Ever walk in the house and *know* it’s game day—just from the smell? That slow-bubbling, smoky scent that clings to your sweater and gets your stomach growling. That’s the magic of Short Rib and Chorizo Chili. Folks on Pinterest and Reddit are losing it over this cozy-meets-spicy twist. Ready in under 3 hours, no hard tricks—just bold comfort in one hearty chili pot.
It’s a rich, cozy chili that warms your belly and your mood. The short ribs melt like butter, and the chorizo? Brings the fire. You’ve probably got the rest—onions, beans, some smoky spice kicked up with pantry usuals. Like mom’s chili, but with boots on. Full details in the blog!
I first tested this on a chilly Tuesday, remembering Grandma’s cast iron pot steaming on the stove. Trained chefs love it, but I keep it real—no fancy gadgets. Just good meat, love, and the tiniest tweak: a dark chocolate surprise. I tested it. You’ll love the secret!
Why You’ll Love This Chili
Short ribs and chorizo are a dream team—you get tender, melt-in-your-mouth beef paired with the smoky, fiery kick of spiced sausage. It’s hearty without being fussy, perfect for those cozy weeknights or weekend gatherings when you just want a big, flavorful pot that feeds everyone. This chili feels like a hug in a bowl, and the layers of flavor only get better as it simmers.
Pro Tip: This is your go-to recipe for game days, a family dinner, or even meal prep for the week. Plus, it freezes like a charm—so make extra and thank yourself later.
Key Ingredients You’ll Need
Let’s talk about the stars of the show! First up, the boneless short ribs. Look for well-marbled meat with a bit of fat—it’s what makes the beef tender as it cooks. Next, chorizo. Grab the uncooked Mexican kind (it’s soft, not cured). Together, these two create that irresistible savory base.
You’ll also need pantry staples like fire-roasted tomatoes, black beans, kidney beans, and beef stock for richness. And don’t skip the spices! Chili powder, cumin, and Mexican oregano do the heavy lifting here. And yes, the secret to a deeper, restaurant-quality flavor? That little splash of Worcestershire and, if you’re feeling bold, a pinch of dark chocolate added during the simmer.
Step-by-Step Cooking Guide
Step 1: Sear the Meat. Heat your vegetable oil in a big pot or Dutch oven. Season those short rib chunks with salt and pepper, then sear them until they’re browned on all sides. Don’t rush this step—it’s how you build that bold, beefy base. Remove the short ribs and set them aside.
Step 2: Build the Base. In the same pot, cook the onion, jalapeños, and garlic. Let them soften and get fragrant, scraping up all those browned bits from the short ribs. Stir in the chorizo next, breaking it up as it cooks. Once the chorizo’s browned and a bit crispy, it’s time to layer in the spices—chili powder, cumin, oregano—and let them bloom for 30 seconds.
Step 3: Simmer to Perfection. Pour in the fire-roasted tomatoes, beef stock, and Worcestershire sauce. Add the short ribs back in, along with the black and kidney beans. Bring everything to a boil, then lower the heat and let it simmer for 2–2.5 hours until the short ribs are tender. If you’d like the chili thicker, stir in a bit of cornmeal or torn corn tortillas near the end.
Common Troubleshooting Tips
Too Thick? Add a splash of beef stock or even water to loosen it up as needed. Start with a few tablespoons and adjust gradually.
Not Spicy Enough? Stir in additional chopped jalapeños, a pinch of cayenne, or your favorite hot sauce to kick it up a notch.
Chewy Meat? If your short ribs aren’t as tender as you’d like, let the chili simmer longer. Low and slow works wonders here—good things take time!
Creative Add-Ons & Storage Tips
Once the chili is ready, it’s time for the fun part—toppings! Try creamy avocado slices, a dollop of sour cream, shredded cheddar cheese, or even crumbled tortilla chips for some crunch. For extra heat, drizzle a little fiery hot sauce or scatter some fresh jalapeño slices on top.
Storage Tip: This chili keeps beautifully in the fridge for up to 4 days. To freeze, let it cool completely, divide it into airtight containers, and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of stock if it thickened too much.
Expert Insight: Crafting the Perfect Short Rib and Chorizo Chili
Combining the rich, tender short ribs with the spicy, smoky chorizo creates a depth of flavor that defines this Short Rib and Chorizo Chili. Slow cooking allows the collagen in the ribs to break down, resulting in a luscious texture, while the chorizo adds layers of complexity and heat that elevate the dish beyond traditional chili.
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Behind the Short Rib and Chorizo Chili Recipe
This Short Rib and Chorizo Chili Recipe always reminds me of cozy family nights when the house fills with rich aromas and laughter. It’s the kind of dish that takes time and love, rewarding you with deep flavors that bring everyone around the table closer. Cooking it feels like a warm hug after a busy day.
FAQs ( Short Rib and Chorizo Chili Recipe )
What are the best cuts of meat for Short Rib and Chorizo Chili Recipe?
For this chili, beef short ribs are the star because their rich marbling adds great flavor and tenderness after slow cooking. Pairing them with spicy chorizo sausage brings a smoky, savory kick that complements the beef perfectly. Choose bone-in short ribs if possible, as the bones add depth to the broth as it simmers.
How long does it take to cook Short Rib and Chorizo Chili?
This chili takes about 3 to 4 hours of slow simmering to make the short ribs tender and allow the flavors to meld beautifully. The chorizo cooks relatively quickly, but slow cooking the short ribs low and slow is key to a melt-in-your-mouth experience. Using a slow cooker or pressure cooker can adjust timing.
Can I make Short Rib and Chorizo Chili ahead of time?
Absolutely! This chili tastes even better the next day as the spices and meat soak into the sauce overnight. Make it a day ahead and store it in the refrigerator. When reheating, gently simmer on the stove to warm through without drying out the meat. Perfect for meal prep or entertaining!
What are good side dishes to serve with Short Rib and Chorizo Chili?
This chili pairs wonderfully with classic cornbread or warm flour tortillas to scoop up every delicious bite. A simple green salad or roasted vegetables offer freshness and balance. You might also enjoy toppings like shredded cheese, sour cream, or sliced avocado for extra creaminess.
Is Short Rib and Chorizo Chili spicy?
It depends on the chorizo you use! Mexican chorizo typically brings a moderate level of spice that’s smoky and flavorful but not overwhelming. If you like it hotter, you can add extra chili powder or fresh jalapeños. For a milder version, opt for a mild chorizo and hold back on extra peppers.
Wrapping Up This Short Rib and Chorizo Chili
You’ll love how this Short Rib and Chorizo Chili comes together—rich, tender, and bursting with smoky, spicy warmth in just a few hours. It’s the kind of homemade meal that fills your kitchen with cozy goodness and keeps everyone coming back for seconds.
Feel free to sneak in extra heat with fresh jalapeños or stir in a handful of your favorite beans for variety. Leftovers freeze like a dream, so you can savor this comfy, hearty chili anytime. A little tip: letting it rest a day really deepens the flavors—worth the wait!
Have fun making it your own! Snap a pic, share your tweaks, or tell me if this chili reminds you of family kitchen stories. Pass it along to someone who loves a good, soul-soothing meal. Because really, food’s best when it brings us together.
Chef Name
Short Rib and Chorizo Chili Recipe for Rich, Hearty Flavor
This robust short rib and chorizo chili offers a rich, hearty flavor with tender meat, smoky chorizo, and a spicy kick, perfect for warming up any meal or gathering.
1.5 pounds boneless short ribs cut into bite-sized pieces (about 1-inch cubes)
Salt and pepper to taste
1 large onion chopped
2 jalapeno peppers chopped (use serranos for hotter, or more to taste)
6 cloves garlic chopped (or more to taste)
1 pound Mexican chorizo
1 cup beef stock
3 15- ounce cans fire roasted tomatoes
1 15- ounce can black beans drained
1 15- ounce can red kidney beans drained
1 tablespoon Worcestershire sauce or to taste
2 tablespoons chili powder blend I’m using a hot New Mexican blend
1 teaspoon Mexican oregano
1 teaspoon cumin
Hot sauce to taste
2 tablespoons corn meal optional, for thickening – or use crushed or torn corn tortillas
Your favorite toppings for serving
Method
Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper. Brown the short ribs in batches until deep golden on all sides, about 5-7 minutes per batch. Remove and set aside.
In the same pot, add chopped onion and jalapenos; sauté until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add Mexican chorizo, breaking it up with a spoon, and cook until fully browned.
Return browned short ribs to the pot. Pour in beef stock and stir to deglaze the pot, scraping up any browned bits from the bottom.
Add fire roasted tomatoes, black beans, red kidney beans, Worcestershire sauce, chili powder, Mexican oregano, and cumin. Stir well to combine.
Bring the chili to a simmer, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the short ribs are tender and the flavors meld.
If the chili is too thin, stir in corn meal or crushed corn tortillas to thicken. Adjust seasoning with salt, pepper, and hot sauce to taste.
Serve hot with your favorite toppings such as sour cream, cheese, chopped onions, or fresh cilantro.
Notes
For extra heat, use serrano peppers instead of jalapenos or add more to taste. This chili tastes even better the next day after resting. Store leftovers in an airtight container refrigerated for up to 3 days or freeze for longer storage.
