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–+ servings
Short Rib and Chorizo Chili

Hearty Short Rib and Chorizo Chili for Ultimate Comfort

This Short Rib and Chorizo Chili offers rich flavors and warming comfort, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 tablespoons vegetable oil Substitution: Olive oil or another cooking oil.
  • 2 pounds boneless short ribs Prep Note: Cut into 1-inch cubes.
  • to taste salt
  • to taste pepper
  • 1 onion Substitution: Shallots could also be used.
  • 2 jalapeno peppers Substitution: Use serrano peppers for more spice or adjust quantity to taste.
  • 4 cloves garlic Substitution: Fresh garlic is preferred, but garlic powder can work in a pinch.
  • 8 ounces Mexican chorizo Use fresh chorizo for the best results; can substitute with spicy Italian sausage.
  • 4 cups beef stock Substitution: Dark beer could work well for added flavor.
  • 1 can fire roasted tomatoes Substitution: Regular diced tomatoes or canned tomato sauce can be used.
  • 1 can black beans Can use pinto beans or any type of preferred beans.
  • 1 can red kidney beans Any preferred beans can be used.
  • 1 tablespoon Worcestershire sauce Use to taste; can be omitted but is recommended for depth.
  • 2 tablespoons chili powder blend A hot New Mexican blend is especially recommended.
  • 1 tablespoon Mexican oregano Substitution: Regular oregano, though flavor will vary slightly.
  • 1 teaspoon cumin Can adjust quantity to personal preference.
  • to taste hot sauce
  • 2-3 tablespoons corn meal Can substitute crushed or torn corn tortillas.
For Serving
  • toppings Personal serving toppings such as sour cream, cheese, or cilantro.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Short Rib and Chorizo Chili
  1. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering, about 1-2 minutes.
  2. Season 2 pounds of cubed boneless short ribs generously with salt and pepper. Sear in hot oil for about 1-2 minutes per side until deeply browned.
  3. In the same pot, add 1 chopped onion and 2 diced jalapeno peppers. Sauté for about 5 minutes until onions are translucent.
  4. Stir in 4 minced garlic cloves and 8 ounces of Mexican chorizo, cooking until chorizo is mostly cooked through, about 5 minutes.
  5. Add 2 tablespoons of chili powder blend, 1 tablespoon of Mexican oregano, and 1 teaspoon of cumin, seasoning with salt and pepper to taste.
  6. Pour in 4 cups of beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
  7. Return the seared short ribs to the pot along with 1 can of fire roasted tomatoes, 1 can each of black beans and red kidney beans, and 1 tablespoon of Worcestershire sauce.
  8. Bring the chili to a boil, then reduce heat to a simmer, covering the pot and cooking for 2-3 hours, stirring occasionally.
  9. If chili is too soupy, mix in 2-3 tablespoons of cornmeal and simmer uncovered for an additional 10-15 minutes.
  10. Ladle the chili into bowls garnished with your favorite toppings such as sour cream, shredded cheese, or fresh cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 100mgIron: 4mg

Notes

Serve with cornbread for a complete meal experience. Adjust spice levels to preference and use fresh ingredients for best flavor.

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