This Award Winning Short Rib and Chorizo Chili is packed with rich, hearty flavors from tender short ribs and spicy chorizo sausage. Slow-cooked to perfection, it’s thick and comforting, with a beautiful mix of smoky, meaty goodness and just the right amount of kick. It’s the kind of chili that warms you up from the inside out and always hits the spot on chilly days.
I love how the short ribs add this melt-in-your-mouth texture that takes chili to a whole new level. The chorizo brings a bold, spicy twist that keeps things interesting without overpowering the other flavors. When I make this, I always let it simmer long enough so the flavors blend beautifully, and the aroma fills the kitchen—it’s like an instant mood booster!
My favorite way to enjoy this chili is piled high with my favorite toppings—think shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Sometimes I serve it with warm cornbread or over a bed of rice. It’s perfect for game day, family dinners, or whenever I’m craving something cozy and satisfying. Trust me, once you try this chili, it might become your go-to recipe too!
Key Ingredients & Substitutions
Short ribs: These give the chili a deep, beefy flavor and tender texture. If short ribs aren’t available, you can use chuck roast pieces instead. Just cut them into chunks before cooking.
Chorizo sausage: Adds spice and richness. If you want less heat, pick a mild chorizo or swap it for Italian sausage. For a pork-free version, try turkey chorizo or a smoky plant-based sausage.
Kidney beans: These help make the chili hearty. You can swap them for black beans or pinto beans if you prefer a different texture or taste.
Spices (chili powder, smoked paprika, cumin, oregano): These layers create an authentic chili flavor. If you don’t have smoked paprika, regular paprika works too, though it lacks the smoky note. Adjust chili powder and cayenne according to how spicy you like it.
How Do I Get the Short Ribs Tender and Full of Flavor?
Slow cooking is key to breaking down the tough short rib meat so it turns tender and flavorful. Here’s how I do it:
- First, brown the short ribs on all sides in hot oil. This step locks in juices and adds rich color.
- Cook the chili low and slow for 2.5 to 3 hours. Keep the pot covered to trap moisture, stirring occasionally so the meat doesn’t stick or dry out.
- Check tenderness by piercing a piece with a fork—it should slide in and out easily when done.
- For extra thick chili, remove the lid in the last 15-20 minutes to reduce liquid.
Taking your time here rewards you with melt-in-your-mouth meat that carries all the spices and smoky flavors beautifully.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning meat and slow-cooking chili evenly without burning.
- Wooden spoon – great for stirring chili gently without scratching your pot.
- Sharp knife – helps you cut short ribs and chop onions and jalapeños easily.
- Cutting board – provides a safe surface for chopping ingredients.
- Measuring spoons and cups – for adding spices and liquids accurately every time.
Flavor Variations & Add-Ins
- Swap short ribs for beef chuck roast to save time and get similar tenderness after slow cooking.
- Try adding diced bell peppers or corn for a sweeter, crunchier texture.
- Stir in dark chocolate or a spoonful of instant coffee for a deeper, richer chili flavor.
- Use black beans or pinto beans instead of kidney beans to mix up the texture and taste.
Award Winning Short Rib and Chorizo Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef short ribs, trimmed and cut into chunks
- 8 oz chorizo sausage, casing removed and crumbled
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-2 jalapeños, sliced (adjust based on heat preference)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can red kidney beans, drained and rinsed
- 2 cups beef broth
Spices and Seasonings:
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
Garnishes:
- Fresh cilantro, chopped
- Shredded cheddar cheese
- Sour cream
- Additional sliced jalapeños
How Much Time Will You Need?
This chili requires about 15 minutes of prep time plus 2.5 to 3 hours of slow cooking. The long simmer ensures the short ribs become tender and the flavors develop fully. It’s mostly hands-off cooking, so you can relax or prepare sides while it simmers.
Step-by-Step Instructions:
1. Brown the Short Ribs:
Heat 1 tablespoon of oil in a large heavy pot or Dutch oven over medium-high heat. Season short rib chunks with salt and pepper. Brown the meat in batches, turning to sear all sides nicely. Once browned, remove the ribs and set aside.
2. Cook the Chorizo:
In the same pot, add the remaining tablespoon of oil if needed. Add crumbled chorizo and cook over medium heat until browned and starting to crisp—about 5 minutes. Remove the chorizo and set it aside with the ribs.
3. Sauté the Vegetables:
Add the chopped onion and sliced jalapeños to the pot. Cook until soft and translucent, around 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the Spices:
Mix in the chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and black pepper. Cook with the vegetables for 1-2 minutes to bring out their flavors.
5. Deglaze and Combine:
Pour a splash of beef broth into the pot, scraping up browned bits from the bottom for extra flavor. Return the short ribs and chorizo to the pot. Add crushed tomatoes, kidney beans, and the remaining beef broth. Stir well to mix everything.
6. Slow Cook the Chili:
Bring the chili to a simmer, then reduce the heat to low. Cover and cook gently for 2.5 to 3 hours, until the short ribs are tender and starting to fall apart. Stir every so often to prevent sticking.
7. Finish and Adjust:
Taste and adjust salt and pepper. For thicker chili, remove the lid and simmer for 15-20 more minutes to reduce the liquid.
8. Serve and Garnish:
Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and fresh chopped cilantro. Serve hot and enjoy!
Can I Use Frozen Short Ribs for This Chili?
Yes! Just be sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry well to help with browning and avoid excess moisture in the pot.
Can I Make This Chili in a Slow Cooker?
Absolutely! After browning the ribs and cooking the chorizo, transfer all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
How Should I Store Leftover Chili?
Let the chili cool slightly, then store it in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Can I Adjust the Spiciness?
Yes! Use fewer jalapeños or remove the seeds to reduce heat. You can also leave out the cayenne pepper or add in more if you like it spicy. Taste as you go to find your perfect balance.
