Ingredients
Protein & Veggies:
- 1.3kg (3 lbs) bone-in beef short ribs
- 1 tbsp (15ml) olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 red bell peppers, diced
- 2 (400g / 14 oz) cans fire-roasted diced tomatoes
- 480ml (2 cups) beef broth (use gluten-free if needed)
- 240ml (1 cup) dark beer (or extra broth)
Beans & Spices:
- 2 (400g / 14 oz) cans kidney beans, drained
- 2 tbsp (15g) chili powder
- 1 tbsp (7g) ground cumin
- 1 tsp (2g) smoked paprika
- 1 tsp (2g) dried oregano
- 1 tsp (5g) cocoa powder (optional for depth)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional for heat)
Toppings:
- Shredded cheddar, sour cream, cilantro, diced avocado
Instructions
1. Sear the Short Ribs
- Heat olive oil in a skillet over medium-high. Season ribs with salt and pepper. Sear for 3–4 minutes per side until browned. Transfer to slow cooker.
2. Sauté Aromatics
- In the same skillet, cook onion, garlic, and bell peppers for 5 minutes until softened. Add to slow cooker.
3. Build the Chili Base
- Pour tomatoes, broth, beer, beans, chili powder, cumin, paprika, oregano, cocoa, and cayenne into the slow cooker. Stir gently.
4. Slow Cook
- Cover and cook on low for 6–8 hours (or high for 4–5 hours) until meat shreds easily.
5. Shred & Serve
- Remove bones, shred meat into the chili, and stir. Adjust seasoning. Serve with toppings
Extra Tips
✨ Vegetarian Twist: Replace ribs with 2 cups lentils + 300g mushrooms.
✨ Instant Pot: Sear meat using Sauté mode, then pressure cook 45 minutes on high.
✨ Extra Smoky: Add 1 chipotle pepper in adobo sauce.
✨ Gluten-Free: Ensure beer and broth are GF-certified.
FAQ's
Can I use boneless short ribs?
Yes. Reduce cooking time by 1 hour to avoid overcooking.
How to store leftovers?
Refrigerate for 4 days or freeze for 3 months. Reheat with a splash of broth.
Too spicy?
Omit cayenne and use mild chili powder.
Can I make this on the stove?
Simmer in a Dutch oven over low heat for 2.5–3 hours, stirring occasionally.
