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Short Rib and Chorizo Chili

Irresistibly Cozy Short Rib and Chorizo Chili Recipe

Enjoy a hearty Short Rib and Chorizo Chili, perfectly spiced and simmered for a comforting meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Vegetable Oil Substitute with olive oil if desired.
  • 2 pounds Boneless Short Ribs Cut into approximately 1-inch cubes.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
  • 1 medium Onion Yellow or white onions preferred.
For the Heat
  • 2 medium Jalapeno Peppers Substitute serranos for more spice or use fewer for milder taste.
  • 4 cloves Garlic Minced for aromatic flavor.
  • 1 pound Mexican Chorizo Ground pork can serve as a substitute.
For the Liquid Gold
  • 4 cups Beef Stock Mix with dark beer for a unique flavor twist.
  • 28 ounces Fire Roasted Tomatoes Canned offered for convenience.
For Texture and Flavor
  • 1 can Black Beans Rinsed and drained.
  • 1 can Red Kidney Beans Rinsed and drained.
  • 1 tablespoon Worcestershire Sauce Adjust according to your taste.
  • 2 tablespoons Chili Powder Blend Use hot New Mexican blend.
  • 1 tablespoon Mexican Oregano Can substitute with regular oregano.
  • 1 teaspoon Cumin Adjust to taste.
  • to taste Hot Sauce Optional for extra heat.
Optional Thickeners
  • 1 tablespoon Corn Meal Optional thickening agent.
For Toppings
  • 1 cup Sour Cream For creamy contrast.
  • 1 cup Shredded Cheese Cheddar or Monterey Jack recommended.
  • 1/4 cup Fresh Cilantro For freshness and garnish.

Equipment

  • Large pot
  • Dutch oven

Method
 

Cooking Instructions
  1. Heat a large pot or Dutch oven over medium-high heat and add vegetable oil. Season the boneless short ribs generously with salt and pepper. Sear the short ribs for about 1-2 minutes on each side until browned.
  2. In the same pot, add the chopped onion and diced jalapeños. Sauté for about 5 minutes until softened.
  3. Incorporate the Mexican chorizo, breaking it up while it cooks for about 5 minutes. Add minced garlic and cook for an additional minute.
  4. Stir in the chili powder, Mexican oregano, and cumin, and cook for about 1 minute.
  5. Pour in the beef stock, scrape the pot’s bottom forbits, return the seared short ribs, and add tomatoes, beans, Worcestershire sauce, and hot sauce. Stir well.
  6. Bring to a boil, reduce to low, cover, and simmer for at least 2 hours. Stir occasionally.
  7. If too soupy, stir in cornmeal and let simmer uncovered for 10-15 minutes.
  8. Ladle into bowls, garnish with sour cream, shredded cheese, and cilantro. Serve warm.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 25mg

Notes

This chili tastes even better the next day as flavors meld, making it perfect for meal prep or cozy dinners.

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