Short Rib and Chorizo Chili Recipe

Nothing beats the hearty comfort of a well-made chili, and the Short Rib and Chorizo Chili Recipe is a knockout in that department. Combining tender, melt-in-your-mouth short ribs with the smoky spice of Mexican chorizo, this chili bursts with bold flavors and a satisfying depth that warms you up from the inside out. It’s a showstopper for cozy dinners or gatherings where you want to impress without any fuss. Get ready to fall in love with this rich, spicy, and incredibly comforting dish that invites you to linger over every delicious bite.

Ingredients You’ll Need

The magic of this Short Rib and Chorizo Chili Recipe lies in its simple yet robust ingredients. Each one plays a vital role, whether adding tender meatiness, a punch of spice, or a smoky backdrop that makes the whole dish sing.

• Vegetable oil: Essential for searing the meat to lock in flavor and create that beautiful caramelized crust.
• Boneless short ribs: The star protein, offering incredible richness and tenderness after slow cooking.
• Salt and pepper: Basic seasoning to enhance and balance all other flavors.
• Large onion: Adds a sweet, aromatic base that softens perfectly with cooking.
• Jalapeno peppers: Bring a fresh, lively heat—serranos can turn this up if you dare.
• Garlic cloves: Finely chopped for that essential garlicky warmth that complements the chili’s spices.
• Mexican chorizo: Spicy and savory, it melts into the chili adding depth and smoky flair.
• Beef stock: The flavorful liquid that helps develop a rich, hearty base.
• Fire roasted tomatoes: Deliver sweetness and a smoky twist that elevates the whole pot.
• Black beans and red kidney beans: Provide texture, protein, and an earthy touch.
• Worcestershire sauce: Adds umami and a subtle tang to brighten the flavors.
• Chili powder blend: The blend of spices that is the heart and soul of the chili’s heat and complexity.
• Mexican oregano: A fresh, warm herb that complements the chili spices beautifully.
• Cumin: Adds a nutty, earthy tone that ties all the spices together.
• Hot sauce: Adjust the heat to your perfect level of boldness.
• Corn meal (optional): Great for thickening the chili if you want a richer, stew-like texture.
• Your favorite toppings: To make the chili truly your own, from creamy sour cream to sharp cheddar cheese or fresh cilantro.

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Brown Short Ribs

Start by heating vegetable oil in a large pot or Dutch oven over medium-high heat. Season your short ribs generously with salt and pepper. Sear them on all sides until a gorgeous brown crust forms, about 1 to 2 minutes per side. Don’t crowd the pan—work in batches if needed. This crust locks in flavor and adds a delicious depth to your chili. Remove ribs and set aside once browned.

Step 2: Soften Onions and Peppers

Throw in chopped onions and jalapenos to the pot. Sauté them for about 5 minutes until the onions become translucent and soft, and the peppers release their bright, fresh heat. This soft bed of aromatics creates the perfect flavor base for the recipe.

Step 3: Cook Garlic and Chorizo

Add your chopped garlic and Mexican chorizo to the pot. Stir and cook for another 5 minutes, breaking up the chorizo as it browns and releases its irresistible spices. This step develops the rich meaty flavor that makes this chili so addictive.

Step 4: Bloom the Spices

Mix in chili powder, Mexican oregano, cumin, plus some salt and pepper to taste. Let these spices toast with the chorizo and veggies for about a minute. This blooming process intensifies their aroma and flavor, giving the chili its signature spicy kickoff.

Step 5: Add Stock and Scrape

Pour in the beef stock and use your spoon to scrape any browned bits off the bottom of the pot. Those caramelized bits are flavor gold and will enrich the chili’s broth beautifully.

Step 6: Build the Chili

Return the short ribs to the pot, then stir in fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Mix everything together well so that all the layers of flavor meld into one harmonious, hearty chili.

Step 7: Simmer Until Tender

Bring everything to a boil, then reduce heat to low, cover, and let it simmer for at least 2 hours. The slow cooking will turn the short ribs irresistibly tender, almost falling apart with every bite. If needed, let it simmer longer to achieve that perfect melt-in-your-mouth texture.

Step 8: Thicken if Needed

If your chili feels a little too soupy for your liking, stir in some corn meal to thicken the consistency, or crumble in some crushed corn tortillas. Let it simmer a few more minutes until it’s perfectly hearty.

Step 9: Serve and Enjoy

Ladle your vibrant, spicy chili into bowls and get ready to customize with your favorite toppings. Each spoonful delivers bold, balanced flavors that keep you coming back for more.

How to Serve Short Rib and Chorizo Chili Recipe

Garnishes

Garnishes are the fun part where you can bring your personality into the chili. Fresh cilantro, diced avocado, a dollop of sour cream, shredded sharp cheddar, or crunchy tortilla strips all add delightful textures and flavors that complement the richness of the short ribs and chorizo. Bright lime wedges also add a zesty brightness that lifts the entire dish.

Side Dishes

This chili shines on its own but pairs beautifully with warm cornbread, fluffy white rice, or simple tortilla chips. Any of these sides help soak up every bit of that smoky, spicy goodness and make each meal truly satisfying and filling.

Creative Ways to Present

For a relaxed party vibe, serve the chili in mini cast iron skillets or small bread bowls for an adorable, personal touch. You can also layer the chili into baked potatoes or use it as a topping for loaded nachos. The versatility of this Short Rib and Chorizo Chili Recipe makes it a fantastic centerpiece for many delicious presentations.

Make Ahead and Storage

Storing Leftovers

Leftover chili is a total win because it tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days, allowing all the flavors to develop further and deepen overnight.

Freezing

If you want to make a big batch to freeze, no problem! Cool the chili completely, then transfer it to freezer-safe containers. It freezes well for up to 3 months, making it perfect for quick meals on busy days or unexpected guests.

Reheating

Reheat gently on the stove over low-medium heat, stirring often to prevent sticking. If the chili has thickened too much in the fridge or freezer, just add a splash of beef stock or water to loosen it up while reheating.

FAQs

Can I use bone-in short ribs for this recipe?

Absolutely! Bone-in short ribs add extra flavor during cooking, but you may need to increase the simmering time slightly to ensure the meat becomes tender enough to fall off the bone.

Is it possible to make this chili milder?

Yes. Simply reduce or omit the jalapeno peppers and use a mild chili powder blend. You can always add hot sauce at the table if you want to add heat gradually.

Can I substitute chorizo with another sausage?

While Mexican chorizo gives this chili its signature smoky, spicy kick, you can substitute it with other flavorful sausages like Italian or Andouille, though the taste will differ somewhat.

Do I need to soak the beans before adding them?

No need here since canned black beans and kidney beans are used. Just make sure to drain and rinse them well to avoid any excess salt or canning liquid affecting the chili’s flavor.

How thick should the chili be?

That’s up to your preference! If you like it thicker, stir in corn meal or crushed tortillas near the end of cooking and simmer longer. If you prefer a stew-like texture, keep it a bit looser. Both ways are delicious.

Final Thoughts

This Short Rib and Chorizo Chili Recipe is one of those exceptional dishes that bring warmth, boldness, and comfort in every bite. Whether you’re cooking for family, friends, or just yourself, it’s a recipe that never fails to impress with its rich, smoky flavors and satisfying texture. Grab those ingredients, simmer up a pot, and prepare to enjoy a chili experience that feels like a big, welcoming hug on a chilly day.

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