Description
A comforting one-pot Spicy Beef and Chorizo Chili that bursts with flavor and is perfect for chilly evenings or casual gatherings.
Ingredients
Scale
- 1 pound beef short ribs
- 1/2 pound Mexican chorizo
- 1 can fire-roasted tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups beef broth
- 1 can kidney beans (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, brown the beef short ribs on all sides over medium heat.
- Add the chorizo, onion, and garlic, cooking until the onion is translucent.
- Stir in the chili powder, cumin, paprika, salt, and pepper, mixing well.
- Pour in the fire-roasted tomatoes and beef broth, bringing the mixture to a gentle simmer.
- Reduce the heat and let it cook for 90 to 120 minutes, until the beef is tender.
- If using kidney beans, add them now and cook for an additional 10-15 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
Serve with warm cornbread, tortilla chips, or rice. A dollop of sour cream or shredded cheese can balance out the heat.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg