Description

There’s nothing like a pot of rich, hearty chili to bring comfort to the table. This version combines tender short ribs with spicy chorizo for a deep, smoky flavor that’s perfect for chilly evenings or gatherings with family and friends.

Ingredients

Scale

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)
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

Heat a large Dutch oven over medium-high heat with a drizzle of olive oil. Sear the short ribs on all sides until browned, then remove and set aside.
Add the chorizo to the pot and cook for about 5 minutes until crispy.
Stir in the onion, peppers, and garlic. Sauté until softened and fragrant, 5–7 minutes.
Return the short ribs to the pot along with tomatoes, broth, beans, chili powder, cumin, salt, and pepper. Stir well.
Bring to a simmer, reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally, until the short ribs are fork-tender.
Taste and adjust seasoning. Serve hot, topped with cilantro. Add sour cream or shredded cheese if desired.

Notes

For an extra flavor boost, try adding a splash of stout beer or a small piece of dark chocolate. This chili also freezes beautifully, making it great for meal prep.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 5g
Sodium: 680mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 36g
Cholesterol: 115mg

Keywords: short rib chili, chorizo chili, hearty chili, comfort food