Description
A flavorful chili featuring tender short ribs and spicy chorizo, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds beef short ribs
- 1 pound chorizo sausage, sliced
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups beef broth
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add short ribs and brown on all sides, about 5 minutes; remove and set aside.
- In the same pot, add chorizo and cook until browned, about 3 minutes.
- Add onion, garlic, and bell peppers; sauté until softened, about 5 minutes.
- Return short ribs to the pot and stir in diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours or until short ribs are tender.
- Shred the short ribs and return to the pot; simmer for an additional 30 minutes.
- Adjust seasoning as needed and serve hot.
Notes
For a spicier version, add cayenne pepper to taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 25g
- Protein: 30g