Slow cooker pork short rib chili

Slow cooker pork short rib chili

Preparation time 20 minutes

Total time: 8 hours 30 minutes

Ingredients

  1. 15 mL (1 tbsp.) canola oil
  2. 675 g (1½ lb.) pork short ribs
  3. To taste, salt and pepper
  4. 500 mL (2 cups) diced onions
  5. 250 mL (1 cup) diced carrots
  6. 250 mL (1 cup) diced celery
  7. 1 sweet green pepper, diced
  8. 2 cloves garlic, chopped
  9. 1 796-mL tin steamed tomatoes
  10. 1 540-mL tin red kidney beans, drained and rinsed
  11. 1 540-mL tin black beans, drained and rinsed
  12. 1 156-mL tin tomato paste
  13. 30 mL (2 tbsp.) chili seasoning
  14. 15 mL (1 tbsp.) dried oregano
  15. 15 mL (1 tbsp.) spicy sauce

  1. 30 mL (2 tbsp.) chopped fresh coriander
  2. 30 mL (2 tbsp.) chopped fresh parsley

Directions

  1. Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper; sear on all sides until well browned. Reserve. 
  2. Remove 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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