why make this recipe
Chili con Costillas de Res y Chorizo is a hearty and flavorful dish that brings warmth and comfort to any table. This recipe combines the rich taste of beef short ribs with the bold flavor of Mexican chorizo, making it a perfect choice for gatherings or family dinners. Its blend of spices and beans adds depth and texture, creating a meal that everyone will love. Plus, it’s a great way to celebrate the tradition of chili with a twist.
how to make Chili con Costillas de Res y Chorizo
Ingredients:
- 2 pounds beef short ribs
- 1 pound Mexican chorizo
- 1 can fire-roasted tomatoes (28 ounces)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups beef broth
- 1 can kidney beans (15 ounces), drained and rinsed
- 1 can black beans (15 ounces), drained and rinsed
- Fresh cilantro, for garnish
Directions:
- In a large pot or Dutch oven, brown the beef short ribs and chorizo over medium heat. Remove and set aside.
- In the same pot, add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 2 minutes.
- Stir in the fire-roasted tomatoes, beef broth, kidney beans, and black beans.
- Return the short ribs and chorizo to the pot. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the short ribs are tender.
- Serve hot, garnished with fresh cilantro.
how to serve Chili con Costillas de Res y Chorizo
Serve this dish hot in bowls, topped with a sprinkle of fresh cilantro. It pairs wonderfully with warm tortillas, cornbread, or rice. You can also set out toppings like shredded cheese, sour cream, or avocado for guests to customize their bowls.
how to store Chili con Costillas de Res y Chorizo
To store leftovers, let the chili cool to room temperature. Transfer it to an airtight container and refrigerate. It will keep well for 3-4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
tips to make Chili con Costillas de Res y Chorizo
- For added flavor, marinate the beef short ribs overnight with the spices.
- If you like it spicy, consider adding jalapeños or hot sauce.
- Use fresh herbs like oregano or thyme for extra aroma.
- Be sure to taste and adjust the seasoning before serving.
variation
You can also make a vegetarian version by using mushrooms instead of short ribs and plant-based chorizo. Swap out the beef broth with vegetable broth for a lighter option.
FAQs
1. Can I use other types of meat?
Yes! You can replace beef short ribs with beef chuck or even pork for different flavors.
2. Is chili better the next day?
Many people believe that chili tastes better the next day because the flavors develop as it sits.
3. Can I make this in a slow cooker?
Absolutely! Brown the meats first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
Chili con Costillas de Res y Chorizo
- Total Time: 135 minutes
- Yield: 6 servings 1x
- Diet: Carnivore
Description
A hearty and flavorful chili combining beef short ribs and bold Mexican chorizo, perfect for gatherings.
Ingredients
- 2 pounds beef short ribs
- 1 pound Mexican chorizo
- 1 can fire-roasted tomatoes (28 ounces)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups beef broth
- 1 can kidney beans (15 ounces), drained and rinsed
- 1 can black beans (15 ounces), drained and rinsed
- Fresh cilantro, for garnish
Instructions
- In a large pot or Dutch oven, brown the beef short ribs and chorizo over medium heat. Remove and set aside.
- In the same pot, add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 2 minutes.
- Stir in the fire-roasted tomatoes, beef broth, kidney beans, and black beans.
- Return the short ribs and chorizo to the pot. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the short ribs are tender.
- Serve hot, garnished with fresh cilantro.
Notes
For added flavor, marinate the beef short ribs overnight with the spices. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 50g
- Cholesterol: 100mg
