Imagine the aroma of sizzling garlic mingling with the vibrant colors of fresh vegetables, creating a symphony of flavors that dances on your palate. This dish is not just food; it’s an experience that whisks you away to sunlit kitchens filled with laughter and cherished memories, where every bite tells a story of joy and celebration.
Growing up, I remember my grandmother whipping up her famous recipe during family gatherings, each spoonful packed with love and a hint of nostalgia. Whether it’s a cozy evening with friends or a festive holiday feast, this delightful creation promises to elevate any occasion, leaving your taste buds begging for more and your heart full of warmth.
Why is Award Winning Short Rib and Chorizo Chili a must-try?
Bold flavors come together in every spoonful, making it an unforgettable dish.
Effortless preparation means you can whip it up in no time.
Versatile serving options let you enjoy it as a hearty meal or a crowd-pleasing appetizer.
Perfectly balanced spices create a comforting warmth that everyone loves.
Impressive presentation makes it ideal for gatherings, ensuring your guests will rave about it!
Award Winning Short Rib and Chorizo Chili Ingredients
For the Chili Base
- Short ribs – these tender cuts are perfect for slow cooking, adding rich flavor to your Award Winning Short Rib and Chorizo Chili.
- Chorizo sausage – choose spicy or mild for a kick that enhances the overall depth of this dish.
- Onion – diced onions provide a sweet foundation that balances the spices beautifully.
- Garlic – minced garlic infuses the chili with aromatic goodness that’s hard to resist.
- Bell peppers – a mix of red and green adds color and sweetness to your hearty chili.
- Tomatoes (canned) – crushed tomatoes create a robust base; fire-roasted varieties add an extra layer of smokiness.
- Beef broth – using a quality broth enriches the chili, making each bite more satisfying.
For the Spices
- Chili powder – brings the heat and complexity that is essential in any great chili recipe.
- Cumin – this earthy spice deepens the flavors, complementing both the beef and chorizo perfectly.
- Paprika – opt for smoked paprika to add a delightful depth and warmth to your dish.
- Salt & pepper – don’t forget to season generously; it elevates all the other flavors beautifully!
For Garnish
- Fresh cilantro – chopped cilantro adds a refreshing pop of flavor right before serving.
- Sour cream or Greek yogurt – a dollop on top cools down the spice while adding creaminess.
- Shredded cheese – cheddar or Monterey Jack lends an indulgent touch that melts beautifully over hot chili.
How to Make Award Winning Short Rib and Chorizo Chili
1. Sear the Meat: Begin by heating a large pot over medium-high heat. Add a splash of oil and sear the short ribs until they are beautifully browned on all sides, about 8-10 minutes.
2. Remove and Rest: Once seared, carefully transfer the short ribs to a plate. Let them rest while you enhance the base of your chili.
3. Sauté Aromatics: In the same pot, add onions and garlic. Sauté for about 5 minutes until softened and fragrant, stirring occasionally to prevent sticking.
4. Add Chorizo: Crumble in the chorizo and cook for another 5-7 minutes, allowing it to release its flavorful oils and turn a gorgeous deep red.
5. Deglaze the Pot: Pour in some beef broth or red wine, using a wooden spoon to scrape up any tasty brown bits stuck to the bottom. This adds depth to your chili’s flavor!
6. Combine Ingredients: Return the short ribs to the pot along with diced tomatoes, beans, and your favorite spices. Stir well to combine all those delicious flavors.
7. Simmer Gently: Bring everything to a gentle simmer, cover partially, and let it cook on low for 2-3 hours, or until the meat is tender and falls apart easily.
8. Shred and Serve: Remove the short ribs from the pot and shred them with two forks. Return the shredded meat to the chili and stir well before serving.
Optional: Garnish with fresh cilantro or a dollop of sour cream for extra flavor!
Exact quantities are listed in the recipe card below.
Tips for the Best Award Winning Short Rib and Chorizo Chili
- Quality Meat Matters: Use well-marbled short ribs for maximum flavor and tenderness. Avoid lean cuts to ensure a rich chili.
- Sear for Flavor: Don’t skip browning the short ribs and chorizo. This step develops deeper flavors that elevate your chili.
- Spice It Right: Adjust the amount of chorizo according to your heat preference. Remember, this is an award winning short rib and chorizo chili, so taste as you go!
- Simmer Low and Slow: Allow your chili to simmer for at least an hour. This enhances flavors and tenderizes the meat beautifully.
- Fresh Herbs Finish: Add fresh cilantro or parsley just before serving. It brightens the dish and adds a lovely color contrast.
Storage Tips for Award Winning Short Rib and Chorizo Chili
Room Temperature: Store your chili at room temperature for no more than 2 hours after cooking to maintain its delicious flavor and safety.
Fridge: Keep the Award Winning Short Rib and Chorizo Chili in an airtight container in the refrigerator for up to 3 days. This helps preserve its rich taste for those cozy leftovers!
Freezer: Freeze portions of your chili in freezer-safe containers or bags for up to 3 months. Make sure to leave some space for expansion as it freezes.
Reheating: Reheat chili on the stovetop over low heat or in the microwave until piping hot. Stir well to ensure even heating, and enjoy the warmth of this comforting dish!
Award Winning Short Rib and Chorizo Chili Variations
Feel free to let your creativity shine by customizing this chili with flavors and ingredients that inspire you!
- Vegetarian: Swap the short ribs and chorizo for hearty mushrooms and lentils for a deliciously rich alternative. The umami from mushrooms brings depth, while lentils add protein.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to elevate the heat level to your liking. Spice can awaken your senses, making every bite a flavorful adventure.
- Smoky Flavor: Incorporate smoked paprika or chipotle peppers to introduce a delightful smokiness. This twist enhances the overall depth, giving your chili that comforting campfire essence.
- Creamy Texture: Stir in a dollop of sour cream or Greek yogurt just before serving for a creamy finish. It balances the spices beautifully, making each spoonful velvety smooth.
- Beans Galore: Mix in black beans or kidney beans for added texture and fiber. They not only bulk up the chili but also create a delightful contrast against the tender meat.
- Cilantro Twist: Garnish with fresh cilantro for a burst of freshness. Its bright flavor cuts through the richness, leaving your palate refreshed after each bite.
- Sweet Note: A hint of cocoa powder or dark chocolate can enhance the chili’s flavor profile. The sweetness enriches the savory components, creating an unexpected harmony in each mouthful.
Make Ahead Options
Preparing my Award Winning Short Rib and Chorizo Chili in advance is a fantastic way to save time without compromising on flavor. You can marinate the short ribs with spices up to 24 hours ahead, allowing those rich flavors to meld beautifully. Additionally, the chorizo can be cooked and crumbled, then stored in the fridge for up to 3 days. To maintain that mouthwatering quality, store each component separately in airtight containers. When you’re ready to enjoy your chili, simply combine everything in a pot, add your favorite beans and tomatoes, and let it simmer for about 30 minutes. This make-ahead strategy not only enhances the taste but also makes weeknight dinners a breeze!
Award Winning Short Rib and Chorizo Chili Recipe FAQs
What kind of short ribs should I use for the chili?
For the most tender and flavorful results, opt for bone-in short ribs. Look for well-marbled cuts that feel firm yet slightly soft to the touch. Fresh meat should have a rich, deep red color with minimal browning. If possible, choose organic or grass-fed options for superior taste.
How do I store leftover chili?
Once your chili has cooled to room temperature, transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For optimal freshness, make sure to seal it tightly; this will help maintain its robust flavors as it develops over time.
Can I freeze this chili?
Absolutely! This chili freezes beautifully. Allow it to cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stovetop until piping hot.
What should I do if my chili is too spicy?
If your chili ends up spicier than you’d like, don’t worry! You can mellow it out by adding a touch of sweetness. Stir in a tablespoon of honey or brown sugar, or even a dollop of sour cream when serving. Additionally, adding more beans or diced tomatoes can help balance the heat without compromising flavor.
Can this recipe be adapted for dietary restrictions?
Definitely! For a gluten-free version, ensure that any broth or sauces you use are labeled gluten-free. You can also substitute chorizo with turkey or plant-based sausage for a lighter option. If you need a low-fat version, simply reduce the amount of short ribs and add extra vegetables like bell peppers and zucchini for bulk and nutrition.
How long does it take to cook the short ribs until tender?
Cooking short ribs until they are fall-off-the-bone tender usually takes about 2-3 hours on the stovetop or 4-5 hours in a slow cooker on low heat. You’ll know they’re ready when they shred easily with a fork and have absorbed all those delicious chili spices!
Award Winning Short Rib and Chorizo Chili
Ingredients
Method
- Begin by heating a large pot over medium-high heat. Add a splash of oil and sear the short ribs until they are beautifully browned on all sides, about 8-10 minutes.
- Once seared, carefully transfer the short ribs to a plate. Let them rest while you enhance the base of your chili.
- In the same pot, add onions and garlic. Sauté for about 5 minutes until softened and fragrant, stirring occasionally to prevent sticking.
- Crumble in the chorizo and cook for another 5-7 minutes, allowing it to release its flavorful oils and turn a gorgeous deep red.
- Pour in some beef broth or red wine, using a wooden spoon to scrape up any tasty brown bits stuck to the bottom.
- Return the short ribs to the pot along with diced tomatoes, beans, and your favorite spices. Stir well to combine all those delicious flavors.
- Bring everything to a gentle simmer, cover partially, and let it cook on low for 2-3 hours, or until the meat is tender and falls apart easily.
- Remove the short ribs from the pot and shred them with two forks. Return the shredded meat to the chili and stir to combine.
