Short Rib Chorizo Chili (Print Version)
# Ingredients:
→ Main
01 -
2 tablespoons veggie oil
02 -
680 g boneless beef short ribs, chopped into chunks about 2.5 cm
03 -
Salt, as needed
04 -
Black pepper, as needed
05 -
1 big onion, diced
06 -
2 jalapeños, minced
07 -
6 garlic cloves, minced
08 -
454 g Mexican chorizo, no casing
09 -
240 ml beef broth
10 -
1275 g fire-roasted tomatoes (that’s three 425 g cans)
11 -
425 g black beans, rinsed and drained (one can)
12 -
425 g red kidney beans, rinsed and drained (one can)
13 -
1 tablespoon Worcestershire sauce
14 -
2 tablespoons chili powder mix
15 -
1 teaspoon dried Mexican oregano
16 -
1 teaspoon ground cumin
17 -
Hot sauce, however much you want
18 -
2 tablespoons cornmeal, optional (or toss in some crushed corn tortillas if you want it thicker)
→ For serving
19 -
Go-to toppings (think sour cream, cheese, cilantro, extra jalapeños, lime wedges)
# Instructions:
01 -
Scoop the chili into bowls and pile on any toppings you love.
02 -
If it’s a bit watery, toss in some cornmeal or crushed tortilla chips. Let it cook until it thickens up how you like.
03 -
Bring it all to a boil. Turn the heat way down, put a lid on, and let it cook slow for around 2 hours. Ribs should fall apart easy—leave it a bit longer if not.
04 -
Put the browned rib chunks back in. Dump in the canned tomatoes, black beans, kidney beans, a splash of Worcestershire, and whatever hot sauce you want. Stir everything together.
05 -
Pour in beef broth and use your spoon to scrape up any stuck bits from the bottom, getting all that extra flavor.
06 -
Toss in chili powder, oregano, cumin, a bit more salt and pepper. Let it cook for about a minute so the spices start to smell nice.
07 -
Add garlic and chorizo. Break up the sausage and cook until it’s mostly browned and looking good—about 5 minutes.
08 -
Throw in your diced onion and jalapeños next. Stir them around for 5 minutes until they get soft.
09 -
Get a big pot hot with your veggie oil. Sprinkle some salt and pepper on the beef. Sear the cubes on all sides in a couple batches, just a minute or two each, until they have some crust. Pull them out and set aside.
# Notes:
01 -
Want it richer? Swap some of the beef broth for dark beer, plus drop in a splash of beef bouillon.