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Short Rib and Chorizo Chili

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A rich and deeply flavored chili combining melt-in-your-mouth short ribs and spicy Mexican chorizo, perfect for game day or chilly weekends.

Ingredients

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  • 2 tablespoons vegetable oil
  • 1.5 pounds boneless short ribs, cut into ~1-inch cubes
  • Salt and pepper, to taste
  • 1 large onion, chopped
  • 2 jalapeño peppers, chopped
  • 6 cloves garlic, chopped or minced
  • 1 pound Mexican chorizo, casing removed and crumbled
  • 1 cup beef stock
  • Three 15-ounce cans fire-roasted tomatoes (undrained)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder blend
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • Hot sauce, to taste
  • 2 tablespoons cornmeal (optional)

Instructions

  1. Heat vegetable oil in a large pot or Dutch oven over medium-high.
  2. Season short rib cubes with salt and pepper. In batches, sear until nicely browned, then transfer to a plate.
  3. Add chopped onion and jalapeños to the pot, cooking until softened and translucent.
  4. Add garlic and crumbled chorizo, cooking until chorizo is mostly cooked.
  5. Stir in chili powder, Mexican oregano, cumin, and a pinch of salt and pepper, cooking for 1 minute.
  6. Pour in beef stock and scrape up any browned bits from the bottom of the pot.
  7. Return short ribs to the pot and add fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir to combine.
  8. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours or until short ribs are fork-tender.
  9. If needed, whisk cornmeal into cold water, stir into chili, and simmer for 10–15 minutes to thicken.
  10. Adjust seasoning and serve in bowls with desired toppings.

Notes

Chili often tastes better the next day. You can control spiciness by adding hot sauce gradually.

Find it online: https://www.mealbreeze.com/short-rib-chili-chorizo/