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slow cooker short rib chili in bowl topped with cheese and sour cream

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 508kcal
Author Foodtastic Mom


  • 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


  • 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.


Calories: 508kcal