As autumn’s chill settles in, there’s nothing quite like a steaming bowl of Award-Winning Short Rib and Chorizo Chili to warm both body and soul. This hearty, spiced-up comfort food features tender short ribs that practically melt in your mouth, paired with the lively kick of Mexican chorizo. Each spoonful is a satisfying adventure, bursting with beans, fire-roasted tomatoes, and a symphony of spices that create a cozy hug in a bowl. Not only is this recipe loaded with rich flavors, but it also fits perfectly for a make-ahead meal, simplifying your busy week nights. Whether you’re hosting a gathering or simply craving something robust, this chili is sure to impress. Ready to add a splash of excitement to your dinner table? Let’s dive into this delicious recipe!

Why is This Chili a Must-Try?

Unforgettable Flavor: This chili marries tender short ribs and spicy chorizo for an unbeatable taste experience that will have you coming back for seconds.

Hearty Comfort: Perfect for crisp evenings, its rich and meaty texture wraps you in a cozy embrace, making it a go-to for comfort food lovers.

Simplified Cooking: With straightforward steps, you can enjoy chef-quality chili at home that’s easier than you think, ideal for busy weeknights.

Versatile Options: Feel free to tweak the ingredients based on your pantry or preferences, like trying pinto beans instead of the usual black and red kidney beans.

Crowd-Pleaser: Serve it at your next gathering alongside some cornbread or tortilla chips, and watch it disappear—your guests will be raving about your culinary skills!

Make-Ahead Magic: Not only delicious but perfect for meal prepping, this chili can be stored for up to 5 days or frozen for future enjoyment, just like a delightful Creamy Baked Mac and Cheese or a savory Chili Cheese Dog.

Short Rib and Chorizo Chili Ingredients

• Get ready to explore the delicious components that bring this award-winning chili to life!

For the Chili Base

Vegetable Oil – Ideal for sautéing; can substitute with olive oil for a different flavor.
Boneless Short Ribs – The star of the dish, providing rich, meaty flavor; cut into 1-inch cubes for even cooking.
Salt and Pepper – Essential seasonings to enhance the overall taste; adjust according to your preference.
Onion – Adds sweetness and depth; yellow or white onions work best.
Jalapeno Peppers – Introduces flavorful heat; serranos can be used for extra spiciness or adjust based on preference.
Garlic – Enhances aromatic complexity; feel free to increase for a stronger flavor.
Mexican Chorizo – The key ingredient for spiciness and richness; ground pork can be a suitable substitute if necessary.

For the Liquid Elements

Beef Stock – Provides moisture and depth; dark beer can be a flavorful alternative for a robust taste.
Fire Roasted Tomatoes – Adds smokiness and acidity; use diced tomatoes as a substitute if fire-roasted are unavailable.

For the Beans

Black Beans – Creamy and protein-packed; use canned for convenience and drain before adding.
Red Kidney Beans – Contributes texture and color; canned beans are quick and easy.

For the Flavor Boosters

Worcestershire Sauce – Enhances umami notes; it’s optional but highly recommended for depth.
Chili Powder Blend – The core spice for flavor; opt for a hot New Mexican blend for a fiery kick.
Mexican Oregano – Adds herbal nuances; regular oregano can be a suitable alternative.
Cumin – Earthy and aromatic; adjust the quantity to suit your taste preferences.
Hot Sauce – For an additional heat kick; pour in according to your spice tolerance.

For Thickening (Optional)

Corn Meal – Acts as a thickening agent; crushed corn tortillas can be used instead if preferred.

Dive into creating a bowl of Short Rib and Chorizo Chili, where each ingredient plays a vital role in ensuring each spoonful is bursting with flavor!

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

Step 1: Sear Short Ribs
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Season the boneless short ribs generously with salt and pepper, then add them to the pot. Sear for about 1-2 minutes on each side until they are beautifully browned. Remove the ribs from the pot and set them aside, allowing the flavorful crust to develop.

Step 2: Sauté Vegetables
In the same pot, reduce the heat to medium and add the chopped onions and jalapeños, stirring frequently. Sauté for about 5 minutes until the onions are translucent and softened, smelling fragrant. This step creates a delicious base for your Short Rib and Chorizo Chili, infusing the oil with wonderful flavors from the vegetables.

Step 3: Cook Chorizo
Next, add minced garlic and the Mexican chorizo to the pot, using a wooden spoon to break up the chorizo into smaller pieces. Cook for another 5 minutes until the chorizo is mostly cooked through and has released its rich oils and spice, filling your kitchen with a mouthwatering aroma that signals how tasty the chili will be.

Step 4: Add Spices
Stir in chili powder, Mexican oregano, cumin, and a pinch of salt and pepper to the pot. Allow the spices to bloom in the heat for about 1 minute while stirring constantly. This quick step enhances the flavors and ensures your Short Rib and Chorizo Chili is bursting with warmth and depth, prepping the palate for the delicious combination to come.

Step 5: Combine Ingredients
Pour in the beef stock, followed by the reserved short ribs and the fire-roasted tomatoes. Next, add the drained black beans and red kidney beans, along with Worcestershire sauce and a dash of hot sauce for an extra kick to your chili. Stir everything together until well mixed, ensuring that each component is incorporated.

Step 6: Simmer
Bring the chili to a lively boil, then reduce the heat to low. Cover the pot and let it simmer for 2 hours, stirring occasionally to prevent sticking. This gentle simmer will make the short ribs incredibly tender, creating a rich and hearty Short Rib and Chorizo Chili that’s perfect for your comforting dinner.

Step 7: Serve
Once the short ribs are melt-in-your-mouth tender and the chili has thickened, ladle it into bowls. Feel free to garnish each serving with your favorite toppings like shredded cheese, sour cream, or diced green onions. This delicious Short Rib and Chorizo Chili pairs wonderfully with cornbread or tortilla chips, making for a delightful meal!

Expert Tips for Short Rib and Chorizo Chili

Sear for Flavor: Ensure you’ve seared the short ribs well to develop a deep, rich flavor. This caramelization adds incredible depth to your chili.
Spice Adjustment: Don’t be afraid to adjust the spice levels—experiment with the amount of jalapeño or chili powder to suit your family’s taste preferences.
Simmer Slowly: Allowing the chili to simmer longer enhances the tenderness of the short ribs. Don’t rush this step; good chili takes time!
Thickening Trick: If you find your chili too soupy, sprinkle in a bit of corn meal while it simmers to achieve the perfect hearty texture.
Flavor Boost: For added richness, consider a splash of dark beer in place of some beef stock—this adds a beautiful depth of flavor to your Short Rib and Chorizo Chili.
Storage Solution: Leftovers make for great lunches! Store your chili in an airtight container in the fridge for up to 5 days or freeze it for later enjoyment.

What to Serve with Award-Winning Short Rib and Chorizo Chili

Elevate your dining experience with delectable sides that perfectly complement the rich and spicy flavors of this hearty chili.

Creamy Jalapeño Cornbread: This sweet and spicy bread adds a delightful crunch and sweetness, balancing the chili’s heat beautifully.
Fresh Green Salad: A bright mix of greens with a zesty vinaigrette provides a refreshing contrast to the chili’s richness, adding a crisp texture that lightens each bite.
Savory Tortilla Chips: Perfect for scooping, these crispy chips provide a satisfying crunch and are ideal for mingling with the chili’s thick, hearty goodness.
Sour Cream: A dollop of cool sour cream tempers the spiciness and enhances the chili’s flavors, bringing all components together in creamy harmony.
Zesty Salsa: A vibrant salsa or pico de gallo offers a burst of freshness and tang, complementing the rich flavors with a pop of color and taste.
Golden Rice: Serving the chili over a bed of fluffy rice helps soak up the savory broth, making each spoonful even more satisfying.
Spicy Pickled Jalapeños: These tangy jalapeños add an extra kick and zing, elevating the flavor profile and providing a lovely contrast to the chili’s warmth.
Craft Beer: A cold craft beer, especially a hoppy IPA or a rich stout, pairs wonderfully and enhances the overall chili experience with complementary flavors.
Decadent Brownies: For dessert, serve fudgy brownies to satisfy your sweet tooth, balancing the meal with a rich chocolate finish.

How to Store and Freeze Short Rib and Chorizo Chili

Fridge: Store your chili in an airtight container for up to 5 days. This allows the flavors to meld even further while ensuring freshness for your next meal.

Freezer: Freeze in individual portions or a large container for up to 3 months. Be sure to leave some space at the top of the container, as the chili will expand when frozen.

Reheating: When ready to enjoy, reheat on the stovetop over medium heat, stirring occasionally until warmed through. You can add a splash of beef stock to loosen it if it thickens.

Make-Ahead: Duplicate the recipe and freeze half for a hassle-free weeknight dinner. This make-ahead option makes your busy nights a breeze while still enjoying delicious home-cooked meals!

Short Rib and Chorizo Chili Variations

Customize your bowl of chili with these delicious twists that will keep your taste buds dancing!

Beefy Alternative: Swap short ribs with chuck roast for a satisfying yet tender bite that holds its own in the chili. Each spoonful will still be packed with flavor.
Bean Blend: Use pinto beans instead of black and red kidney beans for a creamier texture that pairs beautifully with the spices in this dish.
Heat Things Up: Experiment with different peppers such as Fresno or serrano for an extra kick; you’ll enjoy discovering your preferred level of heat with every bite.
Smoky Flavor: Adding a smoky chipotle pepper in adobo sauce can elevate the spice and complexity of your chili, making it even more irresistible.
Vegetarian Twist: For a veggie-friendly version, swap out the meat for lentils or kidney beans and use vegetable stock. You’ll create a hearty meal without sacrificing flavor.
Sweet & Spicy: Toss in a tablespoon of brown sugar during cooking to balance the spiciness of the chili—a delightful transformation that creates a pleasing contrast.
Garnish Game: Switch up your garnishes with avocado slices or crumbled queso fresco for a creamy contrast against the hearty chili base.
Beer Boost: Replace some of the beef stock with a dark lager or stout for a robust twist that deepens the flavor even further, similar to what you’d find in a dish like a Chili Cheese Dog.

By incorporating these variations, your Short Rib and Chorizo Chili can be endlessly customizable, creating a fresh experience each time you bowl it up!

Make Ahead Options

These Short Rib and Chorizo Chili are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can chop the vegetables (onions and jalapeños) and even sear the short ribs up to 24 hours in advance. Simply store them in an airtight container in the refrigerator. The chili itself can be made and refrigerated for up to 5 days or frozen for up to 3 months; just be sure to cool it completely before storing to maintain quality. When you’re ready to serve, gently reheat on the stovetop, stirring occasionally, until warmed through. You’ll enjoy the same rich flavors with minimal effort!

Short Rib and Chorizo Chili Recipe FAQs

What type of short ribs should I use for the chili?
I recommend using boneless short ribs for this recipe as they provide a rich, meaty flavor and tenderness that’s simply unparalleled. Cut them into 1-inch cubes for even cooking and maximum flavor absorption.

How should I store leftovers?
Store your chili in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and become even more delicious as it sits. When you’re ready to eat, simply reheat it on the stovetop over medium heat until warmed through.

Can I freeze the Short Rib and Chorizo Chili?
Absolutely! You can freeze the chili for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container, leaving some space at the top for expansion. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat on the stovetop.

What should I do if my chili turns out too soupy?
If you find your chili is too soupy after simmering, no worries! Simply sprinkle in about a tablespoon of corn meal while the chili continues to simmer, stirring well. This will help thicken it up and provide a wonderful texture.

Can I adjust the spice levels in this recipe?
Very! You can easily customize the heat by using fewer jalapeños or opting for a milder chili powder instead of a spicy blend. You may also replace the chorizo with a milder sausage or omit it altogether if you prefer a less spicy dish.

Is this chili safe for my pets or anyone with allergies?
It’s essential to be cautious! This chili contains onions, garlic, and potentially spicy ingredients, all of which can be toxic to pets. Additionally, check for any food allergies or sensitivities among your guests, especially with ingredients like beans and chorizo. Always consult label instructions to ensure everyone’s safety.