Description
This hearty Short Rib and Chorizo Chili combines tender, slow-simmered short ribs with spicy, flavorful chorizo and a rich blend of spices, tomatoes, and kidney beans. Perfect for a comforting meal that delivers depth and warmth, this chili is ideal for cooler days or when you crave a robust, meaty stew.
Ingredients
Scale
Meat
- 2 lbs short ribs
- 8 oz fresh chorizo
Vegetables and Beans
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 28 oz canned crushed tomatoes
Spices and Seasonings
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Liquids and Oils
- 4 cups low-sodium beef broth
- 2 tbsp olive oil
Instructions
- Prepare Ingredients: Chop the onions and mince the garlic. Let the short ribs come to room temperature to ensure even cooking.
- Sear Short Ribs: Heat olive oil in a large pot over medium-high heat. Sear the short ribs for 3-4 minutes on each side until they’re browned, then remove them from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onions and garlic. Cook for about 5 minutes until they become golden brown and fragrant, stirring occasionally.
- Cook Chorizo: Crumble the fresh chorizo into the pot with the onions and garlic. Cook for approximately 5 minutes until the chorizo is nicely browned and cooked through.
- Add Spices and Tomatoes: Stir in the crushed tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Allow the mixture to simmer gently for 2 minutes to blend the flavors.
- Add Short Ribs and Broth: Return the seared short ribs to the pot. Add the beef broth and drained kidney beans. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low and partially cover the pot. Let it simmer for at least 1.5 hours, or until the short ribs are tender enough to shred easily with a fork.
Notes
- You can shred the short ribs in the pot after cooking to fully incorporate the meat into the chili.
- Adjust the chili powder and smoked paprika according to your preferred spice level.
- This chili can be made a day ahead; flavors deepen with time and it reheats beautifully.
- For a thicker chili, simmer uncovered for the last 15-20 minutes to reduce the liquid.
