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Short Rib Chorizo Chili

A hearty bowl of Short Rib Chorizo Chili combines rich short ribs with spicy Mexican chorizo for the ultimate comfort food.

Ingredients

Scale
  • 3 lbs bone-in short ribs, cut into 2-inch pieces
  • 1 lb Mexican chorizo, removed from casings
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 large jalapeƱo pepper, seeded and minced
  • 6 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 6 cups beef broth
  • 2 (28-ounce) cans diced tomatoes, undrained
  • 6 ounces tomato paste
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • Salt to taste
  • Black pepper to taste
  • Optional garnishes: Shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, lime wedges

Instructions

  1. Pat the short ribs dry, season with salt and pepper.
  2. Heat olive oil in a pot and sear the short ribs until browned. Remove and set aside.
  3. Cook chorizo in the same pot until browned, then set aside.
  4. SautƩ diced onions and bell peppers until softened.
  5. Add minced jalapeƱo and garlic; cook until fragrant.
  6. Add chili powder, smoked paprika, cumin, oregano, and cayenne; toast for 1-2 minutes.
  7. Deglaze the pot with beef broth.
  8. Return short ribs and chorizo; add tomatoes, tomato paste, beef broth, and beans. Stir well.
  9. Simmer the chili for 3-4 hours, stirring occasionally.
  10. Shred short ribs and return the meat to the pot.
  11. Stir in apple cider vinegar and brown sugar; season to taste.
  12. Ladle into bowls and garnish as desired.

Notes

For best results, sear short ribs well and simmer slowly to develop flavor.

Nutrition