Slow Cooker Beef Short Rib Chili

Prep time: 15min
Total time: 375min
Serves 12
1 tbsp
canola oil
15 mL
1 1/2 lbs
beef short ribs
1/2 tsp
salt and pepper
2 mL
2 cups
onions, diced
500 mL
1 cup
carrots, diced
250 mL
1 cup
celery, diced
250 mL
1/2 cup
green pepper, diced
125 mL
2 cloves
garlic, chopped
0
1 can
Stewed Tomatoes
796 mL
1 can
Dark Red Kidney Beans, well rinsed and drained
540 mL
1 can
black beans, well rinsed and drained
540 mL
1 can
Tomato Paste
156 mL
2 tbsp
chili powder
30 mL
1 tbsp
dried oregano
15 mL
1 tbsp
hot sauce
15 mL
2 tbsp
chopped cilantro
30 mL
2 tbsp
chopped parsley
30 mL
calories
340
fat
20 g
saturated fat
8 g
carbs
25 g
protein
16 g
cholestrol
40 mg
fibre
8 g
sodium
600 mg

Directions

  1. Heat the oil in a large pan over medium high heat. Season the beef with salt and pepper and sear on all sides until well browned, set aside.

  2. Pour off the excess fat; reduce the heat to medium, sauté the vegetables and garlic until lightly caramelized, about 5-6 minutes. Transfer them to the slow cooker; add the beef, juices and remaining ingredients. Cover, set on low and cook until tender, about 6 hours. Just before serving stir in the chopped cilantro and parsley.