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Short rib and chorizo chili served in white bowl with cheese and cilantro toppings

Short Rib and Chorizo Chili

Award-winning chili loaded with tender chunks of beef short rib simmered with spicy Mexican chorizo, fire roasted tomatoes, and the perfect blend of spices.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 8 portions
Course: Main Course
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoon vegetable oil
  • 1.5 pounds boneless short ribs cut into bite-sized pieces (about 1-inch cubes)
  • Salt and pepper to taste
  • 1 large onion chopped
  • 2 jalapeno peppers chopped (use serranos for hotter)
  • 6 cloves garlic chopped
  • 1 pound Mexican chorizo
  • 1 cup beef stock
  • 3 15-ounce cans fire roasted tomatoes
  • 1 15-ounce can black beans drained
  • 1 15-ounce can red kidney beans drained
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder blend
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Hot sauce to taste
  • 2 tablespoons corn meal optional, for thickening

Equipment

  • Large pot or Dutch oven
  • Plate for setting aside short ribs

Method
 

  1. Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the short ribs with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the short ribs and set on to a plate.
  2. Add the onion and jalapeno peppers. Cook 5 minutes to soften.
  3. Add the garlic and Mexican chorizo. Cook for 5 minutes, breaking up the chorizo, until the chorizo is mostly cooked through.
  4. Stir in the chili powder, Mexican oregano, cumin, salt and pepper to taste. Cook for 1 minute to let the spices bloom.
  5. Add the beef stock and scrape up any browned bits from the bottom of the pan.
  6. Add the reserved short ribs, fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir.
  7. Bring to a boil, then reduce the heat, cover and simmer for 2 hours, or until the short ribs are melt-in-your-mouth tender. You may need longer.
  8. If the chili is too soupy, stir in corn meal and simmer to thicken.
  9. Serve into bowls and top with your favorite toppings.

Notes

Sear short ribs properly to get nice dark crust for flavor. Cut short ribs into 1-inch cubes for best texture. Use Mexican chorizo (spicy ground pork blend), not Spanish. Can substitute chuck roast for short ribs if needed. Simmer until short ribs are melt-in-your-mouth tender. May need longer than 2 hours depending on meat.