Crockpot chili beef short ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Short ribs |
| 1 | tablespoon | Vegetable oil |
| 2 | eaches | Garlic cloves |
| 2 | teaspoons | Chili powder |
| 1 | each | 15 oz tomato sauce |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 1 | each | Onion |
| 2 | eaches | Cans red kidney beans |
Directions
Put ribs in pot of boiling water, reduce heat and simmer for 10 minutes. Remove ribs from water and drain well to remove as much fat as possible. (This can easily be done the evening before to save time in the morning.) Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil^^. Add chili powder, tomato sauce, bring to simmer. (I do all of this the evening before to save more time.) Sprinkle ribs with salt and pepper put in crockpot. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on low. Remove bones from pot, skim off any visable fat. Add kidney beans, cover and cook on high one hour. Serve with cornbread.
From the recipe files of Sheila Exner - September 1991 Submitted By MICHELLE BRUCE On 04-15-95