, which balanced out the bitterness of the coffee and  made for offered hits of coco (think mole’), nuts, and espresso. These notes with the richness of the beef, the spicyness of the chili powder, jalapenos, ad chipotle sauce… and everything else going on make this a Dan Good Choco-Coffee Short Rib Chili . 

I’ve also found that half Spicy Dan-O’s and half chili powder absolutely crushes using chili powder on its own. So do this and do it often! 

Top  your Choco-Coffee Short Rib Chili with sour cream, cheese, and hot sauce of your choice. Enjoy!


  • 2-3 lbs short ribs 
  • 16 oz beef stock 
  • 1 cup strong black coffee 
  • 1 oz semi-sweet chocolate 
  • 1 30 oz can of crushed tomatoes 
  • 1 can of black beans 
  • 1 small can of chipotle pepper sauce 
  • 2 jalapenos 
  • 1 small onion 
  • 3 cloves garlic 
  • ¼ cup Dan-O’s Seasoning 
  • ¼ cup chili powder 
  • 1 tbs salt 
  • 1 tsp adobo seasoning

Prep Time

15 Mins

Cook Time

4-5 Hours

Serving Size



  1. Coat your short ribs in Dan-O’s Seasoning and quickly search each side in a medium temperature pan. Remove from heat and add to a pot. 
  2. Add in tomatoes, coffee, beef stock, and seasoning to the pot and turn to medium. 
  3. Dice your onion, mince your garlic, and slice your japalapenos. Leave in seeds for jalapenos for more heat. 
  4. In the same pan you seared the ribs in, deglaze the pan and cook your diced veggies for a few minutes mixing in the beefy bits and flavors. Add veggies to the pot. 
  5. Add in chocolate and bring pot to a low boil uncovered for about 20 minutes. 
  6. Allow to cook on low heat covered for 4-5 hours until meat is falling apart. Skim off fat as needed.
  7. Remove meat chunks from the pot and shred on a plate. Discard bones and fatty pieces and add meat back to the pot. 
  8. Salt, pepper, and Dan-O’s to taste. Serve with toppings of choice. 
  9. Enjoy! 

3 Responses

  1. Made this for our chili contest today. I had to add 3 cans of black beans to give it a chili bowl look. One can just didn’t seem to be enough. We will see how it does…… wish me luck

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