Short Rib And Chorizo Chili Recipe
Warm up with a hearty bowl of Short Rib and Chorizo Chili—bold, smoky, and bursting with rich, savory flavor in every spoonful!
Ingredients
- 2 tablespoons vegetable oil
- 1.5 pounds boneless beef short ribs cut into 1-inch cubes
- Salt and pepper to taste
- 1 large onion chopped
- 2 jalapeno peppers chopped
- 6 cloves garlic chopped
- 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
- 2 tablespoons chili powder blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce to taste
- 2 tablespoons cornmeal optional
- Your favorite toppings for serving
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear for 1-2 minutes per side until browned. Set aside.
- Add chopped onion and jalapeno peppers to the pot. Cook for about 5 minutes until softened.
- Add garlic and Mexican chorizo. Cook for another 5 minutes, breaking up the chorizo as it cooks.
- Stir in chili powder, Mexican oregano, cumin, salt, and pepper. Cook for 1 minute.
- Pour beef stock into the pot, scraping up any browned bits.
- Return short ribs to the pot with fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir well.
- Bring to a boil, then reduce heat, cover, and simmer for about 2 hours until short ribs are tender.
- If chili is too soupy, stir in cornmeal and simmer to thicken.
- Serve chili in bowls, topped with your favorite toppings.
Notes
Notes: Add cheese, sour cream, avocado, or cilantro as delicious toppings