Short Rib Chorizo Chili: The Ultimate Comfort Food Recipe

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Short Rib Chorizo Chili: The Ultimate Comfort Food Recipe

When the weather turns chilly, and the world outside seems a bit dreary, nothing warms the heart and soul quite like a hearty bowl of chili. The Short Rib Chorizo Chili is the epitome of comfort, combining rich, succulent short ribs with the spicy notes of Mexican chorizo. The aroma wafting through your kitchen is bound to evoke feelings of nostalgia and warmth, as tender beef is paired with vibrant peppers, earthy spices, and creamy beans. This step-by-step recipe promises not only to satisfy your hunger but to wrap you in a warm embrace with every spoonful.

History / Fun Fact

Chili has a fascinating history steeped in culture and tradition. While it is often associated with Texan cuisine, its roots can be traced back to the indigenous peoples of the Americas. The fusion of ingredients, like beans and spices, reflects the blending of cultures, especially with the Spanish influence seen in chorizo. Many believe that chili was invented as a simple peasant dish, rich in flavor and sustenance – perfect for feeding large families or gatherings. Today, chili remains a beloved staple, evolving with various regional twists and personal interpretations, like this delightful Short Rib Chorizo Chili.

Ingredients

1. 3 lbs bone-in short ribs, cut into 2-inch pieces – Rich and succulent, these ribs infuse the chili with deep, meaty goodness.
2. 1 lb Mexican chorizo, removed from casings – This spicy sausage brings a warm, smoky flavor, elevating the entire dish.
3. 2 tablespoons olive oil – A silky base that creates a wonderful sear and flavor foundation.
4. 2 large yellow onions, diced – Sweet and aromatic, onions add depth and sweetness as they caramelize.
5. 1 large red bell pepper, diced – Vibrantly colored and sweet, it enhances the dish’s visual appeal and taste.
6. 1 large green bell pepper, diced – Slightly tart, adding a wonderful contrast to the sweetness of the red bell pepper.
7. 1 large jalapeño pepper, seeded and minced – For those who love a kick, jalapeños contribute a zesty punch (adjust to taste).
8. 6 cloves garlic, minced – Pungent and aromatic, garlic creates an irresistible foundation to the chili.
9. 3 tablespoons chili powder – This blend of spices brings warmth and complexity to each spoonful.
10. 2 tablespoons smoked paprika – Adds a smoky depth that complements the chorizo beautifully.
11. 2 tablespoons ground cumin – Earthy and warm, cumin enhances the overall richness of the chili.
12. 1 tablespoon dried oregano – This herb infuses a fragrant touch that brightens the dish.
13. 1/2 teaspoon cayenne pepper (adjust to taste) – A fiery component; too much can overwhelm, so adjust carefully.
14. 6 cups beef broth – A hearty base that brings all the flavors together.
15. 2 (28-ounce) cans diced tomatoes, undrained – Bursting with flavor and acidity, they meld wonderfully with the other ingredients.
16. 6 ounces tomato paste – For that deep and rich tomato flavor, perfect for a chili.
17. 1 (15-ounce) can dark red kidney beans, rinsed and drained – These beans add creaminess and texture, making the dish heartier.
18. 1 (15-ounce) can black beans, rinsed and drained – For added fiber and a beautiful contrast in color.
19. 1 (15-ounce) can pinto beans, rinsed and drained – Their creamy consistency brings an inviting richness to every bowl.
20. 2 tablespoons apple cider vinegar – A splash of acidity that brightens and balances the flavors.
21. 1 tablespoon brown sugar – A hint of sweetness that rounds out the spice.
22. Salt to taste – For seasoning, enhancing each component beautifully.
23. Black pepper to taste – Freshly cracked pepper adds a subtle heat and depth of flavor.
24. Optional Garnishes: Shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, lime wedges – Customize your bowl for an explosion of flavors and textures.

Cooking Time & Tips for Short Rib Chorizo Chili

Cooking a pot of Short Rib Chorizo Chili can be approached in two ways: quick or slow preparation. Quick preparation can be achieved using an Instant Pot or pressure cooker, significantly reducing cooking time. However, nothing quite matches the depth of flavor developed through slow cooking, where the ingredients meld and the spices fully bloom, creating a rich, harmonious dish that tantalizes the taste buds.

For the best results, ensure that you sear the short ribs well; this will create a wonderful depth of flavor in your chili. Don’t rush the simmering step; patience is key to allowing the ingredients to meld beautifully. Taste your chili as it cooks and don’t hesitate to adjust the spices to your liking. This dish is as much about personal preference as it is about tradition.

Step-by-Step Directions

1. Prepare the Meat: Pat the short ribs dry with paper towels, ensuring a crispy sear. Generously season with salt and pepper, enhancing their natural flavor.

2. Sear the Short Ribs: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until they’re beautifully browned. This process takes about 3-4 minutes per side. When done, remove them from the pot and set aside.

3. Cook the Chorizo: In the same pot, add the chorizo, breaking it apart with a spoon. Cook until it is browned and cooked through (about 5-7 minutes). This step allows the chorizo fat to flavor the pot. Remove from heat and set alongside the short ribs.

4. Sauté the Vegetables: With the rendered fat still in the pot, toss in the diced onions, red bell pepper, and green bell pepper. Sauté over medium heat, stirring occasionally. Allow them to soften and caramelize for about 8-10 minutes, coaxing out their natural sweetness.

5. Add the Heat: Next, introduce the minced jalapeño peppers and the fragrant garlic. Stir and let them cook for another minute, filling your kitchen with irresistible aromas.

6. Spice It Up: Add the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper to the pot. Cook for 1-2 minutes, stirring constantly so the spices become fragrant and toasty.

7. Deglaze the Pot: Pour in approximately 1/2 cup of the beef broth, using it to scrape the bottom of the pot and release all those delightful browned bits (fond).

8. Combine the Ingredients: Return the short ribs and chorizo to the pot. Add the diced tomatoes, tomato paste, remaining beef broth, and all the beans. Stir thoroughly to combine everything.

9. Simmer and Let it Dream: Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 3 hours, or up to 4 hours. Stir occasionally to ensure nothing sticks to the bottom. Feel the anticipation build as the aroma envelops your home.

10. Shred and Return the Meat: After simmering, remove the short ribs from the pot. Using two forks, shred the meat from the bones and discard the bones and any excess fat. Return the luscious shredded meat back to the pot.

11. Balance the Flavors: Stir in the apple cider vinegar and brown sugar, tasting for seasoning. Adjust with salt and black pepper as needed. Your chili should now be a rich tapestry of flavors.

12. Serve It Up: Ladle the chili into bowls, allowing it to warm your heart. Top with your choice of garnishes like shredded cheddar cheese, sour cream, fresh cilantro, diced red onion, creamy avocado slices, and a squeeze of lime juice for that final touch of brightness.

Serving Suggestions & Occasions

Short Rib Chorizo Chili is perfect for casual family dinners, cozy gatherings with friends, or even game day celebrations. Serve it with warm, crusty bread or fluffy cornbread for dipping. Pair it with a fresh green salad or crispy tortilla chips for an added crunch. Not just a meal, each bowl is a quick trip to flavor town, bringing cheer to those who enjoy it.

Common Mistakes for Short Rib Chorizo Chili

One common mistake is overcrowding the pot when searing the short ribs, which can lead to steaming rather than browning. It’s best to work in batches. Another mistake is rushing the simmering process; good chili takes time to develop its deep flavors, so don’t skimp on that hour or two. Lastly, don’t forget to taste and adjust seasonings along the way; each ingredient can behave differently based on personal preference.

Healthier Alternatives & Variations

If you’re looking to make a lighter version without sacrificing flavor, consider using leaner cuts of beef or substituting half of the short ribs with turkey or chicken. You can also increase the vegetable ratio by adding zucchini, carrots, or squash for extra nutrition. For a vegetarian twist, simply swap in additional beans and lentils, with a robust vegetable broth to maintain flavor.

FAQs

1. Can I make this chili in advance?

   • Yes! It actually tastes better the next day as the flavors meld together.

2. Can I freeze leftovers?

   • Absolutely! Allow the chili to cool completely before transferring it to an airtight container for freezing.

3. How can I adjust the heat level?

   • You can control the spiciness by reducing the amount of jalapeño and cayenne pepper or adding more cream-based toppings like sour cream.

4. What kind of beans can I use?

   • You can substitute or add any beans you prefer, such as black-eyed peas or chickpeas, based on your taste.

5. Can I cook this in a slow cooker?

   • Yes! After browning your meat and sautéing vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

6. What garnishes work best?

   • Top with shredded cheese, sour cream, avocado, and fresh herbs for a delicious finish.

Conclusion

It’s time to gather family and friends around the table and dig into this delightful Short Rib Chorizo Chili. With its layers of rich flavors and fragrant aromas, you’ll find solace in each comforting spoonful. Get ready for a culinary experience that is as much about nourishment as it is about community. Try this recipe today, and let it become a staple in your home – a comforting embrace in a bowl that invites all to join in the warmth.

Short Rib Chorizo Chili

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A hearty bowl of Short Rib Chorizo Chili combines rich short ribs with spicy Mexican chorizo for the ultimate comfort food.

• Author: catherine
• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Total Time: 210 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: None

Ingredients

Scale 1x2x3x

• 3 lbs bone-in short ribs, cut into 2-inch pieces
• 1 lb Mexican chorizo, removed from casings
• 2 tablespoons olive oil
• 2 large yellow onions, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 large jalapeño pepper, seeded and minced
• 6 cloves garlic, minced
• 3 tablespoons chili powder
• 2 tablespoons smoked paprika
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 6 cups beef broth
• 2 (28-ounce) cans diced tomatoes, undrained
• 6 ounces tomato paste
• 1 (15-ounce) can dark red kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• Salt to taste
• Black pepper to taste
• Optional garnishes: Shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, lime wedges

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Instructions

1. Pat the short ribs dry, season with salt and pepper.
2. Heat olive oil in a pot and sear the short ribs until browned. Remove and set aside.
3. Cook chorizo in the same pot until browned, then set aside.
4. Sauté diced onions and bell peppers until softened.
5. Add minced jalapeño and garlic; cook until fragrant.
6. Add chili powder, smoked paprika, cumin, oregano, and cayenne; toast for 1-2 minutes.
7. Deglaze the pot with beef broth.
8. Return short ribs and chorizo; add tomatoes, tomato paste, beef broth, and beans. Stir well.
9. Simmer the chili for 3-4 hours, stirring occasionally.
10. Shred short ribs and return the meat to the pot.
11. Stir in apple cider vinegar and brown sugar; season to taste.
12. Ladle into bowls and garnish as desired.

Notes

For best results, sear short ribs well and simmer slowly to develop flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 5g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 85mg

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