This Award Winning Short Rib and Chorizo Chili is a hearty, rich dish packed with bold flavors and tender meat. The short ribs add a deep, beefy taste while the chorizo brings a spicy kick that makes every bite exciting. It’s thick, comforting, and perfect for chilly days when you want something filling and satisfying.
I love making this chili because it’s a crowd-pleaser that feels like a warm hug in a bowl. The combination of slow-cooked short ribs with the smoky, spicy chorizo always gets everyone asking for seconds. One of my favorite things to do is let it simmer low and slow, which really brings out all the flavors and makes the meat incredibly tender.
My go-to way to serve this chili is with a topping of shredded cheese, a dollop of sour cream, and some fresh cilantro. Sometimes I add a side of crusty bread or some tortilla chips to scoop it up, making it a perfect meal to share with friends and family. It’s one of those recipes that turns a regular dinner into something special without too much fuss.
Key Ingredients & Substitutions
Short Ribs: These are the star of the chili, packed with rich flavor and tenderness when slow-cooked. If short ribs aren’t available, chuck roast is a good substitute and still becomes tender after braising.
Chorizo: Mexican chorizo adds smoky spice. If you can’t find it, try spicy Italian sausage or ground pork with smoked paprika and chili powder mixed in to get a similar kick.
Dried Chilies (Ancho & Guajillo): These chilies provide depth and mild heat. If you can’t find them, substitute with chipotle peppers in adobo for more smokiness, but use less to avoid overpowering.
Beef Broth & Tomato Paste: These keep the chili rich and thick. For a vegetarian version, substitute broth with vegetable stock and omit the meat, adding beans and vegetables instead.
How Do You Achieve Tender, Flavorful Short Ribs in Chili?
Getting short ribs tender while locking in flavor is the key step. Here’s how to do it well:
- Pat ribs dry and season well with salt and pepper. This helps build flavor and sear properly.
- Brown the ribs in batches over medium-high heat until deeply caramelized. This step creates a rich base flavor (don’t rush it!).
- Remove ribs, then cook the chorizo and aromatics in the same pot to soak up the fond (the browned bits).
- Add tomato paste and spices, stir for a minute to toast the spices and build depth.
- Return the ribs and chorizo, add liquids, scrape the pot to mix in all flavors.
- Cover and braise low and slow in the oven for 2.5–3 hours. The gentle heat breaks down connective tissue, making the meat fall-apart tender.
- When done, shred the meat into the chili to blend all flavors.
Taking time with browning and slow cooking is the secret to chili that’s full-bodied, rich, and satisfying.
Equipment You’ll Need
- Dutch oven or heavy-bottomed pot – great for even heat and perfect for braising the short ribs low and slow.
- Sauté pan – handy to brown the chorizo and cook aromatics separately if needed.
- Sharp knife – makes cutting the short ribs and chopping veggies easy and safe.
- Wooden spoon or heat-resistant spatula – ideal for stirring the chili without scratching your pot.
- Slotted spoon – useful to remove browned chorizo or ribs without too much liquid.
Flavor Variations & Add-Ins
- Swap short ribs for beef chuck roast if you want a leaner cut that still stays tender.
- Add black or pinto beans for extra texture and fiber; great if you want a heartier chili.
- Try smoked paprika or chipotle powder for a smoky twist instead of traditional chili powder.
- Stir in diced sweet potatoes or corn for a touch of sweetness that balances the spicy heat.
Award Winning Short Rib and Chorizo Chili
Ingredients You’ll Need:
- 3 lbs beef short ribs, cut into chunks
- 8 oz Mexican chorizo, casing removed and crumbled
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 (14 oz) can diced tomatoes
- 2 tbsp tomato paste
- 2 dried ancho chilies, soaked and chopped
- 2 dried guajillo chilies, soaked and chopped
- 1 jalapeño, sliced (plus extra for garnish)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to heat preference)
- 1 tbsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: 1 cup cooked beans (like pinto or black beans)
Time Needed
This chili takes around 20 minutes to prep and sear the meat and vegetables, plus 2.5 to 3 hours of braising time in the oven to become tender and flavorful. Plan for about 3 hours total to enjoy this delicious dish.
Step-by-Step Instructions:
1. Prepare and Brown the Meat
Preheat your oven to 325°F (160°C). Pat the short ribs dry thoroughly with paper towels, then season generously with salt and pepper. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the short ribs on all sides until they develop a deep caramel color, about 3 to 4 minutes per side. Remove the ribs and set aside.
2. Cook the Chorizo and Aromatics
In the same pot, add the crumbled chorizo and cook until browned and fragrant. Use a slotted spoon to remove the chorizo and set aside with the ribs. Next, add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic, cumin, smoked paprika, oregano, chili powder, and cayenne. Cook for about 1 minute until spices are aromatic.
3. Build the Chili Base
Stir in the tomato paste and diced tomatoes along with the soaked and chopped ancho and guajillo chilies. Return the short ribs and chorizo to the pot. Pour in the beef broth, scraping the bottom to loosen any browned bits.
4. Braise the Chili
Cover the pot with a lid and place it in the oven. Let it cook slowly for 2.5 to 3 hours, until the short ribs are tender and nearly falling apart.
5. Final Touches and Serve
Remove the pot from the oven. If you want, shred the short ribs into the chili and stir in cooked beans for added texture. Taste and adjust seasoning as needed with salt, pepper, or more chili powder. Serve the chili hot, garnished with fresh cilantro and sliced jalapeño. Enjoy it alongside tortillas, cornbread, or over rice for a satisfying meal.
Can I Use Frozen Short Ribs for This Chili?
Yes, you can use frozen short ribs, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps ensure even cooking and better browning.
Can I Make This Chili in a Slow Cooker?
Absolutely! After browning the short ribs and cooking the chorizo and aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 4 hours until the meat is tender.
How Do I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chili for up to 3 months—just thaw overnight in the fridge before reheating gently on the stove or microwave.
Can I Adjust the Heat Level?
Yes! You can reduce or omit the cayenne pepper and jalapeño slices if you prefer milder chili. Alternatively, add extra chili powder or a pinch of chipotle powder for more heat and smokiness.
