Slow Cooker Chili

Name: Slow Cooker Chili (Elevated)
Total time: 10 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 lb Beef short ribs; 1 Yellow onion-diced; 2 Poblano peppers-diced; 4 cloves Garlic-minced; 3 Ancho chiles-stemmed and seeded; 1 (28 oz) can Fire-roasted diced tomatoes; 1 (15 oz) can Black beans-drained and rinsed; 1 (15 oz) can Pinto beans-drained and rinsed; 1 (6 oz) can Tomato paste; 2 tbsp Chili powder; 1.5 tbsp Cumin; 1 tsp Mexican oregano; 1/2 tsp Smoked paprika; 1/4 tsp Cinnamon; 1 tsp Salt; 1/2 tsp Black pepper; 2 cup Beef broth; 1/2 cup Dark beer

⏱10h

👥6

🔥600 cal

Hard

🍽️Mexican

A deeply flavorful chili featuring tender braised short ribs and the complex flavor of ancho chiles. This recipe requires a bit more time and effort but delivers exceptional results.

2 lb Beef short ribs

1 Yellow onion-diced

2 Poblano peppers-diced

4 cloves Garlic-minced

3 Ancho chiles-stemmed and seeded

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(0 reviews)

⏱10h

👥6

🔥600 cal

Hard

🍽️Mexican

A deeply flavorful chili featuring tender braised short ribs and the complex flavor of ancho chiles. This recipe requires a bit more time and effort but delivers exceptional results.

#chili #slow cooker #beef #ancho chiles #short ribs #spicy #comfort food

Instructions

Rehydrate the Ancho chiles by placing them in a bowl and covering with hot water for 30 minutes. Drain and blend the chiles with 1/2 cup of the Beef broth until smooth.
Season the Beef short ribs generously with Salt and Black pepper. Sear the short ribs in a large skillet over medium-high heat until browned on all sides. Transfer to the slow cooker.
Add the diced Yellow onion and diced Poblano peppers to the skillet and cook until softened, about 5-7 minutes. Add the minced Garlic and cook for another minute.
Add the cooked vegetables, blended Ancho chile puree, Fire-roasted diced tomatoes, Black beans, Pinto beans, Tomato paste, Chili powder, Cumin, Mexican oregano, Smoked paprika, Cinnamon, remaining Beef broth, and Dark beer to the slow cooker.
Cover and cook on low for 8-10 hours, or until the short ribs are fall-off-the-bone tender.
Remove the short ribs from the slow cooker and shred the meat. Return the shredded meat to the slow cooker and stir to combine.
Serve hot with your favorite toppings.

Ingredients

2 lb 900 g Beef short ribs
1 1 medium Yellow onion-diced
2 2 medium Poblano peppers-diced
4 cloves 4 cloves Garlic-minced
3 3 medium Ancho chiles-stemmed and seeded
1 (28 oz) can 795 g Fire-roasted diced tomatoes
1 (15 oz) can 425 g Black beans-drained and rinsed
1 (15 oz) can 425 g Pinto beans-drained and rinsed
1 (6 oz) can 170 g Tomato paste
2 tbsp 30 mL Chili powder
1.5 tbsp 22.5 mL Cumin
1 tsp 5 mL Mexican oregano
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Cinnamon
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 cup 480 mL Beef broth
1/2 cup 120 mL Dark beer

Equipment

Slow cooker
Skillet
Blender

Instructions

Rehydrate the Ancho chiles by placing them in a bowl and covering with hot water for 30 minutes. Drain and blend the chiles with 1/2 cup of the Beef broth until smooth.
Season the Beef short ribs generously with Salt and Black pepper. Sear the short ribs in a large skillet over medium-high heat until browned on all sides. Transfer to the slow cooker.
Add the diced Yellow onion and diced Poblano peppers to the skillet and cook until softened, about 5-7 minutes. Add the minced Garlic and cook for another minute.
Add the cooked vegetables, blended Ancho chile puree, Fire-roasted diced tomatoes, Black beans, Pinto beans, Tomato paste, Chili powder, Cumin, Mexican oregano, Smoked paprika, Cinnamon, remaining Beef broth, and Dark beer to the slow cooker.
Cover and cook on low for 8-10 hours, or until the short ribs are fall-off-the-bone tender.
Remove the short ribs from the slow cooker and shred the meat. Return the shredded meat to the slow cooker and stir to combine.
Serve hot with your favorite toppings.

Nutrition per serving

Calories 600

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Slow Cooker Chili

Slow Cooker Chili

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