“A delicious secret lies at the heart of this kitchen classic: Short Rib and Chorizo Chili. Picture tender beef short ribs mingling with spicy Mexican chorizo, simmering for hours with fire-roasted tomatoes and a medley of spices. It’s not just a comforting dish; it’s an award-winning recipe that transforms a chilly evening into a cozy culinary experience. This chili is perfect for those who crave a hearty meal without the hassle—the slow cook process ensures tender meat and deeply developed flavors that will have everyone coming back for seconds. With simple variations, you can customize it to suit your taste and impress your guests. So, are you ready to spice up your weeknight dinner plans?”

What makes this chili award-winning?

Comforting warmth: This Short Rib and Chorizo Chili is the ultimate remedy for chilly nights, combining rich flavors for a cozy experience.

Tantalizing spice: Every bowl bursts with a perfect balance of heat from jalapeños and chorizo, elevating the classic chili taste.

Customizable goodness: Feel free to swap ingredients like beans or even the main protein, making it easy to tailor for your guests or family.

Easy preparation: With straightforward steps that allow for a slow simmer, you can relax while the flavors meld beautifully.

Crowd-pleaser: Whether you’re hosting a gathering or enjoying a quiet night in, this chili is sure to impress everyone around the table! Consider pairing it with some cornbread for a complete meal experience!

Short Rib and Chorizo Chili Ingredients

For the Base
• Vegetable Oil – Creates a base for searing the short ribs; substitute with olive oil if desired.
• Boneless Short Ribs – The primary protein, providing rich flavor and tenderness; cut into approximately 1-inch cubes.
• Salt and Pepper – Essential seasonings for enhancing flavor; adjust to your taste.
• Onion – Adds sweetness and depth; yellow or white onions are preferred for the best results.

For the Heat
• Jalapeno Peppers – Adds heat; substitute serranos for more spice or use fewer for a milder taste.
• Garlic – Introduces aromatic flavor; feel free to add more for a bolder garlic presence.
• Mexican Chorizo – Delivers savory and spiced flavor; ground pork serves as a good substitute.

For the Liquid Gold
• Beef Stock – A savory base that keeps the chili moist; mix with dark beer for a unique flavor twist.
• Fire Roasted Tomatoes – Provides a smoky essence; canned tomatoes offer convenience but fresh ones can be used.

For Texture and Flavor
• Black Beans & Red Kidney Beans – Adds beans for texture and fiber; pinto beans can be used instead if preferred.
• Worcestershire Sauce – Enhances umami and depth; adjust according to your taste.
• Chili Powder Blend – Key seasoning that defines the chili; hot New Mexican blend is recommended; use generic chili powder for a milder flavor.
• Mexican Oregano – Contributes herbal notes; can substitute with regular oregano if needed.
• Cumin – Adds earthiness; adjust based on your flavor preferences.
• Hot Sauce – A personal touch to enhance taste; omit for a milder chili.

Optional Thickeners
• Corn Meal – An optional thickening agent; crushed corn tortillas can also be used instead for similar results.

For Toppings
• Sour Cream – Adds a creamy, cool contrast.
• Shredded Cheese – Offers richness and flavor; cheddar or Monterey Jack are excellent choices.
• Fresh Cilantro – Provides freshness and a pop of color to your chili bowl.

With these ingredients ready, you’re just a few steps away from crafting your award-winning Short Rib and Chorizo Chili that will leave everyone asking for seconds!

Step‑by‑Step Instructions for Short Rib and Chorizo Chili

Step 1: Sear the Short Ribs
Heat a large pot or Dutch oven over medium-high heat and add vegetable oil. Season the boneless short ribs generously with salt and pepper. Sear the short ribs for about 1-2 minutes on each side until a rich, brown crust forms. Once browned, remove them from the pot and set them aside while you prepare the other ingredients.

Step 2: Cook the Aromatics
In the same pot, add the chopped onion and diced jalapeños, stirring frequently. Sauté for about 5 minutes until the vegetables soften and the onions become translucent. Be sure to scrape any brown bits off the pot’s bottom, as these add depth of flavor to your Short Rib and Chorizo Chili.

Step 3: Add Chorizo and Garlic
Next, incorporate the Mexican chorizo into the pot, using a wooden spoon to break it up while it cooks. Continue cooking for approximately 5 minutes until the chorizo is mostly cooked through and browned. Add minced garlic and let it cook for an additional 1 minute, allowing those delicious aromas to fill your kitchen.

Step 4: Add the Spices
Stir in the chili powder, Mexican oregano, and cumin, ensuring they coat the chorizo and aromatics evenly. Cook for about 1 minute to bloom the spices’ flavors, stirring constantly. This step is essential for infusing your Short Rib and Chorizo Chili with the rich, bold flavors that make it special.

Step 5: Combine All Ingredients
Pour in the beef stock, using a wooden spoon to scrape the pot’s bottom to release any flavorful browned bits. Carefully return the seared short ribs to the pot, then add fire-roasted tomatoes, black beans, red kidney beans, Worcestershire sauce, and hot sauce. Stir well to combine all ingredients.

Step 6: Simmer the Chili
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 2 hours, stirring occasionally. The longer you simmer, the more tender the short ribs will become, and the flavors will meld beautifully, creating an irresistible Short Rib and Chorizo Chili.

Step 7: Thicken the Chili (if needed)
If after simmering your chili appears too soupy for your liking, stir in a tablespoon of cornmeal to achieve your desired thickness. Let it simmer uncovered for an additional 10-15 minutes, allowing the flavors to concentrate and the texture to adjust.

Step 8: Serve the Chili
Once the Short Rib and Chorizo Chili has reached its ideal consistency and the short ribs are tender, ladle it into bowls. Garnish with your favorite toppings like sour cream, shredded cheese, and fresh cilantro to enhance both the flavor and visual appeal of the dish. Enjoy the warmth and satisfaction of your homemade chili!

Storage Tips for Short Rib and Chorizo Chili

Fridge: Store leftover Short Rib and Chorizo Chili in an airtight container for up to 5 days. This keeps the flavors intact, ready for reheating.

Freezer: For longer storage, freeze the chili in freezer-safe containers or heavy-duty bags for 3 months or more. Be sure to label with the date for easy tracking.

Reheating: Thaw frozen chili overnight in the fridge. Reheat gently on the stove over low heat, or in the microwave, stirring occasionally. Add a splash of beef stock if it seems thick!

Serving Tip: This chili tastes even better the next day as flavors meld, making it perfect for meal prep or cozy dinners!

Expert Tips for Short Rib and Chorizo Chili

Perfect Sear: Always sear the short ribs until they form a deep brown crust. This boosts the chili’s overall flavor profile.
Simmer Longer: Don’t rush the cooking process; allowing the chili to simmer for a longer time enhances tenderness in the meat and deepens the flavors.
Taste as You Go: Adjust seasoning gradually. If the flavors seem muted, a little more salt, pepper, or cumin can make a world of difference in your Short Rib and Chorizo Chili.
Heat Management: If you prefer a milder heat, use fewer jalapeños or remove the seeds. You can always add hot sauce later to individual servings.
Storage Wisdom: To keep the chili fresh, store leftovers in a sealed container for up to 5 days. Freezing is also great—just thaw and reheat before serving!

Make Ahead Options

These Short Rib and Chorizo Chili preparations are perfect for busy weeknights! You can chop the onions, jalapeños, and garlic up to 24 hours in advance and store them in an airtight container in the refrigerator to save prep time. Additionally, you can sear the short ribs and cook the chorizo with the aromatics, then refrigerate the mixture for up to 3 days. When you’re ready to finish your chili, simply add the refrigerated mixture back to the pot along with the remaining ingredients and simmer until everything is heated through. By prepping ahead, you ensure that dinner is just as delicious but without the last-minute rush!

What to Serve with Short Rib and Chorizo Chili

The perfect meal starts with your heartwarming chili, paired with delightful sides to elevate the dining experience.

Cornbread: Soft and buttery, cornbread complements the savory chili, soaking up every delicious bite.
Tortilla Chips: Crunchy chips provide a satisfying contrast to the rich chili, bringing an added layer of texture.
Avocado Salad: A refreshing salad with ripe avocado, lime, and cilantro adds a burst of freshness, balancing the chili’s spices.
Steamed Rice: Fluffy rice offers a neutral base that absorbs the flavors of the chili, making for a comforting combination.
Pickled Jalapeños: Add a zesty kick to each bowl, enhancing the chili’s heat while providing a tangy flavor contrast.
Sour Cream: A dollop of sour cream cools the heat and adds creaminess, creating a lovely contrast with the spicy chili.
Shredded Cheese: Melty cheese on top brings richness and a comforting finish; try cheddar or Monterey Jack for the best results.
Cilantro Garnish: Fresh cilantro adds a bright, herbal note, uplifting each spoonful with its vibrant flavor.
Fruit Salsa: Combine fruits like mango and pineapple for a sweet salsa that pairs well with the chili’s heat, offering a delightful contrast.

These tasty pairings transform your meal into a cozy, satisfying feast everyone will adore!

Short Rib and Chorizo Chili Variations

Feel free to customize your chili experience with these delightful twists that enhance flavor, texture, and spice!

Bean Choice: Easily swap black beans for pinto or navy beans for a different flavor profile. Each bean variety brings its unique taste and texture.
Heat Adjustment: Use serrano peppers instead of jalapeños for a spicier kick or opt for bell peppers for no heat at all. You can always dial up or down to match your heat tolerance!
Protein Switch: For a lighter version, replace short ribs with turkey or chicken, providing leaner meat without sacrificing flavor. This change will give your chili a nice twist while remaining satisfying.
Beer Infusion: Substitute beef stock with dark beer to add an extra layer of richness and a unique flavor twist. It’s an adventure in a bowl!
Veggie Boost: Toss in additional vegetables like bell peppers or zucchini for extra nutrition and a pop of color. These ingredients add excellent texture and flavor to the mix.
Corn Meal Thickener: Instead of corn meal, try using crushed corn tortillas for thickening the chili. This gives it a distinct, wholesome flavor!
Garnish Variants: Experiment with toppings like avocado slices, pickled onions, or diced tomatoes for a refreshing contrast to the chili’s richness. These small details can elevate your meal to another level.
Fusion Twist: For an unexpected twist, incorporate spices like smoked paprika or even curry powder for a unique flavor fusion that adds depth and intrigue.

Can’t decide which variation to try? Mix and match for a personal touch! While you’re exploring flavors, you might enjoy serving it with a side of Sweet Spicy Mango salad or pairing it with some Fig Jam Pizza for a sweet touch. Enjoy your chili journey!

Short Rib and Chorizo Chili Recipe FAQs

What should I look for when selecting short ribs?
When choosing short ribs, look for well-marbled pieces with a deep red color. Fresh short ribs should feel moist but not slimy. I often opt for ribs that have a good amount of fat, as this will render down during cooking and enhance the flavor and tenderness of your chili.

How should I store leftover Short Rib and Chorizo Chili?
Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. If you want to enjoy it later, consider freezing it in freezer-safe bags or containers for up to 3 months. Label your containers with dates for easy tracking. This way, you can pull out a delicious homemade meal at any time!

Can I freeze Short Rib and Chorizo Chili? How?
Absolutely! To freeze your chili, let it cool completely, then transfer it to freezer-safe containers or heavy-duty plastic bags. Ensure you remove as much air as possible to prevent freezer burn. When you’re ready to enjoy it again, thaw it in the fridge overnight or use the microwave, then reheat on the stove or in the microwave until warmed through.

What if my chili comes out too spicy?
If you’re faced with a chili that’s spicier than you’d like, there are a few tricks to tone it down. You can add more beans or tomatoes to dilute the heat. Alternatively, stir in a dollop of sour cream or a splash of cream, which helps mellow the spice. You can also add sugar in small increments until you find the balance you’re comfortable with.

Are there any dietary considerations for this chili?
Yes, this Short Rib and Chorizo Chili can be tailored to meet dietary needs. For gluten-free options, ensure your Worcestershire sauce and hot sauce are labeled gluten-free, or make your own. If cooking for anyone with dietary restrictions such as allergies, consider using ground turkey or a plant-based chorizo substitute, and double-check your spice labels for hidden allergens.