Short Rib Chorizo Chili

There’s something deeply comforting about a bubbling pot of chili simmering on the stove, and this Short Rib Chili with Chorizo is my take on the classic favorite that will warm your soul. Trust me, the combination of tender short ribs and spicy chorizo creates a rich, flavorful dish that’s perfect for chilly nights or just to make any day feel special. Let’s dive into this delightful recipe that you and your loved ones are sure to enjoy.

This chili stands out from the crowd thanks to the juxtaposition of the rich, buttery short ribs and the zesty kick from the chorizo. The slow-cooked short ribs practically melt in your mouth, while the chorizo adds depth and a hint of smokiness that’s simply irresistible. Plus, the aromatic spices and vegetables transform this dish into a comforting masterpiece. Whether you’re serving it up for game day or a cozy dinner, you’ll be proud to dish this out.

Ingredients

• 2 lbs short ribs, trimmed and cut into chunks
• 1 lb chorizo sausage, casing removed
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bell peppers, diced (any color you like)
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 1 cup kidney beans, rinsed and drained
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• Olive oil, for searing
• Fresh cilantro, chopped (for garnish)

Instructions

Step 1:

Heat a large heavy pot or Dutch oven over medium-high heat. Add a drizzle of olive oil and sear the short ribs on all sides until browned. Remove them from the pot and set aside, keeping that delicious flavor in the bottom.

Step 2:

In the same pot, add the chorizo. Cook it for about 5 minutes until crispy. The rendered fat from the chorizo will add a fantastic flavor base for your chili.

Step 3:

Toss in the diced onion, bell peppers, and garlic, then sauté until the vegetables are tender and fragrant, about 5 to 7 minutes.

Step 4:

Add the short ribs back to the pot along with the crushed tomatoes, beef broth, kidney beans, chili powder, cumin, salt, and pepper. Stir everything well.

Step 5:

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for at least 2 hours, stirring occasionally, until the short ribs are fall-off-the-bone tender.

Step 6:

Once your chili is ready, taste and adjust the seasoning as needed. Serve hot, garnished with fresh cilantro. You can even top it off with sour cream or shredded cheese if you’re feeling indulgent.

Nutritional Information

This Short Rib Chorizo Chili is packed with protein and essential nutrients. Each serving, about 1 cup, contains approximately 450 calories, with high levels of vitamins from the peppers and beans. Depending on garnishes, this meal can also be low-carb if you skip the sour cream or cheese.

Healthier Alternatives

If you’re looking to lighten things up a bit, consider swapping out the short ribs for lean ground beef or turkey. You can also use turkey chorizo for a lighter meal without sacrificing flavor. Additionally, adding more beans and veggies can stretch the dish and enhance its nutritional content.

Serving Suggestions

This chili is versatile and can be served in many ways. Pair it with cornbread, serve over rice, or even ladle it into baked potatoes. It makes an excellent topping for nachos or even as a filling for tacos. No matter how you choose to enjoy it, your guests are in for a treat.

Common Mistakes

One common pitfall is rushing the cooking process. For the best flavor, take your time to let the chili simmer and develop its rich, deep flavors. Also, don’t forget to taste and adjust the seasoning before serving; each chili can vary based on ingredients. Lastly, be careful not to skimp on the searing step; it adds crucial depth to your dish.

Chef’s Notes

• If you’re short on time, you can use a slow cooker; just follow the same steps but combine everything in the crockpot and cook on low for 6–8 hours.
• For a fun twist, try adding some dark chocolate or a splash of stout beer to enhance the flavor.
• This chili freezes wonderfully. Make a big batch and store leftovers for those busy weeknights. It’s like a cozy hug in a bowl whenever you need it.

FAQs

• Q1: Can I use different types of beans?
  A1: Absolutely; Black beans, pinto beans, or even chickpeas would all make tasty additions.
• Q2: How can I make it less spicy?
  A2: Simply choose a milder chorizo or reduce the amount of chili powder to suit your preference.
• Q3: What’s the best way to store leftovers?
  A3: Store in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat thoroughly before serving.

For those of you who love a good chili, I highly recommend checking out my best homemade chili recipe for another fantastic dish. Enjoy creating your own delicious traditions with this Short Rib Chorizo Chili. Happy cooking!

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