Award Winning Short Rib and Chorizo Chili

Welcome to a culinary adventure that will warm your heart and tantalize your taste buds! This Award Winning Short Rib and Chorizo Chili is more than just a meal; it’s an experience. Imagine the rich flavors of tender short ribs combined with the spicy kick of chorizo, simmered to perfection with an array of fresh vegetables and spices. Perfect for chilly evenings or gatherings with friends, this chili is sure to become a staple in your home. With its robust flavor profile and hearty ingredients, it’s no wonder that this recipe has won awards and accolades from chili lovers everywhere.

In this article, we will take you through everything you need to know to make this delectable dish, from the ingredients you’ll need to the step-by-step instructions that guarantee a successful cooking experience. So grab your apron and let’s dive into the world of chili like you’ve never tasted before!

Why You’ll Love This Recipe

This Award Winning Short Rib and Chorizo Chili is not just another recipe; it’s a testament to the art of cooking comfort food. Here’s why you will love making and sharing this dish:

• Rich Flavors: The combination of short ribs and chorizo creates a depth of flavor that is both savory and slightly spicy. The chorizo adds a unique zest that brings the chili to life, while the short ribs provide a rich, meaty essence.
• Hearty and Filling: With generous portions of beans, tomatoes, and vegetables, this chili is a meal in itself. It’s perfect for feeding a crowd or enjoying as leftovers throughout the week.
• Customizable Heat: If you love heat, leave the seeds in the jalapeños. For a milder version, simply remove them. This chili allows you to tailor the spiciness to your preference.
• Easy to Make: The cooking process is straightforward, making it accessible even for novice cooks. Most of the time is spent simmering, allowing you to relax while the flavors meld together.
• Perfect for Any Occasion: Whether it’s game day, a family gathering, or a cozy night in, this chili fits perfectly into any occasion. Serve it with your favorite toppings for an extra special touch.

Why You Should Try This Recipe

If you’re still on the fence about making this Award Winning Short Rib and Chorizo Chili, here are a few compelling reasons to give it a try:

• Impressive Presentation: When you serve this chili, you’re not just serving a meal. You’re presenting a dish that looks as good as it tastes, making it an impressive centerpiece for any dinner table.
• Nutritional Benefits: Packed with protein from the short ribs and beans, along with vitamins from the vegetables, this chili is a hearty option that nourishes the body while delighting the palate.
• Leftover Magic: The flavors of this chili deepen and improve with time, making it one of those rare dishes that actually tastes better the next day. Perfect for meal prep!
• Great for Freezing: Make a big batch and freeze leftovers for busy nights. Simply reheat and enjoy a homemade meal in minutes.
• Community Engagement: This recipe encourages sharing and community. Whether you bring it to a potluck or serve it to friends, it’s a great way to connect with others.

Ingredients and Necessary Utensils

Ingredients

Here’s what you’ll need to create your own Award Winning Short Rib and Chorizo Chili:

• 2 lbs short ribs, cut into pieces
• 1 lb chorizo sausage, casings removed
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bell peppers, diced (any color)
• 2 jalapeño peppers, diced (seeds removed for less heat)
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp oregano
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh cilantro, for garnish
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Necessary Utensils

To ensure your cooking process goes smoothly, gather the following utensils:

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Serving bowls
• Tongs (for handling the meat)

Detailed Recipe Steps

Follow these steps for a delicious Award Winning Short Rib and Chorizo Chili:

1. Brown the Meats: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and chorizo. Brown the meat on all sides for about 5-7 minutes. Remove the meat from the pot and set aside. This step enhances the flavors and adds a rich color to your chili.
2. Sauté Vegetables: In the same pot, add the diced onion, bell peppers, jalapeños, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened. Remember, properly sautéing your vegetables brings out their natural sweetness and adds depth to your chili.
3. Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another minute until fragrant. This step is crucial as spices release their essential oils when heated, enhancing the overall flavor of the dish.
4. Combine Ingredients: Return the browned short ribs and chorizo to the pot. Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine. Make sure everything is well-mixed to ensure even flavor distribution.
5. Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the short ribs are tender and the flavors have melded together. This slow cooking process is key to developing the rich flavors that this chili is known for.
6. Shred the Meat: Once cooked, remove the short ribs from the pot. Shred the meat using two forks and return it to the chili. Stir well to incorporate the shredded meat back into the chili. This step adds texture and makes the chili even heartier.
7. Serve: Ladle the chili into bowls. Garnish with fresh cilantro and serve with sour cream and shredded cheese, if desired. The finishing touches elevate the dish and add a fresh contrast to the rich chili.

FAQs

Now that you have all the information you need, it’s time to try making this Award Winning Short Rib and Chorizo Chili! You’ll love the heartwarming flavors and the satisfaction of serving a delicious meal. Don’t forget to invite friends over to share the joy and flavor of this dish!

If you enjoyed this recipe, please leave a comment below, share it with your friends, and check out more delicious recipes on our website! You can also find inspiring ideas on our Pinterest page.

Happy cooking!

Award Winning Short Rib and Chorizo Chili

This hearty chili combines tender short ribs and spicy chorizo for an award-winning flavor explosion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 8 servings

Calories 550 kcal

Equipment

• Large pot or Dutch oven
• Cutting Board

Ingredients

  

Main Ingredients

• 2 lbs Short Ribs Cut into pieces
• 1 lb Chorizo Sausage Casings removed
• 1 large Onion Diced
• 4 cloves Garlic Minced
• 2 large Bell Peppers Diced (any color)
• 2 Jalapeño Peppers Diced (seeds removed for less heat)
• 2 cans (15 oz each) Diced Tomatoes
• 1 can (15 oz) Kidney Beans Drained and rinsed
• 1 can (15 oz) Black Beans Drained and rinsed
• 4 cups Beef Broth
• 2 tbsp Chili Powder
• 1 tbsp Cumin
• 1 tbsp Smoked Paprika
• 1 tsp Oregano
• to taste Salt
• to taste Pepper
• 2 tbsp Olive Oil
• for garnish Fresh Cilantro
• for serving (optional) Sour Cream
• for serving (optional) Shredded Cheese

Instructions

 

Instructions

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and chorizo. Brown the meat on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
• In the same pot, add the diced onion, bell peppers, jalapeños, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened.
• Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another minute until fragrant.
• Return the browned short ribs and chorizo to the pot. Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
• Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the short ribs are tender and the flavors have melded together.
• Once cooked, remove the short ribs from the pot. Shred the meat using two forks and return it to the chili. Stir well.
• Ladle the chili into bowls. Garnish with fresh cilantro and serve with sour cream and shredded cheese, if desired.

Notes

Feel free to adjust the spice levels by varying the amount of jalapeños or adding hot sauce. This chili tastes even better the next day!

Keyword chili, chorizo, Short Rib