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–+ servings
Bella

Short Rib and Chorizo Chili: A Flavorful Comfort Meal!

A hearty and flavorful chili made with tender short ribs and spicy chorizo, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef short ribs cut into chunks
  • 8 ounces chorizo sausage casings removed
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 2 14.5-ounce cans diced tomatoes, undrained
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 can 15 ounces black beans, drained and rinsed
  • 2 tablespoons olive oil
  • Fresh cilantro chopped (for garnish)
  • Sour cream for serving
  • Shredded cheese for serving

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and chorizo, cooking until browned on all sides. Remove from the pot and set aside.
  2. In the same pot, add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes, or until the vegetables are softened.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for an additional minute to toast the spices.
  4. Return the browned short ribs and chorizo to the pot. Add the diced tomatoes and beef broth, stirring to combine. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and let simmer for 2 to 2.5 hours, or until the short ribs are tender and easily pull apart with a fork.
  6. Once the short ribs are tender, remove them from the pot. Shred the meat and discard the bones. Return the shredded meat to the pot.
  7. Stir in the kidney beans and black beans. Simmer for an additional 15-20 minutes to heat through.
  8. Serve hot, garnished with fresh cilantro, and with sour cream and shredded cheese on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 80mgSodium: 800mgFiber: 6gSugar: 4g

Notes

  • For a spicier chili, add diced jalapeños or a dash of cayenne pepper during the sautéing step.
  • This chili can be made ahead of time and tastes even better the next day. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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