If you are craving a chili that truly stands out, the Short Rib and Chorizo Chili Recipe is a sensational choice that combines the rich, melt-in-your-mouth tenderness of short ribs with the spicy kick of fresh chorizo. This hearty dish is a beautiful balance of smoky, savory, and spicy flavors all simmered together until perfection. Whether you’re making it for a cozy family dinner or impressing friends at a weekend gathering, this chili delivers depth, warmth, and that wonderful comfort food satisfaction we all love.
Ingredients You’ll Need
The magic of the Short Rib and Chorizo Chili Recipe starts with simple yet carefully selected ingredients. Each component plays a crucial role: from the deeply flavorful short ribs to the zesty chorizo, and from the vibrant spices to the creamy beans. Together, they create layers of flavor and texture that make this chili truly unforgettable.
- 2 lbs short ribs: Choose well-marbled meat for maximum tenderness and richness.
- 8 oz fresh chorizo: Adds a spicy, savory punch and balances the richness of the ribs.
- 28 oz canned crushed tomatoes: Provides a tangy, slightly sweet base with plenty of depth.
- 1 large yellow onion, chopped: Adds natural sweetness and forms the aromatic foundation.
- 4 cloves garlic, minced: Delivers robust flavor and an irresistible aroma.
- 1 can (15 oz) kidney beans, drained: Brings creamy texture and heartiness to the chili.
- 1 tsp cumin: Introduces warm, earthy undertones that enhance the chili’s complexity.
- 2 tsp chili powder: Provides smoky heat that’s central to any great chili.
- 1 tsp smoked paprika: Offers a subtle smokiness that complements the chorizo perfectly.
- 4 cups low-sodium beef broth: Keeps the chili moist and flavors melded without being overpowering.
- 2 tbsp olive oil: For a perfect sear and to sweat the aromatics gently.
- Salt and pepper to taste: Essential to balance and elevate all the flavors.
How to Make Short Rib and Chorizo Chili Recipe
Step 1: Prep Your Ingredients
Start by chopping the yellow onion and mincing the garlic. Let your short ribs rest at room temperature; this ensures they cook evenly and develop a beautiful sear later on.
Step 2: Sear the Short Ribs
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Place the short ribs in the pot and sear each side for about 3 to 4 minutes. This caramelizes the surface, locking in flavors. Once browned, remove the ribs and set them aside.
Step 3: Sauté Onions and Garlic
In the same pot, toss in the chopped onions and minced garlic. Cook them for around 5 minutes until they turn golden and fragrant, scraping any browned bits left behind from the ribs — those bits are flavor gold.
Step 4: Cook the Chorizo
Crumble the fresh chorizo into the pot with the onions and garlic. Let it cook down for about 5 minutes, stirring occasionally until it’s nicely browned. This step builds another layer of smoky, spicy richness that’s essential for this chili.
Step 5: Add Tomatoes and Spices
Pour in the crushed tomatoes, then stir in cumin, chili powder, smoked paprika, salt, and pepper. Let everything simmer together for a couple of minutes. This quick simmer wakes up the spices and lets all the flavors begin to harmonize.
Step 6: Combine Short Ribs, Broth, and Beans
Return the seared short ribs to the pot and add the kidney beans along with the beef broth. Bring this mixture to a gentle boil, then reduce the heat to low. This slow incline towards tenderness is what will make your ribs fall-apart soft.
Step 7: Simmer Until Tender
Partially cover the pot, letting the chili simmer for at least 1 hour and 30 minutes. This slow cooking method breaks down the collagen in the short ribs, turning them juicy and shreddable while infusing every bite with the essence of the chili.
How to Serve Short Rib and Chorizo Chili Recipe
Garnishes
Brighten this rich chili with fresh garnishes like a dollop of sour cream or Greek yogurt, a sprinkle of chopped cilantro, and some shredded sharp cheddar cheese. A squeeze of fresh lime juice can add a lovely hint of acidity to balance the dish’s deep flavors.
Side Dishes
Pair this chili with warm cornbread or fluffy steamed rice to soak up every last bit of the hearty sauce. A crisp green salad or some roasted vegetables provide a pleasant contrast to the richness of the chili.
Creative Ways to Present
Serve the Short Rib and Chorizo Chili Recipe in rustic bowls topped with crunchy tortilla strips or avocado slices for added texture and creaminess. You can even spoon it over baked potatoes or use it as a filling for loaded chili cheese nachos — the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftover chili tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 4 days for easy, delicious meals ready to go.
Freezing
This chili freezes beautifully. Portion it in freezer-safe containers or heavy-duty zip-lock bags, and store for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. You may want to add a splash of broth or water to loosen the chili if it thickens too much. Alternatively, the microwave works well for a busy day, covered loosely to retain moisture.
FAQs
Can I use other cuts of beef instead of short ribs?
Absolutely! While short ribs are ideal for their tenderness and richness, you can substitute with beef chuck or brisket, though cooking times might vary slightly to reach that perfect fall-apart texture.
Is fresh chorizo necessary, or can I use dried chorizo?
Fresh chorizo is preferred because of its juicy, spicy character that melds well with the chili. If you only have dried chorizo, chop it finely and adjust the cooking time to avoid drying it out.
How spicy is the Short Rib and Chorizo Chili Recipe?
This chili has a balanced warmth thanks to chili powder and chorizo’s natural heat. If you want it milder, reduce the chili powder, and for more kick add extra smoked paprika or a pinch of cayenne pepper.
Can I make this chili in a slow cooker?
Yes! After searing the meat and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the short ribs are tender and the flavors are rich.
What can I use instead of kidney beans?
Great alternatives include black beans, pinto beans, or even cannellini beans. Choose your favorite, but make sure to drain and rinse them before adding to the chili to keep the flavors clean and balanced.
Final Thoughts
Give this Short Rib and Chorizo Chili Recipe a try, and you’ll discover a new favorite that’s as comforting as it is impressive. It’s the kind of chili that brings smiles, warms hearts, and invites everyone back for seconds. Once you experience that perfect blend of tender meat, spicy chorizo, and rich tomato sauce, you’ll understand why this recipe deserves a place in your kitchen rotation.
Print
Short Rib and Chorizo Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Short Rib and Chorizo Chili combines tender, slow-simmered short ribs with spicy, flavorful chorizo and a rich blend of spices, tomatoes, and kidney beans. Perfect for a comforting meal that delivers depth and warmth, this chili is ideal for cooler days or when you crave a robust, meaty stew.
Ingredients
Meat
- 2 lbs short ribs
- 8 oz fresh chorizo
Vegetables and Beans
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 28 oz canned crushed tomatoes
Spices and Seasonings
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Liquids and Oils
- 4 cups low-sodium beef broth
- 2 tbsp olive oil
Instructions
- Prepare Ingredients: Chop the onions and mince the garlic. Let the short ribs come to room temperature to ensure even cooking.
- Sear Short Ribs: Heat olive oil in a large pot over medium-high heat. Sear the short ribs for 3-4 minutes on each side until they’re browned, then remove them from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onions and garlic. Cook for about 5 minutes until they become golden brown and fragrant, stirring occasionally.
- Cook Chorizo: Crumble the fresh chorizo into the pot with the onions and garlic. Cook for approximately 5 minutes until the chorizo is nicely browned and cooked through.
- Add Spices and Tomatoes: Stir in the crushed tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Allow the mixture to simmer gently for 2 minutes to blend the flavors.
- Add Short Ribs and Broth: Return the seared short ribs to the pot. Add the beef broth and drained kidney beans. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low and partially cover the pot. Let it simmer for at least 1.5 hours, or until the short ribs are tender enough to shred easily with a fork.
Notes
- You can shred the short ribs in the pot after cooking to fully incorporate the meat into the chili.
- Adjust the chili powder and smoked paprika according to your preferred spice level.
- This chili can be made a day ahead; flavors deepen with time and it reheats beautifully.
- For a thicker chili, simmer uncovered for the last 15-20 minutes to reduce the liquid.
