Chili is a beloved dish that showcases an array of flavors, textures, and aromas. When crafted with hearty ingredients like beef short ribs and savory chorizo, it becomes an indulgent experience that’s perfect for any occasion. This recipe combines the richness of beef with the unique spiciness of chorizo, creating a chili that stands out from the rest. Ideal for cozy evenings or gatherings with friends, this flavorful dish is easy to prepare and promises satisfaction in every bite.

Why Make This Recipe

Crafting Chili with Beef Short Ribs and Chorizo is worthwhile for several reasons. Firstly, the combination of short ribs and chorizo yields a depth of flavor that elevates the traditional chili experience. The slow-cooked beef becomes incredibly tender, while the chorizo adds a delightful kick and smoky undertone. Additionally, this recipe can feed a small crowd, making it perfect for parties or family dinners. The satisfaction of serving a hearty, delicious homemade chili is unparalleled, and it’s a great way to impress your guests with minimal effort.

How to Make Chili with Beef Short Ribs and Chorizo

Ingredients

2 lbs beef short ribs
1 lb Mexican chorizo
2 cans (14.5 oz) fire-roasted tomatoes
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
1 can (15 oz) kidney beans, drained and rinsed
Fresh cilantro for garnish (optional)

Directions

In a large pot, brown the beef short ribs on all sides over medium heat. Remove and set aside.
In the same pot, add the chorizo and cook until browned.
Add the chopped onion and minced garlic; sauté until the onion is translucent.
Return the browned beef short ribs to the pot. Add the fire-roasted tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, and pepper.
Bring the mixture to a simmer and cover. Cook on low for 2 hours, or until the beef is tender.
Stir in the kidney beans and cook for an additional 15 minutes.
Garnish with fresh cilantro if desired and serve hot.

How to Serve Chili with Beef Short Ribs and Chorizo

This chili is best served piping hot. You can ladle it into bowls and offer a variety of toppings such as shredded cheese, sour cream, diced onions, or jalapeño slices to enhance the experience. Pair it with crusty bread or warm tortillas for a complete meal. Serving it with a side of cornbread can also elevate the dish and provide a delightful contrast to the rich chili.

How to Store

Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing the chili. Allow it to cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave.

Tips to Make

For added spice, consider using hot chorizo or adding diced jalapeños to the pot.
Don’t rush the cooking process; slow cooking allows the flavors to meld and the beef to become tender.
If you want a thicker chili, let it simmer uncovered for the last 30 minutes, allowing the liquid to reduce.

Variation

Feel free to customize the flavor profile by adding different beans, such as black beans or pinto beans, or incorporating vegetables like bell peppers and corn. If you’re looking for a smokier flavor, you can add chipotle peppers in adobo sauce. For a completely different twist, try substituting the beef with turkey or chicken if you prefer a lighter option.

FAQs

1. Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After browning the beef and chorizo, transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.

2. How can I make this chili vegetarian?
To make a vegetarian version, substitute the beef short ribs with mushrooms or tempeh, and the chorizo with a meatless chorizo or a combination of beans and lentils for that thick, hearty texture.

3. What can I serve with chili besides bread?
Consider serving Mexican rice, a fresh green salad, or corn on the cob for a refreshing side that complements the rich flavors of the chili.