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This spicy Short Rib and Chorizo Chili is the ultimate comfort food for anyone who craves deep flavor and a little heat. Packed with tender beef short ribs melted together with Mexican chorizo, smoky fire roasted tomatoes, and the right touch of spices, it is award-winning and perfect for cozy gatherings or a weekend meal that warms you from the inside out.
I first made this recipe on a rainy football Sunday and could not believe how the combination of chorizo and beef created the richest chili I have ever had. Now it is my signature dish for potlucks and everyone always wants the recipe.
Ingredients
- Boneless short ribs: choose marbled pieces for ultimate tenderness
- Mexican chorizo: adds spicy depth try to buy fresh chorizo from a butcher or Mexican market
- Vegetable oil: neutral oil for browning creates a golden crust
- Large onion: brings sweetness and body to the sauce choose one that feels heavy for its size
- Jalapeno peppers: or serranos for extra heat give a bright kick select firm glossy peppers
- Garlic cloves: provides pungency buy whole cloves and chop fresh for the best aroma
- Beef stock: deepens the meaty flavor you can substitute dark beer for another layer
- Fire roasted tomatoes: smoky and rich look for a brand with visible charred bits
- Black beans and red kidney beans: add protein and creaminess always drain and rinse
- Worcestershire sauce: brings umami and complexity just a splash does the trick
- Chili powder blend: source a hot New Mexican blend if possible for extra punch
- Mexican oregano: citrusy and robust taste for authenticity find it in the Latino aisle
- Cumin: gives earthy warmth whole seeds toasted and ground have the best flavor
- Hot sauce: rounds out the spice adjust to your heat level
- Corn meal: optional thickening agent works beautifully when you want a heartier finish or try corn tortillas torn into pieces
- Favorite toppings: add cooling contrast think sour cream avocado cilantro or shredded cheese
Step-by-Step Instructions
- Brown the Short Ribs:
- Season cubed short ribs with salt and pepper. Heat oil in a large pot over medium high and brown the short ribs in batches for around two minutes per side. Wait until a dark flavorful crust forms before turning them. Remove and set aside.
- Soften the Vegetables:
- Add chopped onion and jalapeno to the same pot. Lower the heat slightly and cook for five minutes stirring often so the onions begin to turn golden and the peppers are fragrant.
- Add Chorizo and Garlic:
- Add the chopped garlic and crumbled chorizo to the pot. Cook for about five minutes stirring and breaking up the chorizo until it is mostly cooked through with some fat rendered in the bottom of the pot.
- Bloom the Spices:
- Sprinkle chili powder Mexican oregano cumin and more salt and pepper if needed. Stir well and cook for one minute to release the aromas and toast the spices in the fat.
- Deglaze and Simmer:
- Pour in beef stock and scrape the bottom with a spoon to lift any browned bits. This creates the base of your chili.
- Combine the Main Ingredients:
- Return the browned short ribs to the pot along with fire roasted tomatoes drained black beans and kidney beans Worcestershire sauce and hot sauce. Stir gently to combine everything.
- Simmer the Chili:
- Bring to a boil then reduce the heat to low cover and simmer for at least two hours. Stir occasionally. The chili should become rich and the short ribs tender enough to fall apart with a fork. If needed simmer a little longer until everything breaks down.
- Adjust Texture and Serve:
- If your chili is looking thin sprinkle in corn meal and stir well. Simmer uncovered for a couple minutes to thicken to your preferred consistency. Ladle into bowls and top with your choice of garnishes.
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My favorite element is the smoky fire roasted tomatoes. My family always crowds around as I open the cans because the scent alone promises a great meal. I once made this chili for my grandparents and my grandfather insisted I save him the last bowl next time.
Storage Tips
This chili keeps well in the refrigerator for up to four days in an airtight container. For longer storage freeze in meal-sized portions. When reheating add a splash of water or stock to loosen the texture and stir in fresh toppings just before serving.
Ingredient Substitutions
If you cannot find boneless short ribs use brisket or chuck roast cut into cubes. Spanish style chorizo works in a pinch but seek out the fresh Mexican chorizo for true texture and flavor. For a lighter version use ground turkey instead of beef and turkey chorizo if available.
Serving Suggestions
Serve with cornbread or warm tortillas to soak up the sauce. Top with diced avocado shredded cheese chopped cilantro or even a dollop of sour cream. For extra heat add extra jalapenos or your favorite hot sauce once served.
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Cultural Context
Chili is a staple in both Texan and Mexican American homes though the short rib and chorizo combination puts a unique spin on the classic. Fire roasted tomatoes and Mexican oregano tip the balance toward a more authentic border flavor which I learned from my neighbor who grew up in Chihuahua and always had a pot of chili on the stove on chilly days.
Frequently Asked Questions
- → What meat cuts work best in this chili?
Boneless beef short ribs are preferred for their melt-in-your-mouth quality after slow cooking, but brisket or chuck are good alternatives for similar tenderness and richness.
- → How spicy is this dish?
The chili’s heat level depends on the chorizo, jalapeños, and any added hot sauce. For extra heat, swap jalapeños for serrano peppers, or increase the chili powder blend.
- → Can I substitute ingredients to make it lighter?
You can use leaner meat, reduce the amount of chorizo, or choose turkey chorizo. Beans can be swapped for other varieties, and sodium can be managed by using low-salt broth.
- → What toppings pair well with this chili?
Popular options include sour cream, shredded cheese, fresh cilantro, sliced green onions, avocado, or tortilla chips for added crunch and flavor.
- → Is it possible to make ahead or freeze?
This chili not only keeps well in the fridge for several days, but it also freezes beautifully. Reheat gently for best texture and flavor retention.
- → Can I use dark beer instead of beef stock?
Yes, substituting dark beer adds depth and subtle sweetness. Add beef bouillon for a robust, savory undertone if desired.