Slow Cooker Short Ribs and Pumpkin Chili
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There's nothing quite like a simmering pot of chili when the air turns crisp. This Slow Cooker Short Rib Pumpkin Chili is a hearty, cozy twist on the classic-combining tender, fall-off-the-bone beef short ribs with pumpkin, beans, and kale for a seasonal dish full of rich, savory flavor. Perfect for game day, fall gatherings, or a Sunday dinner.
Recipe Overview
- Cooking Method: Brown short ribs first for rich flavor, then finish in the slow cooker.
- Hands-Off Time: Cooks low and slow for 6-8 hours, or on high for 3-4 hours.
- Main Flavors: Tender beef short ribs, smoky barbecue sauce, pumpkin purée, beans, and kale.
- Seasonal Twist: Pumpkin and squash add sweetness and depth to classic chili.
- Serving Size: Perfect for cozy family dinners, fall gatherings, or game day.
What I Love About This Recipe
Slow Cooker Short Ribs and Pumpkin Chili, a hearty autumnal chili makes for a perfect and easy fall meal.
If you’re looking for a chili that’s a bit unique, flavorful, and easy too… you’ll want to try this.
It’s a new fall favorite. And almost makes itself.
What makes this chili delicious and easy is the addition of our Simple Barbecue Sauce. The flavors of Spanish Pimenton or paprika, molasses, brown sugar, vinegar, and cumin make this dish special. I’ve not tested it with a commercial brand barbecue sauce. But if it had similar ingredients, it may work as well.
As the evenings grow decidedly brisk, this is a stick-to-your-ribs kind of dinner you’ll love.
Key Ingredients
- Beef Short Ribs - Bone-in short ribs add incredible depth of flavor and tenderness.
- Onion & Garlic - Aromatic base that builds savory richness.
- Barbecue Sauce - Use homemade or your favorite bottled brand for smoky-sweet flavor.
- Pumpkin Purée - Adds natural sweetness and velvety body.
- Whole-Grain Mustard - Balances richness with tangy depth.
- Beans - Canned beans (like kidney, black, or pinto) for protein and heartiness.
- Squash - Cubed pumpkin or butternut squash adds texture and color.
- Kale - Stirred in at the end for freshness and a pop of green.
How to Make This Short Ribs Pumpkin Chili Recipe
- Sear the Ribs - Heat oil in a large skillet over high heat. Add the short ribs in batches (don't crowd the pan) and sear until browned on all sides, about 2-3 minutes per side.
- Mix the Sauce - In a small bowl, whisk together barbecue sauce, beef broth, pumpkin purée, and mustard until smooth. If your barbecue sauce is chilled, warm it briefly before mixing.
- Layer the Slow Cooker - Place diced onion and garlic in the bottom of the slow cooker. Pour in the sauce mixture and stir to combine. Nestle the seared short ribs into the mixture, turning to coat.
- Cook Low and Slow - Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours), until the beef is tender and nearly falling off the bone.
- Add the Finishers - In the last 30 minutes of cooking, stir in the beans, cubed squash, and chopped kale. Cook until the squash is tender and the kale is wilted.
- Serve - Remove the short ribs, shred the meat if desired, and return it to the chili. Ladle into bowls and serve hot with favorite toppings.
One Pot (Dutch Oven) Method
No slow cooker? This chili can also be made in a Dutch oven on the stovetop and finished in the oven.
- Sear the Ribs - Heat oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until well browned. Remove and set aside.
- Build the Base - Add onion and garlic to the pot and cook until softened. Stir in barbecue sauce, beef broth, pumpkin purée, and mustard until combined.
- Return the Ribs - Nestle the short ribs into the sauce, turning to coat. Cover the Dutch oven with a lid.
- Oven Cook - Transfer to a 325°F oven and cook for 2 ½ to 3 hours, or until the meat is tender enough to be fork-tender.
- Finish the Chili - In the last 30 minutes, stir in beans, cubed squash, and kale. Return to the oven until the squash is tender and the kale is wilted.
Variations
- Stovetop/Dutch Oven Version - Brown the ribs, then simmer, covered, over low heat for 2-3 hours, stirring occasionally, until tender.
- Spicier - Add chipotle peppers in adobo or cayenne.
- No Kale? - Swap in spinach or omit.
- Different Beans - Mix and match your favorites: black, kidney, cannellini.
If you're looking for a quicker version, try my Instant Pot Chili or the equally cozy Beef and Butternut Chili.
Serving Suggestions
This hearty chili is perfect served straight from the slow cooker with your favorite toppings and sides.
- Toppings: sour cream, shredded cheese, avocado, cilantro, green onions, or crushed tortilla chips.
- Breads & Sides: Pair with classic skillet cornbread, easy corn muffins, or crispy air fryer potatoes for a complete meal.
- Lighter Options: A fresh green salad or roasted vegetables balance the richness of the chili.
- For Game Day: Serve with tortilla chips or baked potatoes for a fun, customizable spread.
Recipe FAQs
Yes! This chili keeps beautifully. Store in the refrigerator for up to 3-4 days and reheat gently on the stovetop.
Yes. Let cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Bone-in ribs give the chili its best flavor and richness, but boneless short ribs (or even stew meat) can work as a substitute.
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Slow Cooker Short Ribs and Pumpkin Chili Recipe
Ingredients
- 1 tablespoon cooking oil
- 4 pounds short ribs bone-in is my preference
- 1/2 teaspoon each salt and freshly ground pepper
- 1 medium onion diced
- 2 cloves garlic minced
- 1/2 cup Simple Barbecue Sauce or your favorite ready-made barbecue sauce
- 1 15-ounce can beef broth
- 1 1/2 cups pure pumpkin or 15-ounce can
- 1 tablespoon whole-grain mustard
- 2 15-ounce cans beans drained
- 2 cups cubed cooking pumpkin or butternut squash
- 3 cups chopped curly kale
Instructions
- Heat a skillet over high heat until hot. Add the oil and wait a minute until it shimmers. Place the short ribs into the skillet and sear until nicely browned on all sides. You won't want to crowd the pan, brown the ribs in batches if necessary.
- Combine the barbecue sauce, beef broth, pumpkin, and mustard in a small bowl. If the barbecue sauce has been chilled, warm it in the microwave for a few seconds before adding to the sauce.
- Place the onion and garlic in the bottom of the slow cooker, top with the sauce mixture and combine. Nestle the browned short ribs into the slow cooker and turn to coat with the sauce. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the meat is tender.
- In the last 30 minutes of cooking, add the beans, cubed squash, and curly kale.
Notes
- Beans: Use your favorite combination of chili beans like black beans, red kidney beans, or pinto beans.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days.
- Freezer: Freeze cooled chili in freezer-safe containers for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave until heated through.
- Make Ahead: This chili tastes even better the next day after flavors have melded.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.