Devastatingly Delicious Award Winning Chili: Ready in 3 Hours

Okay, friends, let me tell you something – this isn’t just any chili. This is *award-winning* chili! Yep, I took home the blue ribbon at our town’s annual cook-off with this very recipe: Award Winning Short Rib and Chorizo Chili. And trust me, the competition was FIERCE.

What makes it so special? It’s the crazy combo of fall-apart tender short ribs and the spicy kick of chorizo. Seriously, that duo is dynamite. Plus, it’s got a hearty, stick-to-your-ribs texture that’ll warm you from the inside out. I’ve been tweaking this recipe for years, and I’m pretty darn confident it’s the best chili you’ll ever taste. So, grab your Dutch oven, and let’s get cooking!

Why You’ll Love This Award Winning Short Rib and Chorizo Chili

Seriously, this Award Winning Short Rib and Chorizo Chili is a game-changer. Why? Let me tell you:

Quick and Easy to Prepare

Don’t let the slow cooking time fool you! Most of the work is just dumping everything in a pot and letting it simmer. Easy peasy!

Deep, Rich Flavor

The short ribs melt in your mouth, and the chorizo adds this amazing smoky spice. It’s a flavor explosion, I swear!

Perfect for a Crowd

Big game? Block party? This chili feeds a bunch and everyone always raves about it. It’s a guaranteed hit!

Freezes Well for Easy Leftovers

Make a huge batch, eat some now, freeze the rest for later. It’s like a gift to your future self, trust me.

Ingredients for Award Winning Short Rib and Chorizo Chili

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this Award Winning Short Rib and Chorizo Chili. Don’t skimp – good ingredients make a HUGE difference, trust me!

Meats

2 lbs beef short ribs, cut into 1-inch pieces

Get those short ribs nice and meaty! Cutting them into 1-inch pieces helps them get super tender.

1 lb chorizo, removed from casings

Make sure you squeeze that chorizo out of its casing. We want it all crumbly and delicious!

Vegetables

1 large onion, chopped

A big ol’ onion, chopped up. Yellow or white works great!

2 cloves garlic, minced

Freshly minced garlic is the way to go. Don’t be shy!

1 red bell pepper, chopped

Adds a little sweetness and color. Gotta have it!

1 jalapeño, seeded and minced

Okay, this is where you control the heat! Seed it for less spice, leave the seeds in for more of a kick. Your call!

Canned Goods

1 (28 oz) can crushed tomatoes

A big can of crushed tomatoes. I usually grab whatever’s on sale, honestly.

1 (15 oz) can kidney beans, rinsed and drained

Rinse those beans! Nobody wants that weird can juice in their chili.

1 (15 oz) can black beans, rinsed and drained

Same goes for the black beans. Rinse ’em good!

Liquids and Spices

1 cup beef broth

Adds a little extra beefy-ness. I like low sodium so I can control the salt.

2 tbsp chili powder

This is the base of our chili flavor! Use a good quality one if you can.

1 tbsp cumin

Adds warmth and earthiness. Mmm!

1 tsp smoked paprika

Smoked paprika is my secret weapon! It adds such a deep, smoky flavor.

1/2 tsp oregano

Just a little oregano to round everything out.

Seasoning

Salt and pepper to taste

Don’t forget the salt and pepper! Season as you go. You can always add more later.

Optional Toppings

Shredded cheese, sour cream, cilantro, avocado

Get creative with your toppings! My personal favorite is a dollop of sour cream and some fresh cilantro.

How to Prepare Award Winning Short Rib and Chorizo Chili

Okay, listen up, because this is where the magic happens! Follow these steps, and you’ll be chowing down on some serious Award Winning Short Rib and Chorizo Chili in no time. Don’t worry, it’s easier than it looks!

Prepare the Short Ribs

First things first: grab those short ribs and give ’em a good sprinkle of salt and pepper. Don’t be shy! Now, in your trusty Dutch oven (or a large pot if you don’t have one), heat up a little bit of oil over medium-high heat. We’re gonna brown those ribs! Sear them on all sides until they’re nice and brown. This usually takes about 5-7 minutes total. Trust me, this step is important – it adds SO much flavor. Once they’re browned, take them out and set them aside. We’ll need ’em later!

Cook the Chorizo

Now, toss that chorizo into the same pot. Cook it, breaking it up with a spoon, until it’s all browned and delicious-looking. This usually takes around 5-8 minutes. Drain off any excess grease. Nobody wants greasy chili! Once it’s cooked, scoop it out and set it aside with the short ribs. We’re building flavor layers here, people!

Sauté the Vegetables

Time for the veggies! Add your chopped onion, minced garlic, chopped bell pepper, and minced jalapeño to the pot. Cook them until they’re softened and the onion is translucent. This usually takes about 5-7 minutes. Stir them around occasionally so they don’t burn. Your kitchen should be smelling amazing right about now!

Combine Ingredients and Simmer

Alright, here comes the fun part! Stir in your crushed tomatoes, kidney beans (rinsed and drained, remember!), black beans (same deal!), beef broth, chili powder, cumin, smoked paprika, and oregano. Give it all a good stir to combine. Now, carefully return those browned short ribs and cooked chorizo to the pot. Bring everything to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 3 hours. Seriously, the longer it simmers, the better it gets! The short ribs should be fall-apart tender. You might even want to go for 4 hours if you have the time. Peek in and stir it every now and then, just to make sure nothing’s sticking to the bottom.

Season and Serve

Okay, the hard part is over! Give your Award Winning Short Rib and Chorizo Chili a taste and adjust the seasonings as needed. Maybe it needs a little more salt? A pinch of cayenne for extra heat? It’s your chili, so make it your own! Serve it up hot with your favorite toppings. Shredded cheese, sour cream, cilantro, avocado… the sky’s the limit! Enjoy!

Tips for the Best Award Winning Short Rib and Chorizo Chili

Want to take your Award Winning Short Rib and Chorizo Chili from “good” to “OMG AMAZING?” Here are a few tricks I’ve learned over the years. These little things can make a HUGE difference, trust me!

Use High-Quality Short Ribs

Seriously, don’t skimp on the short ribs! Look for ones that are well-marbled with fat. That fat renders down during cooking and makes the chili super rich and flavorful. Trust me, it’s worth the extra few bucks!

Don’t Rush the Simmering Process

Patience, my friend, patience! The longer this chili simmers, the more tender those short ribs become and the more the flavors meld together. I know it’s tempting to dig in after just a couple of hours, but resist! Aim for at least 3 hours, or even 4 if you have the time. You won’t regret it!

Adjust Spices to Your Preference

This recipe is just a starting point! Feel free to tweak the spices to your liking. Want it spicier? Add more chili powder or a pinch of cayenne pepper. Prefer a more smoky flavor? Add a little extra smoked paprika. It’s your chili, so make it your own!

Sear the Short Ribs Properly

Don’t just toss those short ribs in the pot and call it a day! Taking the time to sear them properly on all sides creates a beautiful crust that adds SO much flavor to the chili. Make sure your pot is nice and hot, and don’t overcrowd it. You want those ribs to brown, not steam.

Variations on Award Winning Short Rib and Chorizo Chili

Okay, so you’ve made my Award Winning Short Rib and Chorizo Chili, and you’re officially obsessed, right? Now, let’s get a little crazy and try some variations! This chili is super versatile, so don’t be afraid to experiment. Here are a few ideas to get you started:

Spicy Award Winning Short Rib and Chorizo Chili

Feeling fiery? Add a pinch of cayenne pepper to the chili while it’s simmering. Or, for a different kind of heat, use a spicier chorizo! Just be careful, a little goes a long way!

Vegetarian Award Winning Short Rib and Chorizo Chili

Yep, you can totally make this chili vegetarian! Just swap out the short ribs and chorizo for your favorite plant-based alternatives. There are some great chorizo substitutes out there now that actually pack some heat!

Different Beans

Not a fan of kidney or black beans? No problem! Pinto beans or great northern beans are also delicious in this chili. Use whatever you like!

Add vegetables

Wanna sneak in some extra veggies? Corn, zucchini, or sweet potatoes would all be fantastic additions to this chili. Just toss them in with the other veggies when you’re sautéing them. Delish!

Serving Suggestions for Award Winning Short Rib and Chorizo Chili

Okay, you’ve got this amazing Award Winning Short Rib and Chorizo Chili simmering away… but what do you serve with it? Here are a few of my go-to options!

Classic Toppings

You can’t go wrong with the classics! Shredded cheese, a dollop of sour cream, and some fresh cilantro are always a hit.

Side Dishes

Warm cornbread is basically a MUST with chili, right? Or, if you’re feeling virtuous, a simple side salad adds a nice little crunch.

Avocado

Seriously, don’t skip the avocado! It adds this amazing creamy texture that just takes the chili to the next level. Trust me on this one!

Storing Leftover Award Winning Short Rib and Chorizo Chili

Okay, so you didn’t quite finish off that whole pot of Award Winning Short Rib and Chorizo Chili? No worries! Here’s how to keep those leftovers tasting just as amazing.

Refrigerating

Just pop that chili into an airtight container and stick it in the fridge. It’ll be good for up to 3 days, easy!

Freezing

Wanna keep it longer? No problem! Freeze it in an airtight container (or even a freezer bag) for up to 2 months. Perfect for a quick and easy meal on a busy weeknight!

Reheating

When you’re ready to dig in again, you can reheat the chili on the stovetop over medium heat, stirring occasionally. Or, if you’re in a hurry, just zap it in the microwave. Easy peasy!

Nutritional Information

Alright, let’s talk numbers! Here’s a rough estimate of the nutritional info for this Award Winning Short Rib and Chorizo Chili. But hey, keep in mind, this is just an estimate! It’ll totally vary depending on the specific brands and ingredients you use. Don’t come yellin’ at me if your calorie count is slightly different, okay?

Frequently Asked Questions About Award Winning Short Rib and Chorizo Chili

Got questions about my Award Winning Short Rib and Chorizo Chili? I figured you might! Here are some of the most common things people ask me. Hopefully, this clears everything up!

Can I make this Award Winning Short Rib and Chorizo Chili in a slow cooker?

You betcha! Just brown the short ribs and chorizo as directed, then toss everything into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Just make sure those short ribs are fall-apart tender! This is a super easy way to get that slow-cooked flavor without having to watch the pot all day. Perfect for busy folks!

What kind of chorizo should I use for the Award Winning Short Rib and Chorizo Chili?

Great question! I usually use Mexican chorizo, which is raw and needs to be cooked. But you can also use Spanish chorizo, which is cured and smoked. Spanish chorizo will give your chili a different flavor profile – a bit more smoky and less spicy. Honestly, it’s all about what you prefer! I say experiment and see what you like best!

Can I make this Award Winning Short Rib and Chorizo Chili ahead of time?

Absolutely! In fact, I almost think it tastes even BETTER the next day! Just make the chili as directed, let it cool completely, and then store it in an airtight container in the fridge. The flavors will meld together even more overnight. Then, when you’re ready to eat, just reheat it on the stovetop or in the microwave. So easy!

How do I make this Award Winning Short Rib and Chorizo Chili spicier?

Okay, spice lovers, this one’s for you! There are a few ways to kick up the heat. You can add a pinch of cayenne pepper to the chili while it’s simmering. Or, you can use a spicier chorizo (like a Mexican chorizo with more chili powder). You could even add a chopped serrano pepper or a few dashes of your favorite hot sauce. Just be careful, a little goes a long way! Start small and taste as you go. You can always add more spice, but you can’t take it away!

Ready to Make Your Own Award Winning Short Rib and Chorizo Chili?

So, what are you waiting for? Get in that kitchen and make some magic! And hey, if you try it, leave me a comment and let me know what you think! Don’t forget to rate the recipe, too!

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