Slow Cooker Short Rib Chili
Take this Slow Cooker Short Rib Chili to a chili cook off and you just might win.
Servings 8
Calories 209kcal
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.
Nutrition
Calories: 209kcal | Carbohydrates: 7g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 441mg | Potassium: 427mg | Fiber: 1g | Sugar: 5g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 3mg