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If you’re after something cozy with some spicy kick, this Short Rib and Chorizo Chili is your answer. You get chunky short ribs falling apart alongside zesty Mexican chorizo. Toss in smoky tomatoes and a little spice—it’s just what you want for hanging out with friends or settling in for a weekend when you need to feel warmed right up.
The first time I gave this a whirl was on a gloomy Sunday when football was on. I couldn’t get over how the chorizo with the beef made the heartiest batch ever. Now, whenever there’s a potluck, I bring a big container of it since it’s pretty much what folks ask for now.
Flavor-Packed Ingredients
- Your favorite chili toppings: cool things down with avocado, cheese, sour cream, or cilantro if you’re in the mood
- Corn meal: totally optional but great if you like it super thick, or swap in torn corn tortillas for a chunkier feel
- Hot sauce: splash in what you like to tweak the heat
- Cumin: brings out that earthy backbone; try to toast and grind whole seeds if you can
- Mexican oregano: gives a punchy, herbal lift—you’ll usually find it in the international section
- Chili powder blend: a hot New Mexican mix is awesome for big flavor
- Worcestershire sauce: ups the umami, just a dash adds tons of interest
- Black beans and red kidney beans: for creaminess and extra protein; definitely drain and rinse
- Fire roasted tomatoes: adds that classic, smoky taste; go for the kind with charred bits if possible
- Beef stock: deep flavor, or grab a dark stout for a twist
- Garlic cloves: gives a real punch; go for whole and chop fresh—makes a world of difference
- Jalapeno peppers: or toss in serranos for serious heat; look for shiny, firm ones
- Large onion: sweetens things up and gives body; heavy ones are usually best
- Vegetable oil: neutral stuff works for searing; helps build up that golden layer
- Mexican chorizo: brings the spicy, meaty flavor—try to track down the fresh kind from a local butcher
- Boneless short ribs: pick ones with some marbling; gets crazy tender
Cozy Step-by-Step
- Finish up and Serve:
- If you want it thicker, stir in some corn meal and cook just a couple more minutes with the lid off. Dish it up straight away and load on any toppings you like.
- Let It Simmer:
- Pop a lid on, turn the heat low, and go do something else for about two hours. Just come back and check every so often. You want the meat tender and the flavor deep—add a little more time if it needs it.
- Bring in the Mains:
- Put the browned short ribs back in with the fire roasted tomatoes, both beans, Worcestershire, and hot sauce. Give everything a good but gentle mix.
- Get the Base Going:
- Pour in your beef stock and use your spoon to scrape up all the browned bits on the bottom. That’s flavor right there.
- Wake Up the Spices:
- Toss in the chili powder, cumin, Mexican oregano, and more salt and pepper if needed. Mix well and let the spices hang out in the pot for about a minute until everything starts to smell amazing.
- Add Chorizo and Garlic:
- Now, throw in the chopped garlic and crumble in the chorizo. Stir it all up and cook for five minutes or so, letting the chorizo go mostly brown and the fat melt out.
- Soften Your Veg:
- Back into the pot go your onions and jalapenos—keep things moving so they get golden and fragrant, about five minutes.
- Brown the Short Ribs:
- Cut up the short ribs, season them all over, then sear in hot oil. Flip after they get a good crust, working in batches. Take ‘em out once they’re browned on each side.
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Honestly, nothing beats the smell when I pop open those fire roasted tomatoes. The family heads straight for the kitchen like they know it’s going to be good. I even had my grandpa ask for a big serving to take home the last time he visited.
No-Fuss Storage Tips
Stash leftovers in the fridge for up to four days—keep it airtight. If you want to save some for later, freeze it in single-serve packs. When warming it up, splash in a bit of water or broth if it looks thick and toss on fresh toppings once it's hot.
Swaps If You Need Them
No boneless short ribs on hand? Use cubed chuck roast or brisket instead. Can’t find the right chorizo? Spanish chorizo will work but hunt down the fresh Mexican style if you really want the good stuff. Looking to lighten things up? Use ground turkey and swap in turkey chorizo if you can.
Tasty Ways to Serve
Cornbread or warm tortillas are awesome for mopping up all that sauce. Pile on avocado, cheese, cilantro, or sour cream if you like. Want it hotter? Extra jalapenos or a splash of hot sauce do the trick.
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A Little Background
This dish brings together flavors from both Texas and Mexican American homes, but mixing in both short rib and chorizo shifts things up. Using fire roasted tomatoes and Mexican oregano make it extra special—a tip I got from my Chihuahua-born neighbor, who always had a pot bubbling on cold afternoons.
Frequently Asked Questions
- → What meat cuts work best in this chili?
Go for boneless beef short ribs—they turn fall-apart soft with slow cooking. If you can't find them, brisket or chuck will work and keep things rich and tender too.
- → How spicy is this dish?
The heat all depends on your chorizo, jalapeños, and any hot sauce you mix in. Kick it up more by switching jalapeños for serranos, or pile on extra chili powder if you love heat.
- → Can I substitute ingredients to make it lighter?
Sure thing—choose leaner cuts, cut back on the chorizo, or swap for turkey chorizo. Beans are super flexible, and using low-sodium broth helps keep salt down.
- → What toppings pair well with this chili?
Toss on sour cream, avocado slices, shredded cheese, green onions, cilantro, or even some tortilla chips for crunch. Pick what you love best.
- → Is it possible to make ahead or freeze?
You bet! This chili lasts several days in the fridge and freezes like a dream. Just warm it up slow when you're ready to dig in again.
- → Can I use dark beer instead of beef stock?
Yep, dark beer gives a deeper, slightly sweet flavor. A scoop of beef bouillon can add extra savory goodness if you want.