Short Rib and Chorizo Chili Recipe
If you’re searching for a dish that bursts with flavor and satisfies your deepest comfort food cravings, look no further than Short Rib and Chorizo Chili. This chili brings together succulent cubes of beef short rib and spicy Mexican chorizo in a tomato-rich sauce, layered with smoky spices, hearty beans, and just the right touch of heat. Every spoonful promises tender meat, rich broth, and a symphony of textures that will have everyone at your table asking for seconds.
Ingredients You’ll Need
The magic of this recipe starts with a handful of simple, robust ingredients—each one adding its own character to the pot. From melt-in-your-mouth short ribs to aromatic spices, every item works in harmony to create the irresistible depth you expect from a memorable Short Rib and Chorizo Chili.
- Beef Short Ribs (2 pounds, boneless, cut into 1-inch cubes): Their marbled texture delivers amazing tenderness and rich, meaty flavor as they slowly simmer.
- Mexican Chorizo (8 oz, casings removed): Adds a punch of spice, smokiness, and a signature savory depth to the chili.
- Olive Oil (1 tablespoon): A light coating helps sear the short ribs and adds a subtle fruity undertone.
- Yellow Onion (1 large, diced): Sweetens the chili and forms a flavorful foundational base.
- Garlic (4 cloves, minced): Brings aromatic sharpness and irresistible warmth to each bite.
- Chili Powder (1 tablespoon): Sets the tone for classic chili flavor and a beautiful red hue.
- Smoked Paprika (1 tablespoon): Infuses a gentle smokiness that takes the chili to new heights.
- Ground Cumin (2 teaspoons): Adds earthiness and layers of savory complexity.
- Dried Oregano (1 teaspoon): Balances the richness with subtle herbal notes.
- Salt (1 teaspoon): Essential for bringing out all the nuanced flavors.
- Black Pepper (½ teaspoon): Provides gentle heat and depth.
- Cayenne Pepper (¼ teaspoon, optional): Kicks up the spiciness if you crave extra warmth.
- Tomato Paste (2 tablespoons): Intensifies the tomato flavor and thickens the sauce beautifully.
- Crushed Tomatoes (28 oz can): Gives the chili its body and rich, tangy backbone.
- Beef Broth (1½ cups): Amplifies the savory undertones and keeps everything deliciously moist.
- Black Beans (1 can, 15 oz, drained and rinsed): Add heartiness and a satisfying bite.
- Kidney Beans (1 can, 15 oz, drained and rinsed): Their creamy texture balances out the robust meats perfectly.
- Brown Sugar (1 tablespoon): A touch of sweetness mellows out the acidity and spice.
- Chopped Cilantro, Sour Cream, and Shredded Cheese (for garnish): These toppings brighten, cool, and add richness to every bowl.
How to Make Short Rib and Chorizo Chili
Step 1: Sear the Short Ribs
Start by heating olive oil in a large Dutch oven over medium-high heat. Generously season your short rib cubes with salt and pepper, then sear them in batches—don’t overcrowd the pan! This browning step is crucial, coaxing out deep, caramelized flavor that will form the backbone of your Short Rib and Chorizo Chili. Transfer the browned meat to a plate and set aside.
Step 2: Cook the Chorizo
With the short ribs set aside, add chorizo to the same pot. Break it up with a spoon, letting it brown and render its flavorful fat. If your chorizo releases a lot of oil, feel free to drain off a little, but leave enough to help the onions and spices shine in the next step.
Step 3: Sauté Onion and Spices
Toss in the diced yellow onion, stirring frequently until softened, about five minutes. Now add the garlic, chili powder, smoked paprika, cumin, oregano, black pepper, and cayenne (if you’re feeling bold). Sauté this aromatic mix for about a minute, just until your kitchen smells absolutely irresistible. Stir in the tomato paste and cook for one more minute to build a deep tomato base.
Step 4: Build the Chili Base
Return those seared short ribs to the pot and give everything a quick mix. Pour in crushed tomatoes and beef broth, ensuring all the magical browned bits from the bottom are scraped up and dissolved into the sauce. Bring the chili to a gentle boil before reducing the heat to low. Simmer uncovered for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender and the sauce is luxuriously thickened.
Step 5: Add Beans and Finish
The final act: fold in the drained black beans, kidney beans, and brown sugar. Let everything bubble together for another 10 minutes, giving the beans just enough time to absorb those bold flavors. Taste and adjust seasonings if needed. Your Short Rib and Chorizo Chili is now ready for its grand entrance.
How to Serve Short Rib and Chorizo Chili
Garnishes
You can elevate every bowl of Short Rib and Chorizo Chili with a flourish of colorful garnishes. A generous sprinkle of chopped cilantro adds freshness, while a dollop of cool sour cream melds with the heat, and shredded cheese melts into gooey perfection. Freshly sliced jalapeños or avocado are fantastic for even more flavor and texture.
Side Dishes
For the ultimate comfort meal, serve this chili with warm, buttery cornbread, crusty bread, or fluffy rice. The rich sauce soaks into these sides beautifully, and each one provides a different way to enjoy all the luscious chili flavors.
Creative Ways to Present
While a big steaming bowl is classic, consider ladling your Short Rib and Chorizo Chili over baked potatoes, topping it with a fried egg for brunch, or spooning it onto tortilla chips for show-stopping nachos. Chili bread bowls also make a striking presentation for parties or game day spreads.
Make Ahead and Storage
Storing Leftovers
Leftover Short Rib and Chorizo Chili just might be even better the next day! Once cooled, store the chili in an airtight container in the refrigerator. It will keep for up to four days, and you’ll love how the flavors deepen over time.
Freezing
This chili freezes like a dream. Divide cooled portions into freezer-safe containers or heavy-duty bags, leaving some space for expansion. Pop them in the freezer, and your chili will stay fresh for up to three months. Perfect for those evenings when you crave homemade comfort with zero effort!
Reheating
To reheat, simply warm your chili in a saucepan over medium heat, stirring occasionally until piping hot. If reheating from frozen, let it thaw overnight in the refrigerator for best texture. You can also microwave individual portions, adding a splash of broth or water if it seems too thick.
FAQs
Can I make Short Rib and Chorizo Chili in a slow cooker?
Absolutely! After browning the meats and sautéing the aromatics as described, transfer everything to your slow cooker and cook on low for 7 to 8 hours. Add the beans during the last 30 minutes to preserve their texture.
What if I can’t find Mexican chorizo?
If Mexican chorizo isn’t available, you can substitute with another spicy, soft sausage—just avoid the dry, cured Spanish type Main Course. In a pinch, ground pork with smoked paprika and extra spices can mimic the flavor profile.
How spicy is this chili?
Short Rib and Chorizo Chili has a moderate kick, especially if you include the cayenne pepper. For a milder version, simply omit the cayenne or use milder chorizo; for more heat, toss in diced jalapeños or extra cayenne.
Can I make this chili ahead for a party?
Definitely! In fact, the chili tastes even better after a night in the fridge. Just reheat gently on the stovetop and set out your favorite garnishes for guests to build their own bowls.
Is Short Rib and Chorizo Chili gluten-free?
Yes, this recipe is naturally gluten-free—just double-check that your chorizo and beef broth are certified gluten-free if you’re preparing for someone with sensitivities.
Final Thoughts
If you’re ready for a bowlful of bold, beefy comfort, it’s time to invite Short Rib and Chorizo Chili into your kitchen. Every bite is pure joy—a celebration of big flavors and tender textures. Give it a try, share it with family or friends, and watch it become a new favorite that you’ll crave any time chili season rolls around!
Print
Short Rib and Chorizo Chili Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Short Rib and Chorizo Chili recipe combines tender beef short ribs with flavorful chorizo and a blend of spices for a hearty and satisfying chili that is perfect for a cozy dinner or game day gathering.
Ingredients
For the Chili:
- 2 pounds boneless beef short ribs (cut into 1-inch cubes)
- 8 oz Mexican chorizo (casings removed)
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1½ cups beef broth
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 tablespoon brown sugar
For Garnish:
- Chopped cilantro
- Sour cream
- Shredded cheese
Instructions
- Prepare the Short Ribs and Chorizo: Sear the seasoned short rib cubes until browned, then brown and crumble the chorizo in a pot. Cook onions, garlic, and spices before adding tomato paste.
- Cook the Chili: Return the short ribs, add crushed tomatoes and beef broth, simmer for 2-2½ hours until beef is tender. Stir in beans and brown sugar, adjust seasoning.
- Serve: Top with cilantro, sour cream, and cheese before serving hot.
Notes
- For a spicier kick, add diced jalapeños or extra cayenne.
- This chili tastes even better the next day after the flavors have melded.
- Serve with cornbread or over rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1½ cups
- Calories: 580
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 115 mg
