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Mexican Chili

A hearty and flavorful Mexican chili made with beef short ribs and chorizo, perfect for family gatherings or a comforting dinner on a chilly night.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef short rib Tender and flavorful.
  • 1 pound Mexican chorizo Spicy sausage adds depth of flavor.
  • 2 cans fire-roasted tomatoes Adds smokiness to the chili.
  • 1 large onion, diced For flavor base.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 tablespoon chili powder Adjust to taste.
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 2 cups beef broth For richness.
  • 1 can kidney beans, drained and rinsed For added heartiness.
  • 1 can black beans, drained and rinsed For added heartiness.
  • as needed Fresh cilantro, for garnish To enhance presentation.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat. Brown the beef short rib on all sides. Once browned, remove and set aside.
  2. In the same pot, add the Mexican chorizo. Cook until it’s nicely browned, letting the flavors seep into the oil.
  3. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant.
Cooking
  1. Stir in the fire-roasted tomatoes, chili powder, cumin, smoked paprika, salt, pepper, and beef broth. Mix well.
  2. Return the browned beef short rib to the mixture. Bring it to a gentle simmer.
  3. Cover and let it cook for 1.5 to 2 hours, until the beef is tender and flavorful.
  4. Incorporate the kidney beans and black beans, cooking for an additional 15 minutes.
  5. Serve hot, garnished with fresh cilantro for a burst of color and freshness.

Notes

Consider serving this chili with cornbread or over a bed of rice. Topping with shredded cheese, sour cream, or avocado enhances the dish. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.