Slow cooker pork short rib chili
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. canola oil
675 g (1½ lb.) lb. pork short ribs
To taste salt and pepper
500 mL (2 cups) cup diced onions
250 mL (1 cup) cup diced carrots
250 mL (1 cup) cup diced celery
1 sweet green pepper, diced
2 cloves garlic, chopped
1 796-mL tin cup steamed tomatoes
1 540-mL tin cup red kidney beans, drained and rinsed
1 540-mL tin cup black beans, drained and rinsed
1 156-mL tin cup tomato paste
30 mL (2 tbsp.) tbsp. chili seasoning
15 mL (1 tbsp.) tbsp. dried oregano
15 mL (1 tbsp.) tbsp. spicy sauce
30 mL (2 tbsp.) tbsp. chopped fresh coriander
30 mL (2 tbsp.) tbsp. chopped fresh parsley
15 mL (1 tbsp.) tbsp. canola oil
675 g (1½ lb.) lb. pork short ribs
To taste salt and pepper
500 mL (2 cups) cup diced onions
250 mL (1 cup) cup diced carrots
250 mL (1 cup) cup diced celery
1 sweet green pepper, diced
2 cloves garlic, chopped
1 796-mL tin cup steamed tomatoes
1 540-mL tin cup red kidney beans, drained and rinsed
1 540-mL tin cup black beans, drained and rinsed
1 156-mL tin cup tomato paste
30 mL (2 tbsp.) tbsp. chili seasoning
15 mL (1 tbsp.) tbsp. dried oregano
15 mL (1 tbsp.) tbsp. spicy sauce
30 mL (2 tbsp.) tbsp. chopped fresh coriander
30 mL (2 tbsp.) tbsp. chopped fresh parsley
Directions
1Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper; sear on all sides until well browned. Reserve.
2Remove excess fat from skillet and reduce heat to medium-low. Fry diced vegetables and garlic until lightly caramelized, about 5 or 6 minutes. Transfer to slow cooker. Add pork and remaining ingredient except fresh herbs. Cover slow cooker and cook chili at low heat until meat is tender, about 8 hours. To serve, stir in chopped coriander and parsley.
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