Description
A rich and hearty chili featuring tender short ribs and spicy Mexican chorizo, perfect for a comforting meal any day of the week.
Ingredients
Scale
- 2 tablespoon 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 jalapeno peppers chopped use serranos for hotter or more to taste
- 6 cloves garlic chopped or more to taste
- 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 I’m using a hot New Mexican blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce to taste
- 2 tablespoons corn meal optional for thickening or use crushed or torn corn tortillas
- Your favorite toppings for serving
Instructions
- Heat vegetable oil in a large pot over medium-high heat.
- Season short ribs with salt and pepper then brown in the pot until caramelized.
- Remove ribs and set aside.
- Add onion jalapenos and garlic to the pot and sauté until softened.
- Add chorizo and cook until browned.
- Return short ribs to the pot.
- Stir in beef stock fire roasted tomatoes black beans red kidney beans Worcestershire sauce chili powder oregano cumin and hot sauce.
- Bring to a simmer cover and cook for 2 to 3 hours until ribs are tender.
- If desired stir in corn meal to thicken.
- Serve with your favorite toppings.
Notes
- For extra heat use serrano peppers instead of jalapenos
- Leftovers taste even better the next day
- Use crushed corn tortillas if corn meal is unavailable
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmered
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 110mg