Description

This hearty Short Rib and Chorizo Chili combines tender, slow-simmered short ribs with spicy, flavorful chorizo in a rich tomato and bean base. Perfect for a warming meal, this chili is packed with bold spices like cumin, chili powder, and smoked paprika, delivering depth and complexity while being comforting and satisfying. Ideal for feeding a crowd, it offers a delicious twist on classic chili with the luxurious texture of braised short ribs.

Ingredients

Scale

Meats

2 lbs short ribs
8 oz fresh chorizo

Vegetables and Aromatics

1 large yellow onion, chopped
4 cloves garlic, minced

Pantry & Spices

28 oz canned crushed tomatoes
1 can (15 oz) kidney beans, drained
1 tsp cumin
2 tsp chili powder
1 tsp smoked paprika
4 cups low-sodium beef broth
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Prepare Ingredients: Chop the onion and mince the garlic. Allow the short ribs to come to room temperature to ensure even cooking.
Sear Short Ribs: Heat olive oil in a large pot over medium-high heat. Sear the short ribs on each side for 3 to 4 minutes until they develop a golden-brown crust. Remove the ribs and set aside.
Sauté Aromatics: In the same pot, add chopped onions and minced garlic. Cook for about 5 minutes until the onions become golden brown and fragrant.
Cook Chorizo: Crumble the fresh chorizo into the pot with the onions and garlic. Brown the chorizo for approximately 5 minutes, stirring occasionally to break up the meat.
Add Tomatoes and Spices: Stir in the crushed tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Allow the mixture to simmer for 2 minutes to meld the flavors.
Combine and Simmer: Return the seared short ribs to the pot. Pour in the beef broth and add the drained kidney beans. Bring everything to a gentle boil.
Slow Cook: Reduce heat to low, partially cover the pot, and let it simmer for at least 1.5 hours or until the short ribs are tender enough to shred easily with a fork.

Notes

For extra depth, consider adding a splash of red wine while sautéing the aromatics.
You can substitute kidney beans with black beans or pinto beans as preferred.
Adjust the chili powder amount depending on your spice tolerance.
This chili tastes even better the next day as flavors develop further.
Serve with toppings like sour cream, shredded cheese, or chopped cilantro for added freshness.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American