A hearty blend of short ribs, chorizo, beans, and fire roasted tomatoes with a spicy, savory finish.
# Ingredients:
→ Meat and Protein
01 - 2 tablespoons vegetable oil
02 - 1.5 pounds boneless short ribs, cut into 1-inch cubes
03 - 1 pound Mexican chorizo, casing removed
→ Vegetables and Aromatics
04 - 1 large onion, chopped
05 - 2 jalapeño peppers, chopped
06 - 6 cloves garlic, chopped
→ Legumes
07 - 1 can (15 ounces) black beans, drained
08 - 1 can (15 ounces) red kidney beans, drained
→ Liquids and Pantry
09 - 1 cup beef stock
10 - 3 cans (15 ounces each) fire-roasted tomatoes
11 - 1 tablespoon Worcestershire sauce
12 - Hot sauce, to taste
→ Seasonings and Spices
13 - Salt, to taste
14 - Black pepper, to taste
15 - 2 tablespoons chili powder blend
16 - 1 teaspoon Mexican oregano
17 - 1 teaspoon ground cumin
→ Thickener (Optional)
18 - 2 tablespoons cornmeal, or equal amount of crushed corn tortillas
→ Garnishes
19 - Preferred toppings for serving
# Instructions:
01 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season short rib pieces with salt and pepper, then sear in batches for 1–2 minutes per side until richly browned. Transfer seared short ribs to a plate.
02 - Add chopped onion and jalapeño peppers to the pot. Cook for about 5 minutes, stirring, until they begin to soften.
03 - Stir in chopped garlic and crumble in the Mexican chorizo. Cook, breaking up the chorizo with a spoon, for 5 minutes until mostly cooked through.
04 - Sprinkle in chili powder, Mexican oregano, cumin, and additional salt and pepper to taste. Sauté for 1 minute to release the spices’ aroma.
05 - Pour in beef stock and use a wooden spoon to scrape any browned bits from the bottom of the pot.
06 - Return seared short ribs to the pot. Add fire-roasted tomatoes, drained black beans, drained kidney beans, Worcestershire sauce, and hot sauce as desired. Stir thoroughly.
07 - Raise heat to bring mixture to a boil, then reduce to low simmer. Cover and cook for at least 2 hours or until short ribs are fork-tender. Longer simmering may improve tenderness.
08 - If the stew is too thin, stir in cornmeal or crushed corn tortillas and simmer uncovered briefly until thickened to preference.
09 - Ladle chili into bowls and garnish with your favorite toppings before serving.
