Description
A hearty and flavorful Short Rib and Chorizo Chili recipe that combines tender boneless short ribs with spicy Mexican chorizo, fire-roasted tomatoes, and a blend of aromatic spices. Perfect for a comforting meal on a chilly day.
Ingredients
Units
Scale
Short Ribs:
- 2 tablespoons vegetable oil
- 1.5 pounds boneless short ribs, cut into 1-inch cubes
- Salt and pepper to taste
Chili Base:
- 1 large onion, chopped
- 2 jalapeno peppers, chopped
- 6 cloves garlic, chopped
- 1 pound Mexican chorizo
Additional Ingredients:
- 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
- 2 tablespoons chili powder blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce, to taste
- 2 tablespoons cornmeal (optional)
- Your favorite toppings for serving
Instructions
- Prepare Short Ribs: Season short ribs with salt and pepper. Sear in a pot until browned. Set aside.
- Cook Aromatics: Saute onion, jalapeno, garlic, and chorizo until chorizo is mostly cooked.
- Add Spices: Stir in chili powder, oregano, cumin, salt, and pepper. Cook briefly.
- Combine Ingredients: Add beef stock, reserved short ribs, tomatoes, beans, Worcestershire sauce, and hot sauce. Simmer for 2 hours.
- Thicken (if needed): Stir in cornmeal and simmer.
- Serve: Ladle into bowls and top with desired toppings.
Notes
- Consider using dark beer with beef bouillon as a substitute for beef stock.
