Short Rib and Chorizo Chili Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 20 mins
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Servings
8
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Calories
485 kcal
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Course
Main Course, Soup
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Cuisine
American
Short Rib and Chorizo Chili Recipe
Description
The Short Rib and Chorizo Chili combines bite-sized seared short ribs with Mexican chorizo, onions, jalapenos, garlic, and a blend of spices including chili powder, cumin, and Mexican oregano. Fire-roasted tomatoes and two types of beans add body and earthiness. The dish simmers covered for two hours or longer to achieve melt-in-the-mouth tenderness in the short ribs and to meld flavors.
The chili develops a rich, spicy depth with the heat of the chorizo and jalapenos balanced by the sweetness of fire-roasted tomatoes and seasonings. Corn meal can be stirred in as a thickener if the chili is too soupy, yielding a thicker consistency.
This chili pairs well with garnishes such as shredded cheese, sour cream, or fresh herbs. It serves as a filling meal on its own or alongside cornbread. The inclusion of Worcestershire and hot sauce introduces complexity and adjustable spiciness according to taste.
Note that beef stock can be substituted with dark beer and beef bouillon for a different flavor profile. The extended cooking time is essential for tender short ribs.
Ingredients
- 2 tablespoon vegetable oil
- 1.5 pounds boneless short ribs cut into bite-sized pieces (about 1-inch cubes)
- salt to taste
- black pepper to taste
- 1 onion chopped, large
- 2 jalapeno pepper 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 fire roasted tomatoes canned
- 1 15- ounce black beans drained, canned
- 1 15- ounce red kidney beans drained, can
- 1 tablespoon Worcestershire sauce or to taste
- 2 tablespoons chili powder I’m using a hot New Mexican blend, 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
- You can substitute beef stock with a combination of dark beer and beef bouillon for altered flavor.
- If the chili is too thin, stir in corn meal or crushed corn tortillas to thicken before serving.
- Simmer the chili for at least 2 hours or until short ribs are very tender and flavors are well developed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 86mg | 29% |
| Sodium | 638mg | 27% |
| Potassium | 791mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 88mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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