Description
A comforting blend of flavors with rich short ribs and spicy chorizo, creating a hearty chili perfect for gatherings.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 15 pounds boneless short ribs, cut into bite-sized pieces
- Salt and pepper to taste
- 1 large onion, chopped
- 2 jalapeno peppers, chopped
- 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
- 2 tablespoons chili powder blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce to taste
- 2 tablespoons cornmeal (optional)
- Your favorite toppings for serving
Instructions
- Heat the 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.
- Add the chopped onion and jalapenos to the pot and sauté for 5 minutes until soft. Add garlic and cook for 1 more minute.
- Add the chorizo and cook for 5 minutes, breaking it up as it cooks. Stir in the chili powder, oregano, cumin, and more salt and pepper.
- Pour in the beef stock and scrape up any browned bits. Add the short ribs back, along with tomatoes, beans, and Worcestershire sauce. Bring to a boil, reduce heat to low, cover, and simmer for 2 hours.
- If chili is too soupy, stir in cornmeal and simmer until thickened.
Notes
Serve hot with various toppings like cilantro, cheese, or avocado. Store leftovers in airtight containers.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chili, short ribs, chorizo, comfort food, hearty meal, winter recipes