This Award Winning Short Rib and Chorizo Chili is a rich, hearty dish that combines tender pieces of slow-cooked short rib with the spicy kick of chorizo sausage. It’s a bowl full of bold flavors and satisfying textures, perfect for anyone who loves a little heat with their comfort food. The chili deepens with every bite, bringing together the smoky meat with a hearty mix of beans and spices.
I love making this chili on a chilly weekend when I want a meal that feels like a big warm hug. The way the short ribs melt in your mouth along with the punchy chorizo makes it something special every time. A tip I’ve learned is to cook it low and slow so the flavors come together perfectly — it’s worth the wait, trust me!
When I serve this chili, I like to top it with some shredded cheese and a dollop of sour cream, maybe a little chopped onion or fresh cilantro if I’m feeling fancy. It’s great with warm cornbread or just straight up in a bowl with some crunchy tortilla chips on the side. This chili always brings people to the table happy and full, and it’s one recipe I keep coming back to again and again.
Key Ingredients & Substitutions
Beef Short Ribs: These give the chili its tender, juicy texture and deep flavor. If short ribs aren’t available, chuck roast is a good substitute but may be less fatty.
Chorizo Sausage: Adds a spicy smoky punch. You can swap with spicy Italian sausage or chorizo-style turkey if you want less fat but keep some spice.
Beans: Kidney and pinto beans add heartiness and texture. Black beans or cannellini beans also work well if you want to change it up.
Spices: Chili powder, smoked paprika, cumin, oregano, and cayenne give this chili its warm, layered flavor. Adjust cayenne to control spiciness. Using fresh spices will boost the aroma.
Beef Broth & Tomatoes: Together they create a rich, savory base. If you want a thicker chili, use less broth or add tomato paste for an extra kick.
How Do You Get Tender, Flavorful Short Ribs in Chili?
Slow-cooking the short ribs is the key to melting tenderness and deep flavor. Follow these tips:
- Brown the short ribs well on every side before cooking. This caramelization adds rich flavor to the chili base.
- Cook the ribs low and slow—in the oven or on the stovetop—at a gentle simmer for 2.5 to 3 hours. This breaks down tough fibers and keeps the meat moist.
- After slow cooking, shred the meat gently with forks so it blends into the chili but still gives bite.
Take your time here; rushing can leave the ribs tough or dry. The patience pays off with tender, juicy bites in every spoonful.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning meat and slow-cooking chili evenly.
- Sharp chef’s knife – makes trimming and chopping short ribs, onion, and garlic easier and safer.
- Cutting board – for prepping all your ingredients in one place.
- Wooden spoon or heatproof spatula – great for stirring chili without scratching your pot.
- Measuring spoons – to get your spices just right for bold flavor.
- Tongs – help handle the short ribs safely when browning.
Flavor Variations & Add-Ins
- Swap short ribs for beef chuck roast if you want a leaner but still tender chili.
- Try adding diced green bell peppers for a fresh crunch and mild sweetness.
- Mix in black beans along with kidney and pinto to vary the texture and taste.
- Top with shredded cheddar or Monterrey Jack cheese for a melty, creamy finish.
Award Winning Short Rib and Chorizo Chili
Ingredients You’ll Need:
For the Chili:
- 2 lbs beef short ribs, trimmed and cut into chunks
- 8 oz chorizo sausage, casings removed and crumbled
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 (14 oz) can diced tomatoes
- 1 cup beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- Salt and black pepper to taste
For Serving and Garnish:
- Fresh chopped cilantro
- 1 avocado, diced
- 1 jalapeño, sliced
- Sour cream
How Much Time Will You Need?
This chili takes about 15 minutes to prep and brown the meat and veggies. The slow cooking in the oven takes around 2.5 to 3 hours, so plan ahead for that low and slow simmer that makes the short ribs so tender. Another 15-20 minutes on the stove finishes off the chili with beans and thickens the sauce. Total cooking time is about 3 to 3.5 hours.
Step-by-Step Instructions:
1. Browning the Meat and Chorizo:
Preheat your oven to 325°F (160°C). Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season short rib pieces with salt and pepper. Brown the short ribs on all sides until deeply caramelized, about 4-5 minutes per batch. Remove the ribs and set aside. In the same pot, cook the crumbled chorizo until browned and fully cooked, then remove and set aside with the ribs.
2. Cooking the Aromatics and Spices:
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Stir for 1-2 minutes to toast the spices and bring out their flavors.
3. Slow Cooking the Chili:
Return the browned short ribs and chorizo to the pot. Add diced tomatoes and beef broth, stirring well to combine. Bring the chili to a gentle simmer, cover with a lid, and place it in the preheated oven. Let it cook slowly for about 2.5 to 3 hours, until the short ribs are very tender and easy to shred.
4. Finishing Touches:
Carefully remove the pot from the oven. Using two forks, shred the short rib pieces slightly into bite-sized chunks. Stir in the drained kidney and pinto beans. Place the pot back on the stovetop over medium heat, uncovered, and let the chili simmer for another 15-20 minutes to heat the beans through and thicken the sauce. Taste and adjust seasoning with salt and pepper as needed.
5. Serving:
Ladle the chili into bowls and top with a dollop of sour cream, diced avocado, sliced jalapeño, and fresh chopped cilantro. Serve hot and enjoy this rich, smoky, and spicy chili that’s sure to impress!
Can I Use Frozen Short Ribs for This Chili?
Yes, you can! Just be sure to thaw them completely in the fridge overnight before cooking. Pat them dry with paper towels to avoid extra moisture when browning.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the short ribs and chorizo on the stove first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until the meat is tender. Add the beans during the last 30 minutes.
How Long Will Leftovers Keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave.
Can I Adjust the Spice Level?
Definitely! Omit or reduce the cayenne pepper if you prefer less heat, or add more if you like it spicy. You can also swap jalapeño garnish for milder or hotter peppers based on your heat preference.
