Short Rib and Chorizo Chili Recipe

Short Rib and Chorizo Chili Recipe hits that perfect spot between smoky, rich, and just-spicy-enough comfort food. It suits game day crowds, cozy Sunday dinners, or anyone who wants a big pot of chili that tastes like it simmered all day in about 2.5 to 3 hours total. I first tested this combo on a snowy weekend in a tiny apartment kitchen, and my neighbors still talk about the smell in the hallway.

Why Short Rib and Chorizo Chili Recipe Is Worth It

Short ribs bring deep beef flavor and silky texture that ground beef never quite reaches. Chorizo adds smoky heat, paprika richness, and that gorgeous brick-red color that makes the pot look as good as it tastes. Together they give this chili serious restaurant-level flavor with simple home kitchen steps.

You brown everything in one pot, build layers with aromatics, spices, and a few pantry shortcuts, then let time do the rest. The short ribs turn tender and spoonable, the chorizo seasons the whole pot, and the beans soak up every bit of flavor. Leftovers taste even better, so the effort pays off for days.

“This Short Rib and Chorizo Chili Recipe tastes like a slow-cooked restaurant special but comes together in one pot at home, ★★★★★”

Ingredients You Need

Main ingredients

• 2.5 to 3 pounds bone-in beef short ribs

  • Ask the butcher for English cut, well marbled.
  • Boneless short ribs also work; reduce simmer time slightly.

• 12 ounces fresh Mexican chorizo, casings removed

  • Use raw, not cured Spanish chorizo.
  • If you only find spicy Italian sausage, use it and add extra smoked paprika and cumin.

• 1 large yellow onion, diced

• 1 medium red onion, diced

• 1 large red bell pepper, diced

• 1 poblano pepper, seeded and diced

• 3 to 4 cloves garlic, minced

• 2 jalapeños, seeded and minced

  • Leave some seeds if you like more heat.

Pantry ingredients and flavor boosters

• 3 tablespoons tomato paste

• 1 can (28 ounces) crushed tomatoes

• 2 cans (15 ounces each) fire roasted diced tomatoes

  • Regular diced tomatoes work, but fire roasted add extra smoky flavor.

• 2 cans (15 ounces each) kidney beans, drained and rinsed

• 1 can (15 ounces) black beans, drained and rinsed

• 3 cups beef broth

  • Use low sodium so you control the salt.
  • Bone broth adds extra richness if you have it.

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 2 teaspoons smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon ground coriander (optional but nice)

• 1 teaspoon kosher salt, plus more to taste

• 1 teaspoon black pepper

• 1 to 2 teaspoons chipotle in adobo, minced, plus a spoonful of the sauce

  • This adds smoky heat and depth; use less if you prefer mild chili.

• 1 tablespoon brown sugar or maple syrup

  • This balances acidity from tomatoes.

• 2 tablespoons neutral oil (avocado, canola, or light olive oil)

Toppings and finishing touches

• Sour cream or plain Greek yogurt
• Shredded cheddar or pepper jack cheese
• Sliced green onions
• Chopped cilantro
• Diced avocado
• Lime wedges
• Crushed tortilla chips or corn chips

Equipment list

• Heavy Dutch oven or large heavy-bottomed pot with lid
• Tongs for turning short ribs
• Wooden spoon or heatproof spatula
• Sharp chef’s knife and cutting board
• Ladle for serving
• Small bowl for mixing spices

Quick Tips & substitutions

• Brown the short ribs deeply on all sides to build flavor; aim for dark golden crust, not light tan.
• Use pre-chopped onion and pepper mix from the produce section if you want to save time.
• Swap Mexican chorizo with spicy Italian sausage plus extra smoked paprika and chili powder.
• Use canned fire roasted tomatoes and chipotle in adobo for easy smoky flavor without a smoker.
• Prefer no beans chili style: double the short ribs and skip the beans.
• Need milder chili: remove all jalapeño seeds and skip the chipotle in adobo.
• Want thicker chili: simmer uncovered for the last 20 to 30 minutes or mash some beans with a spoon.
• Use a slow cooker after browning if you like; transfer everything and cook on low 7 to 8 hours until short ribs turn tender.
• If you cook for kids, keep the heat low and let adults add hot sauce at the table.

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Prep the short ribs and aromatics

Pat the short ribs dry with paper towels and season them on all sides with salt and pepper. Dice the onions and peppers, mince the garlic and jalapeños, and set them aside in separate piles. Mix chili powder, cumin, smoked paprika, oregano, coriander, and a pinch of salt in a small bowl so you add them together.

Step 2: Brown the short ribs

Heat the Dutch oven over medium high heat and add the oil. Place the short ribs in the pot in a single layer, meat side down, and sear them until a deep brown crust forms, about 3 to 4 minutes per side. Work in batches if needed so you do not crowd the pot, then move the browned ribs to a plate.

Step 3: Cook the chorizo

Add the chorizo to the same pot and break it up with a spoon. Cook it until it browns and the fat renders, about 5 to 7 minutes. Spoon off some excess fat if the pot looks very greasy, but leave a few tablespoons to flavor the vegetables.

Step 4: Soften the vegetables

Add the diced onions, bell pepper, and poblano to the pot with the chorizo. Stir and cook until the vegetables soften and the onions turn translucent, about 6 to 8 minutes. Add the jalapeños and garlic and cook 1 to 2 minutes until fragrant, so the garlic does not burn.

Step 5: Toast the spices and tomato paste

Sprinkle the mixed spices over the vegetables and chorizo and stir to coat everything. Cook about 1 minute so the spices toast and release their aroma. Add the tomato paste and cook another 2 minutes, stirring, until it darkens slightly and thickens.

Step 6: Deglaze and build the base

Pour in 1 cup of the beef broth and scrape the bottom of the pot with the spoon to lift all the browned bits. Add the crushed tomatoes, fire roasted diced tomatoes, chipotle in adobo, brown sugar, and the remaining beef broth. Stir until everything combines and the mixture looks uniform.

Step 7: Add the short ribs and simmer

Nestle the browned short ribs and any juices from the plate into the pot, submerging them in the liquid as much as possible. Bring the chili to a gentle simmer over medium heat, then lower the heat to maintain a slow, steady bubble. Cover the pot and cook 1.5 to 2 hours, stirring every 20 to 30 minutes so nothing sticks.

Step 8: Add beans and finish cooking

After the short ribs feel tender when you poke them with a fork, add the drained kidney beans and black beans. Stir them into the chili, then simmer uncovered 20 to 30 minutes so the flavors concentrate and the beans absorb the broth. Taste and adjust with more salt, pepper, or chipotle if you want more heat.

Step 9: Shred the short ribs

Use tongs to lift the short ribs out onto a cutting board. Pull the meat off the bones and shred it into bite sized pieces, discarding excess fat and the bones. Return the shredded meat to the pot and stir so it blends evenly into the chili.

Step 10: Rest and serve

Turn off the heat and let the chili sit 10 to 15 minutes so it thickens slightly and the flavors settle. Ladle the Short Rib and Chorizo Chili into bowls. Top with sour cream or yogurt, cheese, cilantro, green onions, avocado, and a squeeze of lime, then add crushed tortilla chips for crunch.

Recipe Variations

• Gluten free: Use gluten free beef broth and check labels on chorizo and chipotle; serve with corn chips or baked potatoes.
• Bean free: Skip the beans and add an extra pound of short ribs or 8 ounces more chorizo.
• Low carb: Use no beans and add extra peppers, zucchini, or cauliflower florets near the end of cooking.
• Mild version: Use only bell pepper and poblano, skip jalapeños and chipotle, and choose mild chorizo.
• Extra smoky: Add more smoked paprika and an extra spoonful of chipotle in adobo.
• Veggie heavy: Stir in corn, diced sweet potato, or butternut squash during the last 30 minutes.
• Dairy free: Skip cheese and sour cream and top with avocado, cilantro, and lime instead.
• Vegan twist: Replace short ribs and chorizo with plant based crumbles and extra beans, use vegetable broth, and bump up smoked paprika and chili powder.

Ways to Serve Short Rib and Chorizo Chili Recipe

• Spoon over steamed white or brown rice.
• Serve in bowls with warm corn tortillas or tortilla chips on the side.
• Top baked potatoes or sweet potatoes with a big scoop of chili and cheese.
• Load chili into roasted bell pepper halves and bake until bubbly.
• Serve small portions in cups with toppings for a party chili bar.
• Use as a topping for nachos with cheese, jalapeños, and salsa.

Storage Success

Let the Short Rib and Chorizo Chili cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so the next day bowl often tastes even better. Freeze portions in freezer safe containers for up to 3 months and label them with the date. Reheat gently on the stove over medium low heat with a splash of broth or water until it simmers and tastes hot all the way through.