Description
Savor the warmth and bold flavors of this Short Rib and Chorizo Chili Recipe, an ideal dish for cozy gatherings or game day feasts. This chili brings together tender beef short ribs and spicy Mexican chorizo, simmered to perfection with fire-roasted tomatoes and a vibrant blend of spices. With its rich, hearty taste and easy preparation, it’s a dish that will delight everyone at your table. Perfect for meal prep, you can enjoy leftovers throughout the week or impress guests at your next get-together. Customize the heat level and toppings to suit your taste for a truly personalized experience.
Ingredients
Scale
- 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)
- 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 (or to taste)
- 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 develop a nice brown crust. If needed, do this in batches. Once browned, remove them 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. Stir occasionally to prevent sticking.
- Incorporate the chopped garlic and Mexican chorizo into the pot. Cook for another 5 minutes, breaking up the chorizo as it cooks until it's mostly done.
- Stir in the chili powder blend, Mexican oregano, cumin, salt, and pepper to taste. Cook for an additional minute to allow the spices to bloom.
- Pour in the beef stock while scraping up any browned bits from the bottom of the pan.
- Return the browned short ribs to the pot along with fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything together until well combined.
- Bring the mixture to a boil then reduce heat. Cover and let it simmer for about 2 hours until the short ribs are melt-in-your-mouth tender.
- If you prefer a thicker consistency, stir in cornmeal during the last few minutes of cooking.
- Ladle into bowls and top with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 430
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg