Award Winning Short Rib and Chorizo Chili
Indulge in the rich, hearty flavors of Award Winning Short Rib and Chorizo Chili. Tender short ribs simmered slowly with spicy chorizo create an unforgettable dish that warms both body and soul. Perfect for cozy gatherings or chilly nights, this chili is an invitation to savor every bite. With a medley of spices and the option to customize garnishes, it’s sure to become a family favorite.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs bone-in short ribs
- 1 lb fresh chorizo
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz canned diced tomatoes
- 2 tsp ground cumin
- 2 tbsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 cups beef broth
Instructions
- In a large pot, heat oil over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides. Remove and set aside.
- Add chorizo to the pot; cook until browned, breaking it up as it cooks.
- Reduce heat to medium; add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute.
- Pour in diced tomatoes with juices; add cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
- Return short ribs to the pot along with beef broth until meat is submerged. Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for about 2 hours or until short ribs are fork-tender. Stir occasionally.
- Shred short ribs using two forks before serving hot in bowls.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg