Get ready to warm your soul with a bowl of Slow Cooker Short Rib Chili that’s bursting with flavor! This hearty American dish combines tender, melt-in-your-mouth short ribs with a medley of beans and spices, creating a chili experience that’s both comforting and satisfying. Perfect for chilly evenings or game day gatherings, this recipe promises to impress your family and friends without the fuss. With just 20 minutes of prep time, you can set it and forget it while your slow cooker works its magic. Are you ready to dive into a deliciously rich and savory chili that will have everyone asking for seconds? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs short ribs
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Rinse and drain the black beans and kidney beans. Set these ingredients aside.
- In a large skillet over medium-high heat, add a drizzle of oil. Once hot, season the short ribs with salt and pepper, and sear them in the skillet until browned on all sides, about 3-4 minutes per side. This step adds depth of flavor to the chili.
- Once the short ribs are browned, transfer them to the slow cooker. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- After sautéing the onion and garlic, add them to the slow cooker with the short ribs. Then, add the drained black beans, drained kidney beans, and the can of diced tomatoes (including their juice) to the slow cooker.
- Next, sprinkle the chili powder and cumin over the ingredients in the slow cooker. Season with additional salt and pepper to taste. Stir everything together gently to combine all the flavors.
- Cover the slow cooker with its lid and set it to low heat. Allow the chili to cook for 8 hours, letting the flavors meld and the short ribs become tender.
- After 8 hours, check the short ribs for tenderness. They should be easily shreddable. Remove the short ribs from the slow cooker and shred the meat using two forks, discarding any excess fat and bones.
- Return the shredded meat to the slow cooker and stir it into the chili. Allow it to sit for an additional 15-20 minutes on the warm setting to let the flavors combine further.
- Serve the short rib chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, avocado, or fresh cilantro if desired. Enjoy your delicious, hearty meal!
Tips
- Sear for Flavor: Don’t skip the step of searing the short ribs! Browning the meat not only enhances the flavor but also adds a beautiful color to your chili.
- Use Quality Ingredients: Opt for high-quality short ribs and fresh spices to elevate the taste of your chili. Fresh ingredients make a noticeable difference in flavor.
- Customize Your Beans: Feel free to mix and match your beans! While black and kidney beans are traditional, you can also add pinto beans or even chickpeas for a unique twist.
- Adjust the Spice Level: If you like a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the mix. Adjust the chili powder to suit your taste preferences.
- Let It Rest: After shredding the meat and mixing it back into the chili, let it sit on the warm setting for an additional 15-20 minutes. This allows the flavors to meld beautifully.
- Garnish Wisely: Top your chili with shredded cheese, sour cream, diced avocado, or fresh cilantro for a burst of freshness and added texture.
- Make Ahead: This chili tastes even better the next day! Make a big batch and enjoy leftovers for an easy meal throughout the week.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 110mg
