Jump to Recipe Print RecipeThe comforting aroma of simmering chili fills the air, instantly transporting me to a cozy kitchen on a chilly evening. Today, I’m excited to share my favorite recipe for Award-Winning Short Rib and Chorizo Chili—a dish that never fails to impress family and friends alike. This hearty main course weaves together the richness of tender short ribs and the spicy kick of chorizo, creating a meal that not only satisfies hunger but warms the soul. Plus, it’s a fantastic way to elevate any gathering, as its depth of flavor keeps everyone coming back for seconds. Whether you’re seeking the perfect comfort food for a winter night or simply want to treat yourself to something truly special, this Rib and Chorizo Chili is just what you need. Are you ready to dive in and create a bowl of pure deliciousness? Why is this chili a game changer? Comforting aroma: The smell of this chili simmering will have everyone gathering in the kitchen, eager for a taste. Award-winning flavor: With tender short ribs and zesty chorizo, you’ll serve up a dish that impresses both family and friends alike. Easy variations: Feel free to play around with ingredients like beans or spices, making it unique to your taste. Perfect for gatherings: Whether it’s a cozy family dinner or a lively gathering, this chili is a crowd-pleaser that keeps everyone coming back for more. Make-ahead magic: This chili only gets better with time—consider making it the day before for a flavor boost that’s perfect for busy days! Rib and Chorizo Chili Ingredients For the Base • Vegetable Oil – Used for sautéing, adds moisture; substitute with olive oil for a different flavor. • Boneless Short Ribs (1.5 lbs) – The star ingredient, providing rich flavors and tenderness; for a leaner option, swap with beef chuck. • Salt and Pepper – Essential for seasoning; adjust to taste for balance. • Large Onion (1) – Adds sweetness and depth, enhancing the overall flavor. • Jalapeno Peppers (2) – Introduces delightful heat; use serrano peppers for an extra spicy kick. • Garlic (6 cloves) – Boosts the flavor profile; increase for a more robust taste. For the Protein • Mexican Chorizo (1 lb) – Contributes spiciness and earthy flavor; substitute with pork sausage if preferred. For the Liquid • Beef Stock (1 cup) – Provides a rich base; for a twist, replace with dark beer and beef bouillon. For the Veggies and Beans • Fire Roasted Tomatoes (3 cans, 15 oz each) – Adds sweetness and smokiness; ensures a rich chili. • Black Beans (1 can, 15 oz) – Packed with protein; pinto beans are a suitable alternative. • Red Kidney Beans (1 can, 15 oz) – Offers additional texture; other beans can be used if desired. For Flavor • Worcestershire Sauce (1 tbsp) – Deepens flavor; adjust according to taste. • Chili Powder Blend (2 tbsp) – For spice and complexity; homemade blends can enhance flavors even more. • Mexican Oregano (1 tsp) – Imparts herbaceous notes; substitute with regular oregano if necessary. • Cumin (1 tsp) – Brings an earthy flavor; feel free to adjust for personal preference. • Hot Sauce – For those who crave extra heat; customize it to fit your taste. For Thickening • Corn Meal (2 tbsp, optional) – Acts as a thickener; crushed corn tortillas can also be used for a different texture. This Rib and Chorizo Chili is designed for ultimate flavor satisfaction while being flexible enough to adjust to your preferences. Get ready to warm up with a bowl of deliciousness! Step‑by‑Step Instructions for 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 until shimmering, about 2 minutes. This oil will create a flavorful base for your Rib and Chorizo Chili. Once it’s hot, proceed to the next step to infuse the oil with rich, meaty flavors. Step 2: Sear the Ribs Season 1.5 pounds of boneless short ribs generously with salt and pepper. Carefully add the ribs to the pot, searing each side until deeply browned, around 3-4 minutes per side. This caramelization is key to building robust flavor in your chili. After browning, transfer the ribs to a plate and set them aside. Step 3: Sauté the Veggies In the same pot, add a diced large onion and 2 sliced jalapeño peppers. Sauté for 5 minutes, stirring occasionally, until the onion turns translucent and softens. These aromatic ingredients will add depth to your Rib and Chorizo Chili, making it irresistible. Step 4: Cook Garlic and Chorizo Add 6 minced garlic cloves and 1 pound of crumbled Mexican chorizo to the pot. Cook for an additional 5 minutes, using a wooden spoon to break up the chorizo and blend the flavors. This step allows the garlic to infuse its fragrance and the chorizo to render its spicy, earthy goodness. Step 5: Add Spices Sprinkle in 2 tablespoons of chili powder blend, 1 teaspoon of Mexican oregano, and 1 teaspoon of cumin along with a pinch of salt and pepper. Stir continuously for 1 minute, allowing the spices to bloom and release their fragrant aromas. This is where the magic of your Rib and Chorizo Chili truly begins to take shape. Step 6: Deglaze the Pot Pour in 1 cup of beef stock, scraping the bottom of the pot with a wooden spoon to release any browned bits. This deglazing process will enhance the flavor profile of your chili significantly. Once all bits are lifted, return the seared short ribs to the pot, nestling them into the liquid. Step 7: Incorporate the Tomatoes and Beans Add 3 cans (15 oz each) of fire-roasted tomatoes, 1 can of black beans, and 1 can of red kidney beans to the pot along with 1 tablespoon of Worcestershire sauce and some hot sauce to taste. Stir well to combine all ingredients, as they will meld into a hearty mixture brimming with flavor. Step 8: Simmer to Perfection Bring the chili to a boil over high heat, then reduce it to a gentle simmer. Cover the pot and let it simmer for about 2 hours, stirring occasionally, until the short ribs are tender and falling apart. The longer it simmers, the deeper the flavors of your Rib and Chorizo Chili will develop. Step 9: Adjust Consistency If you find your chili too soupy after simmering, mix in 2 tablespoons of cornmeal and stir until thickened, allowing it to simmer for an additional 5-10 minutes. This optional step enhances the chili’s texture, making it perfectly hearty, just how a good Rib and Chorizo Chili should be. Step 10: Serve and Enjoy Once your chili has reached the desired consistency, serve it hot in bowls, garnished with your choice of toppings like avocado, cilantro, sour cream, or shredded cheese. Savor each bite, knowing that this rich, flavorful Rib and Chorizo Chili is the ultimate comfort food for you and your loved ones. What to Serve with Award-Winning Short Rib and Chorizo Chili The perfect chili deserves equally delicious companions to enhance your meal experience and excite your palate. Cornbread: The sweet, buttery flavor of cornbread perfectly balances the spicy chili, making each bite comforting and hearty. It’s a classic pairing that’s sure to please, especially when served warm with a pat of butter. Tortilla Chips: Crispy and salty, these chips are ideal for scooping up chili and adding a delightful crunch to every mouthful. They also offer a great contrast to the rich, meaty texture of the chili. Avocado Slices: Fresh and creamy avocado adds a cooling element, cutting through the spiciness of the chili. You can simply slice it or mash it into guacamole as a lively topping for extra flavor. Sour Cream: A dollop of sour cream enriches the bowl with tangy creaminess, balancing the heat while making each spoonful velvet smooth. It adds a nice touch to the chili’s robust flavors. Rice: Serve chili over a bed of fluffy white or brown rice for a satisfying meal, creating a lovely interplay of textures. The rice absorbs the chili flavors beautifully, making for a filling dish. Beer or Red Wine: Pair your chili with a cold beer or a glass of full-bodied red wine. Both beverages elevate the flavor profile and add a touch of celebration to your cozy night in. Fresh Cilantro: A sprinkle of chopped cilantro brightens up the dish with fresh herbaceous notes. It not only looks pretty but also provides an aromatic lift that complements the rich chili. Chocolate Cake: For dessert, a slice of rich chocolate cake completes the meal on a decadent note, bringing a delightful sweetness that rounds out the bold flavors of your chili. Let these delicious accompaniments turn your Rib and Chorizo Chili dinner into a memorable experience that everyone will cherish! Make Ahead Options These Award-Winning Short Rib and Chorizo Chili options are perfect for busy home cooks looking to save time! You can prep the chili base (sautéing the vegetables and browning the ribs) up to 24 hours in advance by refrigerating it in an airtight container. For even better flavor, consider fully cooking the chili a day ahead and letting it cool before refrigerating it—this allows the flavors to blend and deepen. When ready to serve, simply reheat the chili on the stove over low heat, stirring occasionally, until piping hot. For best quality, avoid freezing cooked chili if you’ve added the beans, as they may lose texture. Enjoy the convenience of having this hearty, delicious meal ready to go! Rib and Chorizo Chili Variations Embrace your culinary creativity and customize this chili to suit your taste buds! Dairy-Free: Omit any cheese toppings and use vegetable stock instead of beef for a lighter dish. Feel free to make it as hearty as you like, while still enjoying all the flavors this chili offers! Spicy Upgrade: Increase jalapeños or add chopped habaneros for a fiery kick. This twist adds depth and heat—perfect for those who love a chili that really packs a punch! Bean Basket: Substitute black beans with lentils or chickpeas for a unique twist. Experimenting with different beans can bring new textures and flavors to your hearty chili. Vegetarian Delight: Replace short ribs and chorizo with a mix of mushrooms and tempeh. You won’t miss the meat with the umami flavor that comes from this hearty plant-based alternative! Beer Infusion: Swap beef stock with a rich stout or porter for added depth. For an unforgettable taste, the beer complements and intensifies the chili’s richness. Smoky Flavor: Add smoked paprika or a dab of liquid smoke for a BBQ vibe. Just a hint of smokiness can elevate your Rib and Chorizo Chili to new heights. Herbal Twist: Toss in fresh herbs like cilantro or thyme right before serving for a fresh zing. Adding fresh herbs helps to lighten the dish and can brighten the overall flavor profile. Cremy Touch: For a richer mouthfeel, stir in a dollop of sour cream or Greek yogurt before serving. This adds a luscious creaminess that contrasts beautifully with the chili’s spice! For more delicious ideas, check out my recipes for Sweet Chili Chicken or explore the flavors of Caribbean Chicken Rice. Each option offers delightful twists that can inspire your culinary adventures! Expert Tips for Rib and Chorizo Chili Flavor Boost: Allow the chili to rest overnight: Letting it sit overnight enhances the flavors, making each bite even more delicious when reheated. Slow Cooker Option: For convenience, use a slow cooker: After the initial steps, transfer the mixture to a slow cooker and let it cook on low for 6-8 hours for tender, flavorful results. Adjusting Spiciness: Taste and modify heat: Before serving, adjust the level of hot sauce or jalapeños to your liking, ensuring your Rib and Chorizo Chili suits everyone’s palate. Thickening Tip: Manage soupiness wisely: If your chili turns out too soupy, mix in cornmeal gradually while simmering to achieve a desirable thick consistency without clumps. Garnishing Ideas: Elevate your presentation: Top bowls with fresh cilantro, avocado slices, or shredded cheese to add color and additional flavor to your Rib and Chorizo Chili. How to Store and Freeze Rib and Chorizo Chili Fridge: Store leftover Rib and Chorizo Chili in a sealed container for up to 5 days. Make sure it’s completely cooled before sealing to maintain freshness. Freezer: Freeze the chili in airtight containers for up to 3 months. Allow it to cool first, then portion into servings for easy reheating later. Reheating: Reheat on the stove over medium heat or in the microwave until heated through. Stir occasionally to ensure even heating and add a splash of beef stock if needed for moisture. Make-Ahead: Consider making this hearty chili in advance; the flavors further develop with time, making it even more delightful when reheated! Rib and Chorizo Chili Recipe FAQs How can I select the perfect short ribs for this chili? Absolutely! When choosing short ribs, look for ones with a good amount of marbling and a deep red color. The marbling indicates tenderness and flavor. Avoid any ribs with excessive dark spots or a grayish hue, as these could indicate freezer burn or age. Fresh ribs will yield a richer and more delicious chili. How should I store leftover Rib and Chorizo Chili? Very easy! To store, let your chili cool down completely, then transfer it to a sealed container. It will keep in the refrigerator for up to 5 days. If you’re planning on enjoying it later, I recommend freezing it for up to 3 months. Just be sure to use airtight containers to prevent freezer burn. Can I freeze Rib and Chorizo Chili, and how? Indeed! Freezing is a great option for this chili. First, let it cool completely. Then, portion the chili into airtight containers or freezer bags, squeezing out as much air as possible. Label them with the date, and you can enjoy it later for up to 3 months. When you’re ready to eat, simply thaw it overnight in the fridge, then reheat on the stove or in the microwave. How can I adjust the spice level of my chili? No problem! If you find your chili too spicy or not spicy enough, you can always adjust the heat. For milder chili, reduce the amount of jalapeños and use less hot sauce. If you want a kick, add more chorizo or a dash of cayenne pepper. Always taste test before serving; remember, you can gradually add heat but can’t take it away! Are there any dietary considerations for this recipe? Absolutely! If you’re serving anyone with dietary restrictions, bear in mind that this chili contains beef and chorizo, which may not be suitable for vegetarians or those following a gluten-free diet, depending on the chorizo brand. You can easily substitute the meat with plant-based proteins like lentils or textured vegetable protein. Always check the labels for allergens, and when in doubt, ask your guests! What are some toppings that go well with Rib and Chorizo Chili? The more the merrier! For a truly delightful finish, consider toppings such as shredded cheese, sour cream, fresh cilantro, diced avocado, or even jalapeño slices. Each topping will add a different layer of flavor and texture to your chili, making it even more enjoyable! Hearty Rib and Chorizo Chili for Cozy Nights In This Rib and Chorizo Chili combines rich short ribs and spicy chorizo for a satisfying, comforting dish perfect for gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 2 hours hrsTotal Time 2 hours hrs 15 minutes mins Servings: 6 bowlsCourse: DinnerCuisine: American, MexicanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tbsp Vegetable Oil Used for sautéing, can substitute with olive oil1.5 lbs Boneless Short Ribs Can substitute with beef chuckto taste Saltto taste Pepper1 Large Onion Diced2 Jalapeno Peppers Sliced, can substitute with serrano peppers for more heat6 cloves Garlic MincedFor the Protein1 lbs Mexican Chorizo Can substitute with pork sausageFor the Liquid1 cup Beef Stock Can substitute with dark beer and beef bouillonFor the Veggies and Beans3 cans (15 oz each) Fire Roasted Tomatoes1 can (15 oz) Black Beans Can substitute with pinto beans1 can (15 oz) Red Kidney BeansFor Flavor1 tbsp Worcestershire Sauce Adjust according to taste2 tbsp Chili Powder Blend Homemade blends can enhance flavors1 tsp Mexican Oregano Can substitute with regular oregano1 tsp Cumin Adjust to personal preferenceHot Sauce Optional for extra heatFor Thickening2 tbsp Corn Meal Optional Equipment Large pot or Dutch oven Method Step-by-Step InstructionsHeat the oil in a large pot over medium-high heat until shimmering, about 2 minutes.Season the short ribs with salt and pepper and sear in the pot until browned, about 3-4 minutes per side.Add the diced onion and sliced jalapeños to the pot and sauté for 5 minutes until the onion is translucent.Mix in the minced garlic and crumbled chorizo, cooking for an additional 5 minutes.Sprinkle in the chili powder, oregano, cumin, salt, and pepper, stirring for 1 minute.Deglaze the pot with beef stock, scraping up any browned bits before returning the short ribs to the pot.Incorporate the fire-roasted tomatoes, black beans, red kidney beans, Worcestershire sauce, and hot sauce.Bring the chili to a boil, then reduce to a simmer and cover for about 2 hours.If the chili is too soupy, mix in cornmeal and let simmer for an additional 5-10 minutes.Serve hot in bowls, garnished with toppings of choice. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 60mgIron: 4mg NotesFor best flavor, let the chili rest overnight and reheat before serving. Use a slow cooker if preferred. Tried this recipe?Let us know how it was!
