Short Rib and Chorizo Chili (Print Version)
# Ingredients:
→ Main
01 -
2 tablespoons vegetable oil
02 -
680 grams boneless beef short ribs, cut into 2.5 cm cubes
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1 large onion, chopped
06 -
2 jalapeño peppers, chopped
07 -
6 cloves garlic, chopped
08 -
454 grams Mexican chorizo, casing removed
09 -
240 millilitres beef stock
10 -
1275 grams fire roasted tomatoes (3 x 425 gram cans)
11 -
425 grams black beans, drained (1 can)
12 -
425 grams red kidney beans, drained (1 can)
13 -
1 tablespoon Worcestershire sauce
14 -
2 tablespoons chili powder blend
15 -
1 teaspoon Mexican oregano
16 -
1 teaspoon ground cumin
17 -
Hot sauce, to taste
18 -
2 tablespoons cornmeal, optional (or use crushed corn tortillas for thickening)
→ For serving
19 -
Preferred toppings (such as sour cream, cheese, fresh coriander, sliced jalapeños, lime wedges)
# Instructions:
01 -
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season short rib cubes with salt and pepper. Sear in batches for 1-2 minutes per side until deeply browned. Transfer browned meat to a plate.
02 -
Add chopped onion and jalapeños to the pot. Sauté for 5 minutes until softened.
03 -
Add chopped garlic and Mexican chorizo to the pot. Cook, breaking up the meat, for 5 minutes until chorizo is mostly cooked through.
04 -
Stir in chili powder, Mexican oregano, cumin, and adjust salt and pepper. Cook for 1 minute until aromatic.
05 -
Add beef stock and scrape any browned bits from the bottom of the pot to deglaze.
06 -
Return browned short ribs to the pot. Stir in fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and preferred amount of hot sauce. Mix thoroughly.
07 -
Bring mixture to a boil. Reduce heat, cover, and simmer for 2 hours or until short ribs are tender and fall apart when pressed. Extend simmering time if needed.
08 -
If the chili appears too thin, stir in cornmeal or crushed corn tortillas and simmer until desired thickness is reached.
09 -
Ladle chili into bowls and add your choice of toppings before serving.
# Notes:
01 -
For added depth, substitute a portion of the beef stock with dark beer and a bit of beef bouillon.