Award Winning Short Rib and Chorizo Chili
A rich and hearty chili featuring tender short ribs and spicy chorizo, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 2 lbs short ribs (bone-in or beef chuck) Juicy and laden with flavor.
- 1 lb chorizo sausage (spicy or mild) Adds zesty kick.
- 1 large onion, diced Adds depth to the chili.
- 4 cloves garlic, minced Offers robust pungency.
- 2 pcs bell peppers (red and green), diced Adds fresh, crisp texture.
- 1 can (28 oz) crushed tomatoes Essential for a rich chili sauce.
- 1 can (15 oz) kidney beans, drained and rinsed Adds substance and protein.
- 1 can (15 oz) black beans, drained and rinsed Enhances heartiness.
- 2 cups beef broth (or chicken broth) Enriches flavor.
- 2 tbsp chili powder Key for classic chili taste.
- 1 tbsp cumin Elevates the dish.
- 1 tsp smoked paprika Adds depth and smokiness.
- Salt and pepper to taste Essential for flavor.
- 2 tbsp olive oil for browning For a beautiful sear.
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat.
- Season short ribs with salt and pepper, then sear each side for about 5 minutes until golden-brown. Remove and set aside.
Cooking
- In the same pot, add chorizo and cook for 5-7 minutes until browned.
- Add onion, garlic, and bell peppers. Sauté for 5-6 minutes until soft.
- Return short ribs to the pot, pour in crushed tomatoes, beans, and broth. Add chili powder, cumin, and smoked paprika. Stir to combine.
- Bring to a boil, reduce heat to low, cover, and let simmer for 60 minutes, stirring occasionally.
- Remove short ribs, shred the meat, and return to the pot. Stir to combine.
- Serve in bowls and garnish as desired.
Notes
Chili tastes even better the next day. For variations, feel free to add zucchini, corn, or adjust the spice level with different chorizo types or jalapeños.