Chili with Beef Short Rib and Chorizo
A delicious and hearty chili featuring beef short ribs and chorizo, perfect for gatherings and chilly days.
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.
Notes
For extra flavor, marinate the beef short ribs in your favorite spices the night before cooking. Adjust the spices according to your taste. Let the chili sit for a while after cooking for better flavor melding. Can use a slow cooker; brown meat first, then transfer and cook on low for 6-8 hours. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.