Short Rib And Chorizo Chili Recipe

The Short Rib and Chorizo Chili is a robust and hearty dish that brings together the rich flavors of tender short ribs and spicy Mexican chorizo. This comforting recipe is perfect for those chilly days when you crave something warm and satisfying.

The chili combines a variety of ingredients to create a depth of flavor that is both smoky and spicy, thanks to the mix of fire-roasted tomatoes, jalapeños, and a blend of aromatic spices. Each bite offers a delightful contrast between the melt-in-your-mouth short ribs and the zesty chorizo, making it a crowd-pleaser for gatherings or a cozy family dinner.

With the addition of beans and a customizable array of toppings, this dish is not only nutritious but also versatile, allowing you to adjust the spice level and toppings to suit your taste preferences. Whether you’re a chili connoisseur or trying it for the first time, this recipe is sure to impress with its bold flavors and comforting warmth.

Why You’ll Love This Recipe:

This Short Rib and Chorizo Chili recipe is bound to capture the hearts (and taste buds) of anyone who tries it, for several compelling reasons:

Rich, Deep Flavors: The combination of boneless short ribs and Mexican chorizo creates a complex flavor profile that is both savory and slightly spicy. The fire-roasted tomatoes and a blend of spices, including chili powder, cumin, and Mexican oregano, add layers of smokiness and warmth that elevate this chili to a gourmet level.

Tender, Melt-in-Your-Mouth Texture: By simmering the short ribs slowly, the meat becomes incredibly tender, practically falling apart with each bite. This texture contrasts beautifully with the slight chewiness of the chorizo, providing a satisfying mouthfeel.

Customizable Spice Levels: With ingredients like jalapeños, garlic, and hot sauce, this chili can be as mild or as hot as you like. Spice enthusiasts can add more peppers or hot sauce to kick up the heat, while those who prefer a milder flavor can adjust the ingredients accordingly.

Hearty and Satisfying: Packed with protein from the meat and beans, this chili is a meal in itself, providing a filling and nutritious option that can easily satisfy a hungry crowd. It’s ideal for feeding a family or serving at a gathering.

Versatile and Adaptable: The recipe allows for a variety of toppings, such as cheese, sour cream, cilantro, and more, making it easy to personalize each serving. The optional use of cornmeal or crushed tortillas for thickening also adds to its versatility.

Perfect for Any Occasion: Whether you’re hosting a game day, a casual get-together, or simply looking for a comforting dinner option, this chili is suitable for any occasion. Its robust flavors and inviting aroma can instantly create a warm and welcoming atmosphere.

Key Ingredients:

Boneless Short Ribs: These are the star of the dish, providing a rich and beefy flavor. When cooked slowly, they become incredibly tender, adding a luxurious texture that enhances the overall mouthfeel of the chili.

Mexican Chorizo: This spiced sausage brings a bold, smoky heat to the chili. Its distinct flavor profile, characterized by a variety of spices such as paprika and chili powder, complements the beefy richness of the short ribs.

Fire-Roasted Tomatoes: These tomatoes add a smoky depth and a slight sweetness to the chili, balancing the heat from the chorizo and jalapeños. They also contribute to the hearty, stew-like consistency of the dish.

Beans (Black and Red Kidney Beans): Beans add both texture and nutrition, providing a good source of protein and fiber. They also help to thicken the chili, making it more filling and substantial.

Chili Powder and Spices: A blend of chili powder, Mexican oregano, and cumin infuses the chili with layers of aromatic spices, creating a warm and inviting flavor profile that is both complex and comforting.

Jalapeño Peppers and Garlic: These ingredients add a fresh, spicy kick and a robust, savory depth to the chili. They can be adjusted to taste, allowing for customization of the chili’s heat level.

Short Rib And Chorizo Chili Recipe

Ingredients

2 tablespoon vegetable oil

1.5 pounds boneless short ribs cut into bite-sized pieces (about 1-inch cubes)

Salt and pepper to taste

1 large onion chopped

2 jalapeno peppers chopped (use serranos for hotter, or more to taste)

6 cloves garlic chopped (or more to taste)

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 or to taste

2 tablespoons chili powder blend I’m using a hot New Mexican blend

1 teaspoon Mexican oregano

1 teaspoon cumin

Hot sauce to taste

2 tablespoons corn meal optional, for thickening – or use crushed or torn corn tortillas

Your favorite toppings for serving

Instructions

Sear the Short Ribs:

Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

Season the short ribs with salt and pepper, then sear them for 1-2 minutes per side until they develop a deep brown crust.

Work in batches if necessary to avoid overcrowding the pot. Once done, transfer the short ribs to a plate and set aside.

Sauté the Vegetables:

Add the chopped onion and jalapeño peppers to the same pot. Cook for about 5 minutes, stirring occasionally, until they soften.

Stir in the chopped garlic and Mexican chorizo, breaking up the chorizo as it cooks. Let it cook for another 5 minutes until the chorizo is mostly browned.

Build the Flavor:

Sprinkle in the chili powder, Mexican oregano, cumin, salt, and pepper. Stir well and let the spices bloom for about 1 minute, releasing their aroma.

Pour in the beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added depth of flavor.

Simmer the Chili:

Return the seared short ribs to the pot, followed by the fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything together.

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Bring the chili to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 2 hours (or longer) until the short ribs are fall-apart tender.

Adjust the Thickness:

If the chili is too thin, stir in corn meal (or crushed corn tortillas) and let it simmer for a few more minutes to thicken.

Serve & Enjoy:

Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, diced onions, or sliced jalapeños.

Enjoy a hearty, smoky, and flavorful Short Rib & Chorizo Chili!

Notes:

Browning the Meat: Make sure to sear the short ribs well in the beginning. This step is crucial as it develops a deep, caramelized crust on the meat, enhancing the overall flavor of the chili. Avoid overcrowding the pot to ensure an even sear on all sides.

Spice Level Adjustment: The heat level of the chili can be controlled by the type and amount of peppers used. For a milder dish, you can reduce the number of jalapeños or opt for less spicy varieties. Conversely, for more heat, consider using serrano peppers or adding extra hot sauce.

Chorizo Selection: Be sure to use Mexican chorizo, which is fresh and crumbly, rather than Spanish chorizo, which is cured and firm. The fresh chorizo blends into the chili, adding flavor and a slightly spicy richness.

Simmer Time: Patience is key when simmering the chili. Allowing it to cook for at least two hours ensures the flavors meld together beautifully and the short ribs become tender. For even deeper flavors, consider letting it simmer longer if time permits.

Thickening Options: If you find the chili too thin for your liking, consider adding cornmeal or crushed corn tortillas. These ingredients not only thicken the chili but also add a subtle corn flavor that complements the dish.

Toppings for Serving: Personalize each bowl of chili with your favorite toppings. Popular choices include shredded cheese, sour cream, chopped cilantro, diced onions, and sliced jalapeños. These toppings add an extra layer of flavor and texture to the dish.

Make-Ahead and Storage: This chili can be made ahead of time and often tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this chili in a slow cooker or instant pot?

Yes, you can definitely adapt this recipe for a slow cooker or an instant pot.

For a slow cooker, after browning the meat and sautéing the vegetables on the stovetop, transfer all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

For an instant pot, use the sauté function for browning and sautéing, then pressure cook on high for about 45 minutes, allowing a natural release.

What can I substitute for Mexican chorizo if I can’t find it?

If Mexican chorizo is unavailable, you can substitute it with another fresh, spicy sausage.

Remove the casing and crumble the sausage as it cooks.

Alternatively, you can use ground pork and add your own blend of spices like paprika, garlic powder, and chili powder to mimic the chorizo flavor.

How can I make this recipe vegetarian?

To make a vegetarian version of this chili, replace the short ribs and chorizo with additional beans or a meat substitute like textured vegetable protein (TVP) or tempeh.

You can also add more vegetables such as bell peppers, mushrooms, or zucchini for extra texture and flavor.

Can I freeze leftovers, and how should I reheat them?

Yes, this chili freezes well. Allow the chili to cool completely before transferring it to airtight containers or freezer bags, leaving some space for expansion.

It can be frozen for up to 3 months.

To reheat, thaw in the refrigerator overnight and warm on the stovetop over low heat, stirring occasionally, until heated through.

What toppings do you recommend serving with this chili?

Popular toppings include shredded cheese, sour cream, chopped cilantro, diced onions, sliced jalapeños, and crushed tortilla chips.

These add extra flavor, texture, and a touch of freshness to the chili, enhancing the overall dining experience.

Feel free to mix and match based on your personal preferences.

Do I need to brown the short ribs before simmering them in the chili?

Yes, browning the short ribs is a crucial step that enhances the flavor of the chili.

Searing the meat creates a caramelized crust that adds depth and richness to the final dish.

It also helps to lock in the juices, ensuring the meat stays tender during the long simmer.

Can I use canned tomatoes that aren’t fire-roasted?

Absolutely! While fire-roasted tomatoes contribute a smoky flavor, you can use regular canned tomatoes if that’s what you have on hand.

To mimic the smoky flavor, consider adding a pinch of smoked paprika or a dash of liquid smoke.

What if my chili is too thick or too thin?

If your chili is too thick, you can thin it out by adding more beef stock or water, a little at a time, until you reach the desired consistency.

Conversely, if it’s too thin, thicken it by stirring in cornmeal, crushed tortillas, or allowing it to simmer uncovered to reduce the liquid.

How can I reduce the spiciness if the chili is too hot?

If your chili turns out spicier than expected, you can balance the heat by adding a bit of sweetness or creaminess.

Stir in a spoonful of sugar, honey, or a splash of cream.

You can also serve it with cooling toppings like sour cream or avocado to temper the spiciness.

Is it necessary to use both black beans and red kidney beans?

While the combination of both types of beans adds variety in texture and flavor, you can use only one type if preferred or if that’s what you have available.

Another option is to substitute with other beans, such as pinto or cannellini, to suit your taste or pantry supplies.