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Prep Time
15 mins
Total Time
6 h 45 m


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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of recipe):
20 g
Saturated Fat:
8 g
25 g
8 g
8 g
40 mg
16 g
600 mg
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