Short Rib and Chorizo Chili Recipe

Short Rib and Chorizo Chili Recipe hits the spot when you want something hearty, spicy, and packed with flavor. If you’ve ever thought chili was just beans and ground beef, this one will change your mind. The combination of tender short ribs and spicy chorizo brings a whole new level of yum to the table.

Why You Should Try Short Rib and Chorizo Chili Recipe

Ever had chili that makes you want to lick the bowl clean? This recipe does exactly that. The short ribs add a rich, beefy depth that melts in your mouth, while the chorizo kicks things up with a smoky, spicy punch. It’s perfect for those chilly nights or when you want to impress friends without breaking a sweat.

Variations and Substitutions

Not a fan of short ribs or chorizo? No worries, you can tweak this recipe easily. Swap short ribs for chuck roast or brisket if you want a similar texture but different cut. For the chorizo, try spicy Italian sausage or even a smoky paprika sausage if chorizo isn’t in your pantry. Want it vegetarian? Use plant-based sausage and add extra beans or mushrooms for that meaty feel.

Ingredients You’ll Need

• 2 pounds beef short ribs, trimmed and cut into chunks
• 8 ounces chorizo, casing removed
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bell peppers (red and green), diced
• 2 cans (14 ounces each) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Olive oil for searing
• Optional toppings: shredded cheese, sour cream, chopped cilantro

How I Make Short Rib and Chorizo Chili

1. Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides. This step locks in flavor, so don’t rush it.
2. Remove ribs and add chorizo to the pot. Cook until it releases its oils and starts to brown. The smell here is a serious preview of what’s coming.
3. Toss in onions, garlic, and bell peppers. Cook until softened, about 5 minutes.
4. Return short ribs to the pot. Add diced tomatoes, beans, beef broth, and all the spices. Stir well to combine.
5. Bring to a simmer, then cover and reduce heat to low. Let it cook for 2 to 3 hours, or until the short ribs are fall-apart tender. Patience pays off here.
6. Once done, shred the short ribs in the pot with a fork. Stir everything together and adjust seasoning if needed.

Serving

Serve this chili with a big scoop of sour cream and a sprinkle of cheese on top. Cornbread or crusty bread on the side makes it a full-on comfort meal. If you want to add a fresh touch, chopped cilantro or a squeeze of lime brightens things up nicely.

Expert Tips for Short Rib and Chorizo Chili

• Don’t skip searing the short ribs; it adds a caramelized flavor that’s worth the extra step.
• Use homemade beef broth if you can—it makes a noticeable difference.
• If you like it spicy, add a diced jalapeño or a pinch of cayenne pepper.
• This chili tastes even better the next day, so plan ahead if you can.
• For a thicker chili, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.

Storing Leftovers

Chili is one of those dishes that actually improves overnight. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. You can also freeze portions for up to 3 months, which is perfect for those lazy days when cooking feels like a chore.

Common Mistakes to Avoid

• Don’t rush the cooking time. Short ribs need slow, low heat to become tender.
• Avoid skipping the sear on the meat; it adds essential flavor.
• Don’t forget to taste and adjust seasoning at the end. Sometimes it needs a pinch more salt or spice.
• Overcrowding the pot when searing can cause steaming instead of browning. Work in batches if needed.

Nutrition Information

• Calories: 480 kcal
• Carbohydrates: 28 g
• Protein: 45 g
• Fat: 22 g
• Fiber: 7 g
• Sugar: 8 g

This Short Rib and Chorizo Chili packs a punch both in flavor and nutrition. It’s a meal that satisfies hunger and warms the soul, perfect for sharing or savoring solo.

Ally Sanders

Short Rib and Chorizo Chili

A hearty and flavorful chili made with tender short ribs and spicy chorizo, perfect for a cozy dinner.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6

Course: Dinner

Cuisine: American

Ingredients

  

• 2 lbs beef short ribs, trimmed and cut into pieces
• 8 oz chorizo sausage, casing removed and crumbled
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 can diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• To taste salt and black pepper

Instructions

 

1. Preheat oven to 325°F (163°C).
2. Season the short ribs with salt and pepper.
3. In a large oven-safe pot or Dutch oven, brown the short ribs over medium-high heat and set aside.
4. Add chorizo to the pot and cook until browned, then remove and set aside with ribs.
5. Sauté onion and garlic in the remaining fat until softened.
6. Add chili powder, cumin, and smoked paprika and cook for 1-2 minutes until fragrant.
7. Return short ribs and chorizo to the pot; add diced tomatoes and beef broth.
8. Bring to a simmer, cover, and place in the oven for about 2.5 to 3 hours until the meat is tender.
9. Remove from oven, shred the short ribs, stir, and adjust seasoning.
10. Serve hot.

Notes

For best flavor, use quality short ribs and fresh chorizo. Slow cooking the chili enhances tenderness and flavor.