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- 2 lbs beef short ribs - 1 lb spicy chorizo sausage - 1 large onion, finely diced - 4 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 cans (15 oz each) diced tomatoes with green chilies - 2 cups beef broth - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon dried oregano - 1 teaspoon cayenne pepper (optional, for added heat) - Salt and freshly ground black pepper, to taste - 1 cup canned kidney beans, drained and rinsed - 1 cup canned black beans, drained and rinsed - 2 tablespoons olive oil - Fresh cilantro, chopped, and lime wedges for garnish In this chili recipe, the beef short ribs and spicy chorizo create a rich and hearty base. The beef provides deep flavors, while the chorizo adds a spicy kick. The vegetables, like onion and bell peppers, bring sweetness and texture. Garlic enhances the overall taste, making each bite more flavorful. Canned diced tomatoes with green chilies add tang and freshness. Beef broth enriches the chili, while spices like chili powder, cumin, and smoked paprika add warmth and depth. The optional cayenne pepper can increase the heat. Adjust it based on your taste. Use kidney and black beans to add protein and fiber, making the dish even heartier. Olive oil helps in cooking. It adds richness to the chili. Garnish with fresh cilantro and lime for a bright finish. This chili is sure to impress! Searing the short ribs First, take 2 lbs of beef short ribs. Cut them into bite-sized chunks if needed. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is hot, add the short ribs in a single layer. You want to sear them until they are browned on all sides, which takes about 8-10 minutes. Once done, remove the short ribs and set them aside on a plate. Cooking the chorizo Next, in the same pot, add 1 lb of spicy chorizo sausage. Make sure to remove the casings before crumbling it. Cook the chorizo for about 5-7 minutes. Stir occasionally and break it apart with a wooden spoon. You want it nicely browned and fully cooked. Once done, transfer the chorizo to the plate with the short ribs. Sautéing onion and bell peppers Now, it's time to add some color and flavor. Take 1 large onion and finely dice it. Also, chop 1 red bell pepper and 1 green bell pepper. Add these veggies to the pot. Sauté for about 5 minutes until they soften. The onion should become translucent. Incorporating garlic Next, add 4 cloves of minced garlic to the pot. Stir it in and cook for about 1 minute. You want the garlic to become fragrant but not burnt. Adding tomatoes and broth Return the seared short ribs and cooked chorizo back to the pot. Then, pour in 2 cans of diced tomatoes with green chilies along with their juice. Add in 2 cups of beef broth. This will help create a wonderful base for your chili. Simmering for flavor development Now, sprinkle in your spices: 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1 teaspoon of dried oregano, and 1 teaspoon of cayenne pepper (if you like it hot). Stir everything together well. Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 2-3 hours. Stir it occasionally to help the flavors meld and make the short ribs tender. Browning the meat is key for great flavor. When you sear the short ribs, it locks in juices and adds depth. I recommend using fresh spices. They bring out vibrant tastes. Spice can fade over time, so check your pantry for freshness. You can modify the heat with cayenne pepper. If you want a milder chili, skip the cayenne. For a spicy kick, add more to taste. I suggest starting with a small amount. You can always add more later if needed. Garnish your chili with fresh cilantro and lime. The bright colors and flavors make it pop. Serve with crusty bread or crispy tortilla chips. They add a fun crunch and balance to the rich chili. {{image_4}} You can easily change the meat in this recipe. Try using turkey or chicken instead of beef. Both give a lighter taste while still being filling. You can also switch the beans. Use pinto beans or white beans for a different flavor and texture. Each swap keeps the dish fun and fresh. For a vegan twist, replace the meat with plant-based ingredients. You can use lentils or mushrooms to add depth. These options still give a hearty feel to your chili. When adapting spices, focus on using smoked paprika and chili powder. They add warmth without meat. If you want a Mexican-style chili, add corn and fresh cilantro. These ingredients brighten the dish and bring a fresh flavor. For a Southwestern flair, include green chilies or jalapeños. This will add heat and a smoky taste. Each regional twist makes this chili your own! To store leftovers, let the chili cool first. Transfer it to an airtight container. This keeps the chili fresh and safe to eat. You can store it in the fridge for up to four days. When you are ready to eat, reheat it on the stove. Stir it often to heat evenly. If you prefer, you can use the microwave. Heat in short bursts, stirring in between. For longer storage, freezing is great. First, cool the chili completely. Then, pour it into freezer-safe bags or containers. Be sure to leave some space for expansion. This chili can last up to three months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave for quick thawing. After thawing, reheat it on the stove or microwave. In the fridge, this chili lasts about four days. In the freezer, it stays good for about three months. Always check for signs of spoilage. If it looks or smells off, it’s best to throw it away. Enjoy your chili while it’s fresh for the best taste! You can serve short rib and chorizo chili with several tasty sides. Here are some great options: - Crusty bread for dipping - Crispy tortilla chips for crunch - Cornbread for a sweet touch - A fresh green salad for balance These choices add flavor and texture to your meal. Yes, you can make this chili in a slow cooker. Here’s how: 1. Sear the meat: First, brown the short ribs and chorizo in a pan. 2. Add ingredients: Place the browned meat in the slow cooker. Add diced onions, bell peppers, garlic, tomatoes, broth, and spices. 3. Cook: Set the slow cooker to low for 6-8 hours or high for 3-4 hours. 4. Add beans: Stir in the kidney and black beans during the last 30 minutes. This method makes it easy to enjoy a hearty meal. Chili con carne, often known as chili, has roots in the American Southwest. It blends Native American, Mexican, and Spanish flavors. Over time, many variations arose, each with unique ingredients. Some include beans, while others focus on the meat. Chili is now a staple in many homes, especially during cold weather. It brings warmth and comfort to the table. This chili recipe combines beef short ribs and spicy chorizo for a rich flavor. You'll sauté fresh veggies and simmer everything for a hearty meal. Use the tips to adjust the heat and serve with your favorite sides. Explore variations, including vegan options and regional twists. In conclusion, this chili isn't just a dish; it's a canvas for your creativity. Enjoy experimenting to make it your own!

Award Winning Short Rib and Chorizo Chili

Discover the secret to the ultimate comfort food with this award-winning short rib and chorizo chili recipe! Packed with flavorful beef short ribs, spicy chorizo, and a medley of savory spices, this hearty dish is perfect for cozy nights in. With easy-to-follow steps, you’ll have a delicious bowl of chili ready in just a few hours. Click through to explore this mouthwatering recipe and elevate your chili game today!
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Ingredients
  

2 lbs beef short ribs, cut into bite-sized chunks

1 lb spicy chorizo sausage, casings removed and crumbled

1 large onion, finely diced

4 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 cans (15 oz each) diced tomatoes with green chilies

2 cups beef broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon dried oregano

1 teaspoon cayenne pepper (optional, for added heat)

Salt and freshly ground black pepper, to taste

1 cup canned kidney beans, drained and rinsed

1 cup canned black beans, drained and rinsed

2 tablespoons olive oil

Fresh cilantro, chopped, and lime wedges for garnish

Instructions
 

Sear the Short Ribs: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef short rib chunks in a single layer, searing them until they are browned on all sides (about 8-10 minutes). Remove the browned short ribs from the pot and set them aside on a plate.

    Cook the Chorizo: In the same pot, add the crumbled chorizo sausage. Cook, stirring occasionally and breaking it apart with a wooden spoon, for about 5-7 minutes or until it begins to brown and is fully cooked. Transfer the cooked chorizo to the plate with the short ribs.

      Sauté the Vegetables: Add the finely diced onion and both diced bell peppers to the pot. Sauté for approximately 5 minutes, or until the vegetables have softened and the onion becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

        Combine the Ingredients: Return the seared short ribs and cooked chorizo back to the pot. Pour in the diced tomatoes with their juice and add the beef broth. Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir everything together thoroughly to combine.

          Simmer the Chili: Bring the chili mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2-3 hours. Stir occasionally, allowing the flavors to meld and the short ribs to become tender.

            Add the Beans: About 30 minutes before you plan to serve the chili, add the drained kidney beans and black beans into the pot. Season the mixture with salt and freshly ground black pepper to taste.

              Shred the Short Ribs: Once the short ribs are tender, remove them from the pot and use two forks to shred the meat, discarding the bones. Return the shredded meat back to the pot and stir to incorporate.

                Final Simmer: Allow the chili to simmer for an additional 10-15 minutes to heat through and enhance the flavors before serving.

                  Prep Time: 20 minutes | Total Time: 3 hours | Servings: 6-8

                    - Presentation Tips: Serve the chili in deep bowls, garnished with fresh chopped cilantro and wedges of lime for a burst of color. Pair with crusty bread or crispy tortilla chips on the side for a delightful dipping experience.