Description
Hearty chili with tender shredded short ribs and spicy chorizo, simmered with beans, vegetables, and aromatic spices.
Ingredients
Scale
- 3 lbs bone-in short ribs, cut into 2-inch pieces
- 1 lb Mexican chorizo, removed from casings
- 2 tablespoons olive oil
- 2 large yellow onions, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 2 jalapeño peppers, seeded and minced (adjust to taste)
- 6 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 6 cups beef broth
- 2 (28-ounce) cans diced tomatoes, undrained
- 6 ounces tomato paste
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- Salt to taste
- Black pepper to taste
- Optional Garnishes: Shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, lime wedges
Instructions
- Pat the short ribs dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches (don’t overcrowd the pot!), sear the short ribs on all sides until deeply browned (3-4 minutes per side). Remove and set aside.
- Add the chorizo to the same pot and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Remove and set aside with the short ribs. Leave any rendered fat in the pot.
- Add the diced onion, red bell pepper, and green bell pepper to the pot. Cook over medium heat, stirring occasionally, until softened and slightly caramelized (8-10 minutes).
- Add the minced jalapeño peppers and garlic to the pot and cook for another minute, until fragrant.
- Stir in the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
- Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot to loosen any browned bits (fond).
- Return the short ribs and chorizo to the pot. Add the diced tomatoes (with their juice), tomato paste, beef broth, kidney beans, black beans, and pinto beans. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 3 hours, or up to 4 hours, stirring occasionally.
- After simmering, remove the short ribs from the pot. Using two forks, shred the meat from the bones. Discard the bones and any excess fat. Return the shredded short rib meat to the pot.
- Stir in the apple cider vinegar and brown sugar. Taste the chili and adjust the seasoning with salt and pepper as needed.
- Ladle the chili into bowls.
- Top with your favorite garnishes, such as shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, and a squeeze of lime juice.
Notes
- Don’t skip searing the short ribs for optimal flavor.
- Use high-quality chorizo.
- Adjust spice level to your preference.
- Simmering is key for tender short ribs and flavor melding.
- Chili is often better the next day.
- Get creative with garnishes.
- For a vegetarian option, substitute the short ribs and chorizo with 1 lb of crumbled plant-based ground meat and 1 (15-ounce) can of drained and rinsed corn.
- For a spicier chili, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- For a smokier flavor, add a teaspoon of liquid smoke to the chili during the simmering process.
- Feel free to substitute the beans with your favorites, such as great northern beans or cannellini beans.
- Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
- Freeze chili in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheat chili in a pot over medium heat, stirring occasionally, until heated through.
- Reheat chili in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.
- Serve with cornbread or crackers.
- Use as a topping for nachos or baked potatoes.
- Serve over rice or quinoa.
- Make chili cheese dogs.
- Chili is too thick: Add more beef broth to thin it out.
- Chili is too thin: Simmer uncovered for a longer period of time to allow some of the liquid to evaporate.
- Prep Time: 30 minutes
- Cook Time: 210 minutes