Slow Cooker Short Ribs and Pumpkin Chili

Slow Cooker Short Ribs and Pumpkin Chili | 31Daily.com

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.

 

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Slow Cooker Short Ribs and Pumpkin Chili

Slow Cooker Short Ribs and Pumpkin Chili | 31Daily.com

Slow Cooker Short Ribs and Pumpkin Chili, a hearty autumnal chili makes for a perfect and easy fall meal.

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Ingredients

  • 1 tablespoon vegetable oil
  • 5 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
  • 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 and rinsed¬†(I use a combination of black beans and red kidney beans, your preference)
  • 2 cups cubed cooking pumpkin or butternut squash
  • 3 cups chopped curly kale

Instructions

Heat a skillet over high heat until hot. Add the vegetable 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 6-8 hours, or until the meat is tender.

In the last 30 minutes of cooking, add the beans, cubed squash, and curly kale.

Ladle into bowls and serve.



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Slow Cooker Short Ribs and Pumpkin Chili | 31Daily.com

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Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.