Short Rib and Chorizo Chili Recipe

If you are craving a bold, hearty, and utterly satisfying meal, this Short Rib and Chorizo Chili Recipe is an absolute game changer that will quickly become your go-to comfort food. Imagine tender chunks of braised short ribs mingling with the spicy, smoky kick of Mexican chorizo, all simmered together in a rich, flavorful chili loaded with fire roasted tomatoes and beans. This dish combines layers of savory goodness with a touch of heat, making it perfect for cozy evenings, casual gatherings, or whenever your soul needs a little warming up.

Ingredients You’ll Need

The magic of this chili starts with some straightforward, trusty ingredients that each play a crucial role. From the melt-in-your-mouth short ribs to the vibrant chorizo, and the kick of fresh jalapeños to the earthy spices, every component adds depth and personality to this classic dish.

• 2 tablespoons vegetable oil: For browning the meat and sautéing veggies, providing that essential base flavor.
• 1.5 pounds boneless short ribs (cut into 1-inch cubes): The star protein that will become fall-apart tender and juicy.
• Salt and pepper to taste: Simple seasoning to enhance all the layers of flavor.
• 1 large onion (chopped): Adds sweetness and texture to balance the chili’s heat.
• 2 jalapeño peppers (chopped): Fresh, zesty spice; swap for serranos if you want a fierier chili.
• 6 cloves garlic (chopped): Aroma and depth that make chili absolutely crave-worthy.
• 1 pound Mexican chorizo: The bold, smoky, spicy pork that partners beautifully with the short ribs.
• 1 cup beef stock: Adds richness and moisture for slow simmering.
• 3 cans (15 oz each) fire-roasted tomatoes: Smoky and tangy, they form the chili’s hearty base.
• 1 can (15 oz) black beans (drained): Earthy beans that provide texture and protein.
• 1 can (15 oz) red kidney beans (drained): Adds creaminess and color contrast in the bowl.
• 1 tablespoon Worcestershire sauce: A subtle umami boost that deepens the chili’s flavor.
• 2 tablespoons chili powder blend: I love a hot New Mexican blend for authentic spice complexity.
• 1 teaspoon Mexican oregano: Earthy, with a slight citrus note that brightens the chili.
• 1 teaspoon cumin: Adds warmth and smokiness, a chili essential.
• Hot sauce to taste: Customize the heat level just how you like it.
• 2 tablespoons corn meal (optional): Perfect for thickening if your chili feels too soupy, or you can use crushed corn tortillas.
• Your favorite toppings for serving: Sour cream, shredded cheese, fresh cilantro, diced onions, or avocado — whatever you love!

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Brown the Short Ribs

Heat your vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Sear the short ribs in batches, browning each side for about 1 to 2 minutes until you get a gorgeous crust. This step locks in flavor and ensures every bite is satisfying. Set the browned ribs aside on a plate once done.

Step 2: Sauté Onions and Jalapeños

In the same pot, add chopped onions and jalapeños. Cook them for about five minutes until they soften and release those sweet, spicy aromas that signal wonderful things cooking. This mix forms the chili’s fragrant base and builds layers of flavor as the chili progresses.

Step 3: Cook Garlic and Chorizo

Next, add the garlic and Mexican chorizo. Break the chorizo apart as it cooks, allowing its rich, spicy oils to infuse the dish. Cook for around five minutes until the chorizo is cooked through but still juicy. This step brings a wonderful spice and meaty depth that complements the short ribs beautifully.

Step 4: Spice It Up

Add the chili powder, Mexican oregano, cumin, plus salt and pepper to taste. Stir everything together and let the spices toast for about one minute. This “blooming” step releases their full aroma, giving your chili a burst of flavor.

Step 5: Add Stock and Deglaze

Pour in the beef stock, scraping the bottom of the pot to lift any browned bits — that caramelized goodness adds incredible depth. These bits are flavor gold; don’t skip this step! The stock keeps everything moist for the long simmer ahead.

Step 6: Combine Remaining Ingredients and Simmer

Return the short ribs to the pot, then add the fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Give it a good stir to combine. Bring to a boil, then reduce the heat and cover. Let it simmer gently for two hours or longer until the short ribs are meltingly tender, giving the chili its signature rich, hearty texture.

Step 7: Thicken If Needed

If your chili feels too watery compared to the thick stew you’re aiming for, stir in corn meal gradually. Simmer a few more minutes until the chili thickens just right. Alternatively, crushed corn tortillas work wonderfully to thicken and add a subtle corn flavor.

Step 8: Serve and Enjoy!

Dish your Short Rib and Chorizo Chili piping hot into bowls. Pile on your favorite toppings for an irresistible finish. This is comfort food at its finest, perfect for sharing or savoring solo.

How to Serve Short Rib and Chorizo Chili Recipe

Garnishes

Toppings elevate this chili to another level. Think tangy sour cream, sharp shredded cheddar or Monterey Jack, fresh diced onions and cilantro, creamy avocado slices, or a squeeze of lime. These add freshness and a cooling contrast to the chili’s rich, spicy character.

Side Dishes

This chili pairs beautifully with warm cornbread, fluffy steamed rice, or crunchy tortilla chips for dipping. Each side adds a textural counterpoint or complementary flavor that makes the meal complete.

Creative Ways to Present

For a fun twist, serve this chili in small bread bowls or loaded into baked potatoes for a hearty, portable meal. You can also transform leftovers into chili-topped nachos or use it as a filling for tacos or burritos the next day. The Short Rib and Chorizo Chili Recipe is versatile and endlessly satisfying.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. Allow the chili to cool slightly before sealing to maintain freshness. Flavors often deepen overnight, so leftovers can be even better the next day!

Freezing

This chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible, and store for up to 3 months. Make sure to label your containers with the date for easy meal planning.

Reheating

Reheat gently in a saucepan over low to medium heat, stirring occasionally until warmed through. You may want to add a splash of water or stock if it has thickened too much. Reheating in the microwave works too, but stir midway to ensure even heating.

FAQs

Can I use other types of meat instead of short ribs?

Absolutely! While short ribs give you tender, rich meat, you can substitute chuck roast or brisket cut into cubes for a slightly leaner but still flavorful chili. Just adjust the cooking time accordingly to ensure tenderness.

Is it possible to make this chili vegetarian?

Yes, though the recipe is built around meat. You could swap the short ribs and chorizo for hearty mushrooms, lentils, or plant-based chorizo alternatives. Use vegetable broth instead of beef stock, and increase beans and spices to maintain depth of flavor.

How spicy is this chili? Can I adjust it?

This Short Rib and Chorizo Chili Recipe offers a pleasant kick, especially with jalapeños and hot chili powder. You can control the heat by using fewer peppers, milder chili powders, or adjusting hot sauce to your preference. It’s easy to make it as mild or fiery as you like.

What if I don’t have corn meal for thickening?

No worries! You can use crushed corn tortillas, masa harina, or even let the chili simmer uncovered for a bit longer to reduce and thicken naturally. Another option is adding a small amount of tomato paste to help with thickness and richness.

Can I make this recipe in a slow cooker?

Definitely! After browning the short ribs and sautéing the veggies and chorizo on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours. This hands-off method results in incredibly tender meat and super-developed flavors.

Final Thoughts

If you want a chili that’s loaded with flavor, comfort, and a little spicy magic, you really need to try this Short Rib and Chorizo Chili Recipe. It’s perfect for gathering loved ones around the table or simply treating yourself on a chilly day. Once you taste those tender short ribs paired with zesty chorizo and that deep, smoky chili base, I promise it will quickly become one of your favorite recipes to make again and again.

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