Short Rib and Chorizo Chili Recipe: A Hearty, Flavor-Packed Meal

Short Rib and Chorizo Chili Recipe: A Hearty, Flavor-Packed Meal

Short Rib and Chorizo Chili Recipe is not just a meal; it’s an experience that warms the heart and soul. The rich, savory aroma fills your kitchen, enveloping you in the anticipation of a delightful culinary adventure. This chili combines succulent short ribs and spicy chorizo for a dish that is both comforting and exciting. The melding of flavors creates a symphony in every spoonful, making it a must-try for chili lovers. Whether you’re preparing for a family gathering or simply craving a cozy night in, this hearty recipe is well worth making.

Why You’ll Love This Recipe

This Short Rib and Chorizo Chili Recipe is all about convenience and deliciousness. With easy preparation, even novice cooks can create a masterful dish that the whole family will love. It’s ideal for chilly evenings when you want something hearty, yet it doesn’t require a long list of intricate ingredients. The minimal prep time is perfect for busy schedules, allowing you to spend more time with family and less time in the kitchen. Plus, the slow cooking method gives the flavors plenty of time to develop, resulting in a rich chili that’s sure to impress.

Ingredients for Short Rib and Chorizo Chili Recipe

Gather these satisfying ingredients to create your Short Rib and Chorizo Chili:

• 2 lbs short ribs, bone-in: Tender cuts that melt in your mouth.
• 8 oz chorizo, chopped: Adds a smoky, spicy kick.
• 1 large onion, chopped: Sweet and aromatic, bringing depth to the chili.
• 4 garlic cloves, minced: A touch of zest that elevates the flavor profile.
• 2 cans diced tomatoes (14.5 oz each): Juicy bursts of flavor that enrich the chili.
• 1 cup beef broth: Provides a rich, savory base.
• 2 tbsp chili powder: The heart of the chili’s spiciness.
• 1 tsp smoked paprika: Adds a warm, smoky flavor.
• 1 tsp cumin: Enhances the earthy tones in the chili.
• ½ tsp cayenne pepper: A kick that tantalizes the taste buds.
• Salt and pepper, to taste: Essential for balancing flavors.
• Optional: Beans for added texture, cilantro for freshness, lime for zest, sour cream for creaminess.

Step-by-Step Directions for Short Rib and Chorizo Chili

1. Brown the Meat: In a large Dutch oven, add your short ribs and chopped chorizo over medium-high heat. Sear them until they develop a deep, golden-brown crust, about 6-8 minutes on each side. This step enhances the flavor through the Maillard reaction, creating a delicious foundation for your chili.

2. Sauté the Vegetables: Remove the browned meat and set it aside. In the remaining drippings, add your chopped onions and minced garlic, sautéing until translucent and fragrant, about 3-5 minutes. These aromatics are essential for a robust flavor.

3. Spice It Up: Stir in the chili powder, smoked paprika, cumin, and cayenne pepper, allowing the spices to bloom for about 1 minute—a crucial step that enhances their flavors.

4. Deglaze with Broth: Pour in the beef broth, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the pan. Return the short ribs and add the diced tomatoes, stirring to combine.

5. Simmer Away: Bring the mixture to a gentle simmer, cover, and let it cook for 2.5 to 3 hours. This slow cooking allows the flavors to meld and the short ribs to become tender.

6. Shred the Meat: Once the meat is tender, remove the short ribs from the pot and shred the meat using two forks, discarding the bones. Stir the shredded meat back into the pot with the chorizo, allowing it to simmer for an additional 15 minutes.

7. Adjust Seasoning and Serve: Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with optional toppings like fresh cilantro, a squeeze of lime, or a dollop of sour cream.

Tips & Tricks for Short Rib and Chorizo Chili

• Make It in Advance: This chili tastes even better the next day, so consider making it ahead of time and reheating it to deepen the flavors.
• Beans Optional: If you want a bit more protein and texture, feel free to add kidney or black beans during the last simmer.
• Top It Off: Fresh cilantro or a squeeze of lime can add a fresh brightness to balance the richness of the dish.
• Heat Level: Adjust the cayenne pepper according to your spice preference—start with less if you’re unsure!
• Leftover Innovations: Use leftovers as a filling for tacos or burritos, making your meal even more versatile.

Serving Suggestions & Pairings

Present your Short Rib and Chorizo Chili in vibrant bowls, topped with refreshing cilantro, zesty lime wedges, and a swirl of sour cream to bring a visual pop to the dish. Pair it with warm, crusty bread or buttery cornbread for dipping. A side salad filled with crunchy vegetables can also balance the richness of the chili. Pair it with a refreshing non-alcoholic beverage or iced tea to round out the meal beautifully.

Nutritional Information for Short Rib and Chorizo Chili

This hearty chili is more than just delicious; it’s also packed with nutrients. While exact nutritional values can vary based on serving sizes:

• Calories: Approximately 500-600 per serving.
• Protein: Rich in protein thanks to the short ribs and chorizo.
• Fiber: If beans are added, the fiber content increases significantly, aiding digestion.
• Fat: Expect a hearty dose of healthy fats due to the meat, so consider portion sizes if you’re watching your fat intake.

Indulging in this chili is all about balance, so enjoy it as part of a well-rounded menu!

Storing Tips & Variations for Short Rib and Chorizo Chili

This chili is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months. When reheating, add a splash of beef broth to regain the original creamy texture. For a healthier twist, consider using leaner cuts of meat or substituting turkey chorizo for a lower-fat option. You can also amp up the flavor by adding different spices or even a splash of non-alcoholic beer during the simmering stage for a unique twist on the traditional recipe.

Conclusion for Short Rib and Chorizo Chili

Now that you have this Short Rib and Chorizo Chili Recipe, it’s time to roll up your sleeves and get cooking! The delightful combination of flavors will create a meal that everyone will enjoy. Don’t wait too long to try it! Gather your ingredients, follow the simple steps, and indulge in a feast of warmth and happiness.

FAQs

1. Can I use a slow cooker for this recipe?
Yes! After browning the meats and sautéing the onions, transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

2. Is this chili suitable for meal prep?
Absolutely! This chili stores well, making it an excellent option for meal prepping.

3. Can I make this chili spicy?
If you love heat, feel free to increase the cayenne pepper or add chopped jalapeños for extra spice.

4. What can I serve with Short Rib and Chorizo Chili?
Pair it with cornbread, tortilla chips, or a fresh salad to complement the dish.

5. How can I store leftovers?
Refrigerate in an airtight container for up to five days or freeze for up to three months. Just reheat and enjoy!

Short Rib and Chorizo Chili

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• Author: noah-reed
• Total Time: 195 minutes
• Yield: 6 servings 1x
• Diet: Omnivore

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Description

A hearty and flavor-packed chili combining succulent short ribs and spicy chorizo, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 2 lbs short ribs, bone-in
• 8 oz chorizo, chopped
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 cans diced tomatoes (14.5 oz each)
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp cayenne pepper
• Salt and pepper, to taste
• Optional: beans, cilantro, lime, sour cream

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Instructions

1. Brown the Meat: In a large Dutch oven, add short ribs and chopped chorizo over medium-high heat. Sear until golden-brown, about 6-8 minutes on each side.
2. Sauté the Vegetables: Remove the meat and add chopped onions and minced garlic in the drippings, sautéing until translucent, about 3-5 minutes.
3. Spice It Up: Stir in chili powder, smoked paprika, cumin, and cayenne pepper, allowing to bloom for about 1 minute.
4. Deglaze with Broth: Pour in beef broth, scraping the bottom of the pot. Return short ribs and add diced tomatoes, stirring to combine.
5. Simmer Away: Bring to a simmer, cover, and cook for 2.5 to 3 hours.
6. Shred the Meat: Remove and shred the short ribs, then return to the pot and simmer for an additional 15 minutes.
7. Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper, and serve hot, garnished with optional toppings.

Notes

This chili tastes better the next day. Feel free to adjust the spice level to your preference.

• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 90mg