Short Rib Chorizo Chili: Prepare to embark on a culinary adventure that will tantalize your taste buds and warm you from the inside out! Forget everything you thought you knew about chili because this isn’t your average bowl of red. We’re talking melt-in-your-mouth short ribs, the smoky depth of chorizo, and a symphony of spices that will have you craving more with every spoonful.

Chili, in its various forms, has a rich history rooted in the American Southwest, evolving from humble beginnings to a beloved comfort food enjoyed worldwide. While the exact origins are debated, its hearty nature and ability to feed large groups have made it a staple for generations. This particular twist, the Short Rib Chorizo Chili, elevates the classic dish to a new level of sophistication, blending traditional flavors with gourmet ingredients.

What makes this chili so irresistible? It’s the perfect marriage of textures and tastes. The tender, slow-cooked short ribs provide a luxurious richness, while the chorizo adds a spicy, smoky kick. The combination is simply divine! People adore chili for its versatility, its ability to be customized to individual preferences, and, of course, its incredible flavor. This Short Rib Chorizo Chili is no exception. It’s a guaranteed crowd-pleaser, perfect for a cozy night in or a festive gathering with friends and family. Get ready to experience chili like never before!

Ingredients:

Short Ribs: 3 lbs, bone-in, cut into 2-inch pieces
Chorizo: 1 lb, Mexican chorizo, removed from casings
Olive Oil: 2 tablespoons
Yellow Onion: 2 large, diced
Red Bell Pepper: 1 large, diced
Green Bell Pepper: 1 large, diced
Jalapeño Peppers: 2, seeded and minced (adjust to taste)
Garlic: 6 cloves, minced
Chili Powder: 3 tablespoons
Smoked Paprika: 2 tablespoons
Ground Cumin: 2 tablespoons
Dried Oregano: 1 tablespoon
Cayenne Pepper: 1/2 teaspoon (adjust to taste)
Beef Broth: 6 cups
Diced Tomatoes: 2 (28-ounce) cans, undrained
Tomato Paste: 6 ounces
Dark Red Kidney Beans: 1 (15-ounce) can, rinsed and drained
Black Beans: 1 (15-ounce) can, rinsed and drained
Pinto Beans: 1 (15-ounce) can, rinsed and drained
Apple Cider Vinegar: 2 tablespoons
Brown Sugar: 1 tablespoon
Salt: To taste
Black Pepper: To taste
Optional Garnishes: Shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, lime wedges

Preparing the Short Ribs and Chorizo

Okay, let’s get started! The first step is to get those short ribs nice and browned. This is crucial for developing a deep, rich flavor in our chili.

Sear the Short Ribs: Pat the short ribs dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches (don’t overcrowd the pot!), sear the short ribs on all sides until deeply browned. This should take about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
Cook the Chorizo: Add the chorizo to the same pot and cook, breaking it up with a spoon, until browned and cooked through. This will take about 5-7 minutes. Remove the chorizo from the pot and set aside with the short ribs. Leave any rendered fat in the pot – that’s flavor gold!

Building the Flavor Base

Now for the aromatic foundation of our chili. This is where the magic really starts to happen!

Sauté the Vegetables: Add the diced onion, red bell pepper, and green bell pepper to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes.
Add the Jalapeño and Garlic: Add the minced jalapeño peppers and garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic!
Bloom the Spices: Stir in the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This process, called “blooming,” helps to release the essential oils in the spices and intensifies their flavor.

Simmering the Chili

Time to bring everything together and let the flavors meld and deepen. This is where patience pays off!

Deglaze the Pot: Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot to loosen any browned bits (fond). These browned bits are packed with flavor and will add depth to the chili.
Add Remaining Ingredients: Return the short ribs and chorizo to the pot. Add the diced tomatoes (with their juice), tomato paste, beef broth, kidney beans, black beans, and pinto beans. Stir well to combine.
Simmer: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 3 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the more tender the short ribs will become and the more the flavors will meld together.
Shred the Short Ribs: After simmering, remove the short ribs from the pot. Using two forks, shred the meat from the bones. Discard the bones and any excess fat. Return the shredded short rib meat to the pot.
Adjust Seasoning: Stir in the apple cider vinegar and brown sugar. Taste the chili and adjust the seasoning with salt and pepper as needed. Remember, you can always add more, but you can’t take it away!

Serving and Garnishing

Almost there! Now for the fun part – serving up this delicious chili and adding your favorite toppings.

Serve: Ladle the chili into bowls.
Garnish: Top with your favorite garnishes, such as shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, and a squeeze of lime juice.

Tips for the Best Short Rib Chorizo Chili

Don’t skip the searing! This step is essential for developing a rich, complex flavor.
Use high-quality chorizo. The better the chorizo, the better the chili will taste.
Adjust the spice level to your liking. If you prefer a milder chili, reduce the amount of jalapeño peppers and cayenne pepper. If you like it spicier, add more!
Simmering is key. The longer the chili simmers, the more tender the short ribs will become and the more the flavors will meld together.
Make it ahead of time. Chili is often even better the next day, as the flavors have had more time to develop.
Get creative with the garnishes! The possibilities are endless.

Variations

Vegetarian Option: Substitute the short ribs and chorizo with 1 lb of crumbled plant-based ground meat and 1 (15-ounce) can of drained and rinsed corn.
Spicier Chili: Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
Smokier Flavor: Add a teaspoon of liquid smoke to the chili during the simmering process.
Different Beans: Feel free to substitute the beans with your favorites, such as great northern beans or cannellini beans.

Storage Instructions

Refrigerate: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
Freeze: Freeze chili in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

Stovetop: Reheat chili in a pot over medium heat, stirring occasionally, until heated through.
Microwave: Reheat chili in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

Serving Suggestions

Serve with cornbread or crackers.
Use as a topping for nachos or baked potatoes.
Serve over rice or quinoa.
Make chili cheese dogs.

Nutritional Information (Approximate, per serving)

Calories: 550-650
Protein: 40-50g
Fat: 30-40g
Carbohydrates: 40-50g

Why This Recipe Works

This Short Rib Chorizo Chili recipe is a winner because it combines the rich, beefy flavor of short ribs with the spicy, smoky flavor of chorizo. The combination of different beans adds texture and heartiness, while the spices create a complex and flavorful base. The long simmering time allows the flavors to meld together and the short ribs to become incredibly tender. Plus, it’s easily customizable to your own taste preferences!

Troubleshooting

Chili is too thick: Add more beef broth to thin it out.
Chili is too thin: Simmer uncovered for a longer period of
Conclusion:
This Short Rib Chorizo Chili isn’t just another chili recipe; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it. The rich, melt-in-your-mouth short ribs combined with the smoky, spicy chorizo create a depth of flavor that’s simply unparalleled. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or a cozy weekend gathering. The slow simmering process allows all the ingredients to meld together beautifully, resulting in a chili that’s both hearty and incredibly satisfying. But the best part? It’s surprisingly easy to make! While it requires a bit of time, most of it is hands-off, allowing you to relax and enjoy the enticing aromas filling your kitchen. And the payoff is well worth the wait. This isn’t your average weeknight chili; it’s a gourmet experience that will impress your family and friends.
Serving Suggestions and Variations:
Now, let’s talk about how to serve this masterpiece. Of course, a classic bowl of chili is always a winner, but there are so many ways to elevate this dish even further. * Classic Toppings: Start with the basics: a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, and a handful of chopped green onions. These add a cool, creamy contrast to the rich chili. * Spice It Up: If you like a little extra heat, add a few slices of fresh jalapeño or a dash of your favorite hot sauce. A sprinkle of red pepper flakes also works wonders. * Go Green: A squeeze of fresh lime juice and a scattering of chopped cilantro brighten up the flavors and add a refreshing touch. * Crunch Time: For added texture, try topping your chili with crushed tortilla chips, crispy fried onions, or even a sprinkle of toasted pepitas (pumpkin seeds). * Beyond the Bowl: Don’t limit yourself to just bowls of chili! This Short Rib Chorizo Chili is also fantastic served over cornbread, baked potatoes, or even as a topping for nachos. You can also use it as a filling for tacos or burritos. * Vegetarian Twist: While this recipe is definitely meat-centric, you could adapt it by substituting the short ribs with a hearty vegetable like butternut squash or sweet potatoes. Add an extra can of beans for protein and adjust the spices to your liking. * Smoked Paprika: If you want to add a deeper smoky flavor, consider adding a teaspoon or two of smoked paprika to the chili. It complements the chorizo beautifully. * Coffee Kick: For a truly unique flavor profile, try adding a tablespoon of instant coffee granules to the chili while it’s simmering. It enhances the richness and adds a subtle depth. I truly believe that this Short Rib Chorizo Chili will become a new favorite in your household. It’s a dish that’s perfect for any occasion, from casual weeknight dinners to special gatherings with loved ones. The combination of flavors and textures is simply irresistible, and the versatility of the recipe allows you to customize it to your own preferences. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do. And most importantly, I want to hear about your experience! Once you’ve tried this recipe, please come back and share your thoughts in the comments below. Let me know what variations you tried, what toppings you used, and how much your family and friends enjoyed it. I can’t wait to see what you create! Happy cooking! Print
Short Rib Chorizo Chili: The Ultimate Comfort Food Recipe
- Total Time: 240 minutes
- Yield: 8–10 servings 1x
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Description

Hearty chili with tender shredded short ribs and spicy chorizo, simmered with beans, vegetables, and aromatic spices.
Ingredients

Scale
3 lbs bone-in short ribs, cut into 2-inch pieces

1 lb Mexican chorizo, removed from casings

2 tablespoons olive oil

2 large yellow onions, diced

1 large red bell pepper, diced

1 large green bell pepper, diced

2 jalapeño peppers, seeded and minced (adjust to taste)

6 cloves garlic, minced

3 tablespoons chili powder

2 tablespoons smoked paprika

2 tablespoons ground cumin

1 tablespoon dried oregano

1/2 teaspoon cayenne pepper (adjust to taste)

6 cups beef broth

2 (28-ounce) cans diced tomatoes, undrained

6 ounces tomato paste

1 (15-ounce) can dark red kidney beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

2 tablespoons apple cider vinegar

1 tablespoon brown sugar

Salt to taste

Black pepper to taste

Optional Garnishes: Shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, lime wedges
Instructions
Pat the short ribs dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches (don’t overcrowd the pot!), sear the short ribs on all sides until deeply browned (3-4 minutes per side). Remove and set aside.

Add the chorizo to the same pot and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Remove and set aside with the short ribs. Leave any rendered fat in the pot.

Add the diced onion, red bell pepper, and green bell pepper to the pot. Cook over medium heat, stirring occasionally, until softened and slightly caramelized (8-10 minutes).

Add the minced jalapeño peppers and garlic to the pot and cook for another minute, until fragrant.

Stir in the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.

Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot to loosen any browned bits (fond).

Return the short ribs and chorizo to the pot. Add the diced tomatoes (with their juice), tomato paste, beef broth, kidney beans, black beans, and pinto beans. Stir well to combine.

Bring the chili to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 3 hours, or up to 4 hours, stirring occasionally.

After simmering, remove the short ribs from the pot. Using two forks, shred the meat from the bones. Discard the bones and any excess fat. Return the shredded short rib meat to the pot.

Stir in the apple cider vinegar and brown sugar. Taste the chili and adjust the seasoning with salt and pepper as needed.

Ladle the chili into bowls.

Top with your favorite garnishes, such as shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, avocado slices, and a squeeze of lime juice.
Notes
Don’t skip searing the short ribs for optimal flavor.

Use high-quality chorizo.

Adjust spice level to your preference.

Simmering is key for tender short ribs and flavor melding.

Chili is often better the next day.

Get creative with garnishes.

For a vegetarian option, substitute the short ribs and chorizo with 1 lb of crumbled plant-based ground meat and 1 (15-ounce) can of drained and rinsed corn.

For a spicier chili, add a pinch of red pepper flakes or a dash of your favorite hot sauce.

For a smokier flavor, add a teaspoon of liquid smoke to the chili during the simmering process.

Feel free to substitute the beans with your favorites, such as great northern beans or cannellini beans.

Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.

Freeze chili in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheat chili in a pot over medium heat, stirring occasionally, until heated through.

Reheat chili in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

Serve with cornbread or crackers.

Use as a topping for nachos or baked potatoes.

Serve over rice or quinoa.

Make chili cheese dogs.

Chili is too thick: Add more beef broth to thin it out.

Chili is too thin: Simmer uncovered for a longer period of time to allow some of the liquid to evaporate.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
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Short Rib Chorizo Chili: The Ultimate Comfort Food Recipe