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–+ servings
Rib and Chorizo Chili

Hearty Rib and Chorizo Chili for Cozy Nights In

This Rib and Chorizo Chili combines rich short ribs and spicy chorizo for a satisfying, comforting dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Vegetable Oil Used for sautéing, can substitute with olive oil
  • 1.5 lbs Boneless Short Ribs Can substitute with beef chuck
  • to taste Salt
  • to taste Pepper
  • 1 Large Onion Diced
  • 2 Jalapeno Peppers Sliced, can substitute with serrano peppers for more heat
  • 6 cloves Garlic Minced
For the Protein
  • 1 lbs Mexican Chorizo Can substitute with pork sausage
For the Liquid
  • 1 cup Beef Stock Can substitute with dark beer and beef bouillon
For the Veggies and Beans
  • 3 cans (15 oz each) Fire Roasted Tomatoes
  • 1 can (15 oz) Black Beans Can substitute with pinto beans
  • 1 can (15 oz) Red Kidney Beans
For Flavor
  • 1 tbsp Worcestershire Sauce Adjust according to taste
  • 2 tbsp Chili Powder Blend Homemade blends can enhance flavors
  • 1 tsp Mexican Oregano Can substitute with regular oregano
  • 1 tsp Cumin Adjust to personal preference
  • Hot Sauce Optional for extra heat
For Thickening
  • 2 tbsp Corn Meal Optional

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large pot over medium-high heat until shimmering, about 2 minutes.
  2. Season the short ribs with salt and pepper and sear in the pot until browned, about 3-4 minutes per side.
  3. Add the diced onion and sliced jalapeños to the pot and sauté for 5 minutes until the onion is translucent.
  4. Mix in the minced garlic and crumbled chorizo, cooking for an additional 5 minutes.
  5. Sprinkle in the chili powder, oregano, cumin, salt, and pepper, stirring for 1 minute.
  6. Deglaze the pot with beef stock, scraping up any browned bits before returning the short ribs to the pot.
  7. Incorporate the fire-roasted tomatoes, black beans, red kidney beans, Worcestershire sauce, and hot sauce.
  8. Bring the chili to a boil, then reduce to a simmer and cover for about 2 hours.
  9. If the chili is too soupy, mix in cornmeal and let simmer for an additional 5-10 minutes.
  10. Serve hot in bowls, garnished with toppings of choice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 60mgIron: 4mg

Notes

For best flavor, let the chili rest overnight and reheat before serving. Use a slow cooker if preferred.

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