Description
This Short Rib and Chorizo Chili is a hearty and flavorful dish that combines tender beef short ribs, spicy chorizo sausage, and a mix of beans and spices. Perfect for a cozy night in or for feeding a crowd, this chili is sure to be a hit!
Ingredients
Scale
Beef Short Ribs:
- 2 pounds boneless beef short ribs, cut into 1-inch cubes
Chorizo:
- 12 ounces fresh chorizo sausage, casings removed
Other Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 chipotle peppers in adobo, chopped
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Season the Short Ribs: Season the short rib cubes with salt and pepper.
- Brown the Short Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides in batches, then transfer to a plate.
- Cook the Chorizo: Add the chorizo to the pot and cook until browned, breaking it apart with a spoon.
- Sauté Vegetables: Stir in the onion, bell peppers, and garlic, cooking until softened, about 5 minutes.
- Add Remaining Ingredients: Mix in the tomato paste, then return the short ribs to the pot and add crushed tomatoes, beef broth, beans, chipotle peppers, chili powder, smoked paprika, cumin, oregano, and brown sugar.
- Simmer: Bring to a simmer, then reduce the heat to low. Cover and cook for 2 1/2 to 3 hours, stirring occasionally, until the short ribs are tender and the flavors meld together.
- Adjust Seasoning: Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
Notes
- For extra richness, stir in a square of dark chocolate at the end of cooking.
- This chili can be made a day ahead and tastes even better reheated.
- Serve with cornbread, tortilla chips, or over rice.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 9 g
- Sodium: 940 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 95 mg
