There’s something almost ceremonial about a pot of short rib and chorizo chili slowly bubbling away in the kitchen — the rich scent curling through the air, the low, steady simmer hinting at the meal to come. This isn’t just any chili; it’s loaded with fall-apart-tender short ribs and the smoky, spicy kick of chorizo. That’s not just dinner; that’s a statement.
More Recipe: Ground Beef Stovetop Chili
This short rib and chorizo chili isn’t a “throw everything in and hope for the best” situation. It’s a deliberate layering of flavor, first the deep sear on the beef, then the bloom of paprika and cumin in hot oil, followed by a slow cook that coaxes every bit of savor out of the meat and spices. The result? A bowl so bold and satisfying that you’ll start wondering if it’s fair to keep it all to yourself.
In the next few minutes, we’ll walk through exactly how to bring this chili to life in your kitchen. You’ll get not just the recipe, but the little tips and adjustments that take it from good to unforgettable, whether you want it blazing-hot for a spice challenge or mellow enough for a cozy family dinner. And yes, there’s a make-ahead trick that might just save your future self on a cold, tired weeknight.
Table of contents
Why This Short Rib and Chorizo Chili Works So Well
The magic of this short rib and chorizo chili isn’t just in the ingredients; it’s in how those ingredients are treated. Think of it less as “making chili” and more as orchestrating a slow, flavorful conversation between smoky, spicy, and savory notes.
First, the short ribs. They bring a deep, beefy richness you just can’t fake. By searing them first, you’re not only locking in juices but also creating that golden-brown crust, the kind that turns into those tiny, flavorful bits at the bottom of the pot. That’s your flavor foundation, and skipping it would be like starting a campfire without dry wood.
Then comes the chorizo, and here’s where things get interesting. Mexican chorizo melts into the chili, releasing its paprika-heavy, garlicky, mildly spicy oils. This isn’t just fat, it’s a flavor delivery system, infusing every bite with complexity. The chorizo’s spices bloom as they hit the heat, releasing aromas that practically announce dinner to the entire block.
The rest is about patience and balance. Fire-roasted tomatoes bring a smoky tang, cornmeal gently thickens while adding a subtle nuttiness, and the slow simmer ties it all together. By the time the pot has worked its magic, you’ve got something rich but not heavy, spicy but not punishing — a chili that tastes like it’s been in your family for generations, even if you just found the recipe this week.
Why Not Just Use Ground Beef?
Ground beef is fine for a weeknight, but short ribs and chorizo give you a texture and depth that plain mince can’t touch. Short ribs shred into tender strands that hold flavor, while chorizo adds layers of seasoning you’d otherwise need to build from scratch.
Ingredients for the Perfect Short Rib and Chorizo Chili
One of the reasons this chili turns out so bold and satisfying is the balance of hearty proteins, smoky aromatics, and just enough heat to keep things interesting. Here’s what you’ll need to make it happen, plus a few swaps if you want to tweak the flavor or accommodate what’s already in your pantry.
Main Proteins:
- Bone-in short ribs – The star of the show. Bone-in cuts bring both flavor and body to the broth.
- Mexican chorizo – Adds spice, smokiness, and a rich depth that seeps into every bite.
Flavor Builders:
- Onion, garlic, and peppers – Jalapeño for moderate heat; serrano if you want more bite.
- Fire-roasted tomatoes – For a smoky tang that balances the richness.
- Beef stock – The savory backbone of the chili; swap with dark beer for extra depth.
Spices & Heat:
- Smoked paprika, cumin, chili powder – The warm, earthy trio that anchors the dish.
- Chipotle powder – Optional, for a deeper smoky kick.
Texture & Finish:
- Cornmeal – Gently thickens the chili and adds a subtle nuttiness.
- Salt and pepper – Adjust to taste at the end.
Ingredient Swaps for Different Moods
- For less heat: Swap jalapeño for poblano pepper.
- For a different protein profile: Use pork shoulder instead of short ribs.
- For vegetarians: Replace both meats with plant-based chorizo and hearty beans (black or pinto).
Step-by-Step Method for Cooking Short Rib and Chorizo Chili
This chili is all about coaxing maximum flavor out of every ingredient. That means giving each stage its moment before everything comes together for the long, slow simmer. Here’s how to get it just right.
1. Sear the Short Ribs
Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Drizzle in a bit of oil, then sear the short ribs on all sides until they have a deep brown crust. This is your base layer of flavor, don’t rush it. If the pan smells a little toasty and you see those browned bits clinging to the bottom, you’re doing it right.
2. Brown the Chorizo
Remove the ribs and set them aside. In the same pot, add the chorizo. Let it render and sizzle, breaking it up with a spoon until it’s fully cooked. The oil it releases will turn a gorgeous deep red — that’s spice-infused flavor in liquid form.
3. Build the Aromatics
Toss in the onions, peppers, and garlic. Stir and cook until the onions are soft and slightly translucent, with edges just beginning to caramelize. The smell at this stage is a preview of where this chili is headed.
4. Layer in Spices
Add your smoked paprika, cumin, chili powder (and chipotle powder if using). Stir for 30 seconds to bloom the spices in the oil; they’ll darken slightly and become more fragrant.
5. Add Tomatoes and Stock
Pour in the fire-roasted tomatoes and beef stock, scraping the bottom to release those browned bits. Return the short ribs to the pot.
6. Slow Simmer
Lower the heat and let everything bubble gently for 2–3 hours. You’re looking for meat that pulls apart easily with a fork. Skim off any excess fat if needed.
7. Thicken and Finish
Stir in cornmeal and simmer for another 10–15 minutes to thicken. Taste and adjust seasoning with salt and pepper.
Can I Make This in a Slow Cooker?
Yes, follow steps 1–4 on the stovetop for proper searing and spice blooming, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Tips to Elevate Your Short Rib and Chorizo Chili Flavor
Chili is more than just a recipe; it’s a mood you create in the kitchen. The sound of the simmer, the rich scent drifting down the hallway, the way people gather when they know a pot like this is on the stove. Here’s how to take that experience and make it unforgettable.
1. Let Time Do the Heavy Lifting
If you can bear the wait, make the chili a day ahead. Something almost magical happens overnight — the flavors stop competing and start harmonizing, like a band that’s finally warmed up. The heat feels rounder, the broth silkier, and the meat somehow even more tender.
2. Play with Fire — and Restraint
Not everyone likes to break a sweat over dinner. If you want a gentler warmth, seed the peppers and choose milder varieties. But if you live for that slow-building, forehead-tingling heat, slip in extra serranos or stir in a spoonful of chipotle in adobo. It’s not just spice, it’s personality.
3. Cut the Richness with a Bright Finish
A squeeze of lime or a whisper of vinegar right before serving will make your chili taste alive. It’s that tiny spark that lifts each spoonful, keeping it from feeling heavy, no matter how generous your serving.
4. Layer the Bowl Like a Canvas
The chili is your base color; toppings are the brushstrokes. Think cool sour cream against smoky heat, crunchy pickled onions alongside tender meat, fresh cilantro that wakes up the whole dish. Even a humble sprinkle of shredded cheese melts into silky ribbons, coaxing you in for the next bite.
5. Swap Liquids, Change the Story
Beef stock is classic, but swapping in dark beer will lend a roasted, malty undertone that feels like winter in a glass. Or, for something bold and quietly smoky, add a splash of brewed coffee — the kind you sip slowly on a cold morning.
How Do I Freeze It Without Losing Texture?
Cool the chili completely, resisting the urge to rush it into containers. Pack it into freezer-safe portions, leaving space for expansion, and stash it for up to 3 months. When you reheat, do it gently, low and slow with just a splash of stock or water to bring it back to its original, cozy self.
Serving Suggestions and Pairings for Short Rib and Chorizo Chili
A bowl of this short rib and chorizo chili can stand on its own, but the right sides and toppings can turn it into a full experience, the kind people linger over long after the bowls are empty.
1. The Topping Bar Approach
Set out a spread so everyone can customize their bowl. Shredded sharp cheddar for creamy richness, diced avocado for buttery coolness, pickled jalapeños for bright heat, fresh cilantro for herbal lift. The contrast between hot, smoky chili and cool, fresh toppings is irresistible.
2. The Cornbread Connection
Serve it with warm, slightly sweet cornbread. The crumb soaks up the chili’s sauce without falling apart, and that faint sweetness plays beautifully against the smoky-spicy profile. Bonus points if you add jalapeño slices or cheddar to the batter.
3. For the Crunch Factor
A side of thick tortilla chips adds a satisfying texture contrast. They’re also perfect for mopping up the last bits from the bottom of the bowl.
4. Drinks That Hold Their Own
- Beer: A malty porter or smoky amber ale echoes the chili’s depth.
- Wine: A bold Zinfandel or Syrah can match the richness without getting lost.
- Non-alcoholic: Sparkling water with lime keeps your palate fresh between bites.
What’s the Best Way to Serve This for a Crowd?
Use a slow cooker to keep the chili warm during gatherings, and offer toppings in small bowls so people can build their perfect combination. Serve with multiple side options, some mild, some spicy, so that guests can adjust to their comfort level.
FAQs
Can I Make Short Rib and Chorizo Chili Ahead of Time?
It’s even better the next day. Store it covered in the fridge for up to 4 days. The rest time allows the spices to meld and the meat to become even more tender.
How to Make Short Rib and Chorizo Chili Less Spicy
Use mild peppers like poblano instead of jalapeño or serrano, and skip the chipotle powder. You can also add a bit more cornmeal or a dollop of sour cream at the table to soften the heat.
Vegetarian Option for Short Rib & Chorizo Chili
Yes, swap the short ribs and chorizo for plant-based chorizo and add a mix of hearty beans (black, pinto, or kidney). Use vegetable stock instead of beef stock.
Why Use Cornmeal in Short Rib Chili Instead of Flour?
Cornmeal not only thickens the chili but also adds a subtle, nutty sweetness that complements the smoky heat. Flour will thicken, but it won’t bring the same depth of flavor.
Freezing and Reheating Short Rib and Chorizo Chili
Cool the chili completely before transferring it to airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of stock if needed.
Ultimate Short Rib & Chorizo Chili
Ingredients
Equipment
Method
- Season & Sear Short Ribs: Pat short ribs dry and season all sides with salt and pepper. Heat oil in a large Dutch oven over medium-high. Sear ribs in batches until deeply browned on all sides, 8–10 minutes total. Transfer to a plate.
- Brown the Chorizo: In the same pot, add chorizo and cook, breaking it up, until browned and rendered, 4–5 minutes. Leave the flavorful oil in the pot.
- Sauté Aromatics: Add onion, jalapeños, serrano (if using), and a pinch of salt. Cook until softened and lightly golden, 5–6 minutes. Stir in garlic for 30 seconds until fragrant.
- Bloom Spices: Stir in chili powder, cumin, smoked paprika, and chipotle powder. Cook 30–45 seconds, letting the spices toast in the chorizo oil.
- Deglaze & Build Base: Add tomato paste and cook 1 minute. Pour in fire-roasted tomatoes and beef stock (or stock + dark beer), scraping up browned bits.
- Simmer Low & Slow: Return short ribs (and any juices) to the pot. Bring to a gentle simmer, cover partially, and cook on low heat 2½–3 hours, until meat is very tender.
- Shred & Thicken: Remove ribs to a board; discard bones and excess fat, then shred meat. Stir cornmeal into the pot and simmer 10–15 minutes to thicken. Return shredded beef; adjust salt and pepper.
- Brighten & Serve: Squeeze in a little lime juice to lift flavors. Ladle chili into bowls and top with sour cream, cheddar, cilantro, avocado, and pickled onions as desired.
- Slow Cooker Option: After searing ribs and blooming spices (Steps 1–4), transfer everything to a slow cooker with tomatoes and stock. Cook on LOW 6–8 hours or HIGH 3–4 hours. Finish with cornmeal, lime, and toppings.
Notes
Heat Control: Seed peppers for milder heat; add extra serrano or a spoon of chipotle in adobo for more kick.
Liquid Swaps: Replace some stock with dark beer for malty depth or add a small splash of brewed coffee for quiet smokiness.
Freezer Tips: Cool fully, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the refrigerator; reheat slowly.
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