Description
Indulge in the ultimate comfort food with this Short Rib and Chorizo Chili Recipe. This hearty dish combines tender, melt-in-your-mouth short ribs with spicy Mexican chorizo, simmered to perfection with fire-roasted tomatoes and a medley of beans. Ideal for cozy evenings or lively gatherings, this chili offers a flavor explosion that will keep everyone coming back for more. With simple preparation steps and customizable toppings, you can make each bowl unique. Serve it alongside cornbread or over rice for a satisfying meal that’s perfect for sharing with friends or enjoying as leftovers throughout the week.
Ingredients
- 1.5 pounds boneless short ribs
- 1 pound Mexican chorizo
- 3 cans fire-roasted tomatoes (15 ounces each)
- 2 cans beans (black and kidney, 15 ounces each)
- 1 large onion
- 2 jalapeño peppers
- 6 cloves garlic
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili powder blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 2 tablespoons corn meal (optional)
Instructions
- Sear short ribs in vegetable oil until browned; set aside.
- Cook chopped onion and jalapeños until softened.
- Add garlic and chorizo; cook until chorizo is mostly cooked through.
- Stir in spices; allow to bloom for a minute.
- Add beef stock; scrape up browned bits from the pot.
- Return short ribs; mix in tomatoes, beans, Worcestershire sauce, and hot sauce.
- Bring to a boil; reduce heat and simmer for about two hours until tender.
- If needed, thicken with cornmeal during the last minutes of cooking.
- Serve hot with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 830mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Use high-quality meat for the best flavor. Adjust the spice level by adding more jalapeños or using milder chorizo. Let the chili rest after cooking for flavors to meld.