Braised Short Rib and Bacon Chili

This Braised Short Rib and Bacon Chili has chunks of tender beef short ribs, peppers kidney beans, in a thick chili base
Braised Short Rib and Bacon Chili

Good Life Eats

Recipe Courtesy of Good Life Eats

“This Braised Short Rib and Bacon Chili has chunks of tender beef short ribs, peppers kidney beans, in a thick chili base. You can’t have chili without cornbread, so we served our bowls of Braised Short Rib and Bacon Chili with a side of Honey Corn Bread Muffins. These Chile Cheese Cornbread Scones are a little more work, but also delicious for dunking in chili.”

-Katie

5
Servings
680
Calories Per Serving
Deliver Ingredients

Ingredients

For the Braised Short Rib and Bacon Chili

  • 1 Tablespoon olive oil
  • 2 Pounds boneless short ribs, cut into cubes
  • 2 Cloves garlic
  • 1 Yellow onion, chopped
  • 1 Jalapeño pepper, seeded and diced (optional)
  • 2 1/2 Teaspoons cumin
  • 2 1/2 Teaspoons chili powder
  • 15 Ounces canned fire roasted diced tomatoes
  • 4 Ounces canned tomato paste
  • 1 Cup beef stock
  • 32 Ounces canned Bush's Kidney Beans, drained and rinsed
  • 1 Green bell pepper, chopped
  • 1 Red bell pepper, chopped
  • Salt and pepper to taste

Directions

For the Braised Short Rib and Bacon Chili

Heat the oil in a dutch oven over medium- high heat. Add the beef in batches and cook until browned on all sides. Remove the beef from the dutch oven and set aside in a bowl. Add the onion and sauté, adding more oil if necessary, until tender and golden. About 3 - 5 minutes. Add the garlic and jalapeño and sauté for a minute until fragrant.

Return the beef to the pan along with the cumin, chili powder, tomatoes, tomato paste, stock, bacon, and beans. Cover and cook over low heat for 3 1/2 hours. (Alternatively, the chili can be placed in a slow cooker and cooked over low heat for the same amount of time.)

After 3 1/2 hours add the red and green peppers, salt and pepper to your personal preference, and replace the lid. Cook an additional 30 - 60 minutes, or until the peppers and beef reach your preferred tenderness.

Nutritional Facts

Total Fat
29g
41%
Sugar
37g
41%
Saturated Fat
10g
42%
Cholesterol
228mg
76%
Carbohydrate, by difference
43g
33%
Protein
66g
100%
Vitamin A, RAE
95µg
14%
Vitamin B-12
8µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
111mg
11%
Choline, total
245mg
58%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
21µg
1%
Folate, total
31µg
8%
Iron, Fe
11mg
61%
Magnesium, Mg
90mg
28%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
535mg
76%
Riboflavin
1mg
91%
Selenium, Se
80µg
100%
Sodium, Na
365mg
24%
Thiamin
1mg
91%
Water
373g
14%
Zinc, Zn
27mg
100%