Description
Warm up your evenings with this Short Rib and Chorizo Chili Recipe, a delicious twist on a classic comfort food. This hearty dish combines tender beef short ribs with flavorful Mexican chorizo, all simmered together with fire-roasted tomatoes and a blend of spices that will awaken your taste buds. Perfect for family gatherings, game-day celebrations, or cozy nights in, each bowl is bursting with rich flavors and comforting textures. Top it off with your favorite garnishes for a personalized touch, making this chili not just a meal but an experience everyone will love.
Ingredients
Scale
- 2 tablespoon vegetable oil
- 1.5 pounds boneless short ribs (cut into bite-sized pieces)
- Salt and pepper to taste
- 1 large onion (chopped)
- 2 jalapeno peppers (chopped)
- 6 cloves garlic (chopped)
- 1 pound Mexican chorizo
- 1 cup beef stock
- 3 15-ounce cans fire roasted tomatoes
- 1 15-ounce can black beans (drained)
- 1 15-ounce can red kidney beans (drained)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili powder blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce (to taste)
- 2 tablespoons corn meal (optional, for thickening)
- Your favorite toppings for serving
Instructions
- 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.
- Add the chopped onion and jalapeno peppers to the pot. Cook for about 5 minutes until softened.
- Add chopped garlic and Mexican chorizo into the pot. Cook for another 5 minutes, breaking up the chorizo until it is mostly cooked through.
- 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.
- Pour in beef stock while scraping up any browned bits stuck at the bottom of the pan.
- 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.
- Bring everything to a boil then reduce heat. Cover and let simmer for about 2 hours—or longer—until short ribs are fork-tender.
- If your chili seems too soupy after cooking, stir in cornmeal or crushed tortillas to thicken it up before serving.
- Ladle into bowls and top with your favorite toppings before enjoying!
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 75mg