Slow Cooker Beef Short Rib Chili

  • Prep Time 15 min
  • Total Time 6 h 45 min
  • Serves: 12

Ingredients

  • 1 tbsp canola oil 15 mL
  • 1 1/2 lbs beef short ribs 750 g
  • 1/2 tsp each salt and pepper 2 mL
  • 2 cups diced onions 500 mL
  • 1 cup diced carrots 250 mL
  • 1 cup diced celery 250 mL
  • 1/2 cup diced green pepper 125 mL
  • 2 cloves garlic, chopped
  • 1 can diced tomatoes 796 mL
  • 1 can red kidney beans, drained and rinsed 540 mL
  • 1 can black beans, drained and rinsed 540 mL
  • 1 can tomato paste 156 mL
  • 2 tbsp chili powder 30 mL
  • 1 tbsp dried oregano 15 mL
  • 1 tbsp hot sauce 15 mL
  • 2 tbsp chopped cilantro 30 mL
  • 2 tbsp chopped parsley 30 mL

Directions

  • Step 1

    Heat the oil in a large skillet over medium-high heat. Season the ribs with salt and pepper and sear on all sides until well browned. The beef ribs should register 70˚C (158˚F) on an instant-read thermometer; set aside.

  • Step 2

    Discard the excess fat in skillet. Reduce heat to medium, sauté the onions, carrots, celery, green pepper and garlic until lightly browned, about 5 min.

  • Step 3

    Transfer mixture to slow cooker. Mix in the ribs (and juices), tomato, kidney beans, black beans, tomato paste, chili powder, oregano and hot sauce. Cover and cook on LOW setting for 6 hr. (or 4 hr. on HIGH setting). The chili should register 74˚C (165˚F) on an instant-read thermometer. Just before serving, stir in chopped cilantro and parsley. Serve with bread on the side, if desired.

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Nutrition Facts

  • Nutrition Description Per serving (1/12 of recipe):
  • Calories 340
  • Fat 20 g
  • Saturated Fat 8 g
  • Carbs 25 g
  • Sugar 8 g
  • Protein 16 g
  • Cholesterol 40 mg
  • Fibre 8 g
  • Sodium 600 mg