Chili with Beef Short Ribs and Chorizo
This indulgent chili showcases the richness of beef short ribs and the unique spiciness of chorizo, creating a flavorful dish perfect for any occasion.
Ingredients
Main Ingredients
- 2 lbs beef short ribs Cut into pieces
- 1 lb Mexican chorizo
- 2 cans (14.5 oz) fire-roasted tomatoes
- 1 medium 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)
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Garnish with fresh cilantro if desired and serve hot.
Notes
This chili is best served with toppings such as shredded cheese, sour cream, diced onions, or jalapeño slices. Pair it with crusty bread or warm tortillas for a complete meal. Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.