Short Rib and Chorizo Chili Recipe

If you’re craving a bowl of something rich, deeply savory, and just a little bit spicy, look no further than this Short Rib and Chorizo Chili. Loaded with tender, melt-in-your-mouth short ribs and the smoky intensity of Mexican chorizo, every spoonful is hearty, a little decadent, and bursting with southwestern flavor. This is chili that truly sticks to your ribs—in all the best ways!

Ingredients You’ll Need

The best part about Short Rib and Chorizo Chili is how simple the ingredients are—each one adds its own unique flair, building layers of color, texture, and personality. Gather everything before you start, and you’re already halfway to chili heaven!

• Vegetable oil: This helps you get that perfect golden sear on the short ribs and keeps things from sticking.
• Boneless short ribs (cut into cubes): The star of the show—these turn luxuriously tender after simmering, practically melting into the chili.
• Salt and pepper: Essential for drawing out the natural flavors of the meat and veggies.
• Large onion (chopped): Adds subtle sweetness and forms the aromatic backbone of the chili.
• Jalapeño peppers (chopped): Brings the heat! Use more or less depending on how fiery you want your chili.
• Garlic (chopped): Don’t be shy—the more, the merrier for deep savory notes.
• Mexican chorizo: Spicy, smoky, and oh-so flavorful—chorizo gives the chili its unmistakable kick and rich, red color.
• Beef stock: Adds richness—try swapping for dark beer and beef bouillon if you’re feeling adventurous.
• Fire-roasted tomatoes (canned): Their smokiness deepens the chili base and boosts umami.
• Black beans (drained): Creamy and hearty, they give body to the chili.
• Red kidney beans (drained): Classic in any chili—they hold their shape beautifully and soak up every bit of flavor.
• Worcestershire sauce: Just a splash, for background savoriness and a subtle “what’s-that?” dimension.
• Chili powder blend: A hot New Mexican blend brings gentle heat and beautiful color, but use your favorite variety.
• Mexican oregano: Fragrant and citrusy—different from Mediterranean oregano and worth seeking out!
• Cumin: Adds that warm, earthy note you expect in every great chili.
• Hot sauce (to taste): Because every chili lover has their own signature brand of heat.
• Cornmeal (optional): Sprinkling it in at the end thickens the chili just so, or use torn corn tortillas for a rustic touch.
• Your favorite toppings: From sharp cheddar to fresh cilantro, pickled onions, or crunchy corn chips—it’s all about making each bowl your own!

Variations

Don’t be afraid to play with this Short Rib and Chorizo Chili to make it your very own! With just a few tweaks, you can easily adapt it to what you love, what you have, or who you’re feeding—the possibilities are deliciously endless.

• Make it gluten free: Just double-check the chorizo and Worcestershire are gluten-free brands, and thicken with corn tortillas or certified GF cornmeal.
• Go extra spicy: Swap the jalapeños for serrano peppers, pile on some chipotle powder, or add a diced habanero if you’re feeling bold.
• Use beer for depth: Replace the beef stock with a dark beer and add a bit of beef bouillon—your chili will be even richer with subtle malty notes.
• Vegetarian-friendly swap: While not quite traditional, you can skip the meats and double up on fire-roasted veggies, beans, and a smoky vegetarian chorizo.
• Kid-friendly version: Use fewer jalapeños and a milder chili powder blend so even the littlest chili fans can dig in!

How to Make Short Rib and Chorizo Chili

Step 1: Sear the Short Ribs

Get things started by heating vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the short rib cubes with salt and pepper, then sear them on all sides (just one or two minutes per side). You’re looking for a deep, caramelized crust—the kind that means FLAVOR. Don’t overcrowd the pan; work in batches if needed. Once browned, remove the short ribs to a plate and set aside.

Step 2: Soften the Veggies

Pop the chopped onions and jalapeños right into the same pot (no need to clean!), scraping up all those priceless browned bits. Cook for about 5 minutes, stirring occasionally, until they’re fragrant and starting to get tender.

Step 3: Brown the Garlic and Chorizo

Next, add the chopped garlic and the Mexican chorizo to the pot. Use your spoon to break up the chorizo as it cooks, about 5 minutes, until it’s mostly cooked through and super aromatic. The spices in the chorizo will start to bloom and you might just want to eat it straight out of the pan—but try to resist!

Step 4: Bloom the Spices

Sprinkle in the chili powder blend, Mexican oregano, and cumin, plus another pinch of salt and pepper. Stir everything together and let the spices cook for about a minute. This step is the key to seriously aromatic, layered chili—you’ll smell the difference.

Step 5: Deglaze and Build the Base

Pour in the beef stock, scraping the bottom of the pot with your spoon to loosen up all those flavorful bits. Now return the elusive short ribs to the pot, followed by the fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Give everything a gentle stir to combine the flavors and distribute the love.

Step 6: Simmer to Perfection

Bring the whole pot up to a lively boil, then reduce the heat, cover, and let everything simmer for a full 2 hours (or longer if you like your beef extra tender). Go ahead—take a peek and a taste along the way! The short ribs should be fork-tender, the beans creamy, and the chili luxuriously thick. If it’s looking thin, stir in a little cornmeal or torn corn tortillas and let it simmer a bit more.

Step 7: Serve and Top With Joy

Ladle the Short Rib and Chorizo Chili into cozy bowls, pile on your favorite toppings, and revel in the deep, spicy aroma wafting through your kitchen. There may be no better reward after waiting than that very first bite!

How to Serve Short Rib and Chorizo Chili

Garnishes

The toppings take your Short Rib and Chorizo Chili from tasty to downright legendary! Classic favorites like shredded sharp cheddar, a dollop of sour cream, sliced green onions, diced avocado, chopped cilantro, or crunchy tortilla strips all work wonders. For extra zing, try pickled red onions or a dash of your favorite hot sauce—each bowl can be a custom masterpiece.

Side Dishes

This chili pairs beautifully with fluffy cornbread (slathered in honey butter, of course), warm flour or corn tortillas, or even a simple green salad to lighten things up. For game day spreads, offer a range of dippables—think tortilla chips or toasty garlic bread for scooping every last bit of goodness.

Creative Ways to Present

For a fun twist, serve Short Rib and Chorizo Chili in mini bread bowls or over baked sweet potatoes for an extra-comforting meal. Mason jars make a charming touch for casual gatherings, and a chili bar with a variety of toppings invites guests to create their own signature bowl. Leftovers also make the ultimate loaded nachos—just spoon chili over chips, add cheese, and broil until bubbly.

Make Ahead and Storage

Storing Leftovers

Leftover Short Rib and Chorizo Chili keeps like a dream! Cool it down completely, then store in an airtight container in the fridge for up to 4 days. The flavors deepen over time, so your leftovers might just taste even better than day one.

Freezing

This chili freezes beautifully. Scoop cooled portions into zip-top bags or containers and freeze for up to 3 months. Try laying the bags flat for easy stacking and quicker thawing later on—so handy for spontaneous chili cravings!

Reheating

To reheat, either warm gently in a saucepan on the stovetop over medium-low, stirring occasionally until hot, or microwave individual bowls in 1-minute bursts, stirring in between. If the chili has thickened up in the fridge, just add a splash of beef broth or water to bring it back to the perfect consistency.

FAQs

Final Thoughts

There’s truly nothing like a steaming bowl of Short Rib and Chorizo Chili to bring everyone to the table and turn a regular night into something special. I hope you’ll give this recipe a try—the flavors are bold, the process is rewarding, and every bite is pure comfort. Don’t forget to pile on your favorite toppings and savor every spoonful. Enjoy!

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