Slow Cooker Beef Short Rib Chili
Prep Time
Serves
Cooking Mode
1 tbsp canola oil
1 ½ lbs beef short ribs
½ tsp each salt and pepper
2 cups diced onions
1 cup diced carrots
1 cup diced celery
½ cup diced green pepper
2 cloves garlic, chopped
1 can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can tomato paste
2 tbsp chili powder
1 tbsp dried oregano
1 tbsp hot sauce
2 tbsp chopped cilantro
2 tbsp chopped parsley
1 tbsp canola oil
1 ½ lbs beef short ribs
½ tsp each salt and pepper
2 cups diced onions
1 cup diced carrots
1 cup diced celery
½ cup diced green pepper
2 cloves garlic, chopped
1 can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can tomato paste
2 tbsp chili powder
1 tbsp dried oregano
1 tbsp hot sauce
2 tbsp chopped cilantro
2 tbsp chopped parsley
Directions
1Heat 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.
2Discard the excess fat in skillet. Reduce heat to medium, sauté the onions, carrots, celery, green pepper and garlic until lightly browned, about 5 min.
3Transfer 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.
Disclaimer
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Personal Note
Personal Note
