Ingredients
Scale
- 2 tablespoon 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 jalapeno peppers chopped (use serranos for hotter, or more to taste)
- 6 cloves garlic chopped (or more to taste)
- 1 pound Mexican chorizo
- 1 cup beef stock
- 3 (15 oz) cans fire roasted tomatoes
- 1 (15 oz) can black beans drained
- 1 (15 oz) can red kidney beans drained
- 1 tablespoon Worcestershire sauce or to taste
- 2 tablespoons chili powder blend (using a hot New Mexican blend)
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce to taste
- 2 tablespoons corn meal optional, for thickening – or use crushed or torn corn tortillas
- Your favorite toppings for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the short ribs with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the short ribs and set on to a plate.
- Add the onion and jalapeno peppers. Cook 5 minutes to soften.
- Add the garlic and Mexican chorizo. Cook for 5 minutes, breaking up the chorizo, until mostly cooked through.
- Stir in the chili powder, Mexican oregano, cumin, salt and pepper to taste. Cook for 1 minute to let the spices bloom.
- Add the beef stock and scrape up any browned bits from the bottom of the pan.
- Add the reserved short ribs, fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir.
- Bring to a boil, then reduce heat, cover and simmer for 2 hours or until ribs are melt-in-your-mouth tender. You may need longer.
- If chili is too soupy, stir in corn meal and simmer to thicken.
- Serve into bowls and top with your favorite toppings.
Notes
Instead of beef stock, consider substituting dark beer with some beef bouillon.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course, Soup
- Method: Simmer
- Cuisine: American