Description
This Short Rib and Chorizo Chili recipe combines tender beef short ribs with flavorful chorizo and a blend of spices for a hearty and satisfying chili that is perfect for a cozy dinner or game day gathering.
Ingredients
Scale
For the Chili:
- 2 pounds boneless beef short ribs (cut into 1-inch cubes)
- 8 oz Mexican chorizo (casings removed)
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1½ cups beef broth
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 tablespoon brown sugar
For Garnish:
- Chopped cilantro
- Sour cream
- Shredded cheese
Instructions
- Prepare the Short Ribs and Chorizo: Sear the seasoned short rib cubes until browned, then brown and crumble the chorizo in a pot. Cook onions, garlic, and spices before adding tomato paste.
- Cook the Chili: Return the short ribs, add crushed tomatoes and beef broth, simmer for 2-2½ hours until beef is tender. Stir in beans and brown sugar, adjust seasoning.
- Serve: Top with cilantro, sour cream, and cheese before serving hot.
Notes
- For a spicier kick, add diced jalapeños or extra cayenne.
- This chili tastes even better the next day after the flavors have melded.
- Serve with cornbread or over rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1½ cups
- Calories: 580
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 115 mg
