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- 2 lbs beef short ribs, butchered into chunks - 1 lb spicy chorizo sausage, casing removed and crumbled - 2 cans (15 oz each) diced tomatoes with green chilies - 2 cups beef broth - 1 large onion, diced - 4 cloves garlic, minced - 2 bell peppers (red and green), diced - 1 cup canned kidney beans, drained and rinsed - 1 cup canned black beans, drained and rinsed - 2 tablespoons chili powder - 1 tablespoon cumin - 1 tablespoon smoked paprika - 1 teaspoon oregano - 1 teaspoon cayenne pepper (optional, for extra heat) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish - Lime wedges for serving 1. Searing the beef short ribs: Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Once hot, add 2 lbs of beef short ribs. Sear the meat on all sides until nicely browned. This step locks in flavor. After browning, remove the ribs and set them aside. 2. Cooking the chorizo sausage: In the same pot, add 1 lb of spicy chorizo sausage. Break it apart with a wooden spoon. Cook it until it is fully browned. This should take about 5 minutes. Once done, remove it from the pot and set it aside with the beef. 1. Softening the onions and bell peppers: Now, add 1 large diced onion and 2 diced bell peppers (one red, one green) to the pot. Sauté these for about 5 minutes. You want them softened but not mushy. 2. Adding garlic for flavor: After the veggies soften, stir in 4 cloves of minced garlic. Cook for an additional minute. This will make your kitchen smell amazing and build a great base for the chili. 1. Mixing in tomatoes and broth: Return the short ribs and chorizo to the pot. Next, add 2 cans of diced tomatoes with green chilies and 2 cups of beef broth. This mix adds depth to your chili. 2. Long cooking process for flavor development: Stir in 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 tablespoon of smoked paprika, 1 teaspoon of oregano, and optional 1 teaspoon of cayenne pepper for heat. Bring everything to a boil, then lower the heat. Cover and let it simmer for 2 to 3 hours. This helps all the flavors meld together. 3. Final Steps: About 30 minutes before serving, stir in 1 cup of canned kidney beans and 1 cup of canned black beans. Season with salt and pepper to taste. Remove the short ribs, shred the meat, and return it to the pot. Discard any bones. Let it simmer for another 10 to 15 minutes before serving. This simple method guarantees a rich, hearty chili that packs a punch! Best practices for searing meat Searing meat is key for great flavor. First, heat your pot on medium-high. Add olive oil and let it shimmer. Place the short ribs in the pot without crowding them. Sear each side for 3-4 minutes. This builds a brown crust that locks in taste. Don’t rush; let the meat brown fully. How to achieve tender short ribs To get tender short ribs, slow cooking is essential. After searing, return the meat to the pot. Add the broth and spices, then cover and simmer. Cook for 2-3 hours on low heat. This breaks down the tough fibers and makes the meat melt-in-your-mouth tender. Adjusting spice levels to personal preference Chili can be as spicy as you want! Start with the basic spices like chili powder and cumin. Taste it after simmering. If you like heat, add cayenne pepper. For less spice, skip it or reduce the chili powder. You control the heat! Adding fresh ingredients for garnishing Garnishing your chili adds freshness and color. Use chopped cilantro and lime wedges. The lime brings brightness and cuts richness. You can also add diced avocado or sour cream for creaminess. These fresh touches make each bowl more vibrant. Utilizing a pressure cooker for faster results If you’re short on time, a pressure cooker can save you hours. After searing, add all ingredients to the pot. Seal it and cook under high pressure for about 45 minutes. This method tenderizes meat quickly while keeping all the flavors. Preparing ingredients in advance Prep can make cooking easier. Chop your onions, garlic, and peppers ahead of time. You can also brown the meats earlier in the day. Store them in the fridge until you’re ready to cook. This way, when it’s time to make chili, you can just combine everything. {{image_2}} You can switch up the meat in this chili. Instead of beef short ribs, try beef brisket. It has a nice texture and flavor. Ground beef is another option. It cooks faster and gives a different taste. If you want a vegetarian option, use plant-based meats. They mimic the taste and texture of real meat well. You can also add extra beans for protein. This keeps the chili hearty and filling. Feel free to swap out beans or veggies. If you prefer, use pinto beans or chickpeas instead of kidney or black beans. You can also add corn or zucchini for more texture and flavor. Adjust the spices based on your taste. If you like it mild, cut back on the chili powder and cayenne pepper. For a bolder flavor, add more cumin or smoked paprika. This way, you can make the chili your own. To enhance your chili meal, serve it with crusty bread or tortilla chips. These add a fun crunch. You can also top the chili with cheese, sour cream, or diced onions. Chili can be served in many ways. You can ladle it into bowls or serve it over rice. Both styles are delicious and satisfying. To store your leftover chili, let it cool down first. Transfer it to an airtight container. This keeps the chili fresh and tasty. In the fridge, your chili lasts about 3 to 4 days. Make sure you reheat it until it's hot all the way through. Check the smell and look before serving. To freeze your chili, first cool it completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. Your chili can last in the freezer for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until it’s warm. Making a large batch is a great idea. You can enjoy chili for a few days or share with friends. Use your chili in different ways, too. Try it as a filling for tacos or nachos. It can also be served over rice or pasta. This way, you can mix things up and enjoy the same dish in fun new ways. It takes about 3 hours to cook short rib chili. The prep time is around 20 minutes. After that, the chili simmers for 2 to 3 hours. This slow cooking helps the flavors mix well. The meat becomes tender, and you get a rich taste. Yes, you can make this chili in a slow cooker. First, sear the short ribs and chorizo in a pan. This step adds flavor. Next, place everything in the slow cooker. Add the vegetables, tomatoes, broth, and spices. Cook on low for 6 to 8 hours. If you are short on time, you can cook it on high for about 4 hours. This method makes it easy and hands-off. You can serve this chili with many tasty sides. Here are some great options: - Crusty bread for dipping - Tortilla chips for a crunch - Rice for a filling meal - A side salad for freshness These sides complement the chili well and add to your meal. Enjoy the mix of flavors! This blog post explored how to make a delicious short rib and chorizo chili. We covered the main ingredients, including beef, spices, and vegetables. I shared step-by-step instructions on preparing the meat, sautéing vegetables, and simmering everything together. You learned tips for cooking, enhancing flavors, and time-saving ideas. Consider variations and storage methods to enjoy later. With the right techniques, you can make a great chili that suits your taste. Enjoy creating and sharing this hearty dish!

Award Winning Short Rib and Chorizo Chili

Discover the ultimate comfort food with this award-winning short rib and chorizo chili recipe! Packed with tender beef, spicy chorizo, and a medley of flavorful spices, this hearty dish is perfect for cozy nights or gatherings. Learn how to create this deliciously bold chili in just a few easy steps. Click through to explore the full recipe and start cooking a bowl of warmth and flavor tonight!
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Ingredients
  

2 lbs beef short ribs, butchered into chunks

1 lb spicy chorizo sausage, casing removed and crumbled

1 large onion, diced

4 cloves garlic, minced

2 bell peppers (red and green), diced

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

2 cups beef broth

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon smoked paprika

1 teaspoon oregano

1 teaspoon cayenne pepper (optional, for extra heat)

Salt and 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 and lime wedges for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the short rib chunks and sear all sides until browned. Remove the beef and set aside.

    In the same pot, add the chorizo sausage and cook until it starts to brown, breaking it apart with a wooden spoon. Once fully cooked, remove it from the pot and set aside with the beef.

      Add the diced onion and bell peppers to the pot, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

        Return the short ribs and chorizo to the pot. Add the diced tomatoes with their juice, beef broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir well to combine.

          Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours or until the short ribs are tender and the flavors meld together.

            About 30 minutes before serving, stir in the kidney beans and black beans. Season with salt and pepper to taste.

              Remove the short ribs, shred the meat, and return it to the pot. Discard any bones.

                Allow the chili to simmer for an additional 10-15 minutes before serving.

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

                    - Presentation Tips: Ladle the chili into bowls and garnish with fresh cilantro and lime wedges. Serve with crusty bread or tortilla chips on the side for dipping.