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Short Rib and Chorizo Chili

Short Rib and Chorizo Chili served with toppings in a rustic bowl, styled on white napkin.
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A rich and hearty chili combining tender short ribs and spicy Mexican chorizo with smoky tomatoes and beans, perfect for a comforting meal any time of the year.

Ingredients

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  • 2 tablespoon vegetable oil
  • 1.5 pounds boneless short ribs cut into bite-sized pieces (about 1-inch cubes)
  • Salt and pepper to taste
  • 1 large onion chopped
  • 2 jalapeno peppers 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 cans fire roasted tomatoes
  • 1 15-ounce can black beans drained
  • 1 15-ounce can red kidney beans drained
  • 1 tablespoon Worcestershire sauce or to taste
  • 2 tablespoons chili powder blend I’m using a hot New Mexican 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

  1. Heat vegetable oil in a large pot over medium heat.
  2. Season short ribs with salt and pepper, then brown in batches, set aside.
  3. Add onions and jalapenos to pot, cook until softened.
  4. Add garlic and cook for 1 minute.
  5. Stir in chorizo and cook until browned.
  6. Return short ribs to pot and add beef stock, fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, chili powder, oregano, and cumin.
  7. Bring to a boil then simmer uncovered for 2-3 hours until short ribs are tender.
  8. Add hot sauce to taste and stir in corn meal if using to thicken.
  9. Serve hot with your favorite toppings.

Notes

  • For extra heat, use serrano peppers instead of jalapenos and add more chili powder
  • The chili tastes even better the next day once flavors meld

Nutrition

Find it online: https://www.amgroyal.com/short-rib-chorizo-chili-recipe/