Name: Hearty Short Rib and Chorizo Chili for Ultimate Comfort
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 2 tablespoons vegetable oil (Substitution: Olive oil or another cooking oil.); 2 pounds boneless short ribs (Prep Note: Cut into 1-inch cubes.); to taste salt; to taste pepper; 1 onion (Substitution: Shallots could also be used.); 2 jalapeno peppers (Substitution: Use serrano peppers for more spice or adjust quantity to taste.); 4 cloves garlic (Substitution: Fresh garlic is preferred, but garlic powder can work in a pinch.); 8 ounces Mexican chorizo (Use fresh chorizo for the best results; can substitute with spicy Italian sausage.); 4 cups beef stock (Substitution: Dark beer could work well for added flavor.); 1 can fire roasted tomatoes (Substitution: Regular diced tomatoes or canned tomato sauce can be used.); 1 can black beans (Can use pinto beans or any type of preferred beans.); 1 can red kidney beans (Any preferred beans can be used.); 1 tablespoon Worcestershire sauce (Use to taste; can be omitted but is recommended for depth.); 2 tablespoons chili powder blend (A hot New Mexican blend is especially recommended.); 1 tablespoon Mexican oregano (Substitution: Regular oregano, though flavor will vary slightly.); 1 teaspoon cumin (Can adjust quantity to personal preference.); to taste hot sauce; 2-3 tablespoons corn meal (Can substitute crushed or torn corn tortillas.); toppings (Personal serving toppings such as sour cream, cheese, or cilantro.)

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The simmering aroma of rich spices and tender meat wafting through the kitchen is a true comfort on a chilly evening. Today, I want to share my award-winning Short Rib and Chorizo Chili that packs a punch and warms the soul. This hearty chili is an absolute crowd-pleaser, perfect for family gatherings or cozy nights in. You’ll love how quick it is to prepare, with the promise of melt-in-your-mouth short ribs that truly elevate the dish. Plus, it’s easily adjustable for spice levels, making it accessible for everyone at the table. This soul-satisfying bowl of goodness brings together the flavors of Mexican chorizo and fire-roasted tomatoes in a way that’s both comforting and exciting. So, are you ready to dive into a pot of this deliciousness?

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Why is This Chili Worth Making?

Ultimate comfort: The combination of tender short ribs and spicy chorizo creates a rich, warming bowl that will soothe your cravings.

Quick prep: With straightforward steps and easily sourced ingredients, you’ll find this recipe a breezy addition to your weeknight meals.

Adjustable spice: Tailor the heat to your liking! Whether you’re a spice lover or have a mild palate, this chili accommodates all tastes effortlessly.

Crowd favorite: Serve it during game nights or family dinners; it’s a guaranteed hit that will have everyone asking for seconds.

Pair it with some cornbread for the ultimate cozy experience, or keep it simple with just a sprinkle of cheese on top. And don’t forget to check out my delicious Sweet Chili Chicken or Caribbean Chicken Rice for more mouthwatering meal options!

Short Rib and Chorizo Chili Ingredients

For the Chili
• Vegetable Oil – Provides fat for searing the meat and flavor. Substitution: Olive oil or another cooking oil.
• Boneless Short Ribs – The main protein, offering rich flavor and tenderness when cooked. Prep Note: Cut into 1-inch cubes.
• Salt and Pepper – Enhances the flavor of the short ribs and other ingredients. Use to taste.
• Onion – Adds sweetness and depth to the chili. Substitution: Shallots could also be used.
• Jalapeno Peppers – Provides heat and flavor. Substitution: Use serrano peppers for more spice or adjust quantity to taste.
• Garlic – Infuses the dish with robust flavor. Substitution: Fresh garlic is preferred, but garlic powder can work in a pinch.
• Mexican Chorizo – Adds spiciness and a distinct flavor to the chili. Use fresh chorizo for the best results; you can substitute with spicy Italian sausage if necessary.
• Beef Stock – Adds depth and richness to the chili. Substitution: Dark beer could work well for added flavor, supplemented with beef bouillon.
• Fire Roasted Tomatoes – Provides a smoky, rich tomato flavor. Substitution: Regular diced tomatoes or canned tomato sauce can be used, but adjust liquid accordingly.
• Black Beans – Adds protein and fiber. Substitution: Can use pinto beans or any type of preferred beans.
• Red Kidney Beans – Adds texture and heartiness. Substitution: Any preferred beans can be used.
• Worcestershire Sauce – Enhances umami flavor. Use to taste; can be omitted but is recommended for depth.
• Chili Powder Blend – Provides the primary spice mix. Note: A hot New Mexican blend is especially recommended.
• Mexican Oregano – Adds an herby note specific to Mexican cuisine. Substitution: Regular oregano, though flavor will vary slightly.
• Cumin – Contributes earthiness and warmth. Can adjust quantity to personal preference.
• Hot Sauce – Personalizes the heat level of the chili. Add to taste.
• Corn Meal – Optional thickening agent. Can substitute crushed or torn corn tortillas for a similar effect.

For Serving
• Toppings – Personal serving toppings such as sour cream, cheese, or cilantro to enhance while serving.

This fulfilling Short Rib and Chorizo Chili is calling your name—let the cooking begin!

Step‑by‑Step Instructions for Short Rib and Chorizo Chili

Step 1: Heat the Oil
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Allow the oil to shimmer, indicating it’s hot enough, which should take about 1-2 minutes. This step is crucial for searing the short ribs, ensuring they develop a rich, flavorful crust that will enhance your Short Rib and Chorizo Chili.

Step 2: Sear the Short Ribs
Season 2 pounds of cubed boneless short ribs generously with salt and pepper. Sear the short ribs in the hot oil for about 1-2 minutes per side, or until they are deeply browned. Once done, remove them from the pot and set them aside, allowing their rich flavors to infuse the chili later.

Step 3: Sauté the Aromatics
In the same pot, add 1 chopped onion and 2 diced jalapeno peppers. Sauté for about 5 minutes or until the onions become translucent and slightly caramelized. This step builds a flavorful base for your chili, providing sweet and spicy notes that will meld beautifully with the beef and chorizo.

Step 4: Add Chorizo and Garlic
Stir in 4 minced garlic cloves and 8 ounces of Mexican chorizo, breaking it apart with a spatula. Cook for an additional 5 minutes, stirring occasionally, until the chorizo is mostly cooked through and fragrant. This highlights the robust flavors that will elevate your Short Rib and Chorizo Chili to new heights!

Step 5: Incorporate the Spices
Add 2 tablespoons of chili powder blend, 1 tablespoon of Mexican oregano, and 1 teaspoon of cumin to the pot. Season with salt and pepper to taste, allowing the spices to bloom for about 1 minute. This step is essential for deepening the complex flavors in your chili while coating the ingredients with the aromatic spices.

Step 6: Deglaze the Pot
Pour in 4 cups of beef stock, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot. This deglazing process not only adds depth to your Short Rib and Chorizo Chili but it also ensures that all rich flavors are captured as you continue cooking.

Step 7: Add Remaining Ingredients
Return the seared short ribs to the pot, then add 1 can of fire roasted tomatoes, 1 can each of black beans and red kidney beans, 1 tablespoon of Worcestershire sauce, and hot sauce to taste. Stir well to combine everything, making sure that the marvelous ingredients meld together to create a hearty chili.

Step 8: Simmer the Chili
Bring the chili to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 2-3 hours, stirring occasionally, until the short ribs are tender and flavorful. This slow cooking deepens the chili’s flavor profile and creates that melt-in-your-mouth texture you’re aiming for.

Step 9: Thicken if Necessary
If your Short Rib and Chorizo Chili is too soupy for your liking, mix in 2-3 tablespoons of cornmeal and simmer uncovered for an additional 10-15 minutes. This step helps thicken the chili, giving it a robust, stew-like consistency that beautifully complements the tender meat and beans.

Step 10: Serve with Toppings
Ladle the chili into bowls, garnishing with your favorite toppings such as sour cream, shredded cheese, or fresh cilantro. This final presentation enhances the comforting and hearty nature of the Short Rib and Chorizo Chili, inviting a warm and satisfying meal that your family will love!

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Make Ahead Options

These Short Rib and Chorizo Chili is perfect for meal prep enthusiasts! You can sear the short ribs and sauté the vegetables up to 24 hours in advance. After prepping, simply store the components in the refrigerator in airtight containers to maintain their quality. On the day you plan to serve, combine the prepped ingredients with the remaining items in the pot, add the beef stock, and simmer as directed. This method ensures you still enjoy those rich, comforting flavors without spending hours in the kitchen. Just reheat, add your favorite toppings, and savor a delicious homemade meal with minimal effort on busy weeknights!

Storage Tips for Short Rib and Chorizo Chili

Room Temperature: Leftover chili should not be left at room temperature for more than 2 hours to ensure freshness and safety.

Fridge: Store your Short Rib and Chorizo Chili in an airtight container in the refrigerator for up to 5 days, allowing the flavors to meld beautifully as it chills.

Freezer: For longer storage, freeze the chili in individual portions for up to 3 months. Be sure to leave room for expansion in the container.

Reheating: When ready to enjoy again, reheat on the stove over medium heat, stirring occasionally, until warmed throughout. Add a splash of beef stock if needed for moisture.

Short Rib and Chorizo Chili Variations

Feel free to put your personal spin on this delightful chili recipe!

Adjustable Protein: Substitute short ribs with chuck roast or turkey for a lighter version. Each choice offers a unique flavor profile that complements the chili nicely!
Bean Variety: Swap black beans for chickpeas, or add sweet corn for a tasty twist. Sweet corn brings a pop of sweetness, beautifully balancing the spice.
Heat Level Change: Experiment with different chili powder blends to customize heat and flavor. Whether you prefer a mild or fiery kick, there’s a blend just for you.
Vegetarian Option: Use hearty mushrooms and lentils instead of meat for a filling plant-based chili. The umami richness from mushrooms can make this chili equally satisfying without the meat.
Extra Smokiness: Mix in some smoked paprika to enhance that smoky flavor. This little addition will deepen the richness, giving your chili a delightful complexity.
Creamy Texture: Stir in a dollop of cream or sour cream during the last few minutes of cooking for added richness and a luxurious mouthfeel. This creamy twist balances the spice beautifully.
Herb Infusion: Add fresh herbs like cilantro or parsley just before serving to give your chili a fresh finish. The brightness of herbs can elevate the dish to new heights!

Enjoy this heavenly bowl of Short Rib and Chorizo Chili with a side of cornbread or tortilla chips for dipping. For more flavorful ideas, don’t miss out on my Honey Pepper Chicken or a cozy serving of Cooker Beef Noodles to warm your heart!

What to Serve with Short Rib and Chorizo Chili

Warm up your dinner table with delightful pairings that perfectly complement the rich flavors of your chili masterpiece!

Cornbread: Its sweet, fluffy texture contrasts beautifully with the savory chili, creating a comforting balance that’s hard to resist.
Tortilla Chips: The crunch adds a delightful texture, perfect for dipping or topping your chili, making each bite a bit more exciting.
Guacamole: Creamy and fresh, guacamole enhances the spice of the chili while providing a cool, velvety mouthfeel that is utterly satisfying.
Mexican Rice: Fluffy and subtly seasoned, this dish soaks up the chili’s rich broth, rounding out your meal with a hearty touch.
Shredded Cheese: A sprinkle of sharp cheddar or crumbled queso fresco melts beautifully on top, adding an indulgent layer to each bowl.
Sour Cream: The tanginess of sour cream tempers the heat and enhances the flavors of the chili, making it a must-have topping.
Fresh Cilantro: Adding a burst of freshness, cilantro brightens the dish and complements the spicy notes seamlessly.
Ice-cold Beer: Pairing your chili with a robust lager enhances the overall experience, as the rich flavors meld together in perfect harmony.
Chocolate Cake: As a surprising dessert option, a slice of rich chocolate cake provides a delightful sweet finish to this spicy meal.
Lime Wedges: A squeeze over your chili gives a zesty kick that elevates the flavors, making your bowl even more vibrant and delightful.

Expert Tips for Short Rib and Chorizo Chili

Patience is Key: Slow simmering is crucial; it transforms tough short ribs into tender delicacies that make your chili irresistibly hearty.
Adjust Spice Levels: Don’t be shy! Taste as you go and modify the jalapeño and hot sauce to ensure your Short Rib and Chorizo Chili is perfect for your palate.
Use Fresh Ingredients: Fresh chorizo and garlic elevate the flavors significantly. Avoid old, dried-out versions for the best taste.
Crock Pot Convenience: For a hands-off approach, sear ingredients and transfer to a slow cooker after adding stock; cook on low for 6-8 hours for melt-in-your-mouth goodness.
Thorough Deglazing: Make sure to scrape the pot well when adding beef stock to capture all those rich, browned bits—this step enhances the overall flavor of the chili!

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Short Rib and Chorizo Chili Recipe FAQs

What type of short ribs should I use?
For the best texture and flavor, I recommend using boneless short ribs cut into 1-inch cubes. These provide a rich, hearty taste and tender mouthfeel when cooked. If you’re in a pinch, chuck roast can be a suitable substitute.

Can I adjust the heat in my chili?
Absolutely! You can control the spice levels by adjusting the amount of jalapeño peppers and hot sauce you add. If you prefer a milder chili, consider using fewer jalapeños or omitting the hot sauce altogether. Alternatively, if you love the heat, adding serrano peppers can ramp things up!

How should I store leftover chili?
Leftover Short Rib and Chorizo Chili can be stored in an airtight container in the refrigerator for up to 5 days. I love letting the flavors meld overnight, as it tastes even better the next day! For longer storage, freeze the chili in individual portions, and it can last for up to 3 months.

What’s the best way to freeze chili?
To freeze your chili, first allow it to cool completely. Then, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label with the date and type of chili, and it should be good for up to 3 months. When you’re ready to enjoy it, just thaw in the fridge overnight before reheating on the stovetop over medium heat.

How can I thicken my chili if it’s too soupy?
If your Short Rib and Chorizo Chili has too much liquid, you can easily thicken it! After simmering, mix in 2-3 tablespoons of cornmeal and let it simmer uncovered for an additional 10-15 minutes. This will give your chili a robust, stew-like consistency that’s simply delightful.

Is this chili safe for pets?
This Short Rib and Chorizo Chili contains several ingredients that might not be safe for pets, particularly onions and garlic. It’s best to keep this savory dish away from your furry friends. Always consult your veterinarian before sharing any human food with your pets.