Hearty Short Rib And Chorizo Chili

Short Rib And Chorizo Chili entered my kitchen during a weekend that felt stitched together with people, noise, and winter energy. It started at our neighborhood’s annual “Warm Hands Day,” where families gathered at the community center to assemble cold‑weather kits.

While kids colored cards and volunteers sorted gloves, two friends brought over trays of ingredients they couldn’t use up at home: fire‑roasted tomatoes, black beans, onions, even a package of jalapeños. Someone joked that the only thing missing was short ribs, and an older volunteer actually ran home and came back with a wrapped pack from her freezer.

A few days later, during a late-night cooking session with my cousins visiting from Texas, the same chili resurfaced. They added their favorite touch: Mexican chorizo. Meanwhile, my sister, who had just finished her nursing shift, chopped garlic with the speed of someone who didn’t want the night to end.

We let the pot simmer while catching up about everything from upcoming holidays to family recipes we wanted to preserve. The combination of hearty short ribs, spicy chorizo, and smoky tomatoes turned the whole living room into a gathering spot full of warmth.

Even at a school fundraiser last fall, this Short Rib And Chorizo Chili was the dish I contributed to the chili cook-off booth. Parents scooped it into compostable bowls, kids added handfuls of cheese, and teachers took containers home for their late-night grading sessions. The chili became part of the moment rich, comforting, and bold enough for chilly days when you need something that fills the room with aroma and brings people into the kitchen.

Short Description

Short Rib And Chorizo Chili is a deeply rich, smoky, slow-simmered chili made with tender short ribs, spicy chorizo, fire-roasted tomatoes, and beans for the perfect hearty meal.

Key Ingredients

• 2 tablespoons vegetable oil
• 1½ pounds boneless short ribs, cut into 1-inch cubes
• Salt and black pepper, to taste
• 1 large onion, chopped
• 2 jalapeño peppers, chopped
• 6 cloves garlic, chopped
• 1 pound Mexican chorizo
• 1 cup beef stock
• Three 15-ounce cans fire-roasted tomatoes
• One 15-ounce can black beans, drained
• One 15-ounce can red kidney beans, drained
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chili powder (preferably hot New Mexican blend)
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Hot sauce, to taste
• 2 tablespoons cornmeal (optional, for thickening)
• Toppings: cheese, sour cream, cilantro, avocado

Tools Needed

• Dutch oven or heavy-bottomed pot
• Wooden spoon
• Ladle
• Sharp knife and cutting board
• Measuring cups and spoons

Cooking Instructions

Step 1: Brown the Short Ribs
Heat the vegetable oil in a Dutch oven over medium-high heat. Add the short rib pieces in a single layer and sear for 1 to 2 minutes per side until deeply browned and crusty. Transfer to a plate and set aside.

Step 2: Sauté the Aromatics
In the same pot, add the chopped onion and jalapeños. Cook for 5 minutes, stirring often, until softened. Add the garlic and cook 30 seconds more.

Step 3: Cook the Chorizo
Add the chorizo to the pot, breaking it up with a spoon. Cook for about 5 minutes, until mostly browned and fragrant.

Step 4: Build the Spice Base
Stir in the chili powder, Mexican oregano, cumin, salt, and black pepper. Let everything cook for 1 minute to activate the spices.

Step 5: Add Liquids and Meat
Pour in the beef stock and scrape up all browned bits from the bottom. Add the short ribs back into the pot along with the fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir well.

Step 6: Long Simmer
Bring the pot to a gentle boil, then reduce heat, cover, and simmer for 2 hours until the short ribs are tender and the flavors deepen.

Step 7: Thicken if Needed
If the chili is thinner than desired, stir in the cornmeal and simmer uncovered for 10 to 15 minutes to thicken.

Step 8: Serve With Toppings
Ladle hot chili into bowls and top with cheese, sour cream, cilantro, or avocado.

Why You’ll Love This Recipe

Deep, slow-cooked flavor

Hearty enough to serve as a full meal

Spicy, smoky, and rich all at once

Great for gatherings and game days

Freezer-friendly and perfect for meal prep

Customizable with toppings and sides

Mistakes to Avoid & Solutions

Not searing the short ribs properly
Skipping a good sear prevents layers of flavor from forming.
Solution: Use high heat, avoid overcrowding, and let each piece brown fully.

Undercooking the chili
Stopping the simmer too early makes the meat tough.
Solution: Give the full 2 hours for tenderness.

Too much heat from jalapeños and chili powder
The spice can overshadow other flavors.
Solution: Taste halfway through cooking and add more heat only if needed.

Chorizo left in large chunks
Large clusters prevent the chili from thickening evenly.
Solution: Break the chorizo into small pieces as it cooks.

Over-thickening with cornmeal
Adding too much can give a grainy texture.
Solution: Start with 1 tablespoon, stir, and add the second only if needed.

Serving and Pairing Suggestions

Serve with warm cornbread or cheddar biscuits

Add a crisp green salad for balance

Offer bowls buffet-style with topping options

Great with baked potatoes as a hearty topping

Pair with sparkling water, light beer, or iced tea

Storage and Reheating Tips

Store in airtight containers for up to 4 days

Freeze for up to 2 months in sealed containers

Reheat gently on the stove over medium-low heat

Add a splash of beef stock if chili thickens too much

Stir occasionally to prevent sticking

FAQs

1. Can I make this chili in a slow cooker?
Yes. Brown the ribs, aromatics, and chorizo first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours.

2. Is there a substitute for chorizo?
Ground beef or turkey works, but chorizo gives the most authentic flavor.

3. Can I make it less spicy?
Remove jalapeño seeds and use mild chili powder.

4. Can I add vegetables?
Diced bell peppers, corn, or zucchini work beautifully.

5. Can this be made ahead for events?
Absolutely. Flavor improves after chilling overnight.

Tips & Tricks

Use fire-roasted tomatoes for smoky depth

Add a small piece of dark chocolate for richness

A splash of lime juice brightens the chili before serving

Stir occasionally during the long simmer for even cooking

Let the chili rest 10 minutes before serving to thicken naturally

Recipe Variations

Smoky Chipotle Version: Add 1 to 2 chopped chipotle peppers in adobo during simmering.

Bean-Free Style: Omit beans and increase short ribs by ½ pound.

Veggie Boost: Add 1 cup diced bell peppers and 1 cup corn with the tomatoes.

Chunky Stew Version: Reduce tomatoes to two cans and skip cornmeal for a thicker, meatier finish.

Mild Family Version: Use mild chili powder and replace jalapeños with ½ cup chopped bell pepper.

Final Thoughts

Short Rib And Chorizo Chili has a way of bringing kitchens to life, especially when people gather around a simmering pot with stories, generosity, and a little bit of chaos. From community events to family nights, it fills the room with deep, bold aromas that feel grounding and familiar. The tenderness of slow-cooked short ribs and the heat of chorizo create a combination that feels made for cool evenings and lively tables.

Cooking it reminds me how meals become woven into experiences shared tasks, helpful hands, someone chopping onions while another browns meat. It fits into long weekends, fundraisers, or just a night when you want something hearty and warm on the stove. Short Rib And Chorizo Chili is one of those dishes that turns an ordinary day into something a little more memorable, one bowl at a time.