Slow Cooker Short Rib Chili
Slow Cooker Short Rib Chili made with bone-in beef short ribs and black beans in a spicy sauce, a hearty and meaty dish that in incredibly comforting and bursting with rich and deep flavours. The meat is cooked until really tender and falling off the bones, then it's shredded to create a wonderfully satisfying dinner to feed a crowd. Serve it with sour cream and sliced jalapenos, and you get a dish fit for a king.
Servings: 6 people
Calories: 414kcal
Ingredients
- 1.5 kg short ribs ( flat ribs, 3 pounds)
- 1 tin black beans ( 400 g, 13 oz)
- 1 onion
- 3 cloves of garlic
- 1 tin chopped tomatoes ( 400 g, 13 oz)
- 1 teaspoon coarse sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon ground cumin
- 1 red chilli
- ¼ cup sliced jalapenos
- 65 ml sour cream (¼ cup)
- 375 ml beef broth /stock ( 1 ½ cups)
- 1 tablespoon fresh parsley
- 3 tablespoon vegetable oil
- 1 tablespoon tomato paste
- 2 bay leaves
Instructions
- Heat up the oil in a dutch oven or a large heavy pot.
- Working in batches to avoid overcrowding, arrange the short ribs in the pot in one layer, season with salt and pepper and sear on both sides.
- Remove the ribs from the pot, and add more oil if necessary.
- Add the peeled and chopped onion and garlic, and fry until golden.
- Add the chopped tomatoes, broth, paprika, oregano, cumin, tomato paste, chopped red chilli and mix well.
- Return the ribs to the pot, and leave it to simmer for 20 minutes to reduce the sauce.
- Add the black beans, give it a mix, and cook for a further 15 minutes.
- Transfer the chili to a slow cooker and cook on high for 3-4 hours or on slow for 7-8 hours or until the meat falls off the bones.
- Use kitchen tongs to remove the bones from the slow cooker, and shred the meat using 2 forks.
- Garnish with chopped parsley and serve with sour cream and sliced jalapenos.
Video
Notes
- While the whole dish could be cooked entirely on the stove top / cooker, and the dutch oven is an excellent pot for this, I prefer finishing the dish off in a crockpot.
- Not only you get the meat amazingly tender and juicy, but once the chili is transferred there, it's a matter of set it and forget it until it's all ready.
- Also, once the shirt ribs are seared, you can transfer everything to the slow cooker without reducing the sauce first in the dutch oven. However, I would add less broth in this case, as the sauce doesn't reduce much in the slow cooker.
Nutrition
Calories: 414kcal | Carbohydrates: 15g | Protein: 40g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 114mg | Sodium: 776mg | Potassium: 962mg | Fiber: 5g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 6mg