Hearty Short Rib Chorizo Chili (Print Version)
# Ingredients:
→ Main ingredients
01 -
30 ml vegetable oil
02 -
680 g boneless beef short ribs, cut into bite-sized pieces
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
1 large onion, chopped
06 -
2 jalapeno peppers, chopped
07 -
6 garlic cloves, chopped
08 -
450 g Mexican chorizo
09 -
240 ml beef stock
10 -
3 cans (425 g each) fire-roasted tomatoes
11 -
1 can (425 g) black beans, drained
12 -
1 can (425 g) red kidney beans, drained
→ Seasonings
13 -
15 ml Worcestershire sauce
14 -
30 ml chili powder blend
15 -
5 ml Mexican oregano
16 -
5 ml ground cumin
17 -
Hot sauce, to taste
18 -
30 ml cornmeal (optional, for thickening)
# Instructions:
01 -
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short rib pieces with salt and pepper, then sear in batches for 1 to 2 minutes per side until browned. Transfer the browned short ribs to a plate.
02 -
Add chopped onion and jalapeno peppers to the pot. Stir and cook for 5 minutes until softened.
03 -
Add chopped garlic and Mexican chorizo to the pot. Cook for 5 minutes, breaking up the chorizo, until it is mostly cooked through.
04 -
Sprinkle in chili powder blend, Mexican oregano, ground cumin, plus additional salt and pepper as needed. Cook for 1 minute, allowing the spices to bloom.
05 -
Pour in beef stock and scrape up any browned bits from the bottom of the pan.
06 -
Return the short ribs to the pot along with fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir thoroughly to combine.
07 -
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours or until the short ribs are fork-tender. Extend simmering for a deeper flavor, if desired.
08 -
If the chili is too thin, stir in cornmeal and simmer briefly to achieve desired thickness.
09 -
Taste and adjust salt, pepper, and hot sauce as needed. Ladle into bowls and finish with toppings such as sour cream, shredded cheese, and fresh coriander if desired.
# Notes:
01 -
For maximum depth, sear the short ribs thoroughly and consider using bone-in cuts with extra simmer time.
02 -
Incorporate a can of diced green chilies for additional heat, or use plant-based alternatives for a vegetarian adaptation.
03 -
The dish develops even more flavor when made in advance; refrigerate for up to three days in an airtight container.