why make this recipe
This Chili with Beef Short Rib and Chorizo is a hearty dish that combines the richness of short ribs and the spicy kick of chorizo. It’s perfect for cold days or a gathering with friends. The flavors meld together over time, creating a warm and comforting meal. Plus, it’s simple to make and can feed a crowd!
how to make Chili with Beef Short Rib and Chorizo
Ingredients :
- 1 lb beef short rib
- 1 lb Mexican chorizo
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups beans (black or kidney, optional)
Directions :
- In a large pot, brown the beef short ribs over medium heat until well-seared.
- Add the chorizo, onion, and garlic. Sauté until the onion is translucent.
- Stir in the fire-roasted tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a simmer, cover, and let it cook for 1.5 to 2 hours until the beef is tender.
- If using beans, stir them in about 15 minutes before serving. Serve hot.
how to serve Chili with Beef Short Rib and Chorizo
Serve the chili hot in bowls. You can add toppings like shredded cheese, sour cream, or chopped green onions for extra flavor. Pair it with crusty bread or tortilla chips for a complete meal.
how to store Chili with Beef Short Rib and Chorizo
To store leftovers, let the chili cool completely, then place it in an airtight container. Keep it in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to eat, reheat in a pot on the stove or in the microwave.
tips to make Chili with Beef Short Rib and Chorizo
- Use good quality beef short ribs for the best flavor.
- Feel free to adjust the spices based on your heat preference.
- Let the chili sit for a few hours or overnight in the fridge to enhance the flavors even more.
variation
You can make this chili vegetarian by omitting the beef and chorizo and using extra beans and vegetables instead. Adding bell peppers or corn can give it a nice twist!
FAQs
Q: Can I use other types of meat?
A: Yes! You can substitute beef short rib with ground beef or turkey for a different texture.
Q: How can I make it spicier?
A: Add more chili powder or include diced jalapeños for an extra kick.
Q: Can I make this chili in a slow cooker?
A: Absolutely! Just brown the meat first, then combine everything in the slow cooker. Cook on low for 6-8 hours.
Chili with Beef Short Rib and Chorizo
- Total Time: 135 minutes
- Yield: 8 servings
- Diet: Non-Vegetarian
Description
A hearty chili featuring tender beef short ribs and spicy chorizo, perfect for cold days or gatherings.
Ingredients
- 1 lb beef short rib
- 1 lb Mexican chorizo
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups beans (black or kidney, optional)
Instructions
- In a large pot, brown the beef short ribs over medium heat until well-seared.
- Add the chorizo, onion, and garlic. Sauté until the onion is translucent.
- Stir in the fire-roasted tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a simmer, cover, and let it cook for 90 to 120 minutes until the beef is tender.
- If using beans, stir them in about 15 minutes before serving. Serve hot.
Notes
Use good quality beef short ribs for the best flavor. Adjust spices to your heat preference. Let the chili sit for a few hours or overnight to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican