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Amelia Amelia

Short Rib and Chorizo Chili

Smoky, meaty, and melt-in-your-mouth delicious, this short rib and chorizo chili is comfort food on beast mode. Perfect for cold nights, game day, or just because you deserve it.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 bowls
Course: Main
Cuisine: Tex-Mex
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef short ribs, bone-in
  • 8 oz Spanish chorizo, diced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 14 oz can crushed tomatoes
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1 tbsp olive oil

Equipment

  • Dutch oven or heavy pot
  • tongs
  • wooden spoon
  • cutting board
  • knife
  • measuring cups and spoons

Method
 

  1. In a Dutch oven over medium-high heat, heat olive oil. Sear short ribs on all sides until deeply browned. Remove and set aside.
  2. In the same pot, sauté chorizo, onion, garlic, and red bell pepper until the chorizo releases oil and the onions soften.
  3. Add crushed tomatoes, beef broth, chili powder, paprika, cumin, salt, and pepper. Stir and scrape up browned bits.
  4. Return short ribs to the pot. Cover and simmer on low for 2.5 hours, until meat is fork-tender.
  5. Remove the ribs, shred the meat, discard bones, and stir meat back into the chili. Taste and adjust seasoning.

Notes

Make ahead for even more flavor. Freeze in portions for easy reheating. Swap chorizo for spicy Italian sausage if needed. Add diced jalapeño for more heat, or mushrooms for a vegetarian twist. Use high-quality broth to avoid bland results.