This Award Winning Short Rib and Chorizo Chili is a hearty, flavorful dish that’s packed with tender chunks of slow-cooked short rib and spicy, smoky chorizo. It’s the perfect mix of rich meatiness and bold spices that give it a delicious kick. The chili is thick and comforting, great for cozy nights when you want something satisfying and a little special.
I love making this chili when I want to impress friends without spending all day in the kitchen. The short ribs become so tender they almost melt in your mouth, and the chorizo adds just the right amount of heat. I usually let it simmer slowly so the flavors really come together. It’s the kind of recipe that tastes even better the next day, so I often make a big batch to enjoy for a few meals.
One of my favorite ways to serve this chili is with some fresh cornbread or over a bed of rice. It’s also fantastic topped with shredded cheese and a dollop of sour cream to balance the spice. Whenever I bring this dish to gatherings, it’s always a hit and people keep asking for the recipe. It’s a cozy, crowd-pleasing meal that I’m sure you’ll love as much as I do.
Key Ingredients & Substitutions
Short Ribs: They give the chili deep flavor and tender texture. If you can’t find short ribs, beef chuck roast works well, but it may cook a bit faster.
Chorizo: This adds smoky, spicy flavor. Use fresh Mexican chorizo if possible. For a milder taste, try sweet Italian sausage.
Chili Powder & Spices: These build the chili’s signature warmth. You can adjust cayenne to control heat; chili powder can be replaced by ancho chili powder for a deeper flavor.
Beans: Kidney beans are classic here. If you prefer, black beans or pinto beans can be swapped in.
How Do You Get Tender, Melt-in-Your-Mouth Short Ribs for Chili?
The secret to tender short ribs is slow, gentle cooking. Here’s the best way:
- Brown the ribs first to develop flavor through caramelization.
- Simmer them low and slow in liquid for at least 2.5 hours, covered, to break down the tough fibers.
- Make sure the heat is just a gentle simmer—not boiling hard—to keep the meat juicy.
- After simmering, uncover and cook a bit longer to thicken the sauce and concentrate flavors.
Patience is key! This extra time makes the ribs tender and the chili rich. I always find it’s worth the wait.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning meat and slow simmering without burning.
- Sharp chef’s knife – makes chopping peppers, onions, and meat easier and safer.
- Cutting board – you’ll need a sturdy surface for prepping your ingredients.
- Ladle – great for serving chili hot and easy.
- Wooden spoon or heat-safe spatula – ideal for stirring chili gently without scratching your pot.
Flavor Variations & Add-Ins
- Swap short ribs for chuck roast for a quicker cook with still tender beef.
- Add black beans or pinto beans instead of kidney for a different texture and flavor profile.
- Mix in diced sweet potatoes or corn for added sweetness and extra veggies.
- Top with shredded cheddar or Monterey Jack cheese for a creamy, melty finish.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning meat and slow simmering without sticking or burning.
- Sharp chef’s knife – for safely and easily chopping onions, peppers, and meat.
- Cutting board – provides a stable workspace for all your chopping.
- Wooden spoon or heat-resistant spatula – for stirring the chili gently without damaging your pot.
- Ladle – handy for serving the chili into bowls.
Flavor Variations & Add-Ins
- Meat options: Swap short ribs for beef chuck roast or brisket for a different cut with similar rich flavor.
- Beans: Try black beans or pinto beans in place of kidney beans for a different texture and taste.
- Vegetables: Add diced sweet potatoes or corn for extra sweetness and color.
- Heat level: Adjust the cayenne or jalapeños to make it milder or spicier according to your taste.
- Toppings: Finish with shredded cheese, sliced avocado, or a squeeze of lime for extra flair.
Can I Use Frozen Short Ribs for This Chili?
Yes, you can! Just be sure to thaw them completely in the refrigerator overnight before cooking. This helps the ribs brown evenly and cook through properly.
Can I Make This Chili in a Slow Cooker?
Absolutely! After browning the short ribs and chorizo and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender. Finish by uncovering to thicken the chili if needed.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months.
What Can I Serve With This Chili?
This chili is great with cornbread, steamed rice, or tortilla chips. Top it with sour cream, shredded cheese, fresh cilantro, and sliced jalapeños to balance the rich and spicy flavors.
