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Short Rib Chorizo Chili

A rich and hearty chili featuring tender short ribs and spicy chorizo, perfect for comfort food lovers.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Meat and Base Ingredients
  • 3 lbs bone-in short ribs, cut into 2-inch pieces Bone-in for added flavor.
  • 1 lb Mexican chorizo, removed from casings Spicy or mild based on preference.
  • 2 tablespoons olive oil For searing the meat.
Vegetables
  • 2 large yellow onions, diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 large jalapeño pepper, seeded and minced Adjust based on heat preference.
  • 6 cloves garlic, minced
Spices and Seasonings
  • 3 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon cayenne pepper Adjust to taste.
Broth and Tomatoes
  • 6 cups beef broth
  • 2 cans 28-ounce diced tomatoes, undrained
  • 6 ounces tomato paste
Beans
  • 1 can 15-ounce dark red kidney beans, rinsed and drained
  • 1 can 15-ounce black beans, rinsed and drained
  • 1 can 15-ounce pinto beans, rinsed and drained
Additional Ingredients
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • to taste Salt
  • to taste Black pepper
  • various Optional garnishes: shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, lime wedges

Method
 

Preparation
  1. Pat the short ribs dry with paper towels and season with salt and pepper.
  2. In a large pot, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides, then set aside.
  3. In the same pot, cook the chorizo until browned, breaking it apart with a spoon. Remove and set aside.
Cooking
  1. Add the diced onions, red bell pepper, and green bell pepper to the pot. Sauté until softened, about 5 minutes.
  2. Stir in the minced jalapeño and garlic, cooking for another minute until fragrant.
  3. Incorporate the chili powder, smoked paprika, cumin, oregano, and cayenne. Cook for 1-2 minutes, allowing the spices to bloom.
  4. Pour in the beef broth to scrape up any browned bits from the bottom of the pot.
  5. Return the short ribs and chorizo to the pot. Add the undrained tomatoes, tomato paste, and beans. Stir well to combine.
  6. Bring the mixture to a simmer, then cover and cook on low heat for 3-4 hours.
  7. Remove the short ribs from the pot, shred the meat, and return it to the chili.
  8. Stir in the apple cider vinegar and brown sugar, tasting to adjust seasonings as needed.
  9. Ladle the chili into bowls and top with optional garnishes.

Notes

Let the chili rest for a few hours or overnight in the fridge for better flavor. Consider slow-cooking for 6-8 hours for a hands-off method.