Hearty Short Rib And Chorizo Chili
This Short Rib And Chorizo Chili is a bold, smoky stew simmered low and slow with tender beef, spicy chorizo, beans, and fire-roasted tomatoes. It's the ultimate cold-weather comfort meal with serious depth of flavor.
Calories:
Ingredients
- 2 tablespoons vegetable oil
- 1½ pounds boneless short ribs cut into 1-inch cubes
- Salt and black pepper to taste
- 1 large onion chopped
- 2 jalapeño peppers chopped (or serranos for more heat)
- 6 cloves garlic chopped
- 1 pound Mexican chorizo
- 1 cup beef stock
- Three 15-ounce cans fire-roasted tomatoes
- One 15-ounce can black beans drained
- One 15-ounce can red kidney beans drained
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili powder preferably hot New Mexican blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce to taste
- 2 tablespoons cornmeal optional, for thickening
- Your favorite toppings for serving
Instructions
- Brown short ribs in hot oil over medium-high heat, 1–2 minutes per side until crusty. Set aside.
- Sauté onion and jalapeños in the same pot for 5 minutes, then stir in garlic and cook 30 seconds.
- Add chorizo, break it up, and cook until mostly browned, about 5 minutes.
- Stir in chili powder, oregano, cumin, salt, and pepper. Cook 1 minute to bloom spices.
- Pour in beef stock, scrape up browned bits. Add short ribs, tomatoes, beans, Worcestershire, and hot sauce. Stir well.
- Bring to a boil, then reduce heat, cover, and simmer 2 hours until meat is tender.
- If needed, stir in cornmeal and simmer uncovered 10–15 minutes to thicken.
- Serve hot with toppings like cheese, sour cream, cilantro, or avocado.