Short Rib Chili
Short rib chili is the perfect slow cooker meal, with a rich array of spices and sauces to add depth, richness and a little umami to make this a crowd favorite.
Ingredients
- 4 TB olive oil
- 2 ½ pounds beef short ribs
- 2 cups yellow onion, diced approx 1 large onion
- 4 cloves garlic chopped
- 1 red bell pepper seeded and chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 TB hot chili powder
- ½ TB ground corinader
- 1 tsp ground cumin
- ½ tsp dried Mexican oregano
- ½ tsp dried thyme
- 1 tsp cinnamon
- 1 tsp smoked hot paprika
- 1 tsp Worcestershire sauce
- 2 TB gochujang sauce
- 1 TB tomato paste
- 12 oz stout beer
- 14 oz diced tomatoes 1 can
- 1 tsp espresso powder
- ½ ounce dark chocolate
- 14 oz black beans 1 can, drained and rinsed
- 14 oz pumpkin puree 1 can
- ½ TB brown sugar
Garnishes
- avocado
- cheese
- green onions
- sour cream
- tortilla chips
Instructions
- Season the short ribs with salt and pepper on all sides.
- To the bowl of your slow cooker (or to a large stockpot, if your slow cooker bowl cannot go on the stove), add the oil over high heat. Sear the short ribs on each side until brown. Remove from the pot and set aside.
- Back to the pot over medium high heat, add the onions, garlic, pepper and spices. Cook until soft and the onions are translucent. Add the gochujang, tomato paste and tomatoes. Stir until well combined.
- To the pot, add the beer, chocolate, espresso, pumpkin puree and sugar. Add the short ribs and transfer to the bowl of the slow cooker.
- Cook over high heat for 4 hours. Add the beans and cook another 30 minutes, until the meat is falling off the bone tender. Remove the meat from the pot, and shred return to the chili.
- Serve, with the garnishes you desire.
Notes
Making this a day in advance will let the flavors develop and taste even better the next day!