Short Rib and Chorizo Chili Recipe

Short Rib and Chorizo Chili Recipe hits like a rich, smoky, slightly spicy hug in a bowl, perfect for anyone who wants a hearty weekend dinner that tastes like it simmered all day. It works best for chili lovers who crave deep flavor, tender meat, and a little heat, and you can get it on the table in about 3 hours total, most of that hands-off. I first made this on a snowy Sunday in a tiny apartment kitchen, and my neighbors still talk about the smell that crept into the hallway.

Why Choose This Short Rib and Chorizo Chili Recipe

Short ribs bring deep beef flavor and a silky, almost buttery texture that ground beef never matches. Chorizo adds smoky spice, paprika, and a little fat that seasons the whole pot. Together they build a chili that tastes like you slow cooked it in a restaurant kitchen, not in a regular home pot.

This recipe works well for game day, cozy weekends, or meal prep. It reheats beautifully, thickens as it sits, and tastes even better the next day. You can keep the heat level family friendly or crank it up for spice fans without changing the core recipe.

“This Short Rib and Chorizo Chili Recipe tastes like a bowl of slow-cooked magic that somehow came out of my regular kitchen, not a fancy restaurant. ★★★★★”

Ingredients You’ll Need

Beef and chorizo

• 2.5 to 3 pounds bone-in beef short ribs
  • Ask the butcher for meaty English cut short ribs, not thin flanken cut.
• 12 ounces fresh Mexican chorizo, casings removed
  • Use Mexican chorizo (raw, loose) not Spanish cured chorizo.
  • If you only find links, just slit and crumble the meat out.

Vegetables and aromatics

• 2 tablespoons olive oil or neutral oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 medium carrots, peeled and diced
• 3 to 4 cloves garlic, minced
• 1 to 2 jalapeños, seeded and minced
  • Leave some seeds if you like more heat.

Canned goods and pantry staples

• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) fire roasted diced tomatoes
  • Regular diced tomatoes work, but fire roasted add nice smoky depth.
• 2 cans (15 ounces each) kidney beans, drained and rinsed
  • You can swap in black beans or pinto beans.
• 2 tablespoons tomato paste
• 3 cups beef broth
  • Use low sodium broth so you control the salt.
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
  • This adds umami and salt; use tamari if you need gluten free.
• 1 tablespoon brown sugar
  • Balances acidity from tomatoes and heat from chiles.

Spices

• 3 tablespoons chili powder
  • Use a good quality brand like Gebhardt or your favorite chili blend.
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander (optional but nice)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ¼ to ½ teaspoon cayenne pepper, to taste

Toppings (optional but highly recommended)

• Sour cream or plain Greek yogurt
• Shredded cheddar or Monterey Jack cheese
• Sliced green onions
• Fresh cilantro, chopped
• Diced avocado
• Lime wedges

Equipment

• Large heavy pot or Dutch oven with lid
  • A 5 to 6 quart pot works well.
• Tongs for turning short ribs
• Wooden spoon or spatula
• Cutting board and sharp knife
• Ladle for serving
• Small bowl for mixing spices

Tips & Tricks

• Brown the short ribs deeply on all sides to build flavor in the pot.
• Pat the meat dry with paper towels so it sears instead of steams.
• Render the chorizo until it browns slightly and releases its fat, then use that flavored fat to cook the vegetables.
• Mix all spices in a small bowl before you start cooking so you add them quickly and evenly.
• Keep the heat at a gentle simmer, not a hard boil, so the short ribs turn tender instead of tough.
• Skim extra fat from the top near the end if the chili feels too rich.
• Adjust thickness by simmering uncovered to reduce or adding a splash of broth if it feels too thick.
• Taste and adjust salt and heat at the very end, since flavors concentrate as the chili cooks.
• Chill the chili overnight if you plan to serve guests; the flavor deepens and the fat solidifies for easy removal.

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Season and sear the short ribs

Pat the short ribs dry with paper towels and season all sides with salt and pepper. Heat 1 tablespoon oil in the Dutch oven over medium high heat until it shimmers. Add the short ribs in a single layer and sear each side until deeply browned, about 3 to 4 minutes per side.

Work in batches if needed so you do not crowd the pot. Transfer browned short ribs to a plate and set them aside.

Step 2: Brown the chorizo

Lower the heat to medium and add the chorizo to the same pot. Break it up with a wooden spoon and cook until it browns slightly and releases its fat, about 5 to 7 minutes. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving the flavorful fat in the pot.

If the pot looks very greasy, spoon out a little fat, but keep at least 1 to 2 tablespoons for the vegetables. You want that flavor.

Step 3: Sauté the vegetables

Add the remaining 1 tablespoon oil if the pot looks dry. Add onion, carrots, and bell peppers. Cook, stirring often, until the vegetables soften and the onion turns translucent, about 6 to 8 minutes.

Add jalapeños and garlic. Stir and cook about 1 to 2 minutes until the garlic smells fragrant and slightly sweet, not sharp.

Step 4: Toast the spices

In a small bowl, combine chili powder, cumin, smoked paprika, oregano, coriander, cayenne, and ½ teaspoon salt. Sprinkle the spice mix over the vegetables. Stir well and cook 1 to 2 minutes so the spices toast and bloom in the oil.

This step deepens the flavor and prevents a raw spice taste. Keep the heat at medium so the spices do not burn.

Step 5: Deglaze and add liquids

Stir in the tomato paste and cook 1 minute to caramelize it slightly. Pour in about ½ cup of the beef broth and scrape the bottom of the pot with the spoon to release browned bits. Add crushed tomatoes, fire roasted diced tomatoes, the rest of the beef broth, Worcestershire sauce, soy sauce, and brown sugar.

Stir everything together until it looks well combined. Taste the liquid and adjust salt lightly; you will adjust again later.

Step 6: Return meat to the pot

Add the browned chorizo back into the pot and stir. Nestle the short ribs into the liquid, bone side down if possible, so they sit mostly submerged. Bring the pot up to a gentle simmer over medium heat.

Once it simmers, lower the heat to low, cover the pot with a lid, and keep a soft bubble going. The chili should simmer, not boil hard.

Step 7: Slow simmer until tender

Simmer the chili for about 2 to 2½ hours, stirring occasionally. Turn the short ribs every 30 to 40 minutes so they cook evenly. The meat reaches perfect tenderness when it pulls away from the bone easily with a fork.

If the liquid level drops too much, add a splash of broth or water. If it feels too thin near the end, remove the lid and let it simmer uncovered for 15 to 20 minutes.

Step 8: Remove bones and shred the meat

Turn off the heat or keep it very low. Use tongs to transfer the short ribs to a cutting board. Pull the meat off the bones and discard bones and any large pieces of fat or gristle.

Shred the meat into bite size pieces with two forks or a knife. Return the shredded beef to the pot and stir it into the chili.

Step 9: Add beans and finish seasoning

Add the drained and rinsed kidney beans to the pot. Stir and let the chili simmer on low for another 15 to 20 minutes so the beans warm through and soak up flavor. Taste and adjust salt, pepper, and cayenne to your liking.

If the chili tastes a bit sharp, add a tiny pinch more brown sugar. If it tastes flat, add a splash of soy sauce or a squeeze of lime.

Step 10: Serve with toppings

Ladle the Short Rib and Chorizo Chili into bowls. Top with shredded cheese, a dollop of sour cream or yogurt, green onions, cilantro, and avocado. Squeeze a lime wedge over the top if you like brightness.

Serve hot and watch it disappear faster than you thought possible.

What to Serve with Short Rib and Chorizo Chili Recipe

Short Rib and Chorizo Chili loves simple, cozy sides. Serve it with warm cornbread, tortilla chips, or a stack of flour tortillas for scooping and dunking. A crisp green salad with a light vinaigrette balances the richness nicely, especially if you toss in crunchy veggies like cucumbers and radishes.

You can also spoon the chili over steamed rice, baked potatoes, or roasted sweet potatoes for a hearty, filling meal. A side of sliced fresh fruit or a simple fruit salad adds a refreshing finish that cuts through the smoky spice.

Storage Options

• Store leftover chili in airtight containers in the fridge for up to 4 days.
• Chill the pot first, then portion into smaller containers so it cools quickly and safely.
• Freeze portions in freezer safe containers or bags for up to 3 months; label with the date so you track it easily.
• Reheat gently on the stove over medium low heat, adding a splash of broth or water if it thickened too much, or use the microwave in short bursts, stirring between each round.