Description
Short Rib and Chorizo Chili is a hearty, flavor-packed dish that effortlessly combines tender beef short ribs with the spicy kick of Mexican chorizo. Perfect for cozy nights or entertaining guests, this chili features fire-roasted tomatoes and a blend of spices that elevate it to gourmet status. With its rich flavors and comforting warmth, it’s destined to become a family favorite. Whether served at game day gatherings or family dinners, this chili is easy to prepare and customizable to suit your taste. Add your favorite toppings and enjoy a satisfying meal that warms both the heart and soul.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1.5 pounds boneless short ribs (cut into 1-inch cubes)
- 1 pound Mexican chorizo
- 1 large onion (chopped)
- 2 jalapeno peppers (chopped)
- 6 cloves garlic (chopped)
- 3 cans (15-ounce) fire-roasted tomatoes
- 1 cup beef stock
- 1 can black beans (drained)
- 1 can red kidney beans (drained)
- Worcestershire sauce
- Chili powder
- Mexican oregano
- Cumin
- Hot sauce
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Sear short ribs until browned, then set aside.
- In the same pot, sauté chopped onion and jalapeños for about 5 minutes until softened.
- Stir in garlic and chorizo; cook until chorizo is mostly cooked through.
- Add spices and stir for one minute to bloom flavors.
- Pour in beef stock, scraping up browned bits from the bottom of the pot.
- Return short ribs to the pot along with tomatoes, beans, Worcestershire sauce, and hot sauce.
- Bring to a boil, then reduce heat and simmer covered for about 2 hours.
- If needed, thicken with cornmeal before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 85mg