Go Back
–+ servings

Short Rib and Chorizo Chili

A hearty and flavorful chili made with tender short ribs and spicy chorizo, perfect for warming up on a cold day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Chili, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Meat
  • 1 lb short ribs cut into chunks
  • 8 oz chorizo casings removed
Vegetables
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 large red bell pepper diced
  • 1 large green bell pepper diced
  • 1 can diced tomatoes 14.5 oz can
Spices and Seasonings
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
Liquids
  • 4 cups beef broth
  • 1 cup beer optional
Garnishes
  • 1 cup shredded cheese for serving
  • 1 cup sour cream for serving
  • 1 bunch cilantro chopped, for serving

Method
 

Prepare the Meat
  1. In a Dutch oven, brown the short ribs over medium-high heat until browned on all sides, about 8-10 minutes. Remove and set aside.
  2. In the same pot, add the chorizo and cook until browned, breaking it apart with a spoon, about 5 minutes. Remove and set aside with the short ribs.
Cook the Vegetables
  1. Add the diced onion, garlic, and bell peppers to the pot. Sauté until softened, about 5-7 minutes.
Combine Ingredients
  1. Return the short ribs and chorizo to the pot. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
  2. Add the diced tomatoes, beef broth, and beer (if using). Stir to combine.
Simmer the Chili
  1. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the short ribs are tender.
Serve
  1. Remove the short ribs, shred the meat, and return it to the pot. Stir well and adjust seasoning if necessary.
  2. Serve hot, garnished with shredded cheese, sour cream, and chopped cilantro.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 35gFat: 30gSaturated Fat: 12gFiber: 5gSugar: 4g

Notes

This chili can be made a day in advance for better flavor. Store in the refrigerator and reheat before serving.

Tried this recipe?

Let us know how it was!