Description
Award Winning Short Rib and Chorizo Chili: A rich, smoky chili featuring melt-in-your-mouth short ribs, bold chorizo, and fire-roasted tomatoes for deeply flavorful comfort food.
Ingredients
Scale
- 2 lbs beef short ribs, bone-in (or boneless if preferred)
- 1 lb Mexican chorizo (halal or turkey chorizo if needed)
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 2 (15-oz) cans fire-roasted diced tomatoes (with juice)
- 1 (8-oz) can tomato sauce
- 2 cups beef broth
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (15-oz) can black beans, drained and rinsed
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- ½ tsp chipotle chili powder (optional, for heat)
- Salt and black pepper, to taste
- Fresh cilantro and shredded cheese, for garnish
Instructions
- Season short ribs with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 8 minutes. Remove and set aside.
- In the same pot, cook chorizo until browned, breaking it apart as it cooks. Remove excess fat if needed.
- Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Stir in chili powder, smoked paprika, cumin, oregano, chipotle powder, salt, and pepper. Cook 1–2 minutes to bloom the spices.
- Add fire-roasted tomatoes, tomato sauce, beef broth, kidney beans, and black beans. Stir well.
- Return short ribs to the pot. Bring to a simmer, cover, and reduce heat to low. Let cook for 2–2 ½ hours, until short ribs are fork-tender and flavors are rich.
- Remove short ribs, shred meat, and discard bones. Return shredded beef to the pot and stir.
- Taste and adjust seasonings. Serve hot with toppings like shredded cheese, cilantro, sour cream, or jalapeños.
Notes
- Brown the short ribs well to develop a deep, smoky crust and maximize flavor.
- If you can’t find Mexican chorizo, substitute with spicy Italian sausage or ground pork.
- For more heat, increase chipotle powder or add a pinch of cayenne.
- Let the chili rest for 15–30 minutes before serving to allow flavors to meld.
- Chili freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hr 30 min
- Category: Main Dish
- Method: Braised (Dutch oven)
- Cuisine: Mexican-inspired American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 1250 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 38 g
- Cholesterol: 180 mg
Keywords: Award Winning Short Rib and Chorizo Chili, short rib chili, chorizo chili, beef chili, chili recipe, braised beef chili, smoky chili, hearty chili, chili with beans