Name: Slow Cooker Short Rib Chili
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 2 1/2 lbs English-cut short ribs; 1/2 large onion (peeled and chopped); 1 10 oz can beef consommé (or beef broth) (I used Campbell's brand); 1 15 oz can diced tomatoes with green chilies (undrained) (I used Red Gold brand); 1 15 oz can crushed tomatoes; 1/3 cup apple butter; 1 tbsp yellow mustard; 1 tbsp hot sauce; 1 tbsp chili powder; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 2 15 oz cans black beans (drained)

Take this Slow Cooker Short Rib Chili to a chili cook off and you just might win.

I have a lot of chili recipes on my blog. I love chili in all its variations – vegetarian, turkey, beef, pork – I enjoy them all. But this Slow Cooker Short Rib Chili is the first recipe I have created that I would feel confident in taking to a cut-throat chili competition. The taste and heat level are just right, and the short ribs provide such a perfectly meaty depth of flavor.

HOW MANY CHILI RECIPES DO YOU NEED?

A lot! Chili can be basic or creative. A variety of chili recipes means something for everyone. In looking at my chili recipe collection I didn’t have one yet made with short ribs and so I just had to create one. Here’s the links to all the rest of my chili recipes:

WHY SHOULD YOU COOK CHILI IN A SLOW COOKER?

All of my chili recipes are made for the slow cooker. This is because the chili powder and other seasonings blend and develop better flavor with slow cooking. They mellow! Which sounds like less flavor but you actually want the harsh bite of the chili powder to tone down a bit before eating. That’s why people often say chili tastes better the next day. Making chili isn’t a quick process but it’s definitely simple.

Tips for making Slow Cooker Short Rib Chili:

I use English cut short ribs for this recipe. I can find those in the meat section at my local grocery, already packaged, with 4 to 5 ribs per package.
Browning the short ribs in a non stick skillet similar to this means you don’t have to add additional oil or butter. The short ribs have plenty of fat already.
You can make this chili one day ahead up through the step of shredding the meat off the bones. Add the beans and reheat the chili the next day in the slow cooker.
Serve this chili topped with shredded cheese and sour cream.
Use a 6 or 8 quart slow cooker similar to this one for this recipe.

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5 from 5 votes

Slow Cooker Short Rib Chili

Take this Slow Cooker Short Rib Chili to a chili cook off and you just might win.

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings 8

Calories 508 kcal

Author Foodtastic Mom

Ingredients

2 1/2 lbs English-cut short ribs
1/2 large onion peeled and chopped
1 10 oz can beef consommé (or beef broth) I used Campbell's brand
1 15 oz can diced tomatoes with green chilies (undrained) I used Red Gold brand
1 15 oz can crushed tomatoes
1/3 cup apple butter
1 tbsp yellow mustard
1 tbsp hot sauce
1 tbsp chili powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 15 oz cans black beans drained

Instructions

Turn the slow cooker on to high heat.
In a large, non-stick skillet over medium high heat brown the short ribs (a few minutes per side). Transfer them to the slow cooker.
To the same skillet add the onion and cook, stirring occasionally, for about 5 minutes.
Add the beef consommé, tomatoes with green chilies, crushed tomatoes and all the seasonings. Bring to a simmer and add to the slow cooker so it covers the short ribs.
Put the lid on the slow cooker and cook for 6 to 8 hours.
Using tongs, remove the short ribs and bones from the chili. Using two forks, shred the meat and discard the bones and any obvious fat.
Return the shredded beef short ribs to the slow cooker and add the drained black beans. Stir well to combine. Cook for an additional 30 - 60 minutes. Serve the chili topped with shredded cheese and sour cream.

Comments

Adrianne says

March 21, 2019 at 1:31 pm

Yummmm! This recipe looks delicious and comforting at the same time! I could go a big bowl of this right now. I like the idea of taking the harsh bite off the chilli powder too. Cheers

- foodtasticmom says
  
  March 21, 2019 at 2:32 pm
  
  Thanks so much Adrianne!
  
Chef Mireille says

March 21, 2019 at 2:03 pm

What a hearty and protein packed chili. This is the perfect comfort food for cold winter nights.

- foodtasticmom says
  
  March 21, 2019 at 2:32 pm
  
  I totally agree. Thank you!
  
Mary Bostow says

March 21, 2019 at 2:36 pm

It is freeeezing here today, so chili is absolutely what I need. My husband would love this one, especially! 🙂

- foodtasticmom says
  
  March 22, 2019 at 9:42 am
  
  Chili is a must for cold weather. Thanks Mary!
  
Veena Azmanov says

March 21, 2019 at 2:39 pm

This is surely mouth melting. Amazing idea of using the slow cooker option. Looks super delicious.

- foodtasticmom says
  
  March 22, 2019 at 9:41 am
  
  Thanks so much Veena!
  
Gloria says

March 21, 2019 at 3:42 pm

I love my slow cooker, and chili. I have NEVER made it with short ribs. I WANT TO. OMG I can just imagine how could this would taste. Fantastic recipe for sure.

- foodtasticmom says
  
  March 22, 2019 at 9:41 am
  
  I really appreciate your enthusiasm 🙂 Come back and let me know what you think. It’s a must make!