Description
A hearty and warming chili featuring spicy chorizo and tender beef, perfect for chilly nights and gatherings.
Ingredients
- 2 pounds beef short ribs
- 1 pound Mexican chorizo
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
Instructions
- In a large pot, brown the beef short ribs over medium heat. Remove and set aside.
- In the same pot, add the chorizo and cook until browned.
- Add the onion and garlic, and sauté until soft.
- Stir in the chili powder, cumin, salt, and pepper.
- Add the fire-roasted tomatoes and beef broth, and bring to a simmer.
- Return the beef short ribs to the pot, cover, and let simmer for 90 to 120 minutes, until the beef is tender.
- Stir in the kidney beans and heat through.
- Serve hot and enjoy!
Notes
For extra flavor, consider adding smoked paprika or oregano. For a spicier chili, include a diced jalapeño or cayenne pepper.