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.
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
- 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.
- 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.
- Serve chili topped with sour cream and/or green onions, if desired.
- 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