Chili with Beef Short Rib and Chorizo
why make this recipe
Chili with Beef Short Rib and Chorizo is a hearty and flavorful dish that brings warmth and satisfaction. This recipe combines the rich, tender taste of beef short ribs with the spicy kick of chorizo, creating a mouthwatering meal that’s perfect for cold days or when you need something comforting. It’s also easy to make and is sure to impress your family and friends.
how to make Chili with Beef Short Rib and Chorizo
Ingredients
- 1 lb beef short rib
- 1/2 lb Mexican chorizo
- 1 can fire-roasted tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups beef broth
- 1 can kidney beans (optional)
- 1 can black beans (optional)
Directions
- In a large pot, brown the beef short rib and chorizo over medium heat.
- Add the onion, garlic, and bell pepper, and cook until softened.
- Stir in the fire-roasted tomatoes, chili powder, cumin, salt, and pepper.
- Pour in the beef broth and bring to a simmer.
- Simmer for at least 1 hour, or until the beef is tender.
- If using, add kidney beans and black beans in the last 15 minutes of cooking.
- Serve hot and enjoy!
how to serve Chili with Beef Short Rib and Chorizo
Serve your chili warm in a bowl. You can top it with shredded cheese, sour cream, or fresh cilantro for extra flavor. Pair it with crusty bread or tortilla chips for a satisfying meal.
how to store Chili with Beef Short Rib and Chorizo
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chili for longer storage. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can last in the freezer for about 2-3 months.
tips to make Chili with Beef Short Rib and Chorizo
- For more depth of flavor, let the chili simmer longer than an hour if you have time.
- Adjust the chili powder and chorizo amount based on your spice preference.
- Consider adding other vegetables like corn or zucchini for more texture and nutrition.
variation
You can swap the beef short rib for another cut of beef if you prefer. Ground beef or turkey can also work well in this recipe. If you want a vegetarian option, use plant-based chorizo and skip the meat altogether.
FAQs
1. Can I use other types of beans?
Yes, you can use any beans you prefer, such as pinto beans or black-eyed peas.
2. Can this recipe be made in a slow cooker?
Absolutely! Just follow the initial steps on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
3. Is chili better the next day?
Many people find that chili tastes even better the next day as the flavors have more time to blend together.
