Description
A hearty and flavor-packed chili combining succulent short ribs and spicy chorizo, perfect for chilly evenings.
Ingredients
Scale
- 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
Instructions
- 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.
- Sauté the Vegetables: Remove the meat and add chopped onions and minced garlic in the drippings, sautéing until translucent, about 3-5 minutes.
- Spice It Up: Stir in chili powder, smoked paprika, cumin, and cayenne pepper, allowing to bloom for about 1 minute.
- Deglaze with Broth: Pour in beef broth, scraping the bottom of the pot. Return short ribs and add diced tomatoes, stirring to combine.
- Simmer Away: Bring to a simmer, cover, and cook for 2.5 to 3 hours.
- Shred the Meat: Remove and shred the short ribs, then return to the pot and simmer for an additional 15 minutes.
- 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