If you’re craving a chili that’s bursting with bold flavors and incredible depth, this Short Rib and Chorizo Chili Recipe is exactly what your kitchen needs. Combining the rich, tender goodness of slow-cooked short ribs with the spicy, savory punch of fresh chorizo creates a hearty dish that feels like a warm hug on a cold day. Every spoonful delivers a perfect balance of smoky paprika, cumin, and chili powder woven through robust beef broth and sweet tomatoes, making it a crowd-pleaser you’ll want to come back to again and again.

Short Rib and Chorizo Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in building layers of flavor and texture. The short ribs bring the melt-in-your-mouth tenderness, while the chorizo adds spicy complexity and richness. Fresh aromatics and carefully chosen spices round out the dish, making every bite balanced and exciting.

2 lbs short ribs: Choose well-marbled ribs for the most tender, juicy end result after slow cooking.
8 oz fresh chorizo: Adds a flavorful kick and a slightly smoky, spicy depth that uniquely complements the beef.
28 oz canned crushed tomatoes: Provides acid and sweetness, creating the perfect saucy base for the chili.
1 large yellow onion, chopped: Brings natural sweetness and a tender texture after sautéing.
4 cloves garlic, minced: Enhances aroma and adds savory notes essential to chili.
1 can (15 oz) kidney beans, drained: Adds creaminess and a delightful bite, rounding out the chili’s texture.
1 tsp cumin: Offers earthy warmth and depth.
2 tsp chili powder: Introduces moderate heat and classic chili flavor.
1 tsp smoked paprika: Brings smoky undertones that marry perfectly with the chorizo.
4 cups low-sodium beef broth: Infuses layers of meaty richness without overpowering.
2 tbsp olive oil: Used for searing and sautéing, contributing to a beautiful caramelization.
Salt and pepper to taste: Essential seasoning to balance and brighten all flavors.

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Prepare Your Ingredients

Start by getting everything ready: finely chop your onion and mince the garlic while you let the short ribs come to room temperature for even cooking. Having your mise en place set will make the cooking process smooth and enjoyable.

Step 2: Sear the Short Ribs

Heat olive oil in a large pot over medium-high heat and sear the short ribs for about 3 to 4 minutes per side until they develop a caramelized brown crust. This is where flavor-building magic happens, so don’t rush it. Once browned, remove the ribs and set them aside.

Step 3: Sauté Onion and Garlic

In the same pot, add your chopped onions and minced garlic. Sauté them for about 5 minutes until the onions turn golden and fragrant. This step creates a sweet and savory base that every spoonful of this chili benefits from.

Step 4: Cook the Chorizo

Crumble the fresh chorizo into the pot with the onions and garlic. Cook it down for around 5 minutes, stirring occasionally, until it’s beautifully browned and has released its spicy, smoky oils—this flavor is the chili’s secret weapon.

Step 5: Add Tomatoes and Spices

Next, stir in the crushed tomatoes along with cumin, chili powder, smoked paprika, salt, and pepper. Let everything simmer together for a couple of minutes. This helps the spices bloom, creating a fragrant and deeply flavored mixture, the heart of your chili.

Step 6: Return Short Ribs and Add Broth and Beans

Place the browned short ribs back into the pot. Pour in the beef broth and add the drained kidney beans. Bring the mix to a gentle boil, then reduce the heat to low to begin the slow cooking.

Step 7: Simmer Until Tender

Partially cover the pot and let your chili simmer for at least 1 hour and 30 minutes. The slow cooking tenderizes the short ribs until they are fall-apart tender and rich with flavor, making this chili comfort food at its finest.

How to Serve Short Rib and Chorizo Chili Recipe

Garnishes

Nothing elevates chili quite like some simple garnishes. Try freshly chopped cilantro, a dollop of sour cream or Greek yogurt to add creaminess, and a sprinkle of shredded sharp cheddar or Monterey Jack cheese. A few thinly sliced jalapeños or a squeeze of lime juice can also add a nice bright contrast to this hearty dish.

Side Dishes

This chili shines alongside classic sides like warm cornbread or crusty bread to scoop it up. A refreshing side salad with a tangy vinaigrette can also balance the richness, and rice works beautifully if you want to stretch the meal even further.

Creative Ways to Present

For a fun twist, serve the chili over baked potatoes or use it as a topping for nachos with all your favorite fixings. You can even make chili-stuffed bell peppers for a colorful and comforting meal variation that still highlights the bold flavors of this Short Rib and Chorizo Chili Recipe.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your chili in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Freezing

This chili freezes wonderfully. Portion it out into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months, giving you a delicious, ready-made meal on busy days.

Reheating

Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally to ensure even warming. If it’s too thick, add a splash of broth or water to loosen it up. You can also reheat servings in the microwave, just be sure to stir halfway through.

FAQs

Can I use other types of beans in this chili?

Absolutely! While kidney beans work perfectly here, black beans, pinto beans, or even a bean mix are great alternatives and will bring slightly different textures and flavors.

What cut of short ribs works best for this recipe?

Bone-in short ribs with good marbling are ideal—they become incredibly tender and flavorful after slow cooking. Avoid very lean cuts as they can dry out during the long simmer.

How spicy is this Short Rib and Chorizo Chili Recipe?

This chili has a moderate heat level, thanks mainly to the chorizo and chili powder. You can always adjust the spice by choosing milder or hotter chorizo or adding extra chili powder or fresh peppers.

Can I make this chili in a slow cooker?

Yes! After searing the short ribs and cooking the onions, garlic, and chorizo, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the ribs are tender and the flavors meld beautifully.

Is it possible to make this recipe gluten-free?

Definitely. All the ingredients listed are naturally gluten-free, just double-check your spices and chorizo labels to ensure no additives with gluten have been included.

Final Thoughts

This Short Rib and Chorizo Chili Recipe is one of those dishes that feels like a celebration in every bite. With its rich layers of flavor, tender meat, and warming spices, it’s perfect for sharing with family or friends on a cozy night in. Give it a try—you’ll soon discover it’s one of those keep-in-your-repertoire champions that never fail to satisfy.

Short Rib and Chorizo Chili Recipe

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4 from 83 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x

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Description

This hearty Short Rib and Chorizo Chili combines tender, slow-simmered short ribs with spicy, flavorful chorizo in a rich tomato and bean base. Perfect for a warming meal, this chili is packed with bold spices like cumin, chili powder, and smoked paprika, delivering depth and complexity while being comforting and satisfying. Ideal for feeding a crowd, it offers a delicious twist on classic chili with the luxurious texture of braised short ribs.

Ingredients

Scale

Meats

2 lbs short ribs
8 oz fresh chorizo

Vegetables and Aromatics

1 large yellow onion, chopped
4 cloves garlic, minced

Pantry & Spices

28 oz canned crushed tomatoes
1 can (15 oz) kidney beans, drained
1 tsp cumin
2 tsp chili powder
1 tsp smoked paprika
4 cups low-sodium beef broth
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Prepare Ingredients: Chop the onion and mince the garlic. Allow the short ribs to 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 on each side for 3 to 4 minutes until they develop a golden-brown crust. Remove the ribs and set aside.
Sauté Aromatics: In the same pot, add chopped onions and minced garlic. Cook for about 5 minutes until the onions become golden brown and fragrant.
Cook Chorizo: Crumble the fresh chorizo into the pot with the onions and garlic. Brown the chorizo for approximately 5 minutes, stirring occasionally to break up the meat.
Add Tomatoes and Spices: Stir in the crushed tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Allow the mixture to simmer for 2 minutes to meld the flavors.
Combine and Simmer: Return the seared short ribs to the pot. Pour in the beef broth and add the drained kidney beans. Bring everything to a gentle boil.
Slow Cook: Reduce heat to low, partially cover the pot, and let it simmer for at least 1.5 hours or until the short ribs are tender enough to shred easily with a fork.

Notes

For extra depth, consider adding a splash of red wine while sautéing the aromatics.
You can substitute kidney beans with black beans or pinto beans as preferred.
Adjust the chili powder amount depending on your spice tolerance.
This chili tastes even better the next day as flavors develop further.
Serve with toppings like sour cream, shredded cheese, or chopped cilantro for added freshness.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American