Short Rib Chorizo Chili
A comforting and flavorful chili made with tender short ribs and spicy chorizo, perfect for gatherings and cozy evenings.
Ingredients
Main Ingredients
- 2 lbs bone-in short ribs Become meltingly tender, creating a rich, beefy base.
- 1 lb fresh chorizo Adds spicy, smoky flavor.
- 28 oz can diced tomatoes Juicy and slightly sweet, adds depth.
- 1 large yellow onion, diced Adds foundational sweetness.
- 4 cloves garlic, minced Provides aromatic warmth.
- 1 medium red bell pepper, diced Adds color and crunch.
- 2 tsp cumin Earthy undertone to round out flavors.
- 2 tsp smoked paprika Enhances chili with smoky depth.
- 1/2 tsp cayenne pepper Adjust for heat preference.
- 4 cups low-sodium beef broth Melds all flavors together.
- 1 can 15 oz kidney beans, drained and rinsed Optional, for heartier texture.
Instructions
Preparation
- Chop the onions, garlic, and red bell peppers.
Cooking
- In a large pot over medium-high heat, sear the short ribs until browned on all sides (about 3 minutes per side).
- Remove the ribs and add onions, bell peppers, and chorizo to the pot. Sauté until fragrant (about 5 minutes).
- Stir in the diced tomatoes with their juice and beef broth; scrape up any flavorful bits from the bottom of the pot.
- Return short ribs to the pot. Cover and simmer on low heat for about 2 hours or until the ribs are fork-tender.
- If using beans, add them during the last 20 minutes of cooking to warm through.
- Adjust the seasonings just before serving.
Notes
Serve with cornbread or over rice. Top with cheese and sour cream for added flavor.