Pressure Cooker Short Rib Chipotle Chili

Craving a chili recipe that will leave you speechless? This easy recipe combines tender short ribs and the smoky allure of chipotle for an explosion of flavors.

Pressure Cooker Short Rib Chipotle Chili

Ingredients

3 ½ pounds Wellsley Farms® USDA Choice Bone-In Beef Short Ribs
2 teaspoons chipotle powder
2 teaspoons Wellsley Farms® Dark Chili Powder
1 teaspoon Wellsley Farms® Fine Sea Salt
1 tablespoon Wellsley Farms® Canola Oil
2 can (15.5 ounces each) red kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced fire roasted tomatoes
1 large Wellsley Farms® Yellow Onion, halved and chopped
2 cups Wellsley Farms® Organic Salsa
2 tablespoons Wellsley Farms® Minced Garlic with Water
Wellsley Farms® All Natural Sour Cream and/or thinly sliced green onions for garnish (optional)

 

Directions

  1. Sprinkle both sides of ribs with chipotle powder, chili powder and salt. In large skillet, heat oil over medium-high heat. Add ribs; cook 5 minutes or until browned, turning once. Transfer ribs to plate.
     
  2. In 6-quart pressure cooker, stir beans, tomatoes with their juice, yellow onion, salsa and garlic; add ribs. Place lid on pressure cooker and close pressure valve to seal; pressure cook on high 1 hour. Quick release pressure; remove lid. Transfer ribs to large bowl; remove and discard bones. With 2 forks, shred ribs; stir into chili. Makes about 12 cups.
     
  3. Serve chili topped with sour cream and/or green onions, if desired.
     
  4. Approximate nutritional values per serving (1 cup): 246 Calories, 8g Fat, 3g Saturated Fat, 32mg Cholesterol, 690mg Sodium, 23g Carbohydrates, 7g Fiber, 6g Sugars, 0g Added Sugars, 17g Protein