Description

Indulge in the rich, smoky flavors of this 5-Hour Short Rib and Chorizo Chili, a comforting and satisfying dish that’s perfect for a cozy meal on a chilly day.

Ingredients

– 3 lbs beef short ribs, trimmed and cut into 1-inch pieces

– 1 lb chorizo sausage, casings removed and crumbled

– 1 large onion, diced

– 4 cloves garlic, minced

– 2 tbsp chili powder

– 2 tsp cumin

– 1 tsp smoked paprika

– 1 tsp oregano

– 1 tsp salt

– 1/2 tsp black pepper

– 2 (15 oz) cans diced tomatoes

– 2 (15 oz) cans kidney beans, drained and rinsed

– 2 cups beef broth

– Garnishes: sour cream, shredded cheddar cheese, chopped cilantro

Cook Mode Prevent your screen from going dark

Instructions

1. – Season the short rib pieces with salt and pepper.

2. – In a large Dutch oven or heavy-bottomed pot, brown the short ribs over medium-high heat until well-seared on all sides, about 5 minutes. Remove the short ribs from the pot.

3. – Add the chorizo to the pot and cook until browned and crispy, about 5 minutes. Remove the chorizo and set aside.

4. – Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

5. – Return the short ribs and chorizo to the pot. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.

6. – Pour in the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat and simmer for 5 hours, stirring occasionally, until the short ribs are very tender.

7. – Stir in the kidney beans and cook for 10 more minutes.

8. – Serve the chili hot, garnished with sour cream, shredded cheddar cheese, and chopped cilantro.

Notes

For best results, use high-quality short ribs and chorizo sausage. The long simmering time allows the flavors to meld and the meat to become incredibly tender. This chili can be made ahead and reheated, and it also freezes well.

Prep Time: 30
Cook Time: 300
Category: Main Course
Method: Stovetop
Cuisine: American