Print

Short Rib and Chorizo Chili Recipe

Short Rib and Chorizo Chili Recipe
Print Recipe

★★★★★

5 from 17 reviews

This hearty Short Rib and Chorizo Chili combines tender, melt-in-your-mouth short ribs with the spicy, smoky flavor of Mexican chorizo. Slow-simmered with fire roasted tomatoes, black and kidney beans, and a robust blend of chili powders and spices, this chili is perfect for a comforting meal packed with rich, bold flavors. Ideal for chilly days, it’s a satisfying dish that delivers complexity and warmth in every bite.

Ingredients

Scale

Meat and Vegetables

  • 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 jalapeno peppers, chopped (replace with serranos for more heat)
  • 6 cloves garlic, chopped (or more to taste)
  • 1 pound Mexican chorizo

Liquids and Tomatoes

  • 1 cup beef stock
  • 3 (15-ounce) cans fire roasted tomatoes

Beans

  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can red kidney beans, drained

Spices and Additional Flavorings

  • 1 tablespoon Worcestershire sauce (or to taste)
  • 2 tablespoons chili powder blend (hot New Mexican blend recommended)
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Hot sauce, to taste

Optional Thickener

  • 2 tablespoons corn meal (optional, for thickening; alternatively use crushed or torn corn tortillas)

Toppings

  • Your favorite toppings for serving (such as sour cream, shredded cheese, chopped cilantro, diced onions, sliced jalapenos)

Instructions

  1. Brown Short Ribs: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short rib cubes with salt and pepper. Sear the short ribs for 1-2 minutes per side until nicely browned, working in batches if necessary. Remove browned short ribs and set aside on a plate.
  2. Sauté Onions and Peppers: Add chopped onion and jalapeno peppers to the pot. Cook for about 5 minutes until softened and translucent.
  3. Cook Chorizo and Garlic: Add chopped garlic and Mexican chorizo to the pot. Cook for 5 minutes, breaking up the chorizo with a spoon, until it is mostly cooked through and fragrant.
  4. Add Spices: Stir in chili powder blend, Mexican oregano, cumin, salt, and pepper. Cook for 1 minute to allow the spices to bloom and release their flavors.
  5. Deglaze with Beef Stock: Pour in the beef stock and scrape the bottom of the pot with a wooden spoon to loosen all the browned bits and incorporate those flavors into the chili base.
  6. Add Remaining Ingredients: Return the browned short ribs to the pot along with fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything to combine evenly.
  7. Simmer: Bring the chili to a boil, then reduce heat to low. Cover the pot and simmer for 2 hours or until the short ribs are tender and falling apart. If needed, simmer longer for extra tenderness.
  8. Thicken if Needed: If the chili is too thin or soupy, stir in corn meal gradually and continue simmering until it thickens to your desired consistency.
  9. Serve: Ladle the chili into bowls and garnish with your favorite toppings such as sour cream, shredded cheese, fresh cilantro, diced onions, or sliced jalapenos. Enjoy warm.

Notes

  • For a spicier chili, use serrano peppers instead of jalapenos or increase the number of peppers.
  • Mexican chorizo adds authentic flavor but can be substituted with Italian sausage if needed.
  • Using fire roasted tomatoes adds a smoky depth, but regular diced tomatoes will work in a pinch.
  • The corn meal thickener is optional; crushed corn tortillas provide a traditional alternative.
  • Leftovers taste even better the next day as flavors meld further.
  • Adjust salt and hot sauce to your personal preference for seasoning levels.

Nutrition

Keywords: short rib chili, chorizo chili, Mexican chili recipe, fire roasted tomato chili, hearty chili, beef chili

Find it online: https://nayabaker.com/short-rib-and-chorizo-chili-recipe/