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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chili Short Ribs

Recipe Tags: Chili Recipes

Date Added: January 04, 2014


3 Pounds Ribs 3 Pounds Short ribs (up to 5)
1 Tablespoon Vegetable Oil 1 Tablespoon Vegetable oil *
2 Unit Cloves Of Garlic 2 Unit Clove Of Garlic chop
2 Teaspoons Chili Powder 2 Teaspoons Chili powder (optional)
15 Ounces Tomato Sauce 15 Ounces Tomato sauce 15 oz.
1/2 Teaspoon Salt 1/2 Teaspoon Salt (I used reduced sodium)
1 Teaspoon Pepper 1 Teaspoon Pepper hot red
1 Unit Onion 1 Unit Onion dried finely choppe
32 Ounces Kidney Beans 32 Ounces Kidney Beans (16 oz) drained
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1. Brown ribs in hot oil.

2. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil.

3. Add chili powder, tomato sauce, bring to simmer.

4. Sprinkle ribs with salt and pepper put in crockpot.

5. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on low.

6. Remove bones from pot, add kidney beans, cover and cook on high 1 hour.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Tomato, Garlic, Hot Pepper, Beef, Onion allergies.
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