why make this recipe
Chili with Beef Short Rib and Chorizo is a delicious and hearty dish perfect for any occasion. The combination of beef short ribs and chorizo adds rich flavors and a satisfying texture to the tradition of chili. It warms you up on chilly days and is great for gatherings with family and friends. Plus, it’s easy to make and can be prepared in large batches!
how to make Chili with Beef Short Rib and Chorizo
Ingredients:
- 2 lbs beef short ribs
- 1/2 lb Mexican chorizo
- 1 can fire-roasted tomatoes (28 oz)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro
Directions:
- In a large pot, brown the beef short ribs on all sides, then remove and set aside.
- In the same pot, cook the chorizo until browned. Add onions and garlic, and sauté until softened.
- Return the short ribs to the pot and add fire-roasted tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a simmer, cover, and cook on low heat for 2-3 hours until the beef is tender and flavors meld.
- Serve hot with optional toppings.
how to serve Chili with Beef Short Rib and Chorizo
Chili with Beef Short Rib and Chorizo is best served hot. You can ladle it into bowls and add your favorite toppings like shredded cheese, a dollop of sour cream, or a sprinkle of fresh cilantro. It pairs well with crusty bread, cornbread, or tortilla chips. This dish also makes a great filling for tacos or burritos!
how to store Chili with Beef Short Rib and Chorizo
To store leftover chili, let it cool down to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 4 days. You can also freeze it for longer storage. Transfer the chili to freezer-safe bags or containers and freeze for up to 3 months. When ready to eat, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.
tips to make Chili with Beef Short Rib and Chorizo
- For extra flavor, marinate the beef short ribs in your favorite spices the night before cooking.
- Adjust the spices according to your taste. If you like it spicier, add some chili flakes or diced jalapeños.
- Let the chili sit for a while after cooking. This helps the flavors to meld even better.
variation
You can try different types of beans for a variation in texture, such as black beans or kidney beans. Adding vegetables like bell peppers or corn can also enhance the dish.
FAQs
Can I use a slow cooker for this recipe?
Yes! You can brown the meat first, then transfer everything to a slow cooker. Cook on low for 6-8 hours for tender results.
What can I serve with this chili?
This chili goes well with rice, cornbread, or tortilla chips. You can also enjoy it on its own.
Is this chili gluten-free?
Yes, this recipe is gluten-free as long as the ingredients you use (like beef broth) do not contain gluten. Check labels to be sure.
Chili with Beef Short Rib and Chorizo
Ingredients
Main ingredients
- 2 lbs beef short ribs
- 1/2 lb Mexican chorizo
- 1 can (28 oz) fire-roasted tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Optional toppings
- shredded cheese
- sour cream
- cilantro
Instructions
Preparation
- In a large pot, brown the beef short ribs on all sides, then remove and set aside.
- In the same pot, cook the chorizo until browned. Add onions and garlic, and sauté until softened.
Cooking
- Return the short ribs to the pot and add fire-roasted tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a simmer, cover, and cook on low heat for 2-3 hours until the beef is tender and flavors meld.
Serving
- Serve hot with optional toppings.