Slow Cooker Short Rib Chili (Melt-in-Your-Mouth Tender)
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This Slow Cooker Short Rib Chili elevates classic comfort food to gourmet status with minimal effort. By swapping traditional ground beef for rich, marbled short ribs, you create a deeply flavorful chili with meat that becomes meltingly tender after a long simmer. Packed with aromatic spices, beans, and a robust tomato base, this set-it-and-forget-it meal is perfect for game days or cozy winter nights.
When the temperature drops, my craving for a hearty bowl of chili skyrockets. While I love a classic ground beef version, there is something truly magical about this slow cooker short rib chili. It transforms humble ingredients into a luxurious meal that tastes like it came from a high-end gastropub.
The secret lies in the short ribs. Unlike lean ground meat, short ribs are packed with connective tissue and marbling that break down over the long, slow cooking process. The result is succulent chunks of beef that shred at the touch of a spoon, swimming in a thick, glossy sauce infused with smokey spices. It’s the ultimate “set it and forget it” feast.
Why You’ll Love This Slow Cooker Short Rib Chili
This recipe is a guaranteed crowd-pleaser for several reasons:
- Unmatched Texture: The difference between ground beef and slow-braised short ribs is night and day. You get substantial, tender morsels of meat in every bite.
- Deep, Complex Flavor: The bone-in ribs release collagen and marrow into the sauce, creating a richness that bouillon cubes simply can’t mimic.
- Hands-Off Cooking: After a quick sear to lock in flavor, the slow cooker does all the heavy lifting, making your house smell incredible all day.
- Better the Next Day: Like all great stews, the flavors meld and deepen overnight, making this perfect for meal prep.
Ingredients for Short Rib Chili
Here are the key components that bring this dish together:
The Meat and Aromatics:
3 pounds bone-in beef short ribs: Look for meaty ribs with good marbling. Bone-in adds more flavor, but you can use boneless if you prefer easier prep. If substituting, chuck roast cut into chunks is a decent alternative.
Fresh Vegetables: A mirepoix of onion, red bell pepper, and jalapeños provides the savory base. Keep the seeds in the jalapeño if you like extra heat!
The Pantry Staples:
Spices: A blend of chili powder, ground cumin, and smoked paprika creates that signature warmth. The smoked paprika specifically complements the beefy flavor of the ribs.
Liquids: We use a combination of beef broth and a splash of dark beer (like a stout or porter) or brewed coffee. This adds an earthy bitterness that cuts through the rich fat of the ribs.
Step-by-Step Instructions
Season and sear the short ribs. Brown them on all sides in a hot skillet to develop deep flavor.
Sauté onions, peppers, and garlic in the same skillet. Cook until softened and fragrant.
Bloom the spices and tomato paste. Stir them into the vegetables and cook for 1 minute.
Deglaze the pan with broth and beer. Scrape up the flavorful browned bits from the bottom.
Combine everything in the slow cooker. Add the meat, veggie mixture, tomatoes, and beans.
Slow Cooker Short Rib Chili (Melt-in-Your-Mouth Tender)
Equipment
- 6-quart slow cooker, large skillet or cast iron pan, tongs, chef's knife, cutting board, measuring cups and spoons
Ingredients
Instructions
- 1
Pat the short ribs dry with paper towels and season them generously on all sides with salt and black pepper. This ensures a good crust during searing.
- 2
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, sear the short ribs until browned on all sides, about 2-3 minutes per side. Transfer the browned ribs directly into your 6-quart (or larger) slow cooker.
- 3
Reduce the skillet heat to medium. Add the diced onion, red bell pepper, and jalapeños. Sauté for 4-5 minutes until the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook, stirring constantly, for 1-2 minutes to bloom the spices and cook out the raw tomato flavor.
- 5
Pour in the beef broth and beer (or coffee) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Pour this entire mixture over the ribs in the slow cooker.
- 6
Add the crushed tomatoes, Worcestershire sauce, brown sugar, kidney beans, and black beans to the slow cooker. Stir gently to combine.
- 7
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. The meat is done when it falls off the bone with zero resistance.
- 8
Remove the short ribs from the pot. Discard the bones and any large pieces of fat. Shred the meat into bite-sized chunks using two forks and return the meat to the pot. Stir well to coat in the sauce.
- 9
Taste and adjust seasoning with more salt or pepper if needed. Ladle into bowls and serve hot with your favorite toppings.
Notes
If you cannot find short ribs, a well-marbled chuck roast cut into large 2-inch chunks is the best substitute.
For a thicker chili, you can mash some of the beans against the side of the pot before serving, or mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it in during the last 30 minutes of cooking on HIGH.
This recipe is moderately spicy depending on your jalapeños. For a mild version, omit the jalapeño seeds or the peppers entirely. For extra heat, add 1/4 teaspoon cayenne pepper or diced chipotles in adobo.
Pro Tips for Perfect Short Rib Chili
Take your chili from good to great with these expert techniques:
- Don’t Skip the Sear: It might be tempting to dump everything in raw, but searing the short ribs creates the Maillard reaction, adding a caramelized depth that defines the dish.
- Deglaze the Pan: After searing the meat and sautéing the veggies, pour a little broth into the hot skillet to scrape up the browned bits (fond). This is pure flavor gold—don’t wash it away!
- Skim the Fat: Short ribs are fatty. Before serving, you may see a layer of oil on top. Use a ladle to gently skim this off, or lay a paper towel on the surface to absorb the excess grease.
- Acid Finish: Stir in a teaspoon of apple cider vinegar or lime juice right at the end. The acidity brightens the heavy, rich flavors.
Serving Suggestions & Variations
This slow cooker short rib chili is a meal in itself, but toppings make it fun.
Topping Ideas:
- Sharp cheddar cheese and sour cream
- Sliced radishes and pickled red onions for crunch
- Fresh cilantro and lime wedges
- Homemade cornbread or tortilla chips for dipping
Variations:
- Make it Spicy: Add chipotle peppers in adobo sauce for a smoky, spicy kick.
- Bean-Free: Omit the beans for a Texas-style chili vibe, adding an extra pound of meat or chopped mushrooms instead.
Storage and Reheating Instructions
Refrigeration: Store leftovers in an airtight container for up to 4 days. The fat will solidify on top when cold, making it easy to remove before reheating.
Freezing: This chili freezes beautifully. Cool completely, transfer to freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much.
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