CROCK POT CHILI BEEF SHORT RIBS

3 lb short ribs
1 tbsp vegetable oil
2 garlic cloves, chopped
2 tsp chili powder
1/2 tsp salt
1 tsp pepper
1 (15 oz) can tomato sauce
1 onion, sliced
2 cans (1 lb each) red kidney beans
cornbread (to serve)

Put ribs in pot of boiling water, reduce heat and simmer for 10 minutes. Remove ribs from water and drain well to remove as much fat as possible. (This can easily be done the evening before to save time in the morning.)

Brown ribs in hot oil. Remove, drain all but 1 tsp fat.

Add chopped garlic, lightly brown in oil.

Add chili powder, tomato sauce, bring to simmer. (I do all of this the evening before to save more time.)

Sprinkle ribs with salt and pepper put in crock pot. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on low.

Remove bones from pot, skim off any visible fat. Add kidney beans to crock pot, cover and cook on high one hour.

Serve with cornbread.

Servings: 4
Source: Sheila Exner