If you’re craving a bowl of something truly satisfying, deeply savory, and bursting with bold flavor, look no further than this Short Rib and Chorizo Chili. Every spoonful is a celebration of tender beef, smoky chorizo, colorful vegetables, and just the right kick of spice. It’s the kind of dish you want to make for friends, serve at a game day bash, or save for a cozy night in—this chili reliably wins hearts and leaves a tableful of happy eaters asking for seconds.
Ingredients You’ll Need
This Short Rib and Chorizo Chili uses a thoughtfully curated lineup of ingredients that each play a starring role in creating big, layered flavor. From rich beef short ribs to bright bell peppers, every element adds something special—trust me, you won’t want to swap a thing!
- Boneless beef short ribs (2 pounds): These give the chili its melt-in-your-mouth richness and unforgettable depth.
- Fresh chorizo sausage (12 ounces, casings removed): A burst of smoky spice and incredible flavor that marries perfectly with the beef.
- Olive oil (2 tablespoons): Helps brown the meat and veggies, coaxing out their best flavors.
- Large onion (diced): The classic flavor foundation for any real-deal chili.
- Red bell pepper (diced): Adds vibrant color and a subtle sweet note.
- Green bell pepper (diced): Brings freshness and an earthy balance to the chili.
- Garlic (4 cloves, minced): No chili is complete without a punch of garlicky goodness.
- Tomato paste (2 tablespoons): For focused richness and a boost of umami.
- Crushed tomatoes (1 can, 28 ounces): The saucy base that wraps all the ingredients together.
- Beef broth (2 cups): Expands the flavors and keeps everything luscious and hearty.
- Black beans (1 can, 15 ounces, drained and rinsed): Creamy texture and a toasty flavor that holds up to long simmering.
- Kidney beans (1 can, 15 ounces, drained and rinsed): Traditional chili beans, they add heft and soak up all those spices.
- Chipotle peppers in adobo (2, chopped): Smoky, spicy, and absolutely key for that deep, memorable heat.
- Chili powder (2 tablespoons): The cornerstone spice—don’t skimp!
- Smoked paprika (2 teaspoons): Adds further smoky drama to every bite.
- Ground cumin (2 teaspoons): The earthy backbone of classic chili flavor.
- Dried oregano (1 teaspoon): For subtle herbal notes shimmering in the background.
- Salt (1 teaspoon): Essential for coaxing out all the best in your ingredients.
- Black pepper (1/2 teaspoon): A gentle peppery kick to round out the spices.
- Brown sugar (1 tablespoon): Balances the spice and acidity, enhancing every other flavor.
- Fresh cilantro (1/4 cup, chopped, for garnish): A fresh, herby finish that brightens up the bowl.
How to Make Short Rib and Chorizo Chili
Step 1: Prep and Season the Beef
Start by patting your boneless beef short ribs dry and seasoning them generously with salt and black pepper. This little step is huge when it comes to building flavor from the very start—plus, a dry surface ensures you’ll get a glorious sear in the next step.
Step 2: Brown the Short Ribs
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef cubes until they have a deep brown crust on all sides. Don’t rush this process—those crispy, caramelized bits are what make Short Rib and Chorizo Chili irresistible. Once browned, transfer the short ribs to a plate and set them aside.
Step 3: Cook the Chorizo
Add the chorizo sausage directly to the pot. Break it up with a wooden spoon as it cooks, letting it brown and release all those flavorful oils. This step not only seasons the pan but also sets the savory, gently spicy tone for the chili.
Step 4: Sauté the Veggies
Toss in your diced onion, red and green bell peppers, plus the minced garlic. Give everything a good stir and sauté for about 5 minutes, until the onions become translucent and the peppers soften. This beautiful trio forms the aromatic backbone of the dish.
Step 5: Add Tomato Paste and Build the Base
Stir in the tomato paste and let it cook for a full minute. Toasting the paste like this intensifies its flavor, bringing more complexity to the chili base. Give it a quick, vigorous stir to coat everything in that rich, concentrated tomato goodness.
Step 6: Simmer with the Rest
Now, it’s time to marry all the elements. Return the browned short ribs to the pot, then pour in the crushed tomatoes and beef broth. Add the black beans, kidney beans, chopped chipotle peppers, chili powder, smoked paprika, cumin, oregano, and brown sugar. Bring the mixture to a simmer and then reduce the heat to low. Cover and simmer for 2 and a half to 3 hours, stirring occasionally. The short ribs will slowly turn luscious and the flavors will blend into the classic symphony that is Short Rib and Chorizo Chili.
Step 7: Finish and Adjust
Taste the chili and adjust for seasoning, adding more salt or a touch of sugar if needed. For an extra layer of richness, you can stir in a square of dark chocolate right at the end—that little secret truly makes the flavors pop. Then, shower the chili with chopped fresh cilantro just before serving for a pop of color and freshness.
How to Serve Short Rib and Chorizo Chili
Garnishes
This chili is practically begging for a flourish of toppings. Think a sprinkle of sharp cheddar, a dollop of sour cream, extra chopped cilantro, or some thinly sliced green onions. For crunch, add tortilla strips or a few pickled jalapeños for boldness—the garnishes can be just as fun as the chili itself!
Side Dishes
Short Rib and Chorizo Chili truly shines when paired with the classics. Serve it with warm cornbread, a side of fluffy white rice, or crispy tortilla chips for dunking and scooping. If you’re feeling extra, try all three—the hearty beans and beef soak up every side wonderfully, making each bite unique.
Creative Ways to Present
Dress the chili up for your next gathering: ladle it into mini bread bowls, spoon it over roasted sweet potatoes, or bake it under a puff pastry topping for a Tex-Mex pot pie vibe. No matter the occasion, Short Rib and Chorizo Chili adapts beautifully, ensuring guests remember it long after the last spoonful.
Make Ahead and Storage
Storing Leftovers
Leftover Short Rib and Chorizo Chili keeps beautifully in the fridge, tightly covered, for up to 4 days. In fact, the flavors deepen as it rests, making the next day’s bowl even better than the first. Store it in single-serve containers for easy, satisfying lunches throughout the week.
Freezing
This chili is an absolute freezer winner! Let it cool completely, then transfer to airtight containers or heavy-duty freezer bags. Freeze for up to 3 months. When that chili craving strikes, all you need to do is thaw and reheat for homemade comfort in a snap.
Reheating
For the best texture, reheat leftovers gently on the stovetop, adding a splash of broth or water if it’s become too thick. If you’re in a hurry, microwave individual portions in short bursts, stirring between each to keep the heat even. Each reheating is a reminder of why you made extra in the first place.
FAQs
Can I use bone-in short ribs instead of boneless?
Absolutely! Just add a bit of extra cook time to ensure the meat becomes fall-off-the-bone tender. Remember to remove the bones before serving to make things easier for your guests.
Is this chili very spicy?
Short Rib and Chorizo Chili does have a nice, gentle heat, thanks to the chorizo and chipotle peppers. If you prefer milder flavors, simply cut back on the chipotle peppers and chili powder—or spoon in extra sour cream at serving for a cooling contrast.
What’s the best way to make this chili ahead?
Prepare the recipe up to a day in advance, then let it cool and refrigerate. On the day you want to serve, gently reheat on the stove. The flavors actually improve overnight, making Short Rib and Chorizo Chili the ultimate make-ahead crowd-pleaser.
Can I use canned or precooked beans?
Yes! This recipe calls for canned black and kidney beans for convenience. If you’d like to cook your own beans from scratch, go right ahead—just make sure they’re cooked and drained before adding to the pot.
How can I make this chili gluten-free?
Good news: Short Rib and Chorizo Chili is already gluten-free, provided your chorizo and chipotle peppers are too. Always check labels to be sure, but most mainstream brands are safe for gluten-sensitive friends.
Final Thoughts
There’s something truly special about a pot of Short Rib and Chorizo Chili simmering away on your stove—the aromas, the flavors, the anticipation of that first spoonful. This recipe is a guaranteed hit whenever you need a bowl of comfort with a little extra flair. Give it a try, make it your own, and get ready to fall in love with chili all over again!
Print
Short Rib and Chorizo Chili Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 8 servings
- Category: Main Course, Stew
- Method: Stovetop, Simmering
- Cuisine: American, Tex-Mex
- Diet: Non-Vegetarian
Description
This Short Rib and Chorizo Chili is a hearty and flavorful dish that combines tender beef short ribs, spicy chorizo sausage, and a mix of beans and spices. Perfect for a cozy night in or for feeding a crowd, this chili is sure to be a hit!
Ingredients
Beef Short Ribs:
- 2 pounds boneless beef short ribs, cut into 1-inch cubes
Chorizo:
- 12 ounces fresh chorizo sausage, casings removed
Other Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 chipotle peppers in adobo, chopped
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Season the Short Ribs: Season the short rib cubes with salt and pepper.
- Brown the Short Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides in batches, then transfer to a plate.
- Cook the Chorizo: Add the chorizo to the pot and cook until browned, breaking it apart with a spoon.
- Sauté Vegetables: Stir in the onion, bell peppers, and garlic, cooking until softened, about 5 minutes.
- Add Remaining Ingredients: Mix in the tomato paste, then return the short ribs to the pot and add crushed tomatoes, beef broth, beans, chipotle peppers, chili powder, smoked paprika, cumin, oregano, and brown sugar.
- Simmer: Bring to a simmer, then reduce the heat to low. Cover and cook for 2 1/2 to 3 hours, stirring occasionally, until the short ribs are tender and the flavors meld together.
- Adjust Seasoning: Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
Notes
- For extra richness, stir in a square of dark chocolate at the end of cooking.
- This chili can be made a day ahead and tastes even better reheated.
- Serve with cornbread, tortilla chips, or over rice.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 9 g
- Sodium: 940 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 95 mg
