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Short Rib and Chorizo Chili in a bowl
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5 from 20 votes

Short Rib and Chorizo Chili Recipe

This spicy chili is loaded with tender beef short ribs simmered with Mexican chorizo, fire roasted tomatoes, and the perfect blend of spices, award winning!
Prep Time15 minutes
Cook Time2 hours 20 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: chorizo, short ribs
Servings: 8
Calories: 485kcal
Author: Mike Hultquist

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, or more to taste)
  • 6 cloves garlic chopped (or more to taste)
  • 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 or to taste
  • 2 tablespoons chili powder blend I’m using a hot New Mexican blend
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Hot sauce to taste
  • 2 tablespoons corn meal optional, for thickening – or use crushed or torn corn tortillas
  • Your favorite toppings for serving

Instructions

  • 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.
  • Add the onion and jalapeno peppers. Cook 5 minutes to soften.
  • Add the garlic and Mexican chorizo. Cook for 5 minutes, breaking up the chorizo, until the chorizo is mostly cooked through.
  • Stir in the chili powder, Mexican oregano, cumin, salt and pepper to taste. Cook for 1 minute to let the spices bloom.
  • Add the beef stock and scrape up any browned bits from the bottom of the pan.
  • Add the reserved short ribs, fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir.
  • 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.
  • If the chili is too soupy, stir in corn meal and simmer to thicken.
  • Serve into bowls and top with your favorite toppings.

Video

Notes

Instead of beef stock, consider substituting dark beer with some beef bouillon.

Nutrition

Calories: 485kcal | Carbohydrates: 27g | Protein: 34g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 86mg | Sodium: 638mg | Potassium: 791mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 6mg