Description
A hearty and flavorful chili combining beef short ribs and bold Mexican chorizo, perfect for gatherings.
Ingredients
Scale
- 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