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A bowl of hearty short rib and chorizo chili, garnished with sliced jalapeños.

Short Rib and Chorizo Chili Recipe

A hearty and flavorful chili combining tender short ribs with spicy chorizo, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 650
Ingredients Method Notes

Ingredients
  

Vegetable Oil
  • 1.5 pounds boneless short ribs cut into bite-sized pieces (about 1-inch cubes)
  • to taste Salt and pepper
  • 1 large onion chopped
  • 2 jalapeno peppers jalapeno peppers chopped (use serranos for hotter, or more to taste)
  • 6 cloves garlic chopped (or more to taste)
  • 1 pound Mexican chorizo
  • 1 cup beef stock
  • 3 15-ounce cans fire roasted tomatoes
  • 1 can black beans drained
  • 1 can red kidney beans drained
  • 1 tablespoon Worcestershire sauce or to taste
  • 2 tablespoons chili powder blend hot New Mexican blend
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • to taste Hot sauce
  • 2 tablespoons corn meal optional, for thickening – or use crushed or torn corn tortillas
Your favorite toppings for serving

Method
 

  1. Heat oil, sear short ribs until browned, then set aside.
  2. Cook onion and jalapenos until softened, then add garlic and chorizo, cooking until chorizo is mostly cooked.
  3. Add spices, cook 1 minute, then pour in beef stock and scrape browned bits.
  4. Return short ribs, add tomatoes, beans, Worcestershire, hot sauce, and simmer for 2 hours until tender. Thicken with corn meal if needed.
  5. Serve with toppings of choice.

Notes

For extra heat, add more jalapenos or hot sauce.