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

Ready in
4 h
5
Servings
686
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
39g
60%
Sugar
11g
N/A
Saturated Fat
16g
78%
Cholesterol
132mg
44%
Protein
45g
89%
Carbs
42g
14%
Vitamin A
104µg
12%
Vitamin B12
5µg
88%
Vitamin B6
1mg
52%
Vitamin C
69mg
100%
Vitamin D
0.2µg
N/A
Vitamin E
3mg
16%
Vitamin K
24µg
30%
Calcium
156mg
16%
Fiber
13g
51%
Folate (food)
100µg
N/A
Folate equivalent (total)
100µg
25%
Iron
9mg
50%
Magnesium
120mg
30%
Monounsaturated
20g
N/A
Niacin (B3)
9mg
46%
Phosphorus
546mg
78%
Polyunsaturated
3g
N/A
Potassium
1624mg
46%
Riboflavin (B2)
0.6mg
33.9%
Sodium
1392mg
58%
Thiamin (B1)
0.9mg
61.5%
Trans
2g
N/A
Zinc
14mg
96%

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