Boneless Short Ribs Chili
Slow-cooked over low heat for several hours. The fork-tender boneless short ribs with a thick decadent chili sauce are perfect for a cold, wet, wintery day. My Boneless Short Ribs Chili recipe uses the same basic spice mix I use in my Real Texas Chili recipe. But unlike Texas Chili, I like the addition of black beans to this mix.
I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites
Servings: 8
Calories: 440kcal
Ingredients
- 3 Pounds Boneless Short Ribs 2-inch chunks
- 8 Ounces Bacon 1/2-inch dice
- 2 Cups Onions Diced
- 8 Cloves Garlic Crushed and chopped
- 2 14-ounce cans Diced Tomatoes
- 3 14-ounce cans Black Beans Drained and rinsed
- 1/2 Cup Chili Powder
- 1 1/2 Teaspoons Smoked Paprika
- 2 1/2 Teaspoons Ground Cumin
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Cayenne Pepper
- 3 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 28 Ounces Water Rinse the Black Bean cans
Instructions
- Add bacon to a large heavy-bottomed pot over high heat for 1 minute until fat starts to render
- Sauté onions for 5 minutes, add the beef, salt, and garlic and cook the beef, stirring occasionally for approximately 10-15 minutes
- Add the tomatoes, black beans, and water bring to a boil, then reduce to a low simmer
- Add the chili powder, and cayenne pepper, simmer for around 3 hours, more or less, until the short ribs are fork-tender
- About 30 minutes before serving, add the black pepper, dried oregano, ground cumin, and smoked paprika
Nutrition Facts
Boneless Short Ribs Chili
Amount Per Serving
Calories 440
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 119mg40%
Sodium 1179mg51%
Potassium 766mg22%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 37g74%
Vitamin A 318IU6%
Vitamin C 4mg5%
Calcium 48mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.