Short Rib and Chorizo Chili Recipe

If you’re craving a chili that packs layers of bold, comforting flavors, you’re in the right place. This Short Rib and Chorizo Chili Recipe is a hearty, soul-satisfying feast that takes your classic chili to a whole new level. Tender, melt-in-your-mouth short ribs join forces with spicy, flavorful Mexican chorizo, blended with smoky fire-roasted tomatoes and beans, creating a dish that’s rich, vibrant, and unforgettable. It’s perfect for cozy nights or when you want to impress with some authentic, robust chili goodness.

Ingredients You’ll Need

The magic of this Short Rib and Chorizo Chili Recipe lies in its straightforward, well-chosen ingredients. Each component plays a critical role: the short ribs add tender richness, chorizo brings spice and depth, and the beans balance everything out with hearty texture.

• Vegetable oil: Essential for searing the meat to develop a beautiful crust and deepen flavor.
• Boneless short ribs: The star protein, cut into bite-sized cubes for tender, melt-in-your-mouth perfection.
• Salt and pepper: Basic but critical seasoning to highlight the meat and veggies.
• Large onion: Adds sweetness and body when softened in the pot.
• Jalapeno peppers: Bring a bright, spicy kick—serranos work if you want it hotter.
• Garlic cloves: Multiple cloves give pungent depth and richness throughout the chili.
• Mexican chorizo: Bold, spiced sausage that provides heat and complexity.
• Beef stock: Lifts the flavor and adds savory moisture to the chili base.
• Fire roasted tomatoes: Smoky and sweet, the roasted tomatoes elevate the chili’s character wonderfully.
• Black beans and red kidney beans: Classic chili beans adding creaminess and bite.
• Worcestershire sauce: An umami booster that deepens the savory profile.
• Chili powder blend: I’m using a hot New Mexican blend which brings warming heat and complexity.
• Mexican oregano and cumin: Earthy spices that enhance the authentic chili flavor.
• Hot sauce: For a personalized heat level—add as much as you love!
• Cornmeal (optional): Perfect for thickening the chili if it’s a bit too thin, or use crushed corn tortillas for texture.
• Favorite toppings: Think fresh cilantro, diced onions, shredded cheese, or creamy sour cream to finish.

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Brown the Short Ribs

Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Season your short ribs generously with salt and pepper, then sear them until you get a gorgeous brown crust—about 1-2 minutes per side. Do this in batches if necessary to avoid overcrowding. This step builds the foundation of deep, savory flavor.

Step 2: Sauté Onion and Jalapenos

Once the short ribs are browned and set aside, toss the chopped onions and jalapenos into the pot. Let them cook for about 5 minutes until softened and aromatic. This part adds a gentle sweetness and a fresh, spicy undertone to balance the rich meat.

Step 3: Cook Garlic and Chorizo

Add the garlic and Mexican chorizo next. Break up the chorizo as it cooks for about 5 minutes until it’s mostly cooked through. The garlic infuses the chili with warmth, while the chorizo releases its spicy, smoky flavors that make this chili so special.

Step 4: Bloom the Spices

Stir in chili powder, Mexican oregano, cumin, and a pinch of salt and pepper to taste. Let these spices cook for about a minute to bloom and release their full flavors. This step ensures every bite has a perfectly balanced spice profile.

Step 5: Add Liquids and Scrape the Pan

Pour in the beef stock and use your spoon to scrape up any browned bits stuck to the bottom of the pot. These little bits carry big flavor and help develop the chili’s rich base.

Step 6: Combine All Ingredients

Return the seared short ribs to the pot. Add fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything together thoroughly so all flavors meld beautifully as it simmers.

Step 7: Simmer Until Tender

Bring the chili to a boil, then reduce heat to low. Cover and let it simmer gently for about 2 hours, or until the short ribs become tender enough to melt in your mouth. Patience here rewards you with incredible texture and depth.

Step 8: Adjust Thickness

If your chili feels too soupy, stir in some cornmeal or crushed corn tortillas and simmer a little longer until thickened to your liking. This gives the chili a luscious, hearty texture that’s so satisfying.

Step 9: Serve and Enjoy

Dish your Short Rib and Chorizo Chili Recipe into bowls, then add your favorite toppings. It’s time to dig in and savor every cozy, flavorful bite!

How to Serve Short Rib and Chorizo Chili Recipe

Garnishes

Brighten each serving with fresh and zesty garnishes like chopped cilantro, diced red onions, sliced jalapenos, or a dollop of rich sour cream. A sprinkle of shredded cheese or a squeeze of lime juice adds indulgence and freshness, bringing the bowl to life.

Side Dishes

Pair this chili with warm cornbread, crispy tortilla chips, or a simple green salad to balance the intense flavors. For a heartier meal, steamed rice or buttery mashed potatoes are fantastic and soak up all the delicious sauce.

Creative Ways to Present

Feeling adventurous? Serve the chili over baked potatoes topped with cheeses and scallions, or stuff it inside warm pita pockets for a fun twist. You can even use it as a bold filling for tacos or quesadillas, extending its use beyond the bowl.

Make Ahead and Storage

Storing Leftovers

This chili tastes even better the next day as the flavors continue to marry. Store leftovers in an airtight container in the refrigerator, where it will keep well for up to 4 days. Just give it a good stir before reheating.

Freezing

Short Rib and Chorizo Chili Recipe freezes wonderfully. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to warm evenly. Add a splash of beef stock or water if needed to loosen the chili. Microwaving works too—just heat in short bursts and stir between to avoid drying out.

FAQs

Can I substitute short ribs with another cut of beef?

Absolutely! Chuck roast or brisket are great alternatives that also become tender with slow cooking. Just adjust cooking time as needed until the meat is fork-tender.

Is it possible to make this chili less spicy?

Yes! Reduce the amount of jalapenos and use mild chorizo instead of spicy. You can also omit extra hot sauce or use a milder chili powder to control heat levels.

Can I make this recipe in a slow cooker?

Definitely! After searing the meat and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the short ribs are tender.

What toppings do you recommend for this chili?

Classic toppings like shredded cheddar, sour cream, diced onions, fresh cilantro, and avocado all complement the robust flavors perfectly. Pick what you love for a personalized bowl.

Is cornmeal necessary for thickening?

The cornmeal is optional and offered as a natural thickener if the chili is too thin. Crushed corn tortillas work just as well if you prefer. You can also simply simmer uncovered to reduce the liquid naturally.

Final Thoughts

This Short Rib and Chorizo Chili Recipe is a true celebration of bold, layered flavors and comforting textures. It’s a dish that invites you to slow down and enjoy every rich, spicy spoonful. Whether you’re cooking for a crowd or cozying up for a solo dinner, I can’t recommend it highly enough. Give this recipe a try—you’ll have everyone asking for seconds sooner than you think!

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