Short Rib and Chorizo Chili Recipe hits with deep smoky flavor, tender beef, and just enough heat to keep your spoon moving. It suits cozy weekend dinners, game day crowds, and anyone who wants a chili that tastes like it simmered all day in about 2½ to 3 hours. I tested versions of this on my neighbors so many times that they now answer the door holding empty bowls.
Why You Should Try This Short Rib and Chorizo Chili Recipe
Short ribs give this chili rich, beefy flavor and a silky texture that ground beef never matches. Chorizo adds smoky spice, paprika depth, and bright red color that makes the pot look as good as it tastes.
This recipe works well for make-ahead meals, casual parties, and cold nights when you want something hearty and bold. You can adjust the heat level easily, so it fits both spice lovers and milder palates at the same table.
“This Short Rib and Chorizo Chili Recipe tastes like a slow-cooked restaurant special but comes together in one pot at home. ★★★★★”
Ingredients You’ll Need
Beef and sausage
- 2½ pounds bone-in beef short ribs, cut into 2 to 3 inch pieces
- Ask the butcher to cut them across the bone flanken style for quicker cooking.
- 12 ounces fresh Mexican chorizo, casings removed
- Use raw, not cured Spanish chorizo. Look for brands like Cacique or your store brand.
Vegetables and aromatics
- 2 tablespoons neutral oil (avocado, canola, or vegetable)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- Keep some seeds if you want extra heat.
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 chipotle pepper in adobo, minced, plus 1 tablespoon adobo sauce
- Pantry shortcut: use 1 to 2 teaspoons chipotle chili powder if you do not have canned chipotles.
Spices
- 2½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (Mexican oregano if you have it)
- ½ teaspoon ground coriander (optional but tasty)
- 1 to 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
Liquids
- 1 cup beef broth or stock
- Use low sodium so you control the salt.
- 1 cup crushed tomatoes or tomato puree
- 1 cup water
- 1 tablespoon apple cider vinegar or lime juice
- This brightens the rich meat.
Beans and extras
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto or kidney beans, drained and rinsed
- Use any combo of beans you like or skip beans for a meat-only chili.
- 1 tablespoon brown sugar or maple syrup
- This balances the acidity and smoke.
Toppings
Mix and match:
- Shredded sharp cheddar or pepper jack
- Sour cream or plain Greek yogurt
- Sliced green onions
- Chopped cilantro
- Diced avocado
- Lime wedges
- Crushed tortilla chips or warm tortillas on the side
Equipment
- Large heavy-bottomed pot or Dutch oven, at least 5 to 6 quarts
- Tongs for turning short ribs
- Wooden spoon or spatula
- Cutting board and sharp knife
- Ladle for serving
Tips & Tricks
- Brown the short ribs well on all sides to build deep flavor in the pot.
- Pat the meat dry with paper towels so it sears instead of steams.
- Cook the chorizo until it browns slightly and renders its fat, then use that flavorful fat to cook the veggies.
- Keep the heat at a gentle simmer so the short ribs turn tender without drying out.
- Skim extra fat from the top near the end if you want a lighter bowl.
- Add salt gradually and taste near the end since the chorizo and broth already bring salt.
- Use canned chipotles and tomato paste from your pantry to add smoky depth without extra steps.
- Chill the chili overnight when possible, then reheat; the flavors settle and deepen.
- Shred the short rib meat into bite-size pieces so every spoonful gets a mix of beef, chorizo, beans, and sauce.
- Adjust thickness with extra broth or water if it gets too thick while it simmers.
How to Make Short Rib and Chorizo Chili Recipe
Step 1: Sear the short ribs
Heat 1 tablespoon oil in your Dutch oven over medium high heat. Pat the short ribs dry and season them generously with salt and pepper. Sear them in batches until all sides turn deep brown, about 3 to 4 minutes per side, then transfer them to a plate.
Step 2: Brown the chorizo
Lower the heat to medium and add the chorizo to the same pot. Break it up with a spoon and cook until it browns and the fat renders, about 5 to 7 minutes. Scoop the chorizo into a bowl and leave the flavorful fat in the pot.
Step 3: Sauté veggies and aromatics
Add the remaining tablespoon of oil if the pot looks dry. Toss in the onion, red bell pepper, and jalapeño and cook until they soften and turn slightly golden, about 6 to 8 minutes. Stir in the garlic and tomato paste and cook 1 to 2 minutes until the tomato paste darkens and smells sweet.
Step 4: Toast the spices
Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander, and a pinch of salt. Stir constantly for about 1 minute so the spices toast and coat the veggies. Add the minced chipotle and adobo sauce and stir again.
Step 5: Deglaze and build the base
Pour in the beef broth and scrape the bottom of the pot to loosen all the browned bits. Add the crushed tomatoes, water, brown sugar, and the browned chorizo. Stir everything together until it forms a thick, saucy base.
Step 6: Add short ribs and simmer
Nestle the seared short ribs into the pot, bone side down if possible. Bring the chili to a gentle simmer, then lower the heat to medium low and cover the pot with the lid slightly ajar. Simmer 2 to 2½ hours, stirring occasionally, until the short ribs feel very tender and the meat pulls away from the bone.
Step 7: Shred the meat and add beans
Lift the short ribs out to a cutting board and let them cool for a few minutes. Pull the meat from the bones and shred it into bite-size pieces, discarding excess fat and the bones. Return the shredded meat to the pot along with the black beans and pinto or kidney beans and stir well.
Step 8: Adjust seasoning and finish
Stir in the apple cider vinegar or lime juice and taste the chili. Add more salt, pepper, or chipotle if you want extra heat or depth. Simmer another 10 to 15 minutes so the beans warm through and the flavors come together, then serve hot with your favorite toppings.
What to Serve with Short Rib and Chorizo Chili Recipe
This Short Rib and Chorizo Chili Recipe pairs nicely with warm cornbread, buttery biscuits, or simple flour tortillas. You can spoon it over rice, baked potatoes, or even roasted sweet potatoes for a hearty bowl. Add a crisp green salad or sliced cucumbers with lime and salt to cut through the richness. Kids often enjoy it with tortilla chips and a side of mild salsa.
Storage Options
- Store leftover chili in airtight containers in the fridge for up to 4 days.
- Chill the pot completely before you move it to the freezer, then freeze portions for up to 3 months.
- Reheat gently on the stove over medium low heat with a splash of water or broth, and stir often so it heats evenly.
- Reheat single servings in the microwave in 60 to 90 second bursts, stirring between each burst until hot.