why make this recipe
Chili with Beef Short Rib and Chorizo is a hearty and flavorful dish that warms you up on chilly days. The combination of tender beef, spicy chorizo, and rich spices creates an unforgettable meal. It’s perfect for gatherings and game days, as well as a comforting dinner at home. Plus, it’s easy to prepare, making it an excellent choice even for busy cooks.
how to make Chili with Beef Short Rib and Chorizo
Making this chili is simple and rewarding. You’ll start by browning the beef short ribs to lock in flavor. Then, you’ll cook the chorizo with onion and garlic for a base full of rich tastes. After that, the beef ribs go back in along with other ingredients to bring everything together. Stew it low and slow until the meat is tender, and you’ll have a dish that everyone will love.
Ingredients:
- 2 lbs beef short ribs
- 1 lb Mexican chorizo
- 1 can fire-roasted tomatoes (14 oz)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can kidney beans (15 oz), drained and rinsed
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Olive oil for cooking
- Optional toppings: cilantro, sour cream, shredded cheese
Directions:
- In a large pot, heat olive oil over medium heat. Add the beef short ribs and brown on all sides. Remove and set aside.
- In the same pot, add the chorizo, onion, and garlic. Cook until the onion is translucent and the chorizo is browned.
- Return the beef short ribs to the pot. Add the fire-roasted tomatoes, beef broth, kidney beans, chili powder, cumin, smoked paprika, and season with salt and pepper.
- Bring to a simmer, cover, and reduce the heat. Cook for 2-3 hours until the beef is tender.
- Serve with optional toppings like cilantro, sour cream, or shredded cheese.
how to serve Chili with Beef Short Rib and Chorizo
Serve this chili hot in bowls. You can add optional toppings like fresh cilantro, a dollop of sour cream, or some shredded cheese to enhance the flavor. Pair it with crusty bread or cornbread for a complete meal. It also makes a great filling for tacos or burritos!
how to store Chili with Beef Short Rib and Chorizo
To store leftovers, let the chili cool completely, then place it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just be sure to use it within 2-3 months for the best flavor and texture. When ready to eat, reheat it on the stove or in the microwave until hot.
tips to make Chili with Beef Short Rib and Chorizo
- Make sure to season the beef short ribs well after browning them. This adds more flavor to the dish.
- Customize the spice level by adding more or less chili powder based on your taste preference.
- If you have time, let the chili sit for a day in the fridge; it often tastes even better the next day as the flavors meld together.
variation
You can switch up the beans in the recipe; black beans or pinto beans work well too. For a smokier flavor, consider adding chipotle peppers in adobo sauce. If you prefer a lighter version, you can skip the chorizo and add more vegetables, like bell peppers or zucchini.
FAQs
Can I use a different cut of beef?
Yes, you can use beef chuck or ground beef if you prefer; just adjust the cooking time accordingly.
Is this chili spicy?
It has some spice from the chorizo and chili powder, but you can control the heat by adjusting the amount of chili powder or using mild chorizo.
Can I make this chili in a slow cooker?
Absolutely! After browning the beef and cooking the chorizo, transfer everything to a slow cooker and cook on low for 6-8 hours.
Chili with Beef Short Rib and Chorizo
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add the beef short ribs and brown on all sides. Remove and set aside.
- In the same pot, add the chorizo, onion, and garlic. Cook until the onion is translucent and the chorizo is browned.
- Return the beef short ribs to the pot.
- Add the fire-roasted tomatoes, beef broth, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a simmer, cover, and reduce the heat. Cook for 2-3 hours until the beef is tender.
- Serve this chili hot in bowls with optional toppings like fresh cilantro, a dollop of sour cream, or some shredded cheese.
- Pair it with crusty bread or cornbread for a complete meal.
- It also makes a great filling for tacos or burritos!