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Short Rib Chili

Course Dinner, Main Course, Soup
Total Time 1 day 8 hours
Servings 3 quarts

Ingredients

  • 1 cup small red beans dry
  • 1 cup pinto beans dry
  • 1 1/2 tbsp salt
  • 2 quarts water
  • 2 pounds short rib boneless trimmed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp oil
  • 1 onion diced 2 cups
  • 1 poblano diced 1 cup
  • 1 red bell pepper diced 1 cup
  • 2 tbsp garlic minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp pepper
  • 1/2 tsp thyme dry
  • 1/2 tsp oregano dry
  • 1/2 cup tomato paste
  • 1/2 cup whiskey
  • 28 ounces tomatoes can diced
  • 2 bay leaf
  • 32 ounces water
  • 1/2 tbsp Worcestershire
  • 1/2 lime juiced
  • salt to taste

Instructions

  • Mix 2 quarts of water with 1 1/2 tbsp salt. Add the beans and soak overnight. Drain the beans and place in a slow cooker.
  • Trim any large pieces of fat from the short rib. cut into 1 inch cubes. Season with 1/2 tsp of salt and 1/4 tsp of pepper.
  • Mix the dry herbs and spices. Heat the oil in a large skillet over medium high heat. Brown the short rib in 2 batches. Place the short rib in the slow cooker when browned.
  • Reduce the heat to medium and add the onion, poblano, and bell pepper. Sauté until soft. Add the garlic and the spice mix. Add the tomato paste and cook 1 minute. Add the whiskey. Turn off the heat. Add the water and combine. Pour the mixture into the slow cooker. Add the bay leaf, Worcestershire, and diced tomato. Mix until combined. Turn the slow cooker on high and cook for 8 hours or until the meat and beans are tender. Season with salt and lime juice. Serve with your favorite garnishes.