I think chili runs in my blood. My dad LOVED chili and he never just made a batch of chili. He CRAFTED it. It was award winning and everyone who tasted it would say it was just soo good. So the bar is set kind a high, but I don’t mind. The nostalgia makes it worth it, and I know he’s smiling down at me from Heaven. Also, I love crafting mine own like the one I’m sharing today. I think he’d love it.
This version came about after I was looking for a new way to make chili. I wanted something heartier with that chili-vibe, but not the bean bloat or tomato overload that can sometimes happen with chili. So I took 2 pounds of short ribs and a craving for something rich, and cozy that also was super healthy for me. Enter: Collagen-Rich Short Rib Chili. It turns a somewhat tough cut of meat into silky, shreddable gold that is RICH ins collagen. Cleaner than any powder you can find, and filled with nutrients. Yes, please! No beans, no fuss, just deep flavor and a texture that makes you go “Wait, this is healthy?” Yes, it really is.
Here are some tips:
Sear the short ribs. Yes, even if you’re dumping them in the Instant Pot later. That 2-minute-per-side sizzle in a hot pan? It sears in the flavor and it gives you a ton of juicy bits that makes sauteing onions better. Some say that if you skip this step you’re leaving 50% of the flavor on the table. Then you can prepare them however you prefer. I like to use my pressure cooker, but I don’t own a crock pot or an Insta Pot. You want them falling-off-the-bone done – (even though they are boneless) .
Tomato Paste: Don’t Just Dump It
Raw tomato paste tastes like a tin can. But give it 60 seconds in a hot pan with a splash of broth and it will turns a darker red color and lose the metallic bite. It becomes a sweet, umami bomb. It is a noticeably different flavor profile.
After you sauté the onions, you can push them aside, pan on low, drop in the paste, let it caramelize. That’s how you get chili that tastes like it simmered all day.
The Collagen Payoff
Short ribs + bone broth + low-and-slow cooking = liquid gold for our skin, hair, nails and joints! All that connective tissue breaks down into gelatin – the same stuff in bone broth, but richer.
Each bite is a step towards:
- Smoother skin (collagen supports elasticity)
- Happier joints (glycine reduces inflammation AND glycine helps with sleep which I wrote about last week.)
- A silky mouthfeel that makes this a comfort food
Why It Gets Better on Day 2
Fat rises, flavors marry, collagen thickens. Reheat gently and it is just better on day 2. Perfect for meal prep. Cook a double batch on Sunday, portion out into freezable containers for a quick meal later on in the week. Why freezable containers? Because meat in the fridge will become a histamine bomb and nobody has time for that. Make the chili, portion it out and store in the freezer.
Here is a link to download the recipe card.
Disclaimer:
I’m not a doctor—just a holistic nutritionist who loves sharing what actually works. Everything here is for education and inspiration only, not medical advice. If you’re dealing with health issues or taking medications, please check with your healthcare provider before trying anything new.
