This Award Winning Short Rib and Chorizo Chili is a hearty bowl packed with tender, slow-cooked short ribs, spicy chorizo, and plenty of rich, robust flavors. The meat is perfectly soft and melts in your mouth, while the chorizo adds a nice kick of spice and depth. It’s the kind of chili that feels like a big, warm hug after a long day.
I love making this chili when I want something comforting but with a little twist. The combination of short ribs and chorizo isn’t what you see in every chili recipe, and that’s what makes it so special. It’s also pretty easy to throw together in a slow cooker if you’re busy but still want something delicious simmering for hours.
My favorite way to serve this chili is with some warm cornbread or over a bed of fluffy rice. It’s perfect for sharing with friends or family, and it always impresses at game days or casual dinners. Whenever I make it, the house fills with amazing smells, and everyone can’t wait to get a bowl.
Key Ingredients & Substitutions
Short Ribs: These give the chili a rich, tender texture. If short ribs aren’t available, chuck roast works well too. Just make sure to cook it low and slow for tenderness.
Mexican Chorizo: This brings a spicy, smoky flavor. If you can’t find Mexican chorizo, Spanish chorizo or even spicy Italian sausage make good substitutes.
Chili Powder & Spices: The blend of chili powder, smoked paprika, cumin, and oregano gives depth. If you prefer less heat, reduce cayenne or skip it altogether.
Kidney Beans: These add a nice creaminess and body. You can swap for black beans or pinto beans depending on your preference.
How Do You Get Tender, Melt-In-Your-Mouth Short Ribs in This Chili?
Patience is key when cooking short ribs. Here’s how to get them perfectly tender:
- Brown the meat well: This adds deep flavor. Don’t rush; get a nice crust on the ribs.
- Cook low and slow: Simmer the chili gently for 2.5-3 hours. This breaks down tough fibers and makes the meat soft.
- Shred after cooking: Pull the meat apart with forks at the end for a great texture that distributes throughout the chili.
Keeping the heat low and letting it cook slowly makes a huge difference. It’s worth the wait for that tender, flavorful bite!
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – great for even heat and slow simmering without burning.
- Sharp chef’s knife – helps you cut short ribs into chunks cleanly and safely.
- Wooden spoon – sturdy and perfect for stirring thick chili without scratching your pot.
- Measuring spoons – to get the spices just right every time.
- Forks – for shredding the tender short ribs easily once cooked.
Flavor Variations & Add-Ins
- Swap short ribs for beef chuck roast if you want a leaner cut that’s still tender after slow cooking.
- Add black beans or pinto beans in place of kidney beans for different texture and flavor.
- Mix in diced bell peppers or corn for a bit of sweetness and crunch.
- Try topping with sour cream or avocado slices to mellow the heat and add creaminess.
How to Make Award Winning Short Rib and Chorizo Chili
Ingredients You’ll Need:
- 2 lbs beef short ribs, trimmed and cut into chunks
- 8 oz Mexican chorizo, casings removed
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef broth
- 1 jalapeño, thinly sliced (for garnish)
- 1/2 cup shredded cheddar cheese (for garnish)
- 1/4 cup sliced green onions (for garnish)
How Much Time Will You Need?
You’ll spend about 20 minutes prepping and browning the ingredients, plus around 2.5 to 3 hours for the chili to simmer slowly until the short ribs are tender and falling apart. This slow cooking is key for that melt-in-your-mouth texture. Plan ahead to let it cook gently and develop deep flavors.
Step-by-Step Instructions:
1. Brown the Short Ribs
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Brown the short ribs in batches until each piece is nicely caramelized on all sides. This gives great flavor. Once browned, remove the ribs from the pot and set aside.
2. Cook the Chorizo
In the same pot, add the chorizo. Cook until it’s browned and crumbly, about 5 minutes. Remove the chorizo from the pot and set it aside with the short ribs.
3. Sauté Onions and Garlic
Add the diced onions to the pot and cook until they are translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
4. Bloom the Spices
Stir in the chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Cook the spices for about 1 minute with the onions to bring out their flavors.
5. Combine Ingredients and Simmer
Return the short ribs and chorizo to the pot. Add the crushed tomatoes, drained kidney beans, and beef broth. Stir everything together until well combined.
6. Slow Cook the Chili
Bring the chili to a gentle simmer. Then reduce the heat to low and cover the pot. Let it cook slowly for 2.5 to 3 hours, stirring occasionally. This slow simmer makes the short ribs tender and lets the flavors meld wonderfully.
7. Shred the Meat
When the meat is tender and falling apart, use two forks to shred the short rib pieces inside the pot. Stir the shredded meat back into the chili to spread the flavor evenly.
8. Final Seasoning and Serve
Taste your chili and adjust the salt or spices if needed. Serve hot, garnished with sliced jalapeños, shredded cheddar cheese, and chopped green onions.
Enjoy your warm, comforting bowl of Award Winning Short Rib and Chorizo Chili!
Can I Use Frozen Short Ribs for This Chili?
Yes, you can! Just make sure to fully thaw the short ribs in the refrigerator overnight before cooking. This ensures even browning and proper cooking throughout.
Can I Make This Chili in a Slow Cooker?
Absolutely! After browning the meat and sautéing the veggies and spices on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the short ribs are tender and shreddable.
How Do I Store and Reheat Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally, or microwave in short bursts until warmed through.
Can I Adjust the Spiciness?
Definitely! If you prefer less heat, reduce or omit the cayenne pepper and jalapeño garnish. For more spice, add extra cayenne or finely chopped hot peppers during cooking.
