Short Rib Chorizo Chili (Print)

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.

# Pro Tips:

01 -
  • Uses easy-to-find canned beans and tomatoes for convenience
  • Super tender short ribs with just a little effort
  • Customizable spice level for your family’s taste
  • Make ahead and the flavor only gets better the next day
02 -
  • Packed with protein and fiber to keep everyone full
  • Freezes beautifully for easy weekday meals later
  • Tastes even better on day two after the flavors meld together
03 -
  • Always brown your short ribs aggressively The deep crust is what makes the broth so flavorful
  • Taste your chili a few times as it simmers and adjust spices slowly Heat levels can vary batch to batch
  • Let your chili rest 10 minutes off heat for easier serving the meat re-absorbs some broth and gets even more tender

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