Short Rib and Chorizo Chili Recipe
If there’s one dish to warm your soul and satisfy every big appetite at your table, it’s Short Rib and Chorizo Chili. Hearty cubes of fall-apart tender short ribs join spicy chorizo and a deeply seasoned tomato base brimming with beans, smoky spices, and just enough kick to keep things lively. This isn’t your usual chili—this is a true comfort food experience, with layers of flavor and richness in every bite. The best part? You don’t have to be a chili expert to pull it off—just a few easy steps and your kitchen will smell incredible.
Ingredients You’ll Need
Each ingredient in this Short Rib and Chorizo Chili plays a starring role: the beef and chorizo add melt-in-your-mouth savoriness, classic spices build complex flavor, and pantry staples make it all so simple. Here’s why these ingredients are absolutely essential for unforgettable chili night.
- Boneless beef short ribs (2 pounds): Rich and marbled, these deliver unbeatable tenderness and flavor after simmering.
- Fresh chorizo sausage (12 ounces, casings removed): Adds bold spices and a hit of heat, every bite is vibrant and exciting.
- Olive oil (2 tablespoons): Helps brown the meat and soften the veggies for a deep, savory base.
- Large onion (1, diced): Brings sweetness and balances all that hearty beef and spice.
- Red bell pepper (1, diced): Adds a pop of color and subtle sweetness.
- Garlic (4 cloves, minced): Essential for chili with real depth; don’t be shy here!
- Chili powder (2 tablespoons): The classic chili foundation—choose your favorite blend for a signature touch.
- Smoked paprika (1 tablespoon): Provides a whisper of smokiness to anchor the entire pot.
- Ground cumin (2 teaspoons): Earthy and aromatic, cumin is a must for that chili “wow.”
- Dried oregano (1 teaspoon): Brightens the stew with herbal notes.
- Cayenne pepper (1/2 teaspoon, optional): Turn up the heat, or dial it back if you’re serving spice-shy folks.
- Crushed tomatoes (1 28-ounce can): Form the saucy, tangy backbone of this chili.
- Kidney beans (1 15-ounce can, drained and rinsed): Classic beans for texture and substance.
- Black beans (1 15-ounce can, drained and rinsed): Adds color, fiber, and a silky bite.
- Beef broth (2 cups): Provides the savory liquid that pulls every flavor together.
- Apple cider vinegar (1 tablespoon): Brightens everything at the end and deepens all those stewed flavors.
- Salt and black pepper (to taste): Finishing essentials—season generously, taste, and trust your palate.
- Shredded cheddar cheese, sour cream, and chopped cilantro (for garnish): The finishing touches that make every bowl irresistible.
How to Make Short Rib and Chorizo Chili
Step 1: Brown the Short Ribs
Generously season your short rib cubes with salt and pepper. Heat up the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches, giving each piece space to caramelize to a deep golden brown—about 3 or 4 minutes per batch. This crucial step builds the foundation for all the rich flavor to come. Set the browned short ribs aside on a plate as you go.
Step 2: Cook the Chorizo
Once the short ribs are out, toss in the chorizo. Use a spatula or wooden spoon to break it apart and cook until it’s browned and sizzling, about 5 minutes. The chorizo will release its oils and spices, which coat the pot and infuse the whole dish from here out. Don’t drain—it’s all flavor!
Step 3: Add the Vegetables
Still working over medium-high heat, add your diced onion, red bell pepper, and minced garlic. Sauté for 3 to 4 minutes, until the veggies soften and the onions turn translucent. The aroma will be irresistible, and those little brown bits from the meat will work into the vegetables, layering in depth.
Step 4: Spice It Up
Sprinkle in your chili powder, smoked paprika, cumin, oregano, and (if you want some heat) the optional cayenne pepper. Stir everything together and sauté for 1 minute. You’ll know it’s ready when your kitchen smells like a chili lover’s dream—warm, smoky, and a little mysterious.
Step 5: Simmer the Chili
Return the short ribs (and all their juices) to the pot. Add the crushed tomatoes, kidney beans, black beans, and beef broth. Give it all a good stir and crank the heat to bring it to a gentle boil. Then drop the heat as low as it goes, cover, and let the chili simmer gently for 2 and a half to 3 hours, stirring once in a while. When the short ribs can be pulled apart with a fork, you know it’s magic.
Step 6: Finish and Adjust
Pour in the apple cider vinegar and give the chili a final stir. Taste and adjust seasoning with more salt and pepper if needed. The vinegar brightens everything right at the end—don’t skip this secret chef’s trick. Ladle your Short Rib and Chorizo Chili into big bowls, load up the garnishes, and serve piping hot.
How to Serve Short Rib and Chorizo Chili
Garnishes
This is where you get to personalize every bowl. Pile on shredded cheddar, a dollop of cool sour cream, and plenty of freshly chopped cilantro. Each garnish brings out different notes in the chili—creaminess from the sour cream, richness from the cheddar, and freshness from the cilantro. Feel free to add sliced jalapeños, avocado, or even a handful of crunchy corn chips for extra flair.
Side Dishes
No chili night is complete without some comforting sides. Classic cornbread or warm tortillas are a perfect match, soaking up the delicious sauce in every spoonful. You can also serve your Short Rib and Chorizo Chili over fluffy white rice, with a green salad for contrast, or alongside baked sweet potatoes for a hearty, wholesome meal.
Creative Ways to Present
This chili is show-stopping enough for any gathering. Try serving it in individual bread bowls for a cozy twist, or load it onto thick-cut fries for a bold chili fries extravaganza. For parties, set up a chili bar with assorted toppings—let everyone customize their own bowl of Short Rib and Chorizo Chili and watch the compliments roll in!
Make Ahead and Storage
Storing Leftovers
One of the joys of Short Rib and Chorizo Chili is how incredible it tastes the next day. Transfer any leftovers to airtight containers and store in the fridge for up to 4 days. The flavors deepen overnight, making tomorrow’s lunch even better than tonight’s dinner.
Freezing
This chili loves your freezer! Let it cool completely, then portion into freezer-safe containers (leave a little room for expansion). It’ll stay delicious for up to 3 months. Thaw overnight in the fridge when you’re ready to relive chili night.
Reheating
Reheat your Short Rib and Chorizo Chili gently in a pot over low-medium heat, stirring occasionally until hot. If it’s a bit thick, add a splash of broth or water to loosen it up. You can also use the microwave for single servings—just cover and heat in 1-minute bursts, stirring in between, until steaming hot.
FAQs
Can I use bone-in short ribs for this chili?
You can use bone-in short ribs if that’s what you have on hand—the bones will actually add even more beefy flavor. Just be sure to remove the bones before serving, and you may need to adjust the quantity so you still have about 2 pounds of meat.
What type Main Course
Fresh Mexican-style chorizo is perfect here because it crumbles beautifully and melts into the sauce, but you can use Spanish-style soft chorizo if that’s available. Avoid cured/dried chorizo, which doesn’t break down in the same way.
Is this chili very spicy?
The heat level depends on your chorizo and the amount of cayenne you use. As-written, it’s medium-spicy and crowd-pleasing, but you can always scale the cayenne up or down—or skip it altogether—to suit your guests.
Can I make Short Rib and Chorizo Chili in a slow cooker?
Absolutely! After browning the short ribs and chorizo on the stove, transfer everything to your slow cooker and cook on low for 8 hours. It’s a great way to let the flavors meld without babysitting a pot.
What are good gluten-free sides for this chili?
Short Rib and Chorizo Chili is already gluten-free, and you can serve it with plenty of naturally gluten-free sides like corn tortillas, rice, or a robust green salad. Just double-check your chorizo and broth labels if you’re cooking for someone with celiac disease or gluten sensitivity.
Final Thoughts
If you’re looking to wow friends or just treat yourself to a bowl of something special, don’t wait to make this Short Rib and Chorizo Chili. It’s comfort food at its most joyful—bold, meaty, and endlessly customizable. Grab your favorite toppings, invite your favorite people, and get ready to fall in love with chili night all over again!
Print
Short Rib and Chorizo Chili Recipe
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Diet: Non-Vegetarian
Description
A hearty and flavorful chili featuring tender boneless beef short ribs and spicy chorizo sausage, simmered with a mix of beans and aromatic spices. Perfect for a cozy winter night or game day gathering.
Ingredients
Boneless Beef Short Ribs:
2 pounds,
Fresh Chorizo Sausage:
12 ounces, casings removed,
Olive Oil:
2 tablespoons,
Onion:
1 large, diced,
Red Bell Pepper:
1, diced,
Garlic:
4 cloves, minced,
Chili Powder:
2 tablespoons,
Smoked Paprika:
1 tablespoon,
Ground Cumin:
2 teaspoons,
Dried Oregano:
1 teaspoon,
Cayenne Pepper (optional):
1/2 teaspoon,
Crushed Tomatoes:
1 can (28 ounces),
Kidney Beans:
1 can (15 ounces), drained and rinsed,
Black Beans:
1 can (15 ounces), drained and rinsed,
Beef Broth:
2 cups,
Apple Cider Vinegar:
1 tablespoon,
Salt and Black Pepper:
to taste,
Garnishes:
Shredded Cheddar Cheese, Sour Cream, Chopped Cilantro
Instructions
- Season Short Ribs: Season short ribs with salt and black pepper.
- Sear Short Ribs: Heat olive oil in a large Dutch oven, sear short ribs until browned, about 3–4 minutes per batch. Set aside.
- Cook Chorizo: Add chorizo to the pot, cook until browned, about 5 minutes.
- Sauté Vegetables: Add onion, red bell pepper, garlic; sauté until softened, 3–4 minutes.
- Add Spices: Stir in chili powder, smoked paprika, cumin, oregano, and cayenne pepper; cook for 1 minute.
- Combine Ingredients: Return short ribs to the pot, add tomatoes, beans, and broth. Bring to a boil, then simmer covered for 2 1/2–3 hours.
- Finish and Serve: Stir in apple cider vinegar, adjust seasoning, and serve hot with garnishes.
Notes
- For a deeper flavor, prepare the chili a day ahead and reheat before serving.
- You can also make this in a slow cooker after searing the meats, cooking on low for 8 hours.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 36 g
- Cholesterol: 105 mg
