Short Rib & Chorizo Chili Recipe
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Recipe Overview
Overview
Mike’s award-winning Short Rib & Chorizo Chili is a delightful blend of flavors that will warm your heart and satisfy your taste buds. The combination of tender short ribs and spicy chorizo creates a rich and hearty dish that is perfect for any occasion, whether it’s a cozy night in or a gathering with friends. The process begins with searing the short ribs to lock in their juices, followed by sautéing onions and jalapeños to build a flavorful base.
As the ingredients meld together, the addition of garlic, chili powder, and Mexican oregano elevates the dish to new heights. The use of fire-roasted tomatoes adds a smoky depth that complements the spices beautifully. With the option to include beans, this chili can be customized to suit your preferences, making it a versatile recipe for all chili lovers.
After simmering for a couple of hours, the flavors develop into a deliciously thick and satisfying chili that is sure to impress. Serve it with your favorite toppings, and you’ll have a dish that not only tastes amazing but also brings people together. This chili is not just a meal; it’s an experience that showcases the joy of cooking and sharing good food with loved ones.
Recipe Details
Steps & Tips
Sear the short ribs in a large pot or Dutch oven set to medium-high heat with vegetable oil.
Transfer the seared meat to a plate.
Lower the heat, add more oil, and cook down chopped onion and jalapeno peppers for about 5 minutes.
Add chopped garlic and cook for about 6-7 minutes until the chorizo is mostly cooked through.
Add chili powder, oregano, cumin, and salt, then stir and let cook for 30 seconds to a minute.
Stir in one cup of beef broth and scrape the bottom to release brown bits.
Add the reserved short ribs, accumulated juices, and three cans of fire-roasted tomatoes.
Add two cans of beans (black and red kidney) and stir.
Add a few dashes of Worcestershire sauce and hot sauce to taste.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and simmer the chili for a couple of hours, or longer if desired.
Tip: You can use other meats for this recipe, like brisket or Chuck, which benefit from low and slow cooking.
Tip: You can skip the beans or use any other chili beans to your preference.
Tip: Try using beer, like a good lager or dark beer, for a flavor difference.
Tip: Make this recipe a day ahead, cool it off, and let it meld in the fridge for better flavor.
Check the chili after simmering and adjust thickness by simmering longer or adding cornmeal.
Tip: To thicken the chili, simmer it longer with the lid off or add a little cornmeal for thickness and flavor.
Serve the chili in a bowl.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Short ribs become tender when cooked low and slow, making them ideal for chili.
- •Chorizo adds a spicy kick and depth of flavor to the chili.
- •Fire-roasted tomatoes enhance the chili's flavor profile with a smoky essence.
- •Beans can be omitted for a traditional chili experience, but they add heartiness.
