Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This chili is filled with a mix beef short ribs and Mexican chorizo, which is a spicy ground pork blend. The chili is simmered low and slow with fire roasted tomatoes, lots of spices, as well as chili beans, until the short ribs are melt-in-your-mouth tender. It really doesn’t get any better than this, my friends. Looking for the best chili recipe around? You found it right here. I hope you enjoy it! Let’s talk about how to make short rib and chorizo, shall we?
Vegetable Oil. Short Ribs. Mexican Chorizo. Try my homemade Mexican chorizo recipe. Vegetables. Onion, jalapeno peppers (or use serranos for hotter), garlic. Beef Stock. Fire Roasted Tomatoes. Canned tomatoes. Beans. Canned black beans and red kidney beans. You can use other beans for this chili. Yes, this chili has beans! Worcestershire Sauce. Seasonings. Chili powder (I’m using a hot New Mexican blend), Mexican oregano, cumin, salt and pepper. Hot Sauce. To taste. Corn Meal. Optional, for thickening – or use crushed or torn corn tortillas. Toppings. Use your favorite chili toppings, like tortillas or corn chips, shredded cheese, sliced chilies, red pepper flakes, sour cream.
Cook the onion, jalapenos, garlic, and Mexican chorizo in the same pot. Stir in the rest of the ingredients and simmer until the short ribs are melt-in-your-mouth tender. It should take a couple hours, but you may need longer. Boom! Done! Your chili is ready to serve. Doesn’t it look fantastic? This is the best chili you’ll ever have, my friends! Nice and meaty and spicy and comforting, everything a great bowl of chili should be. You can also freeze chili for 3 months or longer in freezer containers.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist
