Short Rib and Chorizo Chili
A rich and hearty chili featuring tender short ribs and zesty chorizo that warms your heart and ignites your senses. Perfect for gatherings and chilly evenings.
Servings: 6 servings
Calories: 500kcal
Ingredients
For the Chili
- 2 lbs short ribs (bone-in for flavor; can substitute with beef chuck)
- 1 lb chorizo sausage (spicy or mild, depending on your preference)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium bell peppers (red and green), diced
- 28 oz can crushed tomatoes
- 15 oz can kidney beans, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 2 cups beef broth (or chicken broth for a lighter option)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Olive oil for browning
Optional Toppings
- Chopped cilantro
- Sour cream or Greek yogurt
- Shredded cheese (cheddar or Monterey Jack)
- Sliced jalapeños for added heat
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season the short ribs with salt and pepper, then add to the pot. Sear for 5 minutes on each side until beautifully browned. Remove and set aside.
- In the same pot, add chorizo, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned.
- Add diced onion, garlic, and bell peppers to the pot. Sauté for 5-6 minutes until softened.
- Return the short ribs to the pot, followed by crushed tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, and smoked paprika. Stir well to combine.
Cooking
- Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 60 minutes, stirring occasionally.
- After simmering, shred the short ribs and return the meat to the pot. Stir to incorporate.
- Serve in bowls and garnish with optional toppings such as chopped cilantro, sour cream, or shredded cheese.
Notes
This chili is perfect for gatherings and can be served with cornbread or tortilla chips. Follow storage tips for leftovers to keep enjoying this dish.