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
Staff Writer
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
617
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
  • Cloves garlic
  • Yellow onion, chopped
  • 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
  • Green bell pepper, chopped
  • 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
30g
33%
Saturated Fat
8g
33%
Cholesterol
190mg
63%
Carbohydrate, by difference
37g
28%
Protein
56g
100%
Vitamin A, RAE
96µg
14%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
107mg
11%
Choline, total
209mg
49%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
4µg
0%
Folate, total
29µg
7%
Iron, Fe
10mg
56%
Magnesium, Mg
84mg
26%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
449mg
64%
Riboflavin
1mg
91%
Selenium, Se
65µg
100%
Sodium, Na
323mg
22%
Thiamin
1mg
91%
Water
389g
14%
Zinc, Zn
22mg
100%