Pin This Short Rib and Chorizo Chili is the ultimate comfort food for chilly days or when you need to impress friends with a hearty meal. Savory chunks of beef mingle with spicy chorizo and fire-roasted tomatoes for a smoky unforgettable flavor. When I make a batch the whole house smells rich and warm and usually the pot is scraped clean before it ever cools.
This savory chili first made its way into my winter rotation after a particularly cold weekend when I wanted something with a little more oomph than the usual. I never expected my partner would request it month after month
Ingredients
- Vegetable oil: gives a high smoke point for browning the meat evenly for a deep roast flavor
- Boneless short ribs: pick well-marbled beef for maximum tenderness and flavor
- Salt and pepper: enhances taste and draws out the flavors in the meat
- Onion: sweetens and deepens the chili base go for fresh with no soft spots
- Jalapeno peppers: add heat and bright green flavor choose firm shiny peppers
- Garlic: plenty of chopped cloves for punch use fresh for best results
- Mexican chorizo: the real star spicy and highly seasoned opt for uncooked crumbly style
- Beef stock: supports richness in the broth homemade is great but store-bought works
- Fire roasted tomatoes: lends smoke and a touch of acid check cans for charred edges on tomatoes
- Black beans and Red kidney beans: both types add color contrast and hearty texture choose cans with no added salt for control
- Worcestershire sauce: builds umami depth in the stew
- Chili powder blend: choose a hot New Mexican blend if you want real zip
- Mexican oregano: for a more aromatic herbal kick than ordinary oregano
- Cumin: a warm earthy note that ties everything together
- Hot sauce: for an extra dose of spice pick your favorite for signature heat
- Corn meal: thickens chili for a classic texture or use torn corn tortillas for a rustic finish
- Favorite toppings: think sour cream cheese sliced jalapenos or cilantro for added brightness
Instructions
- Sear the Short Ribs:
- Get your Dutch oven really hot with oil then add the short rib pieces in a single layer Do not crowd the pot Let them brown deeply about 2 minutes per side Turn over with tongs to sear all sides evenly Transfer browned pieces to a plate and repeat if needed Your kitchen should smell incredible
- Soften the Vegetables:
- Lower the heat a bit and add chopped onion and jalapeno Cook them for about 5 minutes Stir often The onion should just start to turn golden and the jalapeno will soften This forms the key aromatic base for your chili
- Brown Chorizo and Add Garlic:
- Add chopped garlic and crumble the chorizo right into the pot Cook for about 5 minutes Use a wooden spoon to break the sausage apart Stir until the fat renders and chorizo is mostly cooked through This will create a rich flavorful layer at the bottom
- Bloom the Spices:
- Sprinkle in chili powder Mexican oregano cumin salt and pepper Stir constantly while the mixture cooks for about a minute This is what unlocks the spices and infuses your chili with deep warmth
- Deglaze and Build Broth:
- Pour in beef stock Gently scrape the bottom of the pan with the spoon This helps loosen all the flavorful bits stuck to the bottom
- Combine and Simmer:
- Return the short ribs to the pot Add fire roasted tomatoes black beans kidney beans Worcestershire sauce and hot sauce Stir until combined Bring everything to a steady boil then immediately reduce the heat Cover and let the chili simmer for at least 2 hours Stir occasionally The longer it cooks the more tender the meat becomes Taste and adjust seasoning
- Thicken the Chili (Optional):
- If your chili feels a bit too thin sprinkle in corn meal or throw in torn corn tortillas Let it simmer uncovered another 10 minutes or so until thickened to your liking
- Garnish and Serve:
- Ladle the steaming hot chili into bowls Top each generously Sour cream sliced jalapenos grated cheese fresh cilantro or anything you love Dive in with crusty bread or tortilla chips
Pin I always look forward to using Mexican chorizo in this recipe The intense spicing transforms a simple chili into something layered and bold The first time my nephew tried it he demanded seconds and asked to take leftovers home Nothing beats that
Storage Tips
Chili keeps in a sealed container in the fridge for up to four days The flavors develop more each day For longer storage let it cool completely then freeze in portions Defrost overnight in the fridge and reheat gently on the stove adding a splash of stock if needed
Ingredient Substitutions
If you cannot find short ribs try chuck roast or brisket cut into cubes You can swap pinto beans or cannellini beans for the black or kidney beans For a turkey or chicken version use poultry sausage and chicken stock instead
Serving Suggestions
Chili is hearty enough on its own but I love it with a wedge of warm cornbread Garnish with sliced fresh jalapenos or a dollop of sour cream For parties serve a chili bar with a mix of toppings crisp tortilla chips shredded cheese fresh avocado or lime wedges
Cultural Context
Chili has roots across the American Southwest and Mexico Each region puts its own spin on ingredients and technique Using both short ribs and chorizo gives a deep flavor not unlike chili con carne with a smoky spicy Mexican twist
Seasonal Adaptations
Three helpful notes Use whatever fresh peppers look best at your market In summer try stirring in roasted corn during the last few minutes If fresh tomatoes are in season chop a few and throw them in with the canned for extra freshness
Success Stories
A neighbor made this for a weekend football game and her friends raved One friend said it was the best chili she had tasted Another told me he used it as a nacho topping and it disappeared in minutes
Freezer Meal Conversion
Double this recipe then freeze half in zip locks or airtight containers Label and date for easy heat-and-eat meals You will thank yourself when a busy weeknight sneaks up
Pin This chili is sure to earn you rave reviews from friends and family. Enjoy the bold flavor and heartwarming comfort in every bowl
Recipe Q&A
- → How can I make the chili spicier?
For extra heat, use serrano peppers instead of jalapeños, add additional hot sauce, or include more chili powder to taste.
- → What is the benefit of searing the short ribs?
Searing creates a flavorful brown crust on the meat, adding depth and richness to the finished dish.
- → Can I use a different type of sausage?
Yes, Spanish chorizo or another spicy sausage can be used, though Mexican chorizo provides a distinct flavor and texture.
- → How do I thicken the chili if it's too soupy?
Add corn meal or crushed corn tortillas and simmer until the chili reaches your desired thickness.
- → What toppings work well for serving?
Try sour cream, shredded cheese, sliced jalapeños, fresh cilantro, diced onions, or avocado.
- → Can I prepare this ahead of time?
Yes, letting it sit overnight in the refrigerator allows the flavors to develop further. Reheat gently before serving.