Description
Short Rib and Chorizo Chili is a comforting, flavorful dish perfect for chilly evenings and gatherings. This hearty chili combines tender short ribs with spicy chorizo, kidney and black beans, and aromatic spices, creating a deliciously rich experience that warms the soul. Ideal for game nights or family dinners, this recipe is a crowd-pleaser that’s easy to prepare and even easier to enjoy.
Ingredients
Scale
- 1 lb short ribs (well-marbled)
- 8 oz fresh chorizo (casings removed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro (optional for garnish)
Instructions
- Heat oil in a large pot over medium-high heat. Sear the short ribs until browned on all sides, about 8 minutes. Remove and set aside.
- In the same pot, add chorizo and chopped onions; sauté until onions are translucent, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, and smoked paprika; cook for an additional minute until fragrant.
- Add crushed tomatoes and beef broth to the pot; stir well, scraping up any browned bits from the bottom.
- Return short ribs to the pot along with kidney and black beans. Bring to a boil, then reduce heat to low, cover partially, and let simmer for at least 1 hour.
- Serve hot in bowls; garnish with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 410
- Sugar: 4g
- Sodium: 930mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 85mg