Ingredients
- 2 tablespoons vegetable oil
- 1.5 pounds boneless short ribs, cut into bite-sized pieces (about 1-inch cubes)
- Salt and pepper, to taste
- 1 large onion, chopped
- 2 jalapeño peppers, chopped (use serrano peppers for more heat, or adjust to taste)
- 6 cloves garlic, chopped (or more, depending on preference)
- 1 pound beef chorizo (substituting traditional pork chorizo for those avoiding pork)
- 1 cup beef stock
- 3 (15-ounce) cans fire-roasted tomatoes
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can red kidney beans, drained
- 1 tablespoon Worcestershire sauce, or to taste
- 2 tablespoons chili powder blend (using a hot New Mexican blend for extra flavor)
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce, to taste
- 2 tablespoons cornmeal (optional, for thickening – or use crushed or torn corn tortillas)
- Your favorite toppings for serving (e.g., shredded cheese, chopped cilantro, diced onions, lime wedges)
Instructions
1. Sear the Short Ribs
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Pat the short rib pieces dry with a paper towel and season them with salt and pepper. Add them to the pot in a single layer, making sure not to overcrowd them. Sear each piece for 1 to 2 minutes per side, until they develop a deep brown crust. This step is crucial for building flavor. Once browned, transfer the short ribs to a plate and set aside.
Beginner Tip: Browning meat properly means not moving it around too much. Let it sear undisturbed for the full minute before flipping.
2. Sauté the Aromatics
In the same pot, add the chopped onions and jalapeños. Cook for about 5 minutes, stirring occasionally, until they soften and become fragrant.
Next, add the chopped garlic and beef chorizo. Cook for another 5 minutes, breaking up the chorizo with a spoon, until it is mostly cooked through. The fat from the chorizo will enhance the overall flavor of the chili.
3. Add the Spices
Stir in the chili powder, Mexican oregano, cumin, and a pinch of salt and pepper. Cook for about 1 minute to toast the spices, which will release their essential oils and deepen the flavor.
Beginner Tip: Toasting spices before adding liquids helps unlock their full potential. This simple step can elevate any dish.
4. Deglaze the Pot
Pour in the beef stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These bits are packed with flavor and should not be wasted.
5. Simmer the Chili
Return the short ribs to the pot. Add the fire-roasted tomatoes, drained black beans, drained kidney beans, Worcestershire sauce, and a few dashes of hot sauce (if using). Stir everything together until well combined.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 2 hours, stirring occasionally. The longer it simmers, the more tender the short ribs will become.
Beginner Tip: If the chili starts to look too thick while cooking, add a little more beef stock or water. If it looks too thin, let it simmer uncovered for the last 20 minutes.
6. Thicken if Needed
If the chili is thinner than you’d like, stir in the cornmeal or crushed corn tortillas. Let it simmer for another 10 minutes to thicken.
7. Serve and Enjoy
Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheese, diced onions, cilantro, or a squeeze of fresh lime juice.
Notes
How to Know When the Short Ribs Are Done
Short ribs should be fork-tender—this means they should easily shred apart when tested with a fork. If they still feel tough, let the chili simmer for another 20 to 30 minutes.
What to Do If…
- The chili is too spicy? Add a splash of heavy cream, a dollop of sour cream, or a little extra beef stock to mellow out the heat.
- The vegetables overcook? Since chili is a slow-cooked dish, softer vegetables like bell peppers can sometimes break down too much. To avoid this, add them later in the cooking process.
- The beef doesn’t brown properly? Make sure the pan is hot enough before adding the meat. If there is too much liquid in the pan, the beef will steam instead of sear.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes