Short Rib and Chorizo Chili Recipe

This Short Rib and Chorizo Chili Recipe is your invitation to a world of smoky, saucy bliss! With ultra-tender short ribs, spicy chorizo, fire-roasted tomatoes, and just the right punch of spices, each spoonful delivers layers of deep, satisfying flavor. Whether you’re craving cozy comfort or a crowd-pleasing dish for game day, this chili is a guaranteed showstopper that will have everyone asking for seconds.

Ingredients You’ll Need

Every great chili is defined by its core ingredients, and this Short Rib and Chorizo Chili Recipe keeps things simple while creating bold, memorable flavors. Each ingredient is chosen for its ability to build richness, balance heat, and create amazing texture in every bite.

• Vegetable Oil: A neutral base for achieving a golden-brown sear on the short ribs and sautéing veggies.
• Boneless Short Ribs: Their marbling guarantees melt-in-your-mouth bites once they simmer low and slow.
• Salt and Pepper: The essential starting point for seasoning the meat and tuning overall flavor.
• Onion: Adds natural sweetness and depth as it cooks down with the jalapeños.
• Jalapeño Peppers: Lend a gentle kick; swap for serranos if you’re craving extra spice.
• Garlic: Bright, aromatic punches of flavor that kick everything up a notch.
• Mexican Chorizo: Spicy, savory, and full of personality, this sausage infuses a smoky, peppery flavor.
• Beef Stock: Amps up the meaty base and helps simmer all the flavors together beautifully.
• Fire Roasted Tomatoes: Add a subtle smokiness and a hit of tang—canned convenience with wicked good flavor.
• Black Beans and Red Kidney Beans: Hearty, creamy, and perfect for soaking up all the chili’s saucy goodness.
• Worcestershire Sauce: A little dash is just the ticket for umami dimension.
• Chili Powder Blend: Choose a bold, hot New Mexican chili blend for maximum flavor.
• Mexican Oregano: Distinctively herbal, this lifts the chili while staying true to its roots.
• Cumin: Provides an earthy warmth you’d miss if it wasn’t there.
• Hot Sauce: Adjust the fire level to suit your own spice loving heart.
• Cornmeal or Corn Tortillas (optional): If needed, a little stir thickens up the chili and adds subtle corn notes.
• Favorite Toppings: From cheese to cilantro, toppings are where you bring your signature flair.

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Sear the Short Ribs

Start by heating up vegetable oil in a large pot or Dutch oven over medium-high. Pat your short rib cubes dry and season all over with salt and pepper. Sear the meat in batches, giving each side a minute or two to develop a golden, caramelized crust. Once they’re browned, transfer the short ribs to a plate. This quick sear locks in their juices and lays the foundation for deep, complex flavor.

Step 2: Sauté the Aromatics

Next, add chopped onion and jalapeños to the same pot, letting them sizzle in all that delicious fond left behind. Sauté for about 5 minutes until the onion softens and turns translucent. This step builds sweetness and heat at the same time, the start of the chili’s magic interplay.

Step 3: Add the Garlic and Chorizo

Toss in the chopped garlic and crumbled Mexican chorizo. Cook for about 5 minutes, breaking up the chorizo as it renders its bright red fat and irresistible seasonings. Let the garlic get fragrant and the sausage mostly cooked through—it’ll help spice and perfume every bit of your chili.

Step 4: Spice it Up

Sprinkle in your chili powder blend, Mexican oregano, cumin, and another pinch of salt and pepper. Stir everything together so the spices coat the chorizo and vegetables. Cooking the spices directly in the fat lets their flavors bloom and gives the chili its signature depth and warmth.

Step 5: Deglaze with Beef Stock

Pour in beef stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those caramelized morsels dissolve into the stock, intensifying the chili’s overall flavor. Now your pot is primed for the next wave of goodness!

Step 6: Build and Simmer the Chili

Return the seared short ribs to the pot, along with fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Give everything a hearty stir. Bring the chili to a boil, then lower the heat, cover, and let it gently simmer for around 2 hours (or longer, if you’ve got the patience). The short ribs will become meltingly tender, the beans will soak up all those flavors, and the sauce will thicken to a perfect, luxurious consistency.

Step 7: Adjust Thickness and Serve

If your chili is looking a little soupy, stir in some cornmeal or torn corn tortillas and simmer for a few minutes until it thickens to your liking. Once happy, ladle into bowls and get ready for a seriously hearty, fiery experience—don’t forget all your favorite toppings.

How to Serve Short Rib and Chorizo Chili Recipe

Garnishes

This is where you bring your personality! A generous dollop of sour cream, sharp shredded cheddar, a pinch of fresh cilantro, thinly sliced radishes, or even avocado slices all make irresistible finishing touches. Each garnish adds a pop of color and a fresh, creamy, or tangy contrast to the rich chili beneath.

Side Dishes

Pair your chili with a side of warm cornbread, fluffy rice, or crunchy tortilla chips for that scooping satisfaction. Heartier appetites might enjoy a simple green salad, lime wedges for squeezing, or some grilled street corn to round out the meal.

Creative Ways to Present

For parties or special occasions, try serving your Short Rib and Chorizo Chili Recipe in mini bread bowls, topped with a swirl of crema and microgreens. Or pour over crispy fries for a chili cheese fry twist, spoon onto baked potatoes, or freeze leftovers for chili-stuffed empanadas another night. Your options are as adventurous as you dare to be!

Make Ahead and Storage

Storing Leftovers

This chili stores perfectly in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve as they mingle, making leftovers even more irresistible for quick weeknight meals or next-day lunches.

Freezing

The Short Rib and Chorizo Chili Recipe freezes beautifully! Allow it to cool completely before transferring to freezer-safe containers or heavy-duty zip-top bags. Label and date, then freeze for up to three months. Simply thaw overnight in the fridge when ready to indulge again.

Reheating

To reheat, place the leftover chili in a pot over medium-low heat and stir occasionally until piping hot. Add a splash of beef stock or water if needed to loosen it up. You can also reheat smaller portions in the microwave for a deliciously fast comfort meal.

FAQs

Can I make this chili in a slow cooker?

Absolutely! After browning the short ribs and chorizo in a skillet, transfer everything to a slow cooker and cook on low for 6 to 8 hours, or until the meat is fall-apart tender. The Long simmer makes the Short Rib and Chorizo Chili Recipe even more flavorful.

Can I use bone-in short ribs instead?

Yes, you can use bone-in short ribs for added flavor, just shred the meat from the bones before serving and discard the bones. Be sure to adjust simmering time as needed to account for the larger size.

How spicy is this chili?

The Short Rib and Chorizo Chili Recipe lands comfortably in medium-spicy territory, but you control the heat! Add more jalapeños, switch to hotter peppers, or splash in extra hot sauce if you crave more fire, or scale back to tame the flames for family taste buds.

Can I substitute other beans?

Of course! Pinto beans or cannellini beans would both be great swaps. Mix or match with whatever beans you love or have in the pantry—the recipe is incredibly versatile.

What’s the best way to thicken the chili?

If your chili turns out a little thin, simply stir in cornmeal, masa harina, or even a few torn corn tortillas and let it simmer. The extra starch will thicken the pot and add a pleasant corn flavor without altering the chili’s character.

Final Thoughts

If you’re looking for a meal that brings warmth, comfort, and wow-factor to your table, you really can’t go wrong with the Short Rib and Chorizo Chili Recipe. Treat yourself and your friends or family to a bowlful of this rich, spicy, and irresistibly satisfying chili—once you taste it, you’ll want it in your regular rotation. Happy cooking!

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