If you are craving something hearty, rich, and packed with bold flavors, this Short Rib and Chorizo Chili Recipe is going to be your new favorite comfort meal. Imagine tender, slow-cooked short ribs mingling perfectly with spicy, savory chorizo, all swimming in a smoky, tomato-rich sauce that has just the right kick. This chili promises layers of taste and texture that will warm you up from the inside out, whether it’s a chilly evening or a weekend gathering with friends.
Ingredients You’ll Need
Gathering the ingredients for this recipe is as simple as it gets, but each component is crucial for building the depth of flavor that defines this dish. From the richness of the short ribs to the spicy punch of fresh chorizo, every ingredient plays a vital role in the taste, texture, and color of your chili.
- 2 lbs short ribs: The star of the dish, providing tender, melt-in-your-mouth beef packed with rich flavor.
- 8 oz fresh chorizo: Adds a spicy, smoky kick and great texture contrast.
- 28 oz canned crushed tomatoes: The base that gives the chili its vibrant color and hearty body.
- 1 large yellow onion, chopped: Offers sweetness and depth when sautéed.
- 4 cloves garlic, minced: Infuses fragrant warmth and savory notes throughout the chili.
- 1 can (15 oz) kidney beans, drained: Adds creaminess and a satisfying bite.
- 1 tsp cumin: Brings earthy undertones that complement the chili powder perfectly.
- 2 tsp chili powder: The essential spice that delivers heat and character.
- 1 tsp smoked paprika: Gives a subtle smokiness that rounds out the dish beautifully.
- 4 cups low-sodium beef broth: Adds moisture and enhances the meaty flavors without overpowering.
- 2 tbsp olive oil: Used for searing and sautéing to develop complex flavors.
- Salt and pepper to taste: Seasoning to bring everything together with balance.
How to Make Short Rib and Chorizo Chili Recipe
Step 1: Prep Your Ingredients
Start by giving your short ribs time to come up to room temperature so they cook more evenly. While waiting, chop the yellow onion and mince the garlic. This prep work sets a smooth pace for the cooking process, ensuring every ingredient shines.
Step 2: Sear the Short Ribs
Heat the olive oil in a large pot over medium-high heat. Once hot, add the short ribs and sear each side for about 3 to 4 minutes until beautifully browned. This step locks in the juices and creates a fantastic crust. When done, remove the ribs and set them aside.
Step 3: Sauté the Aromatics
In the same pot, toss in the chopped onions and minced garlic. Sauté them for around 5 minutes until they turn golden and fragrant. These caramelized aromatics lay a flavorful foundation that enriches every spoonful of your chili.
Step 4: Brown the Chorizo
Next, crumble fresh chorizo into the pot. Cook it for about 5 minutes or until it’s nicely browned and starting to crisp. This adds a spicy, smoky depth that perfectly complements the tender short ribs.
Step 5: Add Spices and Tomatoes
Stir in crushed tomatoes, cumin, chili powder, smoked paprika, as well as salt and pepper. Let everything simmer gently for 2 minutes. This melds the spices with the tomato base, releasing their aromatic oils and intensifying the chili’s character.
Step 6: Return Ribs and Add Broth
Place the seared short ribs back into the pot along with the beef broth and kidney beans. Bring the mixture to a gentle boil, then reduce the heat to low. The broth helps to tenderize the meat slowly, infusing the chili with hearty richness.
Step 7: Let It Simmer
Cover the pot partially and let the chili simmer for at least 1.5 hours. This slow cooking time is the magic behind the tender, shreddable texture of short ribs and the deep melding of flavors in this Short Rib and Chorizo Chili Recipe. Patience here truly pays off with every delicious bite.
How to Serve Short Rib and Chorizo Chili Recipe
Garnishes
Top your chili with a dollop of sour cream or plain Greek yogurt to add a creamy coolness that cuts through the richness. Fresh cilantro or chopped green onions bring a pop of color and freshness, while shredded cheese adds an irresistible melty layer. Don’t forget a squeeze of lime to brighten up those deep, smoky flavors.
Side Dishes
Serve this chili alongside warm cornbread or crusty bread to soak up every bit of the glorious sauce. A simple side salad with crisp greens or a tangy coleslaw can provide a refreshing counterbalance to the chili’s deep, meaty flavors.
Creative Ways to Present
For a festive twist, present the chili in small cast-iron skillets at your next gathering, letting each guest dive into their own hearty serving. You can also spoon the chili over baked potatoes or use it as a filling in stuffed peppers for an eye-catching meal that makes your Short Rib and Chorizo Chili Recipe pop.
Make Ahead and Storage
Storing Leftovers
This chili keeps exceptionally well in the fridge for up to 4 days. Store it in an airtight container to maintain its rich flavors and moisture, making it perfect for easy weeknight dinners or reheated lunches.
Freezing
For longer storage, freeze your chili in portioned freezer-safe containers or heavy-duty zip-top bags. It can stay delicious for up to 3 months without losing any of its flavor or texture, making it a convenient and satisfying meal anytime you need it.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to heat evenly. Adding a splash of beef broth or water can help loosen the chili if it’s thickened during refrigeration or freezing. Microwave reheating also works well; just cover to keep moisture locked in.
FAQs
Can I use different cuts of beef instead of short ribs?
Absolutely! While short ribs are ideal for their tenderness and flavor, you can substitute with chuck roast or brisket. Just keep in mind that cooking times may vary slightly to achieve that perfect melt-in-your-mouth texture.
Is fresh chorizo essential or can I use cured chorizo?
Fresh chorizo adds moisture and a bright, spicy profile. If you only have cured chorizo, it will bring more intensity but less fat and moisture, so consider reducing added oil or adding a splash of broth to compensate.
How spicy is this chili?
This Short Rib and Chorizo Chili Recipe has a pleasant medium heat from the chili powder and chorizo. You can easily adjust the spice level by adding more chili powder or a pinch of cayenne pepper to ramp it up, or tone it down by using less seasoning.
Can I make this in a slow cooker?
Yes! After searing the ribs and browning the chorizo and aromatics on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours. The slow cooker method intensifies the flavors even further and yields wonderfully tender meat.
What’s the best way to thicken the chili if it’s too watery?
If your chili ends up thinner than you like, simmer it uncovered for 15-20 minutes to reduce the liquid. You can also mash some of the kidney beans into the chili to naturally thicken the sauce while keeping it creamy and satisfying.
Final Thoughts
There’s just something magic about this Short Rib and Chorizo Chili Recipe that makes it an unforgettable dish every time. Its rich, smoky flavors combined with tender meat and vibrant spices make it a winner for weeknights, special occasions, or meal prep. Trust me, once you make this, it will be one of those recipes you keep coming back to again and again. Go ahead and give it a try—you’re in for a deliciously comforting treat.
Print
Short Rib and Chorizo Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
Hearty and flavorful Short Rib and Chorizo Chili combines tender slow-simmered short ribs with spicy chorizo, rich crushed tomatoes, and a blend of savory spices. Perfect for a comforting meal that delivers depth and complexity in every bite.
Ingredients
Meat
- 2 lbs short ribs
- 8 oz fresh chorizo
Produce
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
Canned Goods & Broth
- 28 oz canned crushed tomatoes
- 1 can (15 oz) kidney beans, drained
- 4 cups low-sodium beef broth
Spices & Seasonings
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Oils
- 2 tbsp olive oil
Instructions
- Prepare ingredients: Chop the yellow onion and mince the garlic cloves while allowing the short ribs to come to room temperature for even cooking.
- Sear short ribs: Heat olive oil in a large pot over medium-high heat. Sear the short ribs for about 3-4 minutes per side until nicely browned, then remove them from the pot and set aside.
- Sauté onions and garlic: In the same pot, add chopped onions and minced garlic; sauté for about 5 minutes until they turn golden brown and fragrant.
- Cook chorizo: Crumble the fresh chorizo into the pot with onions and garlic, cooking until browned, approximately 5 minutes.
- Add spices and tomatoes: Stir in the crushed tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Let the mixture simmer gently for 2 minutes to meld the flavors.
- Combine short ribs and liquids: Return the seared short ribs to the pot, then add the beef broth and drained kidney beans. Bring the chili to a gentle boil.
- Simmer the chili: Reduce heat to low, partially cover the pot, and let the chili simmer for at least 1.5 hours, or until the short ribs are tender enough to shred easily.
Notes
- For extra depth of flavor, consider deglazing the pot with a splash of red wine after searing the ribs.
- Make sure to partially cover the pot during simmering to allow some evaporation but retain moisture.
- This chili can be made a day ahead and reheated to enhance the flavors.
- Serve with toppings such as chopped cilantro, sour cream, or shredded cheese if desired.
- Adjust the chili powder to your preferred spice level.
