Description
Short Rib And Chorizo Chili is a hearty and flavorful dish that combines tender short ribs and spicy chorizo for a comforting meal.
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 (use serranos for hotter, or more to taste)
- 6 cloves garlic chopped (or more to taste)
- 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 (using a hot New Mexican blend)
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce to taste
- 2 tablespoons corn meal optional, for thickening – or use crushed or torn corn tortillas
- Your favorite toppings for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the short ribs with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the short ribs and set on to a plate.
- Add the onion and jalapeno peppers. Cook 5 minutes to soften.
- Add the garlic and Mexican chorizo. Cook for 5 minutes, breaking up the chorizo, until the chorizo is mostly cooked through.
- Stir in the chili powder, Mexican oregano, cumin, salt and pepper to taste. Cook for 1 minute to let the spices bloom.
- Add the beef stock and scrape up any browned bits from the bottom of the pan.
- Add the reserved short ribs, fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir.
- Bring to a boil, then reduce the heat, cover and simmer for 2 hours, or until the short ribs are melt-in-your-mouth tender. You may need longer.
- If the chili is too soupy, stir in corn meal and simmer to thicken.
- Serve into bowls and top with your favorite toppings.
Notes
- Adjust the spices according to your heat preference.
- This chili can be made in advance and tastes even better the next day.
- Consider adding toppings like sour cream, cheese, or cilantro for serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg