Short Rib and Chorizo Chili Recipe

Short Rib and Chorizo Chili Recipe hits with deep smoky flavor, tender beef that melts in your mouth, and a slow-building heat that feels cozy instead of punishing. It works for game day, cold weeknights, casual entertaining, or any time you want chili that tastes like you cooked all weekend in about 2½–3 hours total. I first made a version of this on a snowy Sunday in a tiny apartment kitchen, and my neighbors still bring it up a decade later.

Why Short Rib and Chorizo Chili Recipe Is Worth It

Short ribs give the chili rich, beefy flavor and a silky texture that ground beef never matches. Mexican-style chorizo adds smoky spice and orange-red color that makes the pot look as good as it tastes. The combo turns a simple chili into something that feels restaurant-level without any fancy techniques.

You brown everything in one pot, then let time and low heat do the work. The short ribs break down into juicy shreds, the chorizo seasons the whole pot, and the spices bloom into a thick, spoon-coating sauce. You get leftovers that taste even better the next day, which always feels like winning dinner twice.

“This Short Rib and Chorizo Chili Recipe tastes like a slow-cooked chili from a great restaurant, but you pull it off in one pot at home with huge flavor and fall-apart beef.” ★★★★★

Ingredients You Need

Beef and Chorizo

• 2½–3 pounds bone-in beef short ribs

  • Choose meaty English-cut ribs, not thin flanken style.
  • Trim thick surface fat, but keep some for flavor.

• 12 ounces fresh Mexican chorizo (raw, not cured)

  • Use bulk chorizo or remove casings.
  • If you only find Spanish cured chorizo, dice it small and add half the amount, then add ½ pound ground beef to balance.

Vegetables and Aromatics

• 2 tablespoons neutral oil (avocado, canola, or light olive oil)
• 2 medium yellow onions, diced
• 1 large carrot, diced small
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (keep some seeds if you like more heat)
• 4–5 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 chipotle pepper in adobo, minced, plus 1–2 teaspoons adobo sauce
  • Pantry shortcut: use 1–2 teaspoons chipotle chili powder if you do not have canned chipotles.

Spices

• 3 tablespoons chili powder (use a mild, fresh-tasting brand)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano (Mexican oregano if you have it)
• ½ teaspoon ground coriander (optional but nice)
• 1–2 teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper

Liquids

• 1 (14.5-ounce) can fire-roasted diced tomatoes

  • Regular diced tomatoes work fine, but fire-roasted add a smoky layer.

• 1 (6-ounce) can tomato sauce or crushed tomatoes

• 3–4 cups low-sodium beef broth

  • Use chicken broth if that is what you have; the chili still tastes rich.

• 1 tablespoon soy sauce or Worcestershire sauce

  • Pantry flavor booster that deepens the savory notes.

• 1–2 teaspoons apple cider vinegar or lime juice, to finish

Beans and Add-Ins

• 1–2 cans (15 ounces each) beans, drained and rinsed

  • Pinto, black, or kidney beans all work.
  • Use one can for a meatier chili or two for a more budget-friendly pot.

• 1–2 teaspoons brown sugar or maple syrup, optional

  • This small amount balances acidity and heat without making the chili sweet.

Toppings (Optional but highly recommended)

• Sour cream or plain Greek yogurt
• Shredded cheddar or Monterey Jack
• Sliced green onions or chopped cilantro
• Diced avocado
• Crushed tortilla chips or corn chips
• Lime wedges

Equipment List

• Large heavy-bottomed pot or Dutch oven (at least 6-quart)
• Tongs for turning short ribs
• Wooden spoon or spatula
• Cutting board and sharp chef’s knife
• Measuring spoons and cups
• Ladle
• Small bowl for mixing spices

Quick Tips & substitutions

• Brown the short ribs well on all sides to build deep flavor.
• Use Mexican chorizo for best texture; if you only find cured Spanish chorizo, reduce the amount and add some ground beef.
• Swap beef short ribs with boneless beef chuck if needed; cut into 2-inch chunks and simmer a bit less.
• Use fire-roasted tomatoes and chipotle in adobo for smoky flavor without extra steps.
• Keep the heat gentle once the chili simmers so the short ribs turn tender instead of tough.
• Add beans near the end so they stay intact and do not turn mushy.
• Taste and adjust salt, acid (vinegar or lime), and heat (chipotle or jalapeño) right before serving.
• Chill overnight if you can; skim solid fat the next day for a lighter bowl with even better flavor.

How to Make Short Rib and Chorizo Chili Recipe

Step 1: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Add onions and carrots; cook until soft, about 8 minutes, and stir often. Add bell pepper and jalapeño and cook 3–4 minutes until they soften and pick up a little color. Stir in garlic and tomato paste and cook 1–2 minutes until the paste darkens slightly and smells toasty.

Step 2: Bloom the spices

Add chili powder, cumin, smoked paprika, oregano, coriander, salt, and black pepper to the pot. Stir so the spices coat the vegetables and tomato paste. Cook 1–2 minutes, and scrape the bottom so nothing sticks and burns. Add chipotle pepper and adobo sauce and stir again so everything mixes evenly.

Step 3: Brown the chorizo

Push the vegetables to the sides of the pot and add the chorizo to the center. Break it up with a spoon and cook 5–7 minutes until it browns and renders some fat. Stir the vegetables back through the chorizo so they share that flavorful fat. Taste a small bit and adjust salt if the chorizo tastes very salty or very mild.

Step 4: Brown the short ribs

Use tongs to move the chorizo and veggies to a bowl, leaving as much fat in the pot as possible. Pat the short ribs dry with paper towels and season them on all sides with salt and pepper. Increase heat to medium-high and add the short ribs in a single layer; work in batches so they do not crowd. Brown each side 3–4 minutes until you see a deep brown crust, then transfer browned ribs to a plate.

Step 5: Deglaze and build the base

Turn heat down to medium and pour a splash of beef broth into the hot pot. Scrape up the browned bits from the bottom with a wooden spoon; those bits carry huge flavor. Add the chorizo and vegetables back to the pot, along with any juices from the plate. Add diced tomatoes, tomato sauce, soy or Worcestershire sauce, and enough broth to almost cover the short ribs once you add them back.

Step 6: Simmer until tender

Nestle the browned short ribs into the pot, bone-side down if they have bones. Bring the pot to a gentle simmer, then lower heat to maintain a soft bubble. Cover the pot with the lid slightly ajar and cook 2–2½ hours, and stir every 30 minutes. Add more broth as needed to keep the meat mostly submerged and prevent scorching.

Step 7: Shred the beef and add beans

Check the short ribs after about 2 hours; they should pull apart easily with a fork. Use tongs to transfer the ribs to a cutting board and let them cool a few minutes until you can handle them. Pull the meat from the bones and shred it into bite-size pieces, discarding bones and large pieces of fat. Return shredded beef to the pot along with beans and stir well.

Step 8: Adjust thickness and flavor

Simmer the chili uncovered 15–20 minutes so it thickens and the beans heat through. Stir often and lower heat if it bubbles too aggressively. Taste and add more salt, chipotle, or chili powder if you want more kick. Stir in vinegar or lime juice at the end to brighten the flavor and balance the richness.

Step 9: Serve with toppings

Ladle the Short Rib and Chorizo Chili into warm bowls. Add toppings like sour cream, shredded cheese, green onions, cilantro, avocado, and crunchy chips. Squeeze a little lime over each bowl for a fresh finish. Sit down and enjoy the fact that your kitchen smells like a chili cook-off champion.

Recipe Variations

• Gluten-free: Use gluten-free soy sauce or tamari, and check chorizo and broth labels for hidden gluten.
• Bean-free / low carb: Skip the beans and add extra diced peppers or mushrooms; simmer longer to thicken.
• Lighter version: Use beef chuck instead of short ribs and drain some chorizo fat before you add liquids.
• Extra smoky: Add more smoked paprika and an extra chipotle pepper, or stir in a spoonful of adobo sauce at the end.
• Milder chili: Use only half the jalapeño and skip the adobo sauce; add a bit more tomato sauce to soften the heat.
• Vegan direction: Swap short ribs and chorizo with crumbled soy chorizo and diced mushrooms, and use vegetable broth.

Ways to Serve Short Rib and Chorizo Chili Recipe

• Spoon over steamed rice or cilantro-lime rice.
• Serve with warm cornbread, corn muffins, or tortilla chips on the side.
• Top baked potatoes or sweet potatoes with a big scoop of chili and cheese.
• Use as a filling for chili-stuffed bell peppers.
• Serve in a bowl with a side salad for a cozy but balanced meal.

Storage Success

Cool the Short Rib and Chorizo Chili to room temperature, then move it to airtight containers and chill it within two hours. Store in the fridge for up to 4 days; the flavors deepen and taste even better on day two. Freeze portions for up to 3 months and label containers with the date so you do not lose track. Reheat gently on the stove over medium-low heat with a splash of broth or water, and stir often so it warms evenly without scorching.