Braised Short Rib and Chorizo Chili Recipe

Braised Short Rib and Chorizo Chili

Braised Short Rib and Chorizo Chili recipe is a classic take on chili con carne with an Arizona twist. Filled with tender chunks of steak and a subtle smokiness, the base is made with chorizo and ground beef to give it a spicy yet flavorful bite.

INGREDIENTS

• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon red pepper flakes
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Mexican oregano
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper (optional)
• 1 pound boneless short rib, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 jalapeños, diced
• 2 chipotles in adobo, diced
• 5 cloves garlic
• 1 pound chorizo sausage
• 1 cup tomatoes, diced
• 2 bay leaves
• 1 cup black beans, puréed
• 2 cups beef stock
• 2 tablespoons cornmeal
• Garnishes: diced red onions, sour cream, cheese, diced green
• onions

Directions

Preheat a Dutch oven or a large pot on the stovetop to medium-high heat. Combine all the spices (garlic powder, cumin, red pepper flakes, chili powder, ground cinnamon, salt, black pepper, paprika, Mexican oregano, white pepper, and cayenne pepper) in a separate bowl to create a homemade spice mixture.

Generously season the short rib cubes using half of the spice mixture. Pour the olive oil into the Dutch oven and sear the short rib cubes until brown on all sides.

Remove the cubes from the Dutch oven and set them aside.

Add the onion, jalapeños, chipotles, and garlic to the pot and cook until fragrant. 

Add the chorizo to the pot and mix it with the vegetables. 

Cook until the chorizo is fully cooked, about 6–8 minutes.

Add the rest of the spice mixture, the diced tomatoes, the bay leaves, and the puréed black beans to the pot.

Mix until all ingredients are well dispersed, then add the short rib cubes (including whatever juices have accumulated beneath them) and the beef stock to the pot. Stir the mixture and bring it to a boil.

Once boiling, cover the pot and reduce the temperature to low. Let the chili simmer for 2 hours.

After 2 hours, remove the lid and stir the mixture.

If the mixture is still soupy, sprinkle a small amount of cornmeal into the pot and stir. Continue to cook the chili for about 15 minutes with the lid off, stirring every few minutes.

Serve the chili topped with diced red onions, sour cream, cheese, and diced green onions.