Short Rib and Chorizo Chili Recipe

This Short Rib and Chorizo Chili Recipe is the ultimate comfort food, perfect for cozy nights or gatherings with friends. The rich flavors of tender short ribs and spicy chorizo blend seamlessly with fire-roasted tomatoes and beans, creating a deliciously hearty dish. Whether you’re hosting a game day or simply craving something warm, this chili stands out for its depth of flavor and satisfying texture.

Why You’ll Love This Recipe

• Flavor Explosion: The combination of short ribs and chorizo creates a rich, savory taste that will leave your taste buds dancing.
• Easy to Prepare: With simple steps and minimal hands-on time, this recipe is approachable for cooks of all skill levels.
• Versatile: Enjoy it as a main dish or as an appetizer. It pairs well with cornbread or over rice.
• Hearty Servings: This recipe makes enough to feed a crowd or provide leftovers for the week—perfect for meal prep!
• Customizable Toppings: Add your favorite toppings like cheese, sour cream, or fresh herbs to make each bowl unique.

Tools and Preparation

Before diving into the cooking process, gather the essential tools needed to create your Short Rib and Chorizo Chili. Having the right equipment will make preparation smoother and more enjoyable.

Essential Tools and Equipment

• Large pot or Dutch oven
• Sharp knife
• Chopping board
• Measuring cups and spoons

Importance of Each Tool

• Large pot or Dutch oven: Ideal for simmering the chili evenly without burning.
• Sharp knife: Makes chopping vegetables quick and effortless.
• Chopping board: Provides a safe surface for cutting ingredients.

Ingredients

This spicy chili is loaded with tender beef short ribs simmered with Mexican chorizo, fire roasted tomatoes, and the perfect blend of spices, award winning!

For the Chili

• 2 tablespoon vegetable oil
• 1.5 pounds boneless short ribs (cut into bite-sized pieces (about 1-inch cubes))
• Salt and pepper to taste
• 1 large onion (chopped)
• 2 jalapeno peppers (chopped (use serranos for hotter, or more to taste))
• 6 cloves garlic (chopped (or more to taste))
• 1 pound Mexican chorizo
• 1 cup beef stock
• 3 15-ounce cans fire roasted tomatoes
• 1 15-ounce can black beans (drained)
• 1 15-ounce can red kidney beans (drained)
• 1 tablespoon Worcestershire sauce (or to taste)
• 2 tablespoons chili powder blend (I’m using a hot New Mexican blend)
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Hot sauce (to taste)
• 2 tablespoons corn meal (optional, for thickening – or use crushed or torn corn tortillas)

For Garnish

• Your favorite toppings for serving

this recipe

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Sear the Short Ribs

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Sear them for 1-2 minutes per side until they develop a nice brown crust. If necessary, do this in batches. Once done, remove the short ribs from the pot and set them on a plate.

Step 2: Cook the Vegetables

Add the chopped onion and jalapeno peppers to the pot. Cook for about 5 minutes until they soften.

Step 3: Add Garlic and Chorizo

Stir in the chopped garlic and Mexican chorizo. Cook this mixture for about 5 minutes while breaking up the chorizo until it is mostly cooked through.

Step 4: Spice It Up

Add in your chili powder, Mexican oregano, cumin, salt, and pepper to taste. Cook everything together for an additional minute to let those spices bloom.

Step 5: Incorporate Stock

Pour in the beef stock while scraping up any browned bits from the bottom of the pan. This step enhances flavor.

Step 6: Combine Ingredients

Return the reserved short ribs back into the pot along with fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir well to combine all ingredients.

Step 7: Simmer

Bring everything to a boil before reducing heat. Cover it up and let it simmer for about two hours until those short ribs are melt-in-your-mouth tender; you may need longer depending on your desired tenderness.

Step 8: Thicken if Necessary

If your chili is too soupy after cooking, stir in corn meal during simmering to thicken it up.

Step 9: Serve

Ladle into bowls and top with your favorite toppings before serving hot!

How to Serve Short Rib and Chorizo Chili Recipe

Serving your Short Rib and Chorizo Chili is just as important as making it. The right toppings and accompaniments can elevate this dish to new heights, making it even more enjoyable for you and your guests.

Toppings

• Sour Cream – A dollop of sour cream adds a creamy texture that balances the spice.
• Chopped Cilantro – Fresh cilantro brings a burst of flavor and color to each bowl.
• Avocado Slices – Creamy avocado slices enhance the richness of the chili.
• Shredded Cheese – A sprinkle of shredded cheese melts into the warm chili, adding extra flavor.
• Sliced Jalapeños – For those who crave more heat, fresh jalapeños are an excellent choice.

Accompaniments

• Cornbread – Sweet cornbread pairs wonderfully with the spiciness of the chili.
• Tortilla Chips – Crunchy tortilla chips provide a fun way to scoop up the chili.
• Rice – Serve over rice for a heartier meal that absorbs all the delicious flavors.
• Pickled Red Onions – These add a tangy crunch that contrasts beautifully with the chili.

How to Perfect Short Rib and Chorizo Chili Recipe

Perfecting your Short Rib and Chorizo Chili requires attention to detail. Here are some tips to ensure your chili turns out amazing every time.

• Use quality meat – Opt for well-marbled short ribs for maximum tenderness and flavor.
• Let the spices bloom – Cooking spices briefly before adding liquids enhances their aroma and taste.
• Adjust heat levels – Taste as you go; you can always add more jalapeños or hot sauce for extra spice.
• Simmer longer if needed – If time allows, let it simmer longer for even more tender meat and deeper flavors.
• Thicken wisely – Use cornmeal or crushed tortillas to thicken without altering the flavor profile significantly.
• Rest before serving – Letting the chili rest for at least 30 minutes after cooking allows flavors to meld beautifully.

Best Side Dishes for Short Rib and Chorizo Chili Recipe

Pairing your Short Rib and Chorizo Chili with complementary side dishes will enhance the overall dining experience. Here are some great options:

1. Garlic Bread – Warm, buttery garlic bread is perfect for dipping into your chili.
2. Coleslaw – A refreshing coleslaw adds crunch and balances the rich flavors of the chili.
3. Mexican Rice – Flavorful Mexican rice acts as a great base, soaking up all those delicious juices.
4. Grilled Corn on the Cob – Sweet corn adds a lovely contrast to the spicy chili when grilled to perfection.
5. Stuffed Peppers – Stuffed bell peppers can be served alongside or filled with leftover chili for a creative twist.
6. Potato Salad – Creamy potato salad offers a cooling effect against the spiciness of the dish.

Common Mistakes to Avoid

When making a Short Rib and Chorizo Chili Recipe, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.

• Not Browning the Meat Properly: Searing short ribs enhances flavor through caramelization. Skip this step, and your chili may lack depth. Always ensure you achieve a nice brown crust.
• Ignoring the Spice Blooming: Adding spices too early can mute their flavors. Cook the spices for at least a minute after adding them to release their essential oils and enhance the chili’s taste.
• Using Low-Quality Ingredients: Cheap chorizo or canned tomatoes can lead to a bland chili. Invest in high-quality, flavorful ingredients for a richer, more satisfying dish.
• Overcooking or Undercooking: Timing is crucial with this chili. Overcooking can make the short ribs dry, while undercooking can leave them tough. Aim for that perfect melt-in-your-mouth texture.
• Skipping Toppings: Toppings add texture and flavor contrast. Neglecting them can result in a less exciting dish. Experiment with toppings like cheese, sour cream, or fresh cilantro.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an Airtight Container: Keep your chili fresh by transferring it to a sealed container.
• Duration: It will last up to 4 days in the refrigerator.
• Cool Before Storing: Allow your chili to cool down before sealing it to prevent condensation.

Freezing Short Rib and Chorizo Chili Recipe

• Use Freezer-Safe Containers: Choose containers that can withstand freezing temperatures.
• Label and Date: Don’t forget to label your containers with the date for easy tracking.
• Duration: This chili can be frozen for up to 3 months.

Reheating Short Rib and Chorizo Chili Recipe

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil until heated through.
• Microwave: Heat in a microwave-safe bowl, stirring occasionally until evenly warmed.
• Stovetop: Reheat over medium heat, stirring frequently until hot. Add water or broth if it’s too thick.

Frequently Asked Questions

How long does it take to make the Short Rib and Chorizo Chili Recipe?

The total time for this recipe is approximately 2 hours and 15 minutes, including preparation and cooking time.

Can I customize my Short Rib and Chorizo Chili Recipe?

Absolutely! You can adjust spice levels, add different beans, or include vegetables like bell peppers or corn for extra flavor and nutrition.

What should I serve with my Short Rib and Chorizo Chili?

This chili pairs well with cornbread, rice, or tortilla chips. Toppings like cheese, avocado, and sour cream make great additions!

Is this Short Rib and Chorizo Chili Recipe spicy?

The spiciness can be adjusted based on your preference. Use more jalapeños or chiles for heat or opt for mild chorizo if you want less spice.

How do I store leftover Short Rib and Chorizo Chili?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Final Thoughts

This Short Rib and Chorizo Chili Recipe is not only packed with flavor but also offers versatility for customization. Whether you’re hosting a gathering or enjoying a cozy night at home, this chili will surely impress. Feel free to experiment with additional ingredients or toppings to make it your own!

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Short Rib and Chorizo Chili

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• Author: Sofia
• Total Time: 2 hours 20 minutes
• Yield: Serves approximately 6

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Description

Indulge in the ultimate comfort food with this Short Rib and Chorizo Chili Recipe. This hearty dish combines tender, melt-in-your-mouth short ribs with spicy Mexican chorizo, simmered to perfection with fire-roasted tomatoes and a medley of beans. Ideal for cozy evenings or lively gatherings, this chili offers a flavor explosion that will keep everyone coming back for more. With simple preparation steps and customizable toppings, you can make each bowl unique. Serve it alongside cornbread or over rice for a satisfying meal that’s perfect for sharing with friends or enjoying as leftovers throughout the week.

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Ingredients

Scale 1x2x3x

• 1.5 pounds boneless short ribs
• 1 pound Mexican chorizo
• 3 cans fire-roasted tomatoes (15 ounces each)
• 2 cans beans (black and kidney, 15 ounces each)
• 1 large onion
• 2 jalapeño peppers
• 6 cloves garlic
• 1 cup beef stock
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chili powder blend
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Hot sauce
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 2 tablespoons corn meal (optional)

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Instructions

1. Sear short ribs in vegetable oil until browned; set aside.
2. Cook chopped onion and jalapeños until softened.
3. Add garlic and chorizo; cook until chorizo is mostly cooked through.
4. Stir in spices; allow to bloom for a minute.
5. Add beef stock; scrape up browned bits from the pot.
6. Return short ribs; mix in tomatoes, beans, Worcestershire sauce, and hot sauce.
7. Bring to a boil; reduce heat and simmer for about two hours until tender.
8. If needed, thicken with cornmeal during the last minutes of cooking.
9. Serve hot with your favorite toppings.

• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Category: Main
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 460
• Sugar: 4g
• Sodium: 830mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 8g
• Protein: 24g
• Cholesterol: 80mg

Keywords: Use high-quality meat for the best flavor. Adjust the spice level by adding more jalapeños or using milder chorizo. Let the chili rest after cooking for flavors to meld.