Slow Cooker Beef Short Rib Chili

12
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

340
Calories
16 g
Protein
25 g
Carbs
8 g
fiber
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 340
  • Lipides 20 g
    • Saturated fat  8 g
  • Cholesterol 40 mg
  • Sodium  600 mg
  • Carbs 25 g
    • fiber  8 g
    • Sugar  8 g
  • Protein 16 g

Ingredients

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

Method

  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.
  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.
  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.

Related Recipes