Seaside – Jan/Feb/March 2018
Olympia – Jan/Feb 2018

Super Bowl Short Rib Chili Feast Recipes

chili 1Need some super Game Day recipes for your family and friends? Miami based chef, television personality, and restaurateur Adrianne Calvo has created a brand new way to enjoy chili just in time for the Super Bowl. Calvo has added her own twist to elevate chili recipe by adding her crowd-pleasing short rib. In 2015, Chef Adrianne’s short rib was named one of the ’50 Things You Need To Eat Before You Die’ by Thrillist. Combining her short rib with some simple ingredients is sure to be the perfect play on Game Day.

“I have always been a huge fan of watching the Super Bowl with my family and friends,” said Chef Adrianne. “This year, I was inspired to create my very own take on chili; something everyone would be dreaming about long after the game. ”

Enjoy Chef Andrianne’s recipes for Maximum Flavor Short Rib Chili, Candied Cornbread, Corn Jalapeño Relish, and her fabulous Chili-dusted Onion Rings.

Recipes courtesy Chef Adrianne Calvo

Maximum Flavor Short Rib Chili

Serves: 10

3 lbs Short Rib (boneless), trimmed of excess fat

1 yellow onion, chopped

1 green bell pepper, chopped

8 garlic cloves, chopped

2 tablespoons chili powder

2 teaspoons cumin

1 teaspoon oregano

1/4 cup brown sugar

1/4 teaspoon cayenne pepper

1 can (28oz) diced tomatoes

1 can tomato paste

1 can (28oz) crushed tomatoes

1 cup dark beer

2 (16oz) cans Red Kidney Beans

Kosher salt and pepper to taste


Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6-8 hours. Adjust seasoning with salt and pepper.

To serve, top each bowl of chili with candied cornbread crumbles, corn jalapeno relish, and an onion ring (see recipes below). Then, add shredded pepper jack cheese.


chili 2

Adding the candied cornbread crumble, corn relish, and onion ring makes this chili even more special.

Candied Cornbread Crumble

1 loaf cornbread (can be store bought)

1 tablespoon butter, melted

1 tablespoon honey

Preheat oven to 400 degrees F.

Crumble the cornbread into a mixing bowl and toss with butter and honey. Place mixture onto a cookie sheet and bake for 10-12 minutes. Set aside.


Corn Jalapeño Relish

1 cup Corn kernels

1/4 cup red onion, minced

1 tablespoon jalapeno, minced, seeded

1 tablespoon cilantro, minced

1 tablespoon lime juice

Kosher salt and pepper

Mix all ingredients in a bowl and set aside.


Chili dusted Onion Rings

1 yellow onion, sliced into 1/2 inch thick rings

Milk for soaking

1 tablespoon cornstarch

1 teaspoon chili powder

Kosher salt and pepper


Preheat fryer to 400 degrees F.

In a mixing bowl, add milk and soak each individual onion ring for 15 minutes. In another mixing bowl, combine cornstarch, chili powder, salt and pepper. Dip each ring into powder and fry immediately.



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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.