Short Rib and Chorizo Chili Recipe

There’s nothing quite like a rich, hearty bowl of chili to warm you up from the inside out—especially one loaded with tender short ribs and spicy chorizo. This Short Rib and Chorizo Chili is a game-changer, bringing together deeply savory beef, smoky, flavorful chorizo, and a perfect balance of spices and heat.

Whether you’re craving comfort food for a chilly evening, cooking for a crowd at your next game day gathering, or simply want a satisfying, slow-cooked meal, this chili is an excellent choice. It’s robust, filling, and packed with layers of flavor that keep every spoonful interesting.

Why You’ll Love This Recipe

• Tender, melt-in-your-mouth short ribs combined with bold, spicy chorizo
• Complex and smoky flavor profile with layers of chili powder, cumin, and Mexican oregano
• Hearty and filling with beans, perfect for cold nights or casual entertaining
• Easily customizable heat level—add more jalapeños, serranos, or hot sauce as you like
• Thickened naturally with cornmeal or crushed tortillas for authentic texture

Ingredients Breakdown

Serves: 6–8

For the Chili:

• 2 tablespoons vegetable oil
• 1.5 pounds boneless short ribs, cut into 1-inch cubes
• Salt and pepper, to taste
• 1 large onion, chopped
• 2 jalapeño peppers, chopped (use serranos for more heat or adjust quantity)
• 6 cloves garlic, chopped (add more if you love garlic!)
• 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 (adjust to taste)
• 2 tablespoons chili powder blend (hot New Mexican blend recommended)
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Hot sauce, to taste
• 2 tablespoons cornmeal (optional, for thickening) or crushed/torn corn tortillas

Toppings (your favorites):

Shredded cheese, sour cream, chopped cilantro, sliced green onions, avocado, lime wedges

Tools & Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or heat-safe spatula
• Measuring spoons and cups
• Can opener
• Optional: blender or immersion blender if you want a smoother chili

Step-by-Step Instructions

1. Brown the Short Ribs

Heat vegetable oil in a large pot over medium-high heat. Season short rib pieces generously with salt and pepper. Brown the meat in batches, avoiding overcrowding, until well-seared on all sides. Remove and set aside.

2. Sauté Aromatics and Chorizo

In the same pot, add chopped onion, jalapeños, and garlic. Cook until softened and fragrant, about 4–5 minutes. Add the chorizo, breaking it up with your spoon, and cook until browned and cooked through.

3. Build the Chili Base

Return the browned short ribs to the pot. Pour in beef stock, then add the fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, chili powder, oregano, and cumin. Stir to combine.

4. Simmer and Develop Flavor

Bring chili to a gentle boil, then reduce heat to low. Cover partially and let simmer for 2 to 3 hours, stirring occasionally, until short ribs are tender and chili is thickened.

5. Adjust Thickness and Seasoning

If you prefer thicker chili, sprinkle in cornmeal or crushed corn tortillas and stir well. Cook an additional 10–15 minutes until thickened. Taste and adjust salt, pepper, and hot sauce to your liking.

6. Serve with Your Favorite Toppings

Ladle chili into bowls and top with cheese, sour cream, cilantro, green onions, avocado slices, or a squeeze of lime. Serve warm with crusty bread or tortilla chips.

Tips & Variations

• Heat level: Add more jalapeños or serrano peppers for extra spice. Use milder peppers or fewer if you prefer less heat.
• Beans: Swap beans or omit for a lower-carb version.
• Smoky depth: Add a chipotle pepper in adobo or smoked paprika for an extra smoky kick.
• Vegetarian: Substitute short ribs and chorizo with hearty mushrooms and plant-based chorizo or crumbled tofu.
• Slow cooker: Brown meat and sauté aromatics, then transfer everything to a slow cooker. Cook on low 6–8 hours.

Flavor Profile & Pairings

This chili is smoky, spicy, and deeply savory with tender beef and the spicy snap of chorizo. The fire-roasted tomatoes add a subtle smoky sweetness, while the cornmeal lends a rustic, hearty finish.

Pair it with:

• A robust red wine like Zinfandel or Malbec
• A cold Mexican lager or IPA
• Refreshing lime agua fresca or a tangy margarita
• Cornbread or warm flour tortillas on the side

Nutritional Overview (Estimated Per Serving)

Nutrient	Amount
Calories	~550
Protein	~40g
Carbohydrates	~30g
Fat	~30g
Fiber	~8g

Make-Ahead & Meal Prep Tips

• This chili tastes even better the next day! Store leftovers in airtight containers in the fridge for up to 4 days.
• Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
• Make toppings fresh when ready to serve for best texture and flavor.

FAQs

Can I use beef stew meat instead of short ribs?
Yes, but short ribs add extra richness and tenderness. Stew meat works well if cooked low and slow.

Is Mexican chorizo spicy?
It varies by brand, but typically Mexican chorizo has a bold, smoky spice. Adjust chili powder and peppers to control heat.

How thick should the chili be?
That’s personal preference. Use cornmeal or crushed tortillas to thicken, or thin with extra stock if needed.

Can I prepare this in an Instant Pot?
Yes! Use the sauté function to brown meat and cook aromatics, then pressure cook on high for about 45 minutes with natural release.

Cooking Timeline (At a Glance)

Task	Time
Prep ingredients	10 minutes
Brown short ribs	10 minutes
Sauté aromatics & chorizo	8 minutes
Simmer chili	2–3 hours
Adjust & serve	15 minutes

Serving Suggestions

Serve this chili in deep bowls with plenty of toppings and warm bread or tortilla chips on the side. For an extra festive meal, add a fresh side salad or grilled corn. It’s perfect for cozy dinners, casual game days, or hearty meal prep.

Recipe Variations

• Short Rib and Chorizo Chili Verde: Substitute fire-roasted tomatoes with tomatillos and add fresh cilantro and jalapeños for a tangy twist.
• Spicy Chorizo and Sweet Potato Chili: Add diced sweet potatoes for a touch of natural sweetness and extra fiber.
• Short Rib and Chorizo Chili Mac: Serve chili over cooked macaroni and cheese for a decadent comfort food mashup.

Ingredient Spotlight: Short Ribs

Short ribs are prized for their rich marbling and tenderness when cooked low and slow. Look for well-marbled, boneless cuts for easy prep and juicy results. Pat them dry before browning to get a perfect sear and lock in flavor.

Pro Cooking Tips

• Brown meat in batches to avoid steaming—this develops better flavor.
• Don’t skip the slow simmer—this tenderizes the ribs and melds flavors beautifully.
• Use fresh aromatics and quality spices for the best depth.
• Taste as you go and adjust seasoning gradually.

Storage & Freezing Guide

• Refrigerate chili in airtight containers for up to 4 days.
• Freeze portions in freezer-safe containers for up to 3 months.
• Avoid freezing dairy toppings—add fresh when serving.
• Reheat gently on the stove or microwave, stirring occasionally.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	~550
Protein	~40g
Carbohydrates	~30g
Fat	~30g
Fiber	~8g

Conclusion

This Short Rib and Chorizo Chili is the ultimate comfort food rich, flavorful, and full of satisfying textures. It’s a recipe designed for slow cooking and big flavors, perfect for anyone who loves bold, hearty meals with a little spicy kick. Make a big batch, gather your favorite toppings, and enjoy a bowl of warmth and deliciousness that’s hard to beat.

Print