Short Rib and Chorizo Chili Recipe

This Short Rib and Chorizo Chili Recipe is a must-try for any chili enthusiast. It’s perfect for cozy nights, family gatherings, or game-day celebrations. The combination of tender beef short ribs and spicy Mexican chorizo creates a rich, hearty dish that warms you from the inside out. With fire-roasted tomatoes and a mix of spices, every bite is bursting with flavor. This chili stands out not only for its taste but also for its comforting texture and versatility.

Why You’ll Love This Recipe

• Flavor Explosion: The blend of chorizo and short ribs offers a unique depth of flavor that elevates traditional chili.
• Easy to Prepare: With simple steps and minimal prep time, this recipe fits perfectly into busy schedules.
• Versatile Dish: Serve it as a main course or as an appetizer for parties; it suits any occasion.
• Customizable Toppings: Personalize your chili with your favorite toppings, from cheese to fresh herbs.
• Crowd-Pleaser: Ideal for serving a group, this recipe makes enough to feed eight hungry mouths.

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. Here are some essential items you’ll need for this recipe.

Essential Tools and Equipment

• Heavy pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring spoons
• Wooden spoon

Importance of Each Tool

• Heavy pot or Dutch oven: Provides even heat distribution, which helps in browning the meat and simmering the chili evenly.
• Sharp knife: Ensures quick and efficient chopping of ingredients, which saves time in meal prep.
• Wooden spoon: Ideal for stirring without scratching your pot’s surface while breaking up the chorizo easily.

Ingredients

This spicy chili is loaded with tender beef short ribs simmered with Mexican chorizo, fire roasted tomatoes, and the perfect blend of spices, award winning!

For the Base

• 2 tablespoon vegetable oil
• 1.5 pounds boneless short ribs (cut into bite-sized pieces (about 1-inch cubes))
• Salt and pepper to taste
• 1 large onion (chopped)
• 2 jalapeno peppers (chopped (use serranos for hotter, or more to taste))
• 6 cloves garlic (chopped (or more to taste))

For the Protein

• 1 pound Mexican chorizo

For the Liquid Components

• 1 cup beef stock
• 3 15-ounce cans fire roasted tomatoes

For the Beans

• 1 15-ounce can black beans (drained)
• 1 15-ounce can red kidney beans (drained)

For Seasoning

• 1 tablespoon Worcestershire sauce (or to taste)
• 2 tablespoons chili powder blend (I’m using a hot New Mexican blend)
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Hot sauce (to taste)

For Thickening (Optional)

• 2 tablespoons corn meal (optional, for thickening – or use crushed or torn corn tortillas)

For Serving

• Your favorite toppings for serving

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Sear the Short Ribs

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Sear them for 1-2 minutes on each side until they form a nice brown crust. If necessary, do this in batches. Remove the short ribs from the pot and set them aside on a plate.

Step 2: Cook Aromatics

Add the chopped onion and jalapeno peppers to the pot. Cook for about 5 minutes until softened.

Step 3: Add Garlic and Chorizo

Add chopped garlic and Mexican chorizo into the pot. Cook for another 5 minutes, breaking up the chorizo until it is mostly cooked through.

Step 4: Bloom Spices

Stir in chili powder, Mexican oregano, cumin, salt, and pepper to taste. Allow these spices to cook for about 1 minute so they can bloom their flavors.

Step 5: Add Beef Stock

Pour in beef stock while scraping up any browned bits stuck at the bottom of the pan.

Step 6: Combine Ingredients

Return reserved short ribs back into the pot along with fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything together well.

Step 7: Simmer

Bring everything to a boil then reduce heat. Cover and let simmer for about 2 hours—or longer—until short ribs are fork-tender.

Step 8: Thicken if Necessary

If your chili seems too soupy after cooking, stir in cornmeal or crushed tortillas to thicken it up before serving.

Step 9: Serve

Ladle into bowls and top with your favorite toppings before enjoying!

How to Serve Short Rib and Chorizo Chili Recipe

Serving Short Rib and Chorizo Chili is a delightful experience that can be enhanced with various toppings and sides. The rich flavors of the chili pair perfectly with a variety of accompaniments that add texture and freshness.

Toppings

• Sour Cream: A dollop of sour cream helps to balance the spice and adds creaminess.
• Shredded Cheese: Cheddar or Monterey Jack cheese melts beautifully over the hot chili, adding flavor.
• Fresh Cilantro: Chopped cilantro provides a fresh herbal note that brightens the dish.
• Sliced Avocado: Creamy avocado slices make a delicious addition, enhancing the chili’s richness.
• Chopped Green Onions: These add a crunchy texture and mild onion flavor to each bowl.

Serving Suggestions

• Cornbread: Warm cornbread is perfect for dipping into the chili. It adds a sweet contrast.
• Tortilla Chips: Crunchy tortilla chips are great for scooping up the chili, making it fun to eat.
• Rice: Serving the chili over white or brown rice creates a hearty meal that absorbs the flavors.
• Lime Wedges: A squeeze of lime juice over each serving brightens up the dish with acidity.

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How to Perfect Short Rib and Chorizo Chili Recipe

To achieve the most flavorful Short Rib and Chorizo Chili, consider these tips for perfection.

• Use Quality Meat: Choose well-marbled short ribs for tenderness and rich flavor after cooking.
• Brown the Meat Properly: Searing short ribs develops a deeper flavor through caramelization – don’t rush this step!
• Adjust Spice Levels: Customize your heat by tasting as you go; add more jalapeños or hot sauce according to your preference.
• Let it Simmer Longer: For ultimate tenderness, allow the chili to simmer longer than two hours if time permits; this enhances flavor development.
• Incorporate Fresh Herbs at Serving Time: Adding fresh herbs just before serving gives a burst of freshness that elevates the dish.
• Experiment with Beans: Feel free to mix different beans or even lentils based on what you have on hand for variety.

Best Side Dishes for Short Rib and Chorizo Chili Recipe

Pairing side dishes with your Short Rib and Chorizo Chili can elevate your meal further. Here are some excellent options to consider.

1. Garlic Bread: Perfect for mopping up every last drop of chili; simply toast slices with garlic butter.
2. Coleslaw: A zesty coleslaw adds crunch and brightness, balancing out the richness of the chili.
3. Grilled Corn on the Cob: Sweet, smoky corn complements spicy flavors beautifully; grill for added depth.
4. Baked Potatoes: Serve baked potatoes topped with butter, cheese, or sour cream alongside your chili for comfort food vibes.
5. Mexican Street Corn (Elote): This grilled corn dish topped with cotija cheese and spices is a delightful companion to chili.
6. Salad Verde: A light salad dressed in lime vinaigrette offers freshness against hearty chili flavors.
7. Fried Plantains: Sweet fried plantains provide an interesting contrast to the spicy heat of your dish.
8. Crispy Polenta Fries: These add a unique twist; their crispy texture pairs nicely with the creamy elements of your chili.

Common Mistakes to Avoid

Making chili can be easy, but there are some common mistakes that can affect the outcome of your Short Rib and Chorizo Chili Recipe. Here are a few to watch out for:

• Skipping the Sear: Not searing the short ribs properly can lead to a bland flavor. Always brown them well before adding other ingredients to enhance the taste.
• Overcooking the Vegetables: Cooking vegetables like onions and peppers too long can result in mushiness. Aim for a balance where they are soft but still retain some texture.
• Ignoring Spice Balance: Using too many spices or not enough can ruin your chili. Taste as you go and adjust to find that perfect spice level.
• Using Low-Quality Ingredients: Cheap chorizo or canned tomatoes can impact flavor. Opt for high-quality ingredients for the best results.
• Not Allowing Enough Simmer Time: Rushing the simmering process means flavors won’t meld properly. Let it simmer long enough for everything to develop a rich taste.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover chili in an airtight container.
• It will last for up to 4 days in the refrigerator.

Freezing Short Rib and Chorizo Chili Recipe

• Freeze in freezer-safe containers or heavy-duty freezer bags.
• It can be kept frozen for up to 3 months.

Reheating Short Rib and Chorizo Chili Recipe

• Oven: Preheat to 350°F (175°C). Place chili in an oven-safe dish, cover with foil, and heat for about 30-40 minutes.
• Microwave: Heat in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through until hot.
• Stovetop: Reheat in a pot over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some commonly asked questions regarding the Short Rib and Chorizo Chili Recipe that might help you.

Can I use other meats besides short ribs?

Yes! You can substitute beef chuck or even ground beef if desired. Adjust cooking times accordingly.

How spicy is this Short Rib and Chorizo Chili Recipe?

The spice level largely depends on the type and amount of jalapeños used. You can control it by adding more or using milder peppers.

Can I make this chili vegan?

Absolutely! Replace short ribs with mushrooms or lentils and use plant-based chorizo. Ensure all other ingredients are vegan-friendly.

What toppings go well with this chili?

Common toppings include shredded cheese, sour cream, cilantro, avocado, or sliced jalapeños. Customize based on your preference!

Final Thoughts

This Short Rib and Chorizo Chili Recipe is perfect for cozy nights or gatherings with friends. Its rich flavors and tender meat create a comforting dish everyone will love. Feel free to customize it with your favorite toppings or adjust the spice levels to suit your taste buds!