There’s nothing quite like the first spoonful of homemade chili on a chilly evening, is there? When the sun dips and the temperature drops, I crave something hearty and comforting, and this Award-Winning Short Rib and Chorizo Chili never disappoints. The moment it’s bubbling away on the stove, the rich aroma of slow-cooked short ribs mingles with the spicy kick of Mexican chorizo, filling my kitchen with warmth and promise.
I remember the day I crafted this recipe—a blissful kitchen experiment that turned into an award-winning favorite! Packed with fire-roasted tomatoes and a carefully curated blend of spices, each bowl offers a satisfying hug of flavor, ideal for cozy nights in or casual gatherings with friends. You can easily tweak it to match your preferences, whether you like an extra kick or you want to sneak in more veggies.
So grab your favorite spoon and let’s dive into this delicious, spicy adventure that has earned its place as a go-to comfort food!
Why is Short Rib and Chorizo Chili a must-try?
Comforting warmth: This chili envelops you in a cozy embrace, perfect for chilly evenings.
Hearty and hearty: With tender short ribs and spicy chorizo, this dish satisfies any appetite.
Flexibility at its best: Easily adapt it with substitutes or additional veggies to suit every palate.
Crowd-pleasing flavors: This award-winning chili will impress guests and make you the star of any gathering.
Quick and simple: The straightforward cooking process means you can enjoy it with minimal fuss—ideal for busy weeknights!
Short Rib and Chorizo Chili Ingredients
For the Chili Base
• Vegetable Oil – Used to sear the short ribs and cook the aromatics; substitute with olive oil if preferred.
• Boneless Short Ribs (1.5 lbs) – Provides a rich, meaty texture and flavor; can substitute with chuck roast or brisket.
• Salt and Pepper – Essential for seasoning; adjust according to your taste.
• Onion (1 large) – Adds sweetness and depth; can swap with shallots for a milder taste.
• Jalapeno Peppers (2) – Adds heat and flavor; use serrano peppers for a spicier kick.
• Garlic (6 cloves) – Offers aromatic richness; increase the quantity for a stronger flavor.
• Mexican Chorizo (1 lb) – Gives a spicy, tangy flavor; substitute with Italian sausage for a different taste.
• Beef Stock (1 cup) – Adds depth to the chili; dark beer can serve as a flavorful alternative.
• Fire Roasted Tomatoes (3 x 15 oz cans) – Contributes sweetness and smokiness; fresh roasted tomatoes can also work.
• Black Beans (1 x 15 oz can) – Provides texture and protein; any type of beans can be substituted.
• Red Kidney Beans (1 x 15 oz can) – Enhances heartiness; pinto beans can be used as an alternative.
• Worcestershire Sauce (1 tbsp) – Adds umami depth; omit if desired, but it enhances overall flavor.
• Chili Powder Blend (2 tbsp) – Key spice component; use a store-bought blend or create your own for tailored flavor.
• Mexican Oregano (1 tsp) – Enhances regional flavor; can substitute with regular oregano.
• Cumin (1 tsp) – Offers warm, earthy notes; increase for a more pronounced flavor if desired.
• Hot Sauce – For added heat to taste; optional, but recommended for spice lovers.
• Corn Meal (2 tbsp, optional) – Used for thickening the chili; can substitute with crushed tortillas.
This Short Rib and Chorizo Chili not only brings depth of flavor but also evokes a sense of warmth and comfort that you’ll surely want to indulge in!
How to Make Short Rib and Chorizo Chili
-
Heat Oil: Pour vegetable oil into a large pot over medium-high heat. Sear the boneless short ribs for 1-2 minutes on each side until beautifully browned, then set aside.
-
Sauté Aromatics: In the same pot, add the chopped onion and jalapenos. Sauté for about 5 minutes until they soften and become fragrant, creating a flavorful base.
-
Add Chorizo: Incorporate the minced garlic and Mexican chorizo into the pot. Cook for an additional 5 minutes, breaking up the chorizo as it cooks until it’s nicely browned.
-
Stir in Spices: Sprinkle in the chili powder, oregano, cumin, salt, and pepper. Cook for 1 minute, allowing the spices to bloom and fill your kitchen with their inviting aroma.
-
Deglaze the Pot: Pour in the beef stock, carefully scraping up any browned bits from the pot’s bottom to ensure all that flavor gets into the chili.
-
Combine Ingredients: Return the reserved short ribs to the pot along with the fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything together thoroughly.
-
Simmer: Bring the mixture to a gentle boil, then reduce the heat. Cover and let it simmer for 2 hours or longer, until the short ribs are meltingly tender and flavors meld beautifully.
-
Thicken if Needed: If you prefer a thicker chili, stir in cornmeal at this stage. Let it simmer a bit longer, allowing the chili to reach your desired consistency.
-
Serve and Enjoy: Ladle the chili into bowls and top with your favorite garnishes—perhaps some shredded cheese, sour cream, or fresh green onions for an extra touch of flavor.
Optional: Add a squeeze of lime just before serving for a zesty finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Short Rib and Chorizo Chili
Fridge: Leftover chili can be refrigerated in an airtight container for up to 5 days. Make sure it cools to room temperature before sealing to maintain freshness.
Freezer: To freeze, portion the chili into airtight containers or freezer bags, leaving some space for expansion. It can be frozen for up to 3 months without losing flavor.
Reheating: Thaw frozen chili overnight in the fridge for best results. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of beef stock if needed to restore consistency.
Room Temperature: Chili should not be left out at room temperature for more than 2 hours. Always refrigerate promptly to enjoy your Short Rib and Chorizo Chili safely!
Make Ahead Options
These Short Rib and Chorizo Chili are perfect for meal prep, saving you valuable time on busy nights! You can sear the short ribs and store them in the refrigerator for up to 24 hours before adding them to the chili. Additionally, you can chop the onions, jalapenos, and garlic, sealing them in an airtight container for up to 3 days. When you’re ready to cook, simply sauté the aromatics, add the chorizo, and combine everything with the prepped short ribs and other ingredients. With a little advance work, your chili will still be just as delicious, allowing you to whip up a comforting meal with minimal fuss!
Short Rib and Chorizo Chili Variations
Feel free to sprinkle your own creativity into this chili, making it uniquely yours with a few simple twists!
- Beef Alternatives: Swap short ribs with chuck roast or brisket for a different texture while keeping that hearty flavor.
- Vegetarian Option: Replace meat with lentils or chickpeas to create a delicious vegetarian version that’s equally satisfying.
- Heat Levels: Experiment with different hot peppers; consider poblano for a milder taste or habanero for a fiery kick.
- Extra Veggies: Throw in colorful bell peppers or sweet corn for additional texture and sweetness throughout the chili.
- Creamy Touch: Stir in a dollop of cream cheese or crema just before serving for a luscious, creamy chili experience.
- Smoky Flavor: Add a splash of liquid smoke or smoked paprika to impart an extra depth of smokiness that’s utterly delicious.
- Herb Infusion: Toss in fresh cilantro or parsley in the last few minutes of cooking for a burst of brightness in every bite.
- Nutty Hint: For some crunch and depth, add a tablespoon of peanut butter or almond butter; it’s a surprising but delightful twist!
Tips for the Best Short Rib and Chorizo Chili
Simmer Long: Allow your chili to simmer for a longer time to deepen the flavors; patience in cooking leads to a more delicious dish.
Proper Seasoning: Taste and adjust seasoning throughout cooking to avoid bland flavors; salt and pepper balance the spiciness beautifully.
Choose Quality Meat: Use high-quality boneless short ribs for the best texture and flavor. Cheaper cuts may not offer the same melt-in-your-mouth experience.
Watch the Heat: Control the spice by adjusting the number of jalapenos or hot sauce—keep it enjoyable for everyone at your gathering.
Thicken It Right: If your chili is too soupy, cornmeal can help thicken it. Stir and let it simmer to get the desired consistency just right.
What to Serve with Short Rib and Chorizo Chili?
Nothing complements a cozy bowl of chili quite like the right accompaniments, designed to enhance each savory bite and warm your heart.
-
Cornbread: This sweet, buttery delight offers a perfect counterbalance to the spicy chili and is great for soaking up every drop.
-
Tortilla Chips: Crunchy and salty, these chips add a delightful texture and can be dunked into your hearty chili for a fun twist.
-
Avocado Salad: Fresh, creamy avocado mixed with lime and cilantro brings a burst of freshness that brightens the rich flavors of the chili.
-
Sour Cream: A dollop of sour cream cools down the heat while adding a velvety richness—essential for balance in every spoonful.
-
Cheddar Cheese: Melted on top, the sharpness of cheddar beautifully enhances the overall flavor and adds a creamy texture to each bite.
-
Rice: Serving the chili over white or brown rice makes for a heartier meal, soaking up the vibrant flavors while adding wholesome bulk.
Pair these options with a refreshing drink, like a crisp lager or an icy margarita, to elevate your dining experience!
Short Rib and Chorizo Chili Recipe FAQs
What is the best way to select ripe ingredients for this chili?
Absolutely! For the best flavor, choose firm tomatoes without dark spots and bright green jalapeños. When selecting short ribs, look for marbling throughout, indicating tenderness and flavor. Fresh spices can elevate your dish, so check the expiration dates!
How should I store leftover Short Rib and Chorizo Chili?
To keep your chili fresh, store leftovers in an airtight container in the refrigerator for up to 5 days. For best results, let the chili cool before sealing. If you’re planning to eat it later, it’s a great idea to portion it out!
Can I freeze this chili? If so, how?
Yes, you can! Portion your cooled chili into airtight containers or freezer bags. Be sure to leave some space for expansion (about an inch) as it freezes. It will keep well for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight and reheat on the stovetop until warm.
What should I do if my chili is too spicy?
Very good question! If your chili ends up being too spicy for your taste, you can counterbalance the heat by adding more beans, tomatoes, or a splash of cream. Another option is to incorporate some sugar or honey to mellow the flavor. Stir these ingredients in gradually until you reach your desired taste.
Can I feed this chili to my dog?
While your furry friend may want a taste, it’s crucial to avoid giving them any chili containing onions, garlic, or excessive spices, as these can be harmful to dogs. You might consider making them a mild, plain version without any of these ingredients but always be cautious!
What if my short ribs don’t get tender?
If your short ribs are not tender after the recommended simmering time, simply continue to cook the chili on low heat, covered, checking it every 30 minutes. If they’re still tough, it might need even longer—sometimes up to 3 hours for the best melt-in-your-mouth texture. Just be patient; it will be worth the wait!
Hearty Short Rib and Chorizo Chili for Cozy Nights
Ingredients
Equipment
Method
- Heat Oil: Pour vegetable oil into a large pot over medium-high heat. Sear the boneless short ribs for 1-2 minutes on each side until beautifully browned, then set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and jalapenos. Sauté for about 5 minutes until they soften and become fragrant.
- Add Chorizo: Incorporate the minced garlic and Mexican chorizo into the pot. Cook for an additional 5 minutes, breaking up the chorizo as it cooks until it's nicely browned.
- Stir in Spices: Sprinkle in the chili powder, oregano, cumin, salt, and pepper. Cook for 1 minute, allowing the spices to bloom.
- Deglaze the Pot: Pour in the beef stock, carefully scraping up any browned bits from the pot's bottom.
- Combine Ingredients: Return the reserved short ribs to the pot along with the fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything together.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat. Cover and let it simmer for 2 hours or longer.
- Thicken if Needed: If you prefer a thicker chili, stir in cornmeal at this stage. Let it simmer a bit longer.
- Serve and Enjoy: Ladle the chili into bowls and top with your favorite garnishes.