Short Rib and Chorizo Chili 

This hearty and flavorful chili combines tender beef short ribs with spicy Mexican chorizo, creating a rich and satisfying dish. Simmered with fire-roasted tomatoes, beans, and a blend of aromatic spices, this chili offers a perfect balance of smokiness and heat. Whether you're hosting a gathering or enjoying a cozy meal at home, this award-winning recipe is sure to impress. Its deep flavors and comforting warmth make it a standout choice for chili enthusiasts.

Ingredients

• 2 tablespoons vegetable oil
  
  

• 1.5 pounds boneless short ribs, cut into 1-inch cubes
  
  

• Salt and pepper, to taste
  
  

• 1 large onion, chopped
  
  

• 2 jalapeño peppers, chopped (use serranos for more heat)
  
  

• 6 cloves garlic, chopped
  
  

• 1 pound Mexican chorizo
  
  

• 1 cup beef stock
  
  

• 3 (15-ounce) cans fire-roasted tomatoes
  
  

• 1 (15-ounce) can black beans, drained
  
  

• 1 (15-ounce) can red kidney beans, drained
  
  

• 1 tablespoon Worcestershire sauce
  
  

• 2 tablespoons chili powder (preferably a hot New Mexican blend)
  
  

• 1 teaspoon Mexican oregano
  
  

• 1 teaspoon ground cumin
  
  

• Hot sauce, to taste
  
  

• 2 tablespoons cornmeal (optional, for thickening)
  
  

• Toppings: shredded cheese, sliced chilies, red pepper flakes, sour cream, corn chips, or tortillas
  
  

Directions

1. Sear the Short Ribs: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short rib cubes with salt and pepper. Sear them for 1–2 minutes per side until a brown crust forms. Remove and set aside.
   
   

2. Cook the Vegetables and Chorizo: In the same pot, add the chopped onion and jalapeño peppers. Cook for about 5 minutes until softened. Add the chopped garlic and Mexican chorizo. Cook for an additional 5 minutes, breaking up the chorizo, until it's mostly cooked through.
   
   

3. Add Spices and Beef Stock: Stir in the chili powder, Mexican oregano, cumin, salt, and pepper. Cook for 1 minute to let the spices bloom. Add the beef stock, scraping up any browned bits from the bottom of the pot.
   
   

4. Combine Ingredients: Return the seared short ribs to the pot. Add the fire-roasted tomatoes, black beans, red kidney beans, Worcestershire sauce, and hot sauce. Stir to combine.
   
   

5. Simmer: Bring the mixture to a boil. Reduce the heat, cover, and simmer for 2 hours, or until the short ribs are tender. If the chili is too thin, stir in the cornmeal to thicken it.
   
   

6. Serve: Ladle the chili into bowls and top with your favorite toppings such as shredded cheese, sliced chilies, red pepper flakes, sour cream, corn chips, or tortillas.
   
   

Nutritional Information (per serving)

• Calories: 485 kcal
  
  

• Protein: 31 g
  
  

• Fat: 29 g
  
  

• Carbohydrates: 25 g
  
  

• Fiber: 7 g
  
  

• Sugar: 5 g
  
  

• Sodium: 1,200 mg
  
  

• Cholesterol: 80 mg
  
  

• Calcium: 120 mg
  
  

• Iron: 4 mg