There’s a reason this is hands down my most requested dish to bring to a pot luck. This is inspired by my dad’s recipe, which he got from the Amish lady who cooked at his center in the 80’s (though I’m fairly sure she didn’t use beer in hers). For a thicker texture, mash one can of beans a bit before combining.
Prep Time | 40 Minutes |
Cook Time | 4-6 Hours |
Servings |
Bowls
|
Ingredients
|
![]() |
*Do not substitute bone in short ribs. They are generally too fatty for this application, and while the bones do add some body and flavor, its not worth the tradeoff. Sub in chuck roast instead.
** Honestly, I use ground turkey just as much as the sirloin, if not more often. The short ribs carry the flavor, this is for body and texture.
Chili Powder:
These chile powders are easily found online, and you’d be surprised what your local store might have in the ethnic aisle. Whichever you cant find, sub in (fresh!) chili powder. I usually make a double batch and put in a little extra into the chili, plus the leftover goes great on eggs, popcorn, you name it. If you use chili powder that’s been in the back of the cupboard for years, your chili will taste like sawdust. You’ve been warned.
2 tablespoons guajillo chile powder
2 tablespoons ancho chile powder
2 tablespoons sweet paprika
1 tablespoon black pepper
1 tablespoon cumin
3 Comments
Just made this without beans for a keto friendly meal. It was delicious.
Hey There. I discovered your weblog using msn. That is a really well written article.
I’ll be sure to bookmark it and come back to read more
of your useful info. Thanks for the post. I’ll definitely return.
Made this a few weeks ago and my husband, 18 month old son, and I all LOVED it! Crockpot recipes are my go-to on evenings that I won’t have time to make dinner and this is one of our favorites already. We are having it for the 3rd time tonight!!! Thanks to Pinterest for helping me find you!