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Short Rib and Chorizo Chili Recipe

Short Rib and Chorizo Chili Recipe
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★★★★★

5 from 19 reviews

This hearty Short Rib and Chorizo Chili features tender, melt-in-your-mouth short ribs combined with spicy Mexican chorizo and fire-roasted tomatoes. Infused with bold chili spices and smoky undertones, this chili is perfect for warming up any day and is versatile with optional thickening and customizable toppings.

Ingredients

Scale

Meat and Protein

  • 1.5 pounds boneless short ribs, cut into 1-inch cubes
  • 1 pound Mexican chorizo

Vegetables and Aromatics

  • 1 large onion, chopped
  • 2 jalapeno peppers, chopped (use serranos for hotter or more to taste)
  • 6 cloves garlic, chopped (or more to taste)

Liquids and Canned Goods

  • 1 cup beef stock
  • 3 (15-ounce) cans fire-roasted tomatoes
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can red kidney beans, drained

Spices and Seasonings

  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 tablespoon Worcestershire sauce (or to taste)
  • 2 tablespoons chili powder blend (hot New Mexican blend preferred)
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Hot sauce, to taste

Optional

  • 2 tablespoons corn meal (for thickening, or crushed/torn corn tortillas)

For Serving

  • Your favorite chili toppings (such as shredded cheese, sour cream, chopped onions, cilantro, avocado)

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, then sear them for 1-2 minutes on each side until nicely browned. Do this in batches if necessary to avoid overcrowding. Remove browned ribs and set aside.
  2. Sauté Onions and Peppers: In the same pot, add chopped onions and jalapeno peppers. Cook for about 5 minutes, stirring occasionally, until they soften and become fragrant.
  3. Cook Chorizo and Garlic: Add chopped garlic and Mexican chorizo to the pot. Break up the chorizo with a spoon and cook for about 5 minutes until the chorizo is mostly cooked through and fragrant.
  4. Add Spices: Stir in chili powder, Mexican oregano, cumin, salt, and pepper to taste. Cook for 1 minute to allow the spices to bloom and release their flavors.
  5. Deglaze with Stock: Pour in the beef stock, scraping the bottom of the pot to loosen any browned bits for extra flavor.
  6. Add Remaining Ingredients and Simmer: Return the short ribs to the pot. Add the fire-roasted tomatoes, black beans, red kidney beans, Worcestershire sauce, and hot sauce to taste. Stir everything together well.
  7. Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for about 2 hours, or until the short ribs are tender and melt in your mouth. You can simmer longer for even more tenderness.
  8. Thicken the Chili (Optional): If the chili is too thin for your liking, sprinkle in the corn meal and stir continuously while simmering to thicken the chili. Alternatively, you can use crushed or torn corn tortillas as a thickener.
  9. Serve: Ladle the chili into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped onions, cilantro, or avocado. Enjoy warm.

Notes

  • Season the short ribs generously with salt and pepper before browning to enhance flavor.
  • Adjust the amount of jalapeno or substitute with serrano peppers based on your heat preference.
  • For a thicker chili, adding corn meal or crushed corn tortillas works well as a gluten-free thickener.
  • Simmering the chili longer will deepen flavors and make the short ribs even more tender.
  • Use fire-roasted tomatoes for a smoky depth but plain canned tomatoes can be substituted if necessary.
  • Customize toppings according to your preference for added texture and flavor.

Nutrition

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

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