Description
A bold, smoky chili that marries tender short ribs with spicy chorizo, simmered with tomatoes and spices for a depth‑rich flavor. Ideal for cozy dinners or potlucks.
Ingredients
Scale
- 2 lb short ribs
- 1 lb chorizo, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 3 Tbsp tomato paste
- 15 oz crushed tomatoes
- 1 cup red wine
- 2 cups vegetable broth
- 1 tsp chipotle powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp oregano
- ½ tsp thyme
- 2 Tbsp olive oil
- Salt and pepper, to taste
- Optional: cilantro, avocado, lime, cheddar
Instructions
- Season short ribs with salt and pepper.
- Heat olive oil in a Dutch oven and sear ribs until browned; remove.
- Sauté onions, garlic, and bell pepper until softened.
- Add tomato paste and cook until darkened, then deglaze with red wine.
- Stir in chorizo and spices; add crushed tomatoes, broth, and cayenne; bring to a simmer.
- Return ribs, cover, and roast at 325 °F for 2½–3 hours until tender.
- Remove ribs, shred meat, discard bones and fat, return shredded meat to pot.
- Simmer the chili for 10–15 minutes to meld flavors.
- Serve hot with optional cilantro, lime, avocado, or cheddar toppings.