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Short Rib and Chorizo Chili: Discover a Flavorful Recipe!

A hearty and flavorful chili made with tender short ribs and spicy chorizo, perfect for warming up on a cold day.
Print Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound beef short ribs cut into chunks
  • 8 ounces chorizo sausage casings removed
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 2 cans 15 ounces each diced tomatoes, undrained
  • 2 cups beef broth
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 can 15 ounces black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon cayenne pepper optional, for heat
  • Fresh cilantro for garnish
  • Sour cream for serving (optional)
  • Shredded cheese for serving (optional)

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and brown on all sides, about 5-7 minutes. Remove and set aside.
  2. In the same pot, add the chorizo and cook until browned, breaking it up with a spoon, about 5 minutes. Remove and set aside with the short ribs.
  3. Add the diced onion, bell pepper, and garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
  4. Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  5. Return the short ribs and chorizo to the pot. Add the diced tomatoes and beef broth, stirring to combine.
  6. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the short ribs are tender and the flavors meld together.
  7. Remove the short ribs, shred the meat, and discard the bones. Return the shredded meat to the pot along with the kidney beans and black beans. Simmer for an additional 15-20 minutes.
  8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and topped with sour cream and shredded cheese if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 80mgSodium: 800mgFiber: 8gSugar: 5g

Notes

  • For a smoky flavor, add a few chipotle peppers in adobo sauce to the chili.
  • Substitute ground beef or turkey for the short ribs if you prefer a leaner option. Adjust cooking time accordingly.

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