Short Rib and Chorizo Chili Recipe hits like a cozy, smoky hug in a bowl, with rich beef, warm spices, and a deep, slow-cooked flavor that tastes like it simmered all weekend. It suits game day crowds, cold weeknights, or anyone who wants a big-pot chili that feels special in about 3 hours total. I first made this on a snowy Sunday in my tiny apartment kitchen, and my neighbors still talk about the smell that drifted down the hallway.
Why Make This Short Rib and Chorizo Chili Recipe at Home
Short rib and chorizo chili tastes richer and more complex than standard ground beef chili, and it turns a simple pot of stew into something that feels restaurant-level. You control the spice level, the salt, and the texture, so every bowl fits your taste instead of a generic jarred sauce.
You also stretch a relatively small amount of meat into a big pot that feeds a crowd, which helps the budget. The leftovers taste even better the next day, so you cook once and eat well for days.
This Short Rib and Chorizo Chili Recipe tastes deep, smoky, and slow-cooked, like a chili you waited all year for, and it absolutely earns a ★★★★★
Ingredients You Need
Meat
- 2.5 to 3 pounds beef short ribs, bone in or boneless, cut into large chunks
- Choose well marbled ribs for tender meat and rich flavor.
- 12 ounces beef chorizo or soy chorizo, casings removed
- Use fresh chorizo from the meat counter, not the dried cured kind.
Aromatics
- 2 tablespoons neutral oil (avocado, canola, or light olive oil)
- 2 medium yellow onions, diced
- 1 large red bell pepper, diced
- 1 large poblano pepper, seeded and diced
- 4 cloves garlic, minced
Spices
- 3 tablespoons chili powder (use a mild blend if you prefer less heat)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano (Mexican oregano if you have it)
- 1 teaspoon ground coriander (optional but adds nice citrusy notes)
- 1 to 2 teaspoons chipotle powder or canned chipotle in adobo, minced, to taste
- 1.5 teaspoons kosher salt to start, plus more to taste
- 1 teaspoon freshly ground black pepper
Liquids
- 1 cup low sodium beef broth
- 1 cup tomato sauce or crushed tomatoes
- 1 cup water, plus more as needed
- 1 tablespoon apple cider vinegar or red wine vinegar
- 1 teaspoon Worcestershire sauce
Beans and Add-ins
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar or honey, to balance acidity
Toppings
Use any mix of these:
- Shredded cheddar or Monterey Jack
- Sliced green onions
- Chopped cilantro
- Diced avocado
- Sour cream or plain Greek yogurt
- Crushed tortilla chips
- Lime wedges
Pantry shortcuts and notes
- Use canned beans to save time; no need to cook from dry for this recipe.
- Use jarred minced garlic if you feel tired; just add an extra teaspoon for flavor.
- Use store brand tomato sauce and broth; the spices and long simmer carry the flavor.
Equipment
- Heavy Dutch oven or large heavy pot with lid
- Cutting board and sharp knife
- Tongs for browning the short ribs
- Wooden spoon or spatula
- Ladle for serving
Tips & Mistakes
- Brown the short ribs well on all sides so you build deep flavor; pale meat gives flat tasting chili.
- Trim only thick surface fat from the ribs; keep some fat so the chili stays rich and silky.
- Sear the chorizo after the ribs and render some of its fat, but drain a little if the pot looks greasy.
- Toast the spices in the pot for 30 to 60 seconds so they bloom; add liquid before they scorch.
- Keep the heat at a gentle simmer; a hard boil can toughen the meat and reduce the liquid too fast.
- Stir occasionally and scrape the bottom so nothing sticks and burns.
- Taste for salt and heat near the end, not the beginning; the flavors concentrate as the chili cooks.
- Chill the pot uncovered until it cools, then cover and refrigerate; do not put a steaming hot pot straight into the fridge.
How to Make Short Rib and Chorizo Chili Recipe
Step 1: Prep the short ribs
Pat the short ribs dry with paper towels so they brown instead of steam. Trim any thick, hard pieces of surface fat, but leave the marbling. Season all sides with salt and pepper.
Step 2: Brown the short ribs
Heat the oil in a Dutch oven over medium high heat until it shimmers. Add the short ribs in a single layer and sear each side until deep brown, about 3 to 4 minutes per side. Work in batches so you do not crowd the pot, then transfer browned ribs to a plate.
Step 3: Cook the chorizo
Add the chorizo to the same pot. Break it up with a spoon and cook until it browns and some fat renders, about 5 to 7 minutes. Scoop the cooked chorizo into a bowl and leave about 2 tablespoons of fat in the pot; spoon off extra if needed.
Step 4: Soften the aromatics
Add the onions, bell pepper, and poblano to the pot. Stir and cook over medium heat until the onions turn translucent and the peppers soften, about 6 to 8 minutes. Add the garlic and cook 1 minute more until fragrant.
Step 5: Toast the spices
Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander, chipotle, and a pinch of salt. Stir and cook 30 to 60 seconds so the spices toast and release their aroma. If the pot looks dry, splash in a tablespoon of broth so nothing scorches.
Step 6: Build the chili base
Stir in the tomato paste and cook it for 1 minute to deepen its flavor. Add the tomato sauce, beef broth, water, vinegar, Worcestershire, and brown sugar or honey. Scrape the bottom of the pot with a wooden spoon to lift up all the browned bits.
Step 7: Add meat and simmer
Return the short ribs and any juices to the pot, then add the cooked chorizo. Bring the pot to a gentle simmer, then reduce the heat to low and cover. Simmer for about 2 to 2.5 hours, stirring every 20 to 30 minutes, until the short ribs feel very tender.
Step 8: Add beans and adjust thickness
Stir in the kidney beans and black beans. Simmer uncovered for another 20 to 30 minutes so the beans warm through and the chili thickens. If it looks too thick, add a splash of water or broth; if it looks thin, simmer a bit longer.
Step 9: Shred the short ribs
Use tongs to lift the short ribs onto a cutting board. Pull the meat from the bones and shred it into bite sized pieces, discarding bones and large pieces of fat. Return the shredded meat to the pot and stir well.
Step 10: Final seasoning
Taste the chili and adjust salt, pepper, and chipotle to your liking. If the flavor tastes sharp, add a tiny splash of vinegar or a pinch more brown sugar until it tastes balanced. Let the chili rest off the heat for 10 minutes so the flavors settle, then serve with toppings.
Variations I've Tried
I swapped the beef chorizo for soy chorizo and kept the short ribs, and the chili still tasted rich while it fit a lighter approach. I tried sweet potatoes in place of one can of beans, and they added a nice sweetness that played well with the smoky spices. I also added roasted corn kernels at the end once, and they gave little pops of sweetness and texture that worked great for kids.
How to Serve Short Rib and Chorizo Chili Recipe
Serve this short rib and chorizo chili in warm bowls and load it with toppings like shredded cheese, green onions, cilantro, avocado, and a spoonful of sour cream or yogurt. Add a side of warm cornbread, tortillas, or simple rice to soak up the sauce. Offer lime wedges so people can squeeze a little brightness over the top, which cuts through the richness. I also like to set up a topping bar so everyone builds their own perfect bowl.
How to store
- Cool the chili to room temperature, then store it in airtight containers in the fridge for up to 4 days.
- Freeze portions in freezer safe containers or bags for up to 3 months; label with the date so you track it.
- Reheat on the stove over medium low heat with a splash of water or broth, stirring often until it steams and bubbles gently.
- Reheat single portions in the microwave in short bursts, stirring between each burst so it heats evenly and does not dry out.
Short Rib and Chorizo Chili Recipe
Ingredients
Method
- Pat the short ribs dry with paper towels and trim any thick, hard pieces of surface fat, leaving the marbling. Season all sides with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Add the short ribs in a single layer and sear each side until deep brown, about 3 to 4 minutes per side. Work in batches if needed so you do not crowd the pot. Transfer browned ribs to a plate.
- Add the chorizo to the same pot. Break it up with a spoon and cook until browned and some fat renders, about 5 to 7 minutes. Scoop the cooked chorizo into a bowl, leaving about 2 tablespoons of fat in the pot. Spoon off extra if the pot looks very greasy.
- Add the onions, red bell pepper, and poblano pepper to the pot. Cook over medium heat, stirring, until the onions turn translucent and the peppers soften, about 6 to 8 minutes. Add the garlic and cook 1 minute more until fragrant.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander, chipotle, and a pinch of salt. Stir and cook for 30 to 60 seconds to toast the spices, adding a splash of broth if the pot looks dry so nothing scorches.
- Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the tomato sauce, beef broth, water, vinegar, Worcestershire sauce, and brown sugar or honey. Scrape the bottom of the pot with a wooden spoon to lift up any browned bits.
- Return the short ribs and any accumulated juices to the pot, then add the cooked chorizo. Bring to a gentle simmer, reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours, stirring every 20 to 30 minutes, until the short ribs are very tender.
- Stir in the kidney beans and black beans. Simmer uncovered for 20 to 30 minutes so the beans warm through and the chili thickens. Add a splash of water or broth if it becomes too thick, or simmer longer if it looks thin.
- Use tongs to lift the short ribs onto a cutting board. Pull the meat from the bones and shred into bite-sized pieces, discarding bones and large pieces of fat. Return the shredded meat to the pot and stir well.
- Taste the chili and adjust salt, pepper, and chipotle to your liking. If the flavor tastes sharp, add a tiny splash of vinegar or a pinch more brown sugar until balanced. Let the chili rest off the heat for about 10 minutes, then serve hot with your favorite toppings.
Notes
Approximate per serving (8 servings): 520–580 calories; fat 32–38 g; saturated fat 12–15 g; carbohydrates 28–32 g; fiber 8–10 g; sugars 6–8 g; protein 32–36 g; sodium 900–1100 mg. Values will vary based on the exact cut of short ribs, type of chorizo, toppings, and portion size.