It’s quite nippy in the evenings these days. That’s true and even more so for the mornings. That means with the colder weather, I’m going to be craving heartier dishes. Here’s one that is literally the easiest thing you’ve ever done. Everyone thinks cooking like this is hard. I promise you – you just dump everything into a slow cooker (or in my case, a Dutch oven) and let the magic of low and slow heat work on your behalf! Enjoy!

Slow Cooker Short Rib Chili

6 pounds of boneless short ribs

1/2 bottle of good Merlot (any red wine will do though)

2 cups of diced onion, garlic, celery mix (I got mine right from the grocery store)

4 cups of beef broth

2 bay leaves

2 tablespoons of ancho chili powder

2 tablespoons of chipotle chili powder

1 teaspoon of garlic powder

1 tablespoon of dried oregano

3 tablespoons of brown sugar


1.. Literally, just dump everything info a slow cooker and cook on high heat for 4-6 hours until tender.

*If you don’t have a slow cooker, throw everything into a Dutch oven, cover it and cook for 4 hours on 350.

2. Serve with diced avocado, sour cream, cilantro, and chives.


See – it’s that simple!



  1. Can’t wait to try a test run on this recipe. Thank you for still sharing your recipes because you could very well have them available for purchase. Which we own your book also ?. Waiting for greens and gravy NYC ?

  2. I made this recipe last week and my guy absolutely loved it. I was nervous to cook it for him because he is a chef but it turned out absolutely amazing. I added white onion, purple onion, green pepper and I used spring vegetable mix instead of celery mix because i cluldnt find it in the grocerystore. Thumbs up!

  3. I made the collard greens omg they were awesome. Can’t wait to get your book. I found you on Facebook and been dieing to do more recipes. Love it and thank you so much for posting.