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Chili with Beef Short Rib and Chorizo

A hearty and flavorful chili combining tender beef short ribs and spicy chorizo, perfect for gatherings or a comforting dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs beef short ribs Well-seasoned after browning
  • 1 lb Mexican chorizo
  • 1 can (14 oz) fire-roasted tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tbsp chili powder Adjust based on spice preference
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • Olive oil for cooking
Optional toppings
  • cilantro Fresh
  • sour cream
  • shredded cheese

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the beef short ribs and brown on all sides. Remove and set aside.
  2. In the same pot, add the chorizo, onion, and garlic. Cook until the onion is translucent and the chorizo is browned.
  3. Return the beef short ribs to the pot.
Cooking
  1. Add the fire-roasted tomatoes, beef broth, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper.
  2. Bring to a simmer, cover, and reduce the heat. Cook for 2-3 hours until the beef is tender.
Serving
  1. Serve this chili hot in bowls with optional toppings like fresh cilantro, a dollop of sour cream, or some shredded cheese.
  2. Pair it with crusty bread or cornbread for a complete meal.
  3. It also makes a great filling for tacos or burritos!

Notes

Let the chili sit in the fridge for a day for improved flavor. Customize the spice level as desired and consider alternative beans for variation.