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Beef Shank Chili

Beef Shank Chili 

2 tablespoons vegetable oil

2-3 lbs. beef shanks

1 small red onion, diced

1 green bell pepper, diced

1 jalapeno pepper, minced

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon cumin

2-3 tablespoons chiles in adobo sauce, diced

2 teaspoons Worcestershire sauce

1 teaspoon sugar

1 15 oz. can black beans

1 15 oz. can pinto beans

1 15 oz. can kidney beans

2 15 oz. cans fire roasted diced tomatoes

28 oz. can crushed tomatoes

1-2 cups beef stock or broth (depending on how thick you like your chili) 

Heat oil in a large pot over medium high heat.  Season beef shanks with salt and pepper on both sides.  Sear shanks in batches, adding more oil if needed.  Sear shanks for 2-3 minutes per side until golden brown.  Remove to a plate and set aside.  

To a large slow cooker, all of the other ingredients and stir well.  Now, nestle the beef shanks into the slow cooker, making sure they are covered well.  Cover the slow cooker and cook on low 6-8 hours.  Carefully remove beef shanks to a plate, let cool a few minutes, and remove meat from bones and shred.  Return meat to slow cooker and stir.  Heat about 30 minutes and serve.  (serve with shredded cheddar cheese, sour cream, tortilla strips or corn bread).



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