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Braised Short Ribs and Sweet Potato Chili

An Olive Oil Recipe

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Prep Information

Prep Time

5 minutes

Cook Time

80 minutes


4-6 people


  • 1 Tablespoon California Garlic Olive Oil
  • 1 lb. boneless short ribs
  • 2 tsp. ground cumin
  • 1 Tablespoon plus 1 teaspoon chili powder
  • 2 teaspoon dried oregano
  • Kosher salt
  • 1 large onion, diced
  • 1 jalapeño, chopped
  • 1 teaspoon garlic powder
  • 2 Tablespoon tomato paste
  • 1 15 oz. can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 12 oz. bottle lager, such as Negro Modelo
  • 3 large sweet potatoes, chopped
  • Shredded cheddar, for garnish
  • Sliced jalapeño, for garnish


  • In a large pot or Dutch oven, heat the California Garlic Olive Oil over medium heat.
  • Rub short ribs with cumin, 1 Tablespoon chili powder, the oregano and season with salt. Add to pot and sear 5 minutes per side. Transfer to a plate.
  • Add the onion, jalapeño, garlic powder and the remaining 1 teaspoon chili powder to the pot and cook until tender, about 6 minutes. Add tomato paste and stir about 1 minute, then add diced tomatoes, chicken broth, beer, and sweet potatoes and bring to a boil. Reduce heat and simmer.
  • Slice the short ribs into small pieces and add to pot. Cook until beef is cooked through and chili has thickened, about 60 minutes.
  • Serve chili with cheddar cheese and jalapeños.
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