Slow Cooker Short Rib Mole Chili with Poblanos and Butternut Squash

As we head into these final days of winter, the window is closing for hearty meals like this Slow Cooker Short Rib Mole Chili with Poblanos and Butternut Squash. However, with snow in the forecast for this coming weekend, the timing is perfect to make this easy-to-prepare mole chili that sings with complex flavor from fresh and dried chilis, dark malty beer, molasses, dark chocolate and almonds.

Don't be daunted by the ingredient list. Most of the mole chili ingredients are pantry staples and prep can take place while the short-ribs are browning. Then it is simply a matter of assembling in the slow cooker and setting it on low to cook for 8 hours. You will need to work in a scheduled break at the 7-hour mark to shred the short-ribs.

I love poblano peppers in chili and salsa. Roasted, they take on a smoky and earthy flavor with a hint of sweetness and just a touch of heat. Dark beer adds a malty flavor that can't be found in other ingredients. Molasses for earthy sweetness melds perfectly with the shining star of mole -- chocolate! I used semi-sweet dark chocolate (66% cacao) -- not to sweet with just a hint of bitter.

The taste profile of this recipe isn't too far off the mark from the mole chili that I enter in competitions; it is a traditional Texas chili -- no beans -- and gets its winning flavor from 10 different chili peppers (fresh and dried), dark beer, molasses and dark chocolate. For the time being, that recipe is going to remain classified.

Ingredients

• Mexican chili powder
• ancho chili powder
• ground cumin
• smoked paprika
• garlic powder
• dried oregano (Mexican oregano preferred)
• brown sugar
• extra virgin olive oil
• boneless short ribs (or bone-in – see notes)
• salt and pepper
• large onion
• butternut squash
• poblano peppers
• diced tomatoes
• black beans
• chicken broth
• tomato paste
• chipotle pepper + adobo
• instant espresso
• stout or dark beer
• toasted almonds
• semi-sweet chocolate
• maple syrup
• garnish: cheddar/Jack cheese, sour cream, jalapeno slices, avocado cilantro, hot sauce

See recipe card for quantities.

Instructions

In a small bowl, mix the first 7 ingredients.

Heat olive oil in a large skillet over medium-high heat. Generously salt and pepper short ribs and in batches, brown on all sides, removing to slow-cooker.

Sprinkle the short ribs with ⅓ of the spice mixture.

Add the squash, onion and poblano pepper.

Sprinkle with a ⅓ of the spice mixture.

Add the tomatoes and the beans.

Sprinkle with the remaining spice mixture.

In a large measuring cup, mix the chicken broth, chipotle, adobo, tomato paste and espresso.

Pour over slow-cooker ingredients. Pour the beer over all.

Put the lid on the slow cooker, set it to medium and cook on low for 6-8 hours.

An hour prior to finish, remove the short ribs from the mixture and shred the beef from the bone using two forks.

Add the ground almonds, chocolate and maple syrup to the slow cooker contents and combine. Mix in the shredded beef, salt and pepper to taste, and continue to cook for up to an hour.

To Serve: Serve in bowls with any mixture of chedder/Jack cheese, sour cream, avocado slices, jalapeno slices, cilantro, and hot sauce if desired.

Hint: If you intend to use bone-in beef short-ribs, make sure to use an 8 to 10 quart slow cooker to hold the ingredients.

And don't worry if the beef doesn't shred easily near the end of cooking, simply cut it into small pieces and add it back to the slow cooker for that last hour. It will be perfectly tender after that last hour of cooking

Substitutions

• Beef Short Ribs - while short ribs have such wonderful flavor, this would work well with chuck or brisket cut in slices/pieces against the grain prior to browning
• Fresh Butternut Squash - use a 16 to 24 oz. bag of diced frozen butternut squash instead. No need to cook it first
• Dark Beer - substitute 1 cup of full-bodied red wine
• Butternut Squash -- substitute acorn, kabasha, delicate, pumpkin, or honeynut squash. Or consider using sweet potatoes instead.  
• Instant Espresso -- substitute with strong instant or brewed coffee
• Chili Powders -- While this calls for dried New Mexican and Ancho chili powders, use the equivalent amount of your favorite chili powder. Adding more to taste
• Beans -- substitute pinto beans or red beans -- or leave them out all-together for a truly authentic Texas style chili!

Pairings

Consider serving this with some of my other favorite recipes like:

• Candied Bacon with Maple, Mustard and Orange Zest
• Brown Butter Toffee Apple Muffins
• Asian Guacamole and Chips
• Cornbread Casserole with Bacon, Cheddar and Red Peppers

Equipment

• large saute pan
• 7 quart slow cooker or larger

Storage

Store covered in the refridgerator for up to four days. Or freeze for up to 4 months.

🍽️ Recipe

Slow Cooker Short Rib Mole Chili with Poblanos and Butternut Squash

The Savory Tart

This easy-to-prepare mole chili sings with complex flavors from dried chilis, roasted poblanos, dark beer, molasses, dark chocolate and almonds.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 45 minutes mins

Course Main Course, Soup

Cuisine American

Equipment

• large skillet or dutch oven
• slow cooker (at least 7 quart or larger)

Ingredients

  

• 1-½ tablespoons Mexican chili powder
• 1 tablespoons Ancho chili powder
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano Mexican oregano preferred
• ⅓ cup brown sugar
• 4 tablespoon extra virgin olive oil
• 3.5 pounds boneless short ribs or 5 lbs. bone-in – see notes
• salt and pepper
• 1 large onion diced
• 2 cups cubed ½” butternut squash
• 2 poblano peppers roasted, peeled, seeded and deveined, and diced
• 28 ounces can diced tomatoes
• 15.5 ounces can black beans drained and rinsed
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 1 chipotle pepper diced + 1 teaspoon adobo
• ⅓ cup instant espresso
• 12- ounces bottle stout beer
• ⅓ cup ground toasted almonds
• 3 ounces semi-sweet chocolate
• 3 tablespoon maple syrup
• 1 teaspoon salt or to taste
• ½ teaspoon pepper or to taste

Garnish

• 2 cups cheddar/Jack Cheese
• sour cream
• jalapeno Slices
• sliced avocado
• chopped cilantro
• hot sauce to taste

Instructions

 

• In a small bowl, mix the first 7 ingredients.
• Heat olive oil in a large skillet over medium-high heat. Generously salt and pepper short ribs and in batches, brown on all sides, removing to slow-cooker.
• Sprinkle the short ribs with ⅓ of the spice mixture.
• Add the squash, onion and poblano pepper and sprinkle with a ⅓ of the spice mixture.
• Add the tomatoes and the beans and sprinkle with the remaining spice mixture.
• In a large measuring cup, mix the chicken broth, chipotle, adobo, tomato paste and espresso and pour over slow-cooker ingredients. Pour the beer over all.
• Put the lid on the slow cooker, set it to medium and cook on low for 6-8 hours.
• An hour prior to finishing, remove the short ribs from the mixture and shred the beef from the bone using two forks.
• Add the ground almonds, chocolate and maple syrup to the slow cooker contents and combine. Mix in the shredded beef, salt and pepper to taste, and continue to cook for up to an hour.
• Serve in bowls with any mixture of chedder/Jack cheese, sour cream, avocado slices, jalapeno slices, cilantro, and hot sauce if desired.

Notes

If you are using boneless short ribs, a 7 quart slow cooker will hold the ingredients tightly. If you decide to use bone in short ribs, it is recommended to use an 8 to 10 quart slow cooker.

*To roast a poblano peppers in the oven, preheat your oven to around 400°F - 425°F, place the whole pepper on a baking sheet, and roast for 10-20 minutes, or until the skin is blistered and charred on all sides; then let the pepper cool slightly, put it in a paper bag or plastic wrap to "sweat", making the skin easier to peel off before removing the seeds and stem.

Keyword chili, chili mole, mole chili, poblano chili, short rib, short rib chili, short rib mole

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