Description

If you’re craving a rich, hearty, and spicy chili, this Short Rib Chili is a must-try. With tender short ribs simmered with fire-roasted tomatoes, beans, and a perfect blend of spices, this dish delivers deep, comforting flavors. It’s the ideal meal for chilly nights or any gathering where you want to impress your guests with bold, flavorful comfort food.

Ingredients

For the chili:

2 tablespoons vegetable oil

1.5 pounds boneless short ribs, cut into bite-sized pieces (about 1-inch cubes)

Salt and pepper to taste

1 large onion, chopped

2 jalapeño peppers, chopped (use serranos for more heat)

6 cloves garlic, chopped

1 pound Mexican chorizo

1 cup beef stock

3 15-ounce cans fire roasted tomatoes

1 15-ounce can black beans, drained

1 15-ounce can red kidney beans, drained

1 tablespoon Worcestershire sauce (or to taste)

2 tablespoons chili powder blend (hot New Mexican blend preferred)

1 teaspoon Mexican oregano

1 teaspoon cumin

Hot sauce to taste

2 tablespoons cornmeal (optional, for thickening – or use crushed or torn corn tortillas)

Your favorite toppings (sour cream, shredded cheese, cilantro, avocado)

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Instructions

Sear the Short Ribs: Heat vegetable oil in a large pot over medium-high heat. Season the short ribs with salt and pepper, then sear them for 1-2 minutes per side until browned. Remove and set aside.
Sauté the Vegetables: Add onion and jalapeño peppers to the pot, cooking for 5 minutes until softened.
Cook the Chorizo and Garlic: Add garlic and chorizo, breaking up the chorizo as it cooks for 5 minutes until mostly cooked through.
Add Spices: Stir in chili powder, oregano, cumin, salt, and pepper. Let the spices bloom in the pot for 1 minute.
Add Stock and Short Ribs: Pour in beef stock, scraping any browned bits off the pot. Add the short ribs, tomatoes, beans, Worcestershire sauce, and hot sauce. Stir well.
Simmer: Bring to a boil, then reduce heat and simmer for 2 hours, until short ribs are tender. Stir in cornmeal for thickness if desired.
Serve: Serve hot with your favorite toppings, such as sour cream, shredded cheese, or fresh cilantro.

Notes

Store leftovers in the fridge for up to 3-4 days in an airtight container.
Reheat on the stove, adding beef stock if needed.
Freeze chili for up to 3 months in a tightly sealed container.

Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Category: Mexican
Method: Stovetop
Cuisine: mexican inspired