Thick chunks of short rib beef, slow cooked to perfect tenderness. Perfect chili for a cold winter day!
1. Heat oil in a 4-quart pot or heavy-bottomed pan over medium heat.
2. Add beef, stirring frequently with a wooden spoon until meat changes color but does not brown.
3. Lower heat, stir in garlic.
4. Combine chili powder, cumin, and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.
5. Place beef mixture into a crock pot, set on low.
6. Add the broth and stir until liquid is well- blended. Add salt and pepper (and beans and tomatoes if desired).
7. Cook on low until meat is fork tender (took me about 6 hours).
8. Cool thoroughly, cover and refrigerate overnight to ripen the flavor.
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My family loved this, and I’ve gotten at least 2 friends to try it, and they loved it! I actually did it in the oven (at around 250 degrees checking every hour or so to make sure it hasn’t burned) in a dutch oven. I made it with the tomatoes and without the beans. Turned out perfect!
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
10 Comments
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dacook on 8.1.2010
Sounds delicious but, got to leave those beans out. I am a 100% true Texan and beans in chili is a sin in our family. I will be trying it sans beans when we get out of the 100+ heat wave.
scotsman19 on 3.7.2010
P.S. I doubled the recipe to fill my crock pot, left out the beans and used two cans of Diced tomatoes with chilies (e.g. Rotel). I would use Original next time instead of Mild. The limes were also a hit as a side.
scotsman19 on 3.7.2010
I recently made this for a chili cook-off at work since I was in the mood for meat, not beans. I didn’t win, but the pot was sure emptied pretty quickly so no complaints here. I received plenty of comments that it downright delicious and I have to agree!
bobbisue on 3.2.2010
My kids loved this, although I technically turned it into nachos by cutting back on the liquid during serving and adding sharp cheddar, sour cream and tortilla chips on the side.
freckles on 2.10.2010
I love Short Ribs — and this is a great alternative to my usual Asian Style. I used on- the- bone ribs because I think the meat is tastier that way. It was a bit hit with the family. Thank You!