Award-Winning Short Rib and Chorizo Chili (Bold, Spicy & Hearty!)

🕒 Prep Time: 15 min | Cook Time: 2 hr 20 min | Total Time: 2 hr 35 min

Ingredients:

• 2 tbsp vegetable oil
• 1.5 lbs boneless short ribs, cut into 1-inch cubes
• Salt and pepper, to taste
• 1 large onion, chopped
• 2 jalapeño peppers, chopped (or serranos for more heat)
• 6 cloves garlic, chopped (or more to taste)
• 1 lb Mexican chorizo
• 1 cup beef stock
• 3 (15 oz) cans fire-roasted tomatoes
• 1 (15 oz) can black beans, drained
• 1 (15 oz) can red kidney beans, drained
• 1 tbsp Worcestershire sauce (or to taste)
• 2 tbsp chili powder blend (hot New Mexican blend recommended)
• 1 tsp Mexican oregano
• 1 tsp cumin
• Hot sauce, to taste
• 2 tbsp cornmeal (optional, for thickening)
• Favorite toppings (e.g., jalapeños, shredded cheese, sour cream, green onions)

Step-by-Step Instructions:

1. Sear the Short Ribs:
   Heat vegetable oil in a Dutch oven over medium-high. Season short ribs with salt and pepper. Sear for 1–2 minutes per side until browned. 🔥 Remove and set aside.
2. Sauté the Aromatics:
   In the same pot, add chopped onion and jalapeños. Cook for 5 minutes until softened.
3. Cook the Chorizo & Garlic:
   Add chopped garlic and Mexican chorizo. Break apart chorizo as it cooks. Cook for 5 minutes until mostly done.
4. Spice It Up:
   Stir in chili powder, oregano, cumin, and additional salt/pepper. Cook for 1 minute to toast the spices. 🌶️
5. Deglaze:
   Pour in beef stock, scraping the bottom to loosen flavor bits.
6. Combine & Simmer:
   Add back the short ribs. Stir in tomatoes, black beans, kidney beans, Worcestershire, and hot sauce. Mix well.
7. Slow Simmer:
   Bring to a boil. Then reduce heat, cover, and simmer for 2 hours (or longer) until short ribs are fall-apart tender. 🕰️
8. Thicken (Optional):
   If needed, stir in cornmeal and simmer to thicken chili to your desired consistency.
9. Serve & Garnish:
   Spoon into bowls and top with favorites like cheese, sour cream, or fresh jalapeños!

Pro Tips:

• Storage: Refrigerate leftovers in airtight containers for up to 4 days — the flavor gets even better!
• Make Ahead: This chili freezes beautifully. Let it cool completely and freeze in portions.
• Spice Swap: Not a fan of heat? Use sweet bell peppers instead of jalapeños and mild chorizo.

Nutrition Info:

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.