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Short Rib and Chorizo Chili Recipe

Short Rib and Chorizo Chili Recipe
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★★★★★

5 from 10 reviews

This hearty Short Rib and Chorizo Chili combines tender, slow-simmered boneless short ribs with spicy Mexican chorizo, fire-roasted tomatoes, and savory beans, creating a rich and flavorful chili perfect for comfort food lovers. Enhanced with bold spices and a touch of heat from jalapeños, this chili is both satisfying and delicious.

Ingredients

Scale

Meat and Protein

  • 1.5 pounds boneless short ribs, cut into 1-inch cubes
  • 1 pound Mexican chorizo

Vegetables and Aromatics

  • 1 large onion, chopped
  • 2 jalapeno peppers, chopped (use serranos for hotter, or adjust to taste)
  • 6 cloves garlic, chopped (or more to taste)

Liquids and Canned Goods

  • 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)

Spices and Seasonings

  • 2 tablespoons vegetable oil
  • 2 tablespoons chili powder blend (hot New Mexican blend recommended)
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Hot sauce to taste

Optional

  • 2 tablespoons corn meal (for thickening, optional) or crushed/torn corn tortillas
  • Your favorite chili toppings (cheese, sour cream, chopped onions, cilantro, jalapeños, etc.)

Instructions

  1. Brown Short Ribs: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season short ribs with salt and pepper. Sear the short ribs for 1-2 minutes per side, forming a nice brown crust. Do this in batches to avoid overcrowding. Remove browned ribs and set aside.
  2. Sauté Vegetables: Add chopped onion and jalapeño peppers to the pot. Cook for about 5 minutes until softened and fragrant.
  3. Cook Chorizo and Garlic: Add chopped garlic and Mexican chorizo to the pot. Cook for approximately 5 minutes, breaking up the chorizo with a spoon, until mostly cooked through.
  4. Add Spices: Stir in chili powder, Mexican oregano, cumin, salt, and pepper. Cook for 1 minute to let the spices bloom and develop deeper flavors.
  5. Deglaze with Stock: Pour in beef stock and scrape the bottom of the pot to release flavorful browned bits.
  6. Add Remaining Ingredients: Return the browned short ribs to the pot. Add fire-roasted tomatoes, drained black beans, drained kidney beans, Worcestershire sauce, and hot sauce to taste. Stir everything together well.
  7. Simmer: Bring the chili to a boil, then reduce heat to low. Cover and simmer gently for about 2 hours or until the short ribs are tender enough to melt in your mouth. If needed, simmer longer for optimal tenderness.
  8. Thicken the Chili: If the chili is too thin or soupy, stir in 2 tablespoons of corn meal or crushed corn tortillas and simmer a few more minutes until thickened to your liking.
  9. Serve: Ladle the chili into bowls and top with your favorite garnishes such as shredded cheese, sour cream, chopped onions, jalapeños, or fresh cilantro. Enjoy hot!

Notes

  • The type of chili powder blend can greatly affect heat and flavor; a New Mexican hot blend is recommended but adjust to your taste.
  • For extra heat, substitute jalapeños with serrano peppers or add more jalapeños.
  • Searing the short ribs well ensures deeper flavor and better texture in the final chili.
  • Use corn meal or crushed corn tortillas as natural thickeners to keep the chili gluten-free.
  • This chili tastes even better the next day as flavors meld together.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Customize toppings to your liking for a personalized chili experience.

Nutrition

Keywords: short rib chili, chorizo chili, hearty chili recipe, Mexican chili, spicy chili, slow cooked chili, fire roasted tomato chili

Find it online: https://todayfoodrecipe.com/short-rib-and-chorizo-chili-recipe/