Warm up to this Short Rib + Sweet Potato Chili recipe from Marcia Selden Catering

29 Sep

Don’t you just want to dive into those pots and devour them? OMG! Pic courtesy of Robin Selden of Marcia Selden Catering.

What? How did this happen? All of a sudden the temps are in the 60s! So, to help us ease into fall, we’re excited to share a Short Rib and Sweet Potato Chili recipe from the awesome Marcia Selden Catering. Time to break out that slow cooker . . .




1 T Canola Oil

1 lb. Boneless Short Ribs

2 t ground Cumin

1 T plus 1 t, Chili Powder

2 t dried Oregano

Kosher Salt

1 large Onion, diced

1 Jalapeño, chopped

1 t Garlic Powder

2 T Tomato Paste

1 15 oz. can diced Tomatoes

4 C low-sodium Chicken Broth

1 12oz. bottle Beer (we like Lager)

3 large Sweet Potatoes, diced

Shredded Cheddar, for garnish

Cilantro and Pickled Jalapeños are great toppings!


In a large pot over medium high heat, heat oil. Rub short ribs with cumin, 1 tablespoon chili powder, and oregano and season with salt. Add to pot and sear 5 minutes per side. Transfer to a plate.

Add onion, jalapeño, garlic powder, and remaining teaspoon chili powder and cook until tender, about 5 minutes. Add tomato paste and stir to incorporate. Add diced tomatoes, chicken broth, beer and sweet potatoes and bring to a boil. Reduce heat and simmer.

Slice short ribs into small pieces and add to the pot. Let cook until beef is cooked through and chili has thickened, about 1 ½ hours. Serve with cheddar, cilantro and pickled jalapeños.  


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