Short Rib and Chorizo Chili Recipe hits that rich, smoky, slightly spicy comfort-food sweet spot that tastes like it simmered all weekend. It works great for game day, cozy Sunday dinners, or meal prep, and you can get it on the table in about 2½ to 3 hours total, mostly hands-off. I first made a version of this on a snow day in a tiny apartment kitchen, and my neighbors still bring it up years later.
Why You Should Try This Short Rib and Chorizo Chili Recipe
Short ribs give this chili a deep, beefy flavor and a silky, almost stew-like texture that ground beef never quite matches. The chorizo brings smoky heat, paprika, and garlic, so you get layers of flavor without a ton of extra work.
This Short Rib and Chorizo Chili Recipe also reheats like a dream, so it fits busy weeks and game-day crowds. You can dial the spice level up or down, keep it gluten free, and load it with toppings so everyone builds their own perfect bowl.
“This Short Rib and Chorizo Chili Recipe tastes like a slow-cooked restaurant chili but comes together in one pot at home, and my family licked their bowls clean. ★★★★★”
Ingredients You’ll Need
Beef & Sausage
- 2½ pounds bone-in beef short ribs, English cut
- Choose well-marbled ribs for the best flavor and tenderness.
- 12 ounces Mexican chorizo, fresh (raw, not cured)
- Use mild or hot depending on your heat tolerance. I like brands such as Cacique or your favorite local butcher chorizo.
Aromatics & Veggies
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, seeded and diced
- Use a jalapeño instead if you want more heat.
- 4 cloves garlic, minced
- 1–2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
- Pantry shortcut: use 1–2 teaspoons chipotle chili powder if you do not have canned chipotles.
Spices
- 3 tablespoons chili powder
- I like a blend that includes ancho and guajillo for a deeper flavor.
- 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)
- 1–1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon sugar or honey (balances acidity)
Liquids
- 1 cup low-sodium beef broth
- 1 cup tomato sauce or crushed tomatoes
- 1 cup water
- 1 tablespoon apple cider vinegar or lime juice
- This brightens everything at the end.
Beans & Add-ins
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans or pinto beans, drained and rinsed
- 1 tablespoon tomato paste
- 1 bay leaf
Toppings (Optional but highly recommended)
- Shredded cheddar or pepper jack cheese
- Sour cream or plain Greek yogurt
- Sliced green onions or diced red onion
- Fresh cilantro
- Diced avocado
- Crushed tortilla chips or corn chips
- Lime wedges
Equipment
- Large heavy-bottomed pot or Dutch oven (5–6 quart)
- Tongs
- Wooden spoon or heatproof spatula
- Cutting board and sharp chef’s knife
- Small bowl for spice mix
- Ladle for serving
Tips & Tricks
- Brown the short ribs well on all sides to build deep flavor; dark brown bits on the bottom of the pot mean tasty chili.
- Pat the short ribs dry with paper towels before searing so they actually brown instead of steam.
- Cook the chorizo fully and render some fat, then use that flavorful fat to sauté the onions and peppers.
- Mix your spices in a small bowl before you start cooking so you add them quickly and evenly.
- Toast the spices in the pot for 30–60 seconds to wake them up and intensify the flavor.
- Use low-sodium broth so you control the salt level and avoid an overly salty chili.
- Adjust thickness by simmering uncovered to reduce or by adding a splash of broth or water if it gets too thick.
- Shred the short rib meat with two forks after it turns fork-tender, then stir it back into the pot for that rich, meaty texture.
- Cool the chili slightly before tasting for final seasoning; hot chili can hide salt and acid levels.
- Make it ahead by a day; the flavors deepen overnight and the texture improves.
How to Make Short Rib and Chorizo Chili Recipe
Step 1: Prep the Short Ribs
Pat the short ribs dry with paper towels and season them generously with salt and black pepper on all sides. Trim any thick, hard pieces of surface fat, but keep the marbling. Set them aside while you prep the veggies and spices.
Dice the onion, red bell pepper, and poblano pepper, and mince the garlic and chipotle peppers. Combine chili powder, cumin, smoked paprika, oregano, coriander, and a pinch of salt in a small bowl and set it near the stove.
Step 2: Brown the Short Ribs
Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Add the short ribs in a single layer, meaty side down, and sear them until they turn deep brown on all sides, about 3–4 minutes per side. Work in batches if needed so you do not crowd the pot.
Transfer the browned short ribs to a plate and keep them nearby. Leave the flavorful browned bits in the pot; they will season the chili.
Step 3: Cook the Chorizo
Add the chorizo to the same pot over medium heat. Break it up with a wooden spoon and cook it until it browns and releases its fat, about 5–7 minutes. If you see an excessive amount of fat, carefully spoon off a little, but keep a couple tablespoons for flavor.
Push the cooked chorizo to one side of the pot. You will mix it back in with the veggies in the next step.
Step 4: Sauté the Aromatics
Add the onion, red bell pepper, and poblano to the pot with the chorizo. Stir and cook over medium heat until the veggies soften and the onion turns translucent, about 5–7 minutes. Add the garlic and chipotle peppers and cook 1–2 minutes more until fragrant.
Sprinkle in the spice mix and tomato paste. Stir constantly for 30–60 seconds so the spices toast and the tomato paste darkens slightly.
Step 5: Deglaze and Build the Base
Pour in the beef broth and use your spoon to scrape up all the browned bits from the bottom of the pot. Add the tomato sauce, water, adobo sauce, sugar or honey, and bay leaf. Stir everything together until it looks like a loose, slightly brothy chili base.
Taste the liquid and add a pinch more salt if it tastes flat. The flavors will concentrate as it simmers, so keep that in mind.
Step 6: Add Short Ribs and Simmer
Nestle the browned short ribs back into the pot, bone side down if possible. Make sure the liquid mostly covers the meat; add a splash of water or broth if it does not. Bring the pot to a gentle boil over medium-high heat.
Reduce the heat to low so the chili simmers gently. Cover the pot with the lid slightly cracked and cook for about 2 to 2½ hours, stirring occasionally, until the short ribs turn fork-tender and the meat starts to pull away from the bone.
Step 7: Shred the Meat and Add Beans
Use tongs to lift the short ribs out of the pot and set them on a cutting board. Pull the meat off the bones and shred it into bite-size pieces with two forks, discarding any large pieces of fat or gristle. Return the shredded meat to the pot.
Add the black beans and kidney or pinto beans. Stir well and let the chili simmer uncovered for another 15–20 minutes so it thickens and the beans soak up flavor.
Step 8: Finish and Adjust Seasoning
Fish out the bay leaf and discard it. Stir in the apple cider vinegar or lime juice and taste the chili. Add more salt, pepper, or chili powder as needed, and thin with a splash of water or broth if it looks too thick for your liking.
Turn off the heat and let the chili sit for 5–10 minutes so it cools slightly and the flavors settle. This short rest makes the texture even better.
Step 9: Serve
Ladle the Short Rib and Chorizo Chili Recipe into warm bowls. Top with shredded cheese, a dollop of sour cream or Greek yogurt, green onions, cilantro, avocado, and crushed tortilla chips. Squeeze a lime wedge over each bowl if you like a bright finish.
Serve with warm cornbread, tortilla chips, or a simple green salad to round out the meal. Watch it disappear faster than you thought possible.
What to Serve with Short Rib and Chorizo Chili Recipe
Short Rib and Chorizo Chili pairs beautifully with classic cornbread, whether you like it sweet or more savory with jalapeños. You can also serve it over steamed white or brown rice for a hearty, filling bowl. A crisp green salad with a tangy vinaigrette cuts through the richness and keeps the meal balanced.
Kids often love it with plain tortilla chips and mild cheese, while adults can load on extra jalapeños and hot sauce. A big pot of this chili turns into a full spread when you set out toppings, cornbread, rice, and maybe a side of roasted vegetables.
Storage Options
- Cool the chili to room temperature, then store it in airtight containers in the fridge for up to 4 days.
- Freeze portions in freezer-safe containers or zip-top bags (lay bags flat) for up to 3 months.
- Reheat on the stove over medium-low heat, adding a splash of water or broth and stirring occasionally until hot.
- Reheat single servings in the microwave in a covered bowl, stirring every 45–60 seconds so it heats evenly.