If there’s one dish that embodies the warmth and vibrancy of my Mexican-American roots, it’s my Award Winning Short Rib and Chorizo Chili. This recipe is a delicious fusion of hearty short ribs and spicy chorizo, simmered to perfection and bursting with flavor. Growing up in Asheville, North Carolina, our family kitchen was always filled with the aroma of savory stews and sizzling meats, thanks to my abuela’s incredible culinary skills. Now, living in Charleston, South Carolina with my husband Marco and our golden retriever Biscuit, I find joy in recreating those cherished memories and sharing them with you on CookingRecipesNow.
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Why You’ll Love This Award Winning Short Rib and Chorizo Chili
This chili is not just a meal; it’s an experience. Packed with rich, savory flavors, it brings together the best of both worlds: the tenderness of slow-cooked short ribs and the bold, spicy kick of chorizo. It’s the kind of dish that warms you from the inside out, perfect for cozy nights or sharing with friends and family. And the best part? It’s surprisingly simple to make, even if you’re new to cooking. Just like my abuela used to say, “Cocinando con amor siempre sabe mejor” – cooking with love always tastes better. This recipe embodies that philosophy, turning a few humble ingredients into a heartwarming dish.
Ingredients You’ll Need for This Award Winning Short Rib and Chorizo Chili
- 2 pounds beef short ribs, bone-in
- 1 pound chorizo sausage, casing removed
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups beef broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Optional: jalapeños, for added heat
Feel free to substitute the beans with your favorites or adjust the spices to suit your taste. Remember, recipes are just a guide – the magic happens when you make it your own.
Nutrition Facts
- Calories: 550 per serving
- Protein: 35g
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 5g
- Sodium: 880mg
This recipe provides a hearty dose of protein and fiber, making it not just delicious but also satisfying. Perfect for fueling your day or recovering after a long one.
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Savor the Success: Award Winning Short Rib and Chorizo Chili Recipe
Learn how to make delicious Award Winning Short Rib and Chorizo Chili. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 2 pounds beef short ribs, bone-in
- 1 pound chorizo sausage, casing removed
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups beef broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Optional: jalapeños, for added heat
Feel free to substitute the beans with your favorites or adjust the spices to suit your taste. Remember, recipes are just a guide – the magic happens when you make it your own.
Instructions
- Start by seasoning the short ribs with salt and pepper. In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the short ribs on all sides until they’re browned, about 8 minutes. Remove from the pot and set aside.
- In the same pot, add the chorizo. Cook until browned, breaking it up with a spoon as it cooks. This step reminds me of the sizzling sounds and spicy scents that filled our kitchen during family gatherings.
- Add the diced onion and garlic to the pot, cooking until the onion is translucent and fragrant, about 5 minutes.
- Return the short ribs to the pot. Stir in the diced tomatoes, black beans, kidney beans, chili powder, cumin, and smoked paprika.
- Pour in the beef broth, bring the mixture 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 beautifully.
- Taste and adjust seasoning with salt and pepper. If you like it spicier, add some sliced jalapeños for an extra kick.
- Before serving, remove the short ribs and shred the meat, discarding the bones. Return the meat to the pot, stirring to combine.
This chili is all about patience and love – just like how my abuela taught me. Letting it simmer allows the flavors to deepen, creating a dish that’s both comforting and rich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Award Winning Short Rib and Chorizo Chili
- Start by seasoning the short ribs with salt and pepper. In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the short ribs on all sides until they’re browned, about 8 minutes. Remove from the pot and set aside.
- In the same pot, add the chorizo. Cook until browned, breaking it up with a spoon as it cooks. This step reminds me of the sizzling sounds and spicy scents that filled our kitchen during family gatherings.
- Add the diced onion and garlic to the pot, cooking until the onion is translucent and fragrant, about 5 minutes.
- Return the short ribs to the pot. Stir in the diced tomatoes, black beans, kidney beans, chili powder, cumin, and smoked paprika.
- Pour in the beef broth, bring the mixture 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 beautifully.
- Taste and adjust seasoning with salt and pepper. If you like it spicier, add some sliced jalapeños for an extra kick.
- Before serving, remove the short ribs and shred the meat, discarding the bones. Return the meat to the pot, stirring to combine.
This chili is all about patience and love – just like how my abuela taught me. Letting it simmer allows the flavors to deepen, creating a dish that’s both comforting and rich.
Tips for Making the Best Award Winning Short Rib and Chorizo Chili
Here are a few tips from my kitchen to yours:
- For a deeper flavor, try browning the short ribs in batches. This ensures a good sear on each piece, adding complexity to the dish.
- Don’t rush the simmering process. The longer it cooks, the more tender and flavorful the chili becomes.
- If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Garnish with fresh cilantro or a dollop of sour cream for a cool contrast to the chili’s heat.
These small touches make a big difference, bringing out the best in this dish.
Serving Suggestions and Pairings
This chili pairs wonderfully with warm, crusty bread or a side of fluffy rice. For a more traditional touch, serve it with homemade tortillas – a skill I learned from my abuela, whose tortillas remain unmatched. A fresh green salad or a simple avocado slice can add a refreshing balance to the rich flavors of the chili.
Storage and Reheating Tips
Chili only gets better with time, so don’t worry about leftovers! Store it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to three months. To reheat, simply warm it on the stove over low heat until it’s heated through, adding a splash of beef broth if it’s too thick.
Frequently Asked Questions
What are the main ingredients for Award Winning Short Rib and Chorizo Chili?
The main ingredients for Award Winning Short Rib and Chorizo Chili include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Award Winning Short Rib and Chorizo Chili?
The total time to make Award Winning Short Rib and Chorizo Chili includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Award Winning Short Rib and Chorizo Chili ahead of time?
Yes, Award Winning Short Rib and Chorizo Chili can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Award Winning Short Rib and Chorizo Chili?
Award Winning Short Rib and Chorizo Chili pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Award Winning Short Rib and Chorizo Chili suitable for special diets?
Depending on the ingredients used, Award Winning Short Rib and Chorizo Chili may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
My Award Winning Short Rib and Chorizo Chili is more than just a recipe; it’s a testament to the flavors and traditions of my heritage, brought to life through simple ingredients and a lot of love. Whether you’re a seasoned cook or just starting out, I hope this dish brings warmth and joy to your table, just as it does to mine. Happy cooking, and remember, the best meals are the ones made with love.
