Description
A comforting chili bursting with flavor from beef short ribs and chorizo, perfect for cozy nights.
Ingredients
Scale
- 2 lbs beef short rib, cut into pieces
- 1 lb Mexican chorizo, casing removed
- 1 can (15 oz) fire-roasted tomatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Beans (optional, such as kidney or black beans)
- Fresh cilantro for garnish
Instructions
- Brown the beef short ribs in a large pot or Dutch oven over medium-high heat for 3-4 minutes on each side. Remove and set aside.
- Cook the chorizo for 4-5 minutes until browned and broken apart.
- Add chopped onion and minced garlic, sauté for another 3-4 minutes.
- Stir in fire-roasted tomatoes, beef broth, chili powder, cumin, smoked paprika, and reserved short ribs. If using beans, add them now.
- Bring to a simmer, cover, and cook on low heat for 90-120 minutes, stirring occasionally.
- Season with salt and pepper before serving. Garnish with fresh cilantro and enjoy.
Notes
This chili tastes even better the next day and can be frozen for up to 3 months. Consider serving with cornbread or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg