This Award Winning Short Rib and Chorizo Chili is packed with rich, hearty flavors and a little bit of spicy kick. The tender short ribs melt in your mouth, while the spicy chorizo adds a nice punch, making every bite full of character. It’s the kind of chili that hugs you from the inside out and keeps you coming back for more.
I love making this chili when I want something comforting but with a bit of a twist. The mix of slow-cooked short ribs and chorizo gives it a unique taste that not many chili recipes have. Plus, it’s a great dish to make ahead because it tastes even better the next day when the flavors have settled in.
My favorite way to serve this chili is with a big scoop of sour cream, some shredded cheese, and a handful of crunchy tortilla chips for dipping. It’s perfect for game day or a cozy night at home. Whenever I cook this chili, friends and family always ask for seconds—so be ready to make a double batch!
Key Ingredients & Substitutions
Short Ribs: These are the star of the chili. They become rich and tender after slow cooking. If you can’t find short ribs, chuck roast works well as a substitute.
Chorizo: Adds a spicy, smoky flavor. You can use Mexican or Spanish chorizo. For a milder option, try a spiced sausage or omit for a simpler chili.
Chili Powder & Spices: These bring depth and warmth. If you don’t have smoked paprika, regular paprika or chipotle powder works. Adjust cayenne pepper to control heat.
Kidney Beans: They add texture and heartiness. You can skip beans for a low-carb version or replace with black beans if preferred.
How Can I Make Sure the Short Ribs Become Tender and Flavorful?
The secret is slow braising at low heat to break down the tough meat:
- Brown the short ribs well: This caramelizes the meat and builds flavor. Avoid crowding the pot to get a good sear.
- Cook low and slow: Oven braising at 325°F for 2.5–3 hours lets the collagen melt, making the meat tender.
- Shred carefully: Once tender, shred the meat with two forks to mix into the chili and absorb the sauce.
Patience here results in melt-in-your-mouth meat full of rich taste.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning meat and slow braising all in one pan.
- Sharp chef’s knife – makes cutting short ribs and chopping veggies easy and safe.
- Wooden spoon – gentle on your pot and great for stirring thick chili without scratching.
- Two forks – essential for shredding the tender short ribs after cooking.
- Measuring spoons and cups – keep your spices and liquids precise for balanced flavor.
Flavor Variations & Add-Ins
- Swap short ribs with beef chuck roast for a more budget-friendly but still tender option.
- Add black beans or pinto beans instead of kidney beans for a different texture and mild flavor.
- Mix in a cup of diced bell peppers for a sweet crunch and extra color.
- Finish with a sprinkle of shredded cheddar or Monterey Jack for creamy richness.
Award Winning Short Rib and Chorizo Chili
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs beef short ribs, trimmed and cut into chunks
- 8 oz chorizo sausage, casings removed and crumbled
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional for extra heat)
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
For Garnish:
- Sour cream
- Fresh cilantro leaves
- 1 jalapeño, sliced thin
Time Needed:
This chili requires about 30 minutes of active preparation plus 2½ to 3 hours of slow braising in the oven to develop rich flavors and tender meat. After cooking, another 30 minutes of simmering brings everything together beautifully.
Step-by-Step Instructions:
1. Brown the Meat:
Preheat your oven to 325°F (163°C). In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown short rib pieces on all sides, about 3-4 minutes per side. Remove and set aside.
2. Cook the Chorizo and Vegetables:
In the same pot, cook the crumbled chorizo until browned and cooked through, about 5 minutes. Remove and set aside with the short ribs. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
3. Toast Spices and Combine:
Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook 1-2 minutes to bring out the aromas. Add diced tomatoes and beef broth, stirring well. Return short ribs and chorizo to the pot. Bring to a simmer.
4. Braise:
Cover the pot and place in the oven. Cook for 2½ to 3 hours, until short ribs are very tender and easily shredded.
5. Shred and Finish:
Remove from oven. Using two forks, shred the short ribs into bite-sized pieces and mix into the chili. Stir in the drained kidney beans and simmer on the stovetop over medium heat for 30 minutes to meld flavors.
6. Serve and Garnish:
Adjust seasoning with salt and pepper as needed. Serve hot, topped with sour cream, fresh cilantro, and sliced jalapeño for a fresh, spicy kick.
Can I Use Frozen Short Ribs for This Chili?
Yes, but make sure to thaw them completely in the refrigerator overnight before cooking. This ensures even cooking and better browning.
What Can I Substitute for Chorizo?
If you don’t have chorizo, use another spicy sausage or ground pork seasoned with smoked paprika and chili powder. For a milder version, omit the chorizo altogether.
How Should I Store Leftover Chili?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Make This Chili Ahead of Time?
Absolutely! In fact, this chili tastes even better after resting overnight to let the flavors meld. Just reheat on the stove before serving.
