Brian Lagerstrom Chili Recipe

There’s a reason chili recipes never go out of style – and this Brian Lagerstrom version shows exactly why. Forget the one-note, ground-beef-and-seasoning-packet routine most of us grew up on.

This Brian Lagerstrom Chili Recipe treats chili like a proper braise: dried ancho, guajillo, and pasilla chilies are toasted and blended into a deep, smoky puree, while hand-processed short ribs get broiled until caramelized before they ever touch the pot. The result is a bowl with real structure – layers of smoke, heat, acidity, and richness that build with every bite instead of fading into mush.

It takes a little more hands-on effort than a quick weeknight dump-and-simmer, but the payoff is a chili that tastes like it came out of a serious kitchen, not a can. So let’s see how we can make this, and what exactly goes into making it so good.

What Is This Food and Why Do Fans Love It?

This chili recipe sits somewhere between Texas-style chili con carne and a rich, smoky mole. The flavor profile is deep and complex – smoky ancho and guajillo chilies, earthy cumin, a whisper of cocoa, and a tang of cider vinegar that cuts through the richness.

Chili itself has a nostalgic history rooted in Texas chuck wagons and San Antonio “chili queens,” evolving into countless regional variations, from Cincinnati’s cinnamon-spiced version to Midwest bean-heavy bowls.

What makes this particular chili recipe stand out is the technique: freezing and processing short ribs instead of using ground beef, and broiling the meat for caramelization before it ever hits the pot. Fans love it because it tastes slow-cooked and restaurant-quality, yet it’s entirely achievable at home.

Brian Lagerstrom Chili Ingredients

For the beans:

• 300 g dried pinto beans, soaked overnight in about 1 kg water

For the chili paste:

• 20 g dried ancho chilies
• 20 g dried guajillo chilies
• 20 g dried pasilla chilies
• 600 g beef stock (for blending)

For the meat:

• 2 lb (about 900 g) boneless short ribs

Aromatics and base:

• 1 medium red onion, medium-diced
• 1 poblano pepper, medium-diced
• 4–5 garlic cloves, roughly chopped
• 3 Tbsp olive oil
• Generous pinch of salt

Spices:

• 2 g chili flakes
• 20 g chili powder
• 20 g paprika
• 12 g cumin
• 10 g unsweetened cocoa powder

Tomatoes and liquids:

• 1 (28 oz / 800 g) can crushed tomatoes
• 1 (28 oz / 800 g) can diced tomatoes, drained (about 500 g)
• Chili puree (from above)
• Splash of beef stock (for deglazing)
• 150 g reserved bean cooking liquid (“bean liquor”)

Seasoning (added later):

• 30 g brown sugar, plus more to taste
• 20 g hot sauce, plus more to taste
• 20 g Worcestershire sauce
• 40 g cider vinegar, plus more to taste
• 15 g salt, plus more to taste

Cooked beans:

• About 850 g cooked pinto beans (from the 300 g dried)

Optional garnishes:

• Homemade corn tortilla chips (5–6 corn tortillas, fried and salted)
• Aged white cheddar, grated (about 2 cups)
• Green onions, thinly sliced on a bias
• Sour cream

Key Ingredients Substitutions

This chili recipe is flexible enough to adapt to what’s in your pantry:

• Boneless short ribs: If short ribs are pricey or unavailable, chuck roast works beautifully and gives a similarly rich, beefy texture when hand-processed.
• Dried chilies (ancho, guajillo, pasilla): No access to specialty chilies? A mix of 2–3 Tbsp regular chili powder plus a touch of smoked paprika can stand in, though you’ll lose some depth.
• Pinto beans: Black beans or kidney beans substitute easily; canned beans work in a pinch, just skip the pressure-cooking step.
• Cocoa powder: A small square of dark chocolate (unsweetened or 85%+) melted into the pot achieves the same mellowing effect.

Tools You Need to Make This Recipe at Home

• Pressure cooker or Instant Pot
• Baking sheet
• High-powered blender
• Food processor
• Large Dutch oven or rondeau
• Sharp knife and cutting board
• Measuring cups and a kitchen scale

Prep time: About 45 minutes
Cook time: About 2 hours 45 minutes
Total time: Roughly 3.5–4 hours (plus overnight bean soaking)

Step-by-Step Instructions to Make This Brian Lagerstrom Chili Recipe

1. Cook the Beans

Drain and rinse the soaked pinto beans. Pressure-cook with 1 kg fresh water on high for 25 minutes, then allow natural release (about 25 minutes).

Reserve the bean liquid and set beans aside to cool.

2. Make the Chili Paste

Preheat oven to 450°F (230°C). Toast ancho, guajillo, and pasilla chilies on a baking sheet for 5–10 minutes until puffed and fragrant.

Remove about 95% of the seeds, then blend the chilies with 600 g beef stock until smooth. Refrigerate until needed.

3. Prepare and Brown the Meat

Cut short ribs into 1–2 inch chunks, freeze for 10–15 minutes, then pulse in batches in a food processor until coarsely ground.

Spread ground meat on a sheet tray and broil on high for about 4 minutes until deeply caramelized. Crumble by hand into varied sizes.

4. Build the Base

Sauté diced onion and poblano in olive oil with a pinch of salt until softened. Add garlic, chili flakes, chili powder, paprika, cumin, and cocoa; bloom for 2 minutes.

Splash in beef stock to deglaze, then add crushed tomatoes, drained diced tomatoes, and chili puree. Stir in the browned meat.

5. Braise and Reduce

Cover and bake at 275°F (135°C) for 1½ hours. Stir in brown sugar, hot sauce, Worcestershire, cider vinegar, salt, cooked beans, and 150 g bean liquor without mashing the beans.

Return uncovered to the oven at 325°F (165°C) for 45 minutes.

6. Taste and Serve

Adjust seasoning as needed, then serve hot with cheddar, green onions, sour cream, and tortilla chips.

Pro Tips for Getting the Flavor Just Right

The biggest mistake home cooks make with any chili recipe is rushing the browning step – don’t skip broiling the meat, since that caramelization is where much of the depth comes from. Deseed the dried chilies thoroughly; skipping this makes the paste bitter rather than smoky.

When blooming spices, keep the heat moderate and stir constantly so the cocoa and paprika don’t scorch. Resist stirring vigorously once the beans go in – gentle folding keeps them intact instead of turning to mush.

Finally, always taste and adjust at the end: the balance of salt, acid (cider vinegar), heat (hot sauce), and sweetness (brown sugar) is what separates good chili from unforgettable chili. Small additions, tasted incrementally, make all the difference.

Easy Variations to Customize This Food

This chili recipe welcomes experimentation. Swap short ribs for brisket or a mix of chuck and oxtail for extra richness. For a smokier version, add a chipotle in adobo to the chili puree.

Vegetarians can skip the meat entirely and double the beans, using vegetable stock in place of beef stock. Want it spicier? Add extra chili flakes or a diced jalapeño with the aromatics. For a Midwest-style twist, stir in a cinnamon stick during the braise.

Each variation keeps the soul of the original recipe intact while letting you tailor it to your taste or what’s in your fridge.

Best Ways to Serve This Chili in Your Meals

This chili recipe is endlessly versatile beyond a simple bowl. Ladle it over baked potatoes or sweet potatoes for a hearty loaded dish, or spoon it over rice for a filling, stick-to-your-ribs meal. It makes an excellent base for nachos – just pour over tortilla chips, melt cheddar on top, and broil briefly.

Use it as a topping for hot dogs or burgers for a Southern-style chili dog. For game day, serve it in a bread bowl or alongside cornbread for dipping. It also works beautifully as a filling for baked chili mac, stuffed into baked potatoes, or layered into a chili cheese omelet the next morning. This hearty chili also pairs well with Chicken Parmesan, Carne Asada, or crispy Chicken Tenders for a satisfying meal with plenty of flavor.

Don’t forget the classic toppings: aged white cheddar, sour cream, sliced green onions, and homemade tortilla chips add texture and brightness to every bowl. However you serve it, this chili holds up as a main course, a topping, or a next-day transformation into something entirely new.

How to Store and Keep It Fresh

This chili recipe stores beautifully. Let it cool completely, then refrigerate in an airtight container for up to 4–5 days – the flavor often improves overnight. For longer storage, freeze in portions for up to 3 months.

Reheat gently on the stovetop over medium-low heat, stirring occasionally, adding a splash of stock or water if it’s thickened too much. Microwave reheating works too, in 1-minute intervals.

Nutrition Facts and Dietary Notes

A typical serving of this chili recipe (about 1.5 cups) runs roughly 420–480 calories, depending on toppings, with a solid dose of protein and fiber from the beans and short ribs. It’s naturally gluten-free as written. For a keto-friendly version, omit the beans and brown sugar, relying on the meat and spices for flavor. Vegans can substitute beans and mushrooms for the short ribs and use vegetable stock throughout. The beans provide fiber and plant protein, while the chilies offer antioxidants, making this a satisfying, nutrient-dense comfort meal.

How spicy is this chili recipe?

It’s moderately spicy, not fiery. The poblano and dried chilies add warmth and smokiness rather than intense heat. Add extra chili flakes or hot sauce if you want more kick.

Can I make this chili recipe in a slow cooker?

Yes. After browning the meat and blooming the spices on the stovetop, transfer everything to a slow cooker and cook on low for 6–7 hours, stirring in beans and seasoning during the last hour.

Can I use ground beef instead of short ribs?

You can, though you’ll lose some of the signature texture. If substituting, use 80/20 ground chuck and brown it well in batches for maximum flavor.

Why toast and deseed the dried chilies?

Toasting awakens their essential oils and deepens flavor, while removing most seeds prevents excessive bitterness and heat in the final puree.

Can I prepare parts of this chili recipe ahead of time?

Absolutely. The chili puree, cooked beans, and even the browned meat can all be made a day in advance and refrigerated separately until you’re ready to assemble and braise.

Is this chili recipe freezer-friendly?

Yes, it freezes exceptionally well for up to 3 months. Freeze in individual portions for easy, quick future meals.

This Brian Lagerstrom chili recipe proves that a few extra techniques – toasting chilies, broiling meat, building layers of spice – transform a familiar comfort food into something special. It’s a project worth the weekend time, yielding a pot of chili that’s smoky, rich, and perfectly balanced.

Whether you’re serving it at a gathering or meal-prepping for the week, this recipe delivers restaurant-level flavor from your own kitchen. Give it a try, and don’t skip the toppings.

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