Name: Short Rib and Chorizo Chili: Discover a Flavorful Recipe!
Prep time: 20 min
Cook time: PT-486654H35M58S
Total time: 2 h 20 min
Cuisine: Mexican
Ingredients: 1 pound beef short ribs, cut into chunks; 8 ounces chorizo sausage, casings removed; 1 tablespoon olive oil; 1 large onion, diced; 4 cloves garlic, minced; 1 bell pepper, diced (any color); 2 cans (15 ounces each) diced tomatoes, undrained; 2 cups beef broth; 1 can (15 ounces) kidney beans, drained and rinsed; 1 can (15 ounces) black beans, drained and rinsed; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon oregano; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon cayenne pepper (optional, for heat); Fresh cilantro, for garnish; Sour cream, for serving (optional); Shredded cheese, for serving (optional)

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Introduction to Short Rib and Chorizo Chili

Warm up your soul with this Short Rib and Chorizo Chili, a robust and flavorful twist on classic chili that’s packed with tender, slow-cooked short ribs and spicy, smoky chorizo sausage. Rich beefy goodness melds perfectly with bold spices, tomatoes, and a touch of heat, creating a deeply satisfying stew that’s perfect for chilly nights or casual gatherings. Each spoonful delivers layers of smoky, spicy, and savory flavors that linger delightfully on your palate.

This chili recipe is a hearty, crowd-pleasing meal that’s as comforting as it is exciting, bringing together the best of slow-cooked beef and vibrant chorizo for a dish you’ll want to make again and again.

Why You’ll Love This Short Rib and Chorizo Chili

Rich and Hearty – Tender short ribs and spicy chorizo create a deeply satisfying chili base.
Bold, Smoky Flavors – A complex blend of spices and smoky sausage deliver unforgettable taste.
Perfect for Cooler Days – A warm, comforting dish that’s ideal for fall or winter meals.
Make-Ahead Friendly – Flavors develop beautifully when reheated, great for leftovers.
Crowd-Pleaser – Ideal for game days, family dinners, or potlucks.

Ingredients for Short Rib and Chorizo Chili

Tender, melt-in-your-mouth short ribs slow-cooked until they fall apart in a savory chili base. Here’s what you’ll need:

Beef short ribs: These are the stars of the show, providing rich flavor and tenderness.
Chorizo sausage: This spicy sausage adds a kick and depth to the chili. Feel free to use mild or hot, depending on your preference.
Olive oil: A splash of this helps to brown the meat and sauté the veggies.
Onion: Diced onion brings sweetness and aroma, forming the base of your chili.
Garlic: Minced garlic adds a punch of flavor that elevates the dish.
Bell pepper: Any color works! It adds crunch and sweetness to balance the spices.
Diced tomatoes: Canned tomatoes provide a juicy, tangy base for the chili.
Beef broth: This enriches the chili, making it hearty and satisfying.
Kidney beans: These beans add protein and texture, making the chili more filling.
Black beans: Another layer of flavor and nutrition, they complement the other ingredients perfectly.
Chili powder: A must-have spice that gives chili its signature flavor.
Ground cumin: This spice adds warmth and earthiness to the mix.
Smoked paprika: For a hint of smokiness that enhances the overall taste.
Oregano: A touch of this herb brings a Mediterranean flair to the dish.
Salt and black pepper: Essential for seasoning and balancing flavors.
Cayenne pepper: Optional, but if you like heat, this will kick things up a notch!
Fresh cilantro: A bright garnish that adds freshness to each bowl.
Sour cream and shredded cheese: Optional toppings that add creaminess and richness.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Short Rib and Chorizo Chili

Creating a delicious Short Rib and Chorizo Chili is a rewarding experience. Follow these simple steps, and you’ll have a hearty meal that warms the soul. Let’s dive in!

Step 1: Brown the Short Ribs

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the short ribs. Brown them on all sides for about 5-7 minutes. This step locks in the flavor. When done, remove the ribs and set them aside.

Step 2: Cook the Chorizo

In the same pot, toss in the chorizo. Cook it for about 5 minutes, breaking it up with a spoon as it browns. The chorizo will release its spicy oils, adding depth to your chili. Once browned, remove it and set it aside with the short ribs.

Step 3: Sauté the Vegetables

Now, it’s time for the veggies! Add the diced onion, bell pepper, and minced garlic to the pot. Sauté them for about 5 minutes until they soften. This step builds the base flavor of your chili, making it aromatic and inviting.

Step 4: Add Spices

Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if you like it spicy). Cook for 1 minute until the spices become fragrant. This is where the magic happens, as the spices meld together.

Step 5: Combine Ingredients

Return the browned short ribs and chorizo to the pot. Add the undrained diced tomatoes and beef broth. Stir everything together, ensuring the meat and veggies are well combined. This mixture is the heart of your chili!

Step 6: Simmer the Chili

Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 to 3 hours. This slow cooking allows the flavors to meld beautifully, and the short ribs will become tender and juicy.

Step 7: Shred the Meat

After simmering, remove the short ribs from the pot. Shred the meat using two forks, discarding the bones. Return the shredded meat to the pot along with the kidney beans and black beans. Stir well and let it simmer for an additional 15-20 minutes.

Step 8: Final Touches

Before serving, taste your chili and adjust the seasoning if needed. Serve it hot, garnished with fresh cilantro. For an extra touch, add sour cream and shredded cheese on top. Enjoy your hearty Short Rib and Chorizo Chili!

Tips for Success

Don’t rush the browning process; it adds depth to the flavor.
Feel free to adjust the spice levels to suit your taste.
Let the chili sit for a while after cooking; it tastes even better the next day.
Use a good quality beef broth for richer flavor.
Experiment with toppings like avocado or jalapeños for extra flair.

Equipment Needed

Large pot or Dutch oven: Essential for simmering your chili. A heavy-bottomed pot works too.
Wooden spoon: Perfect for stirring and breaking up the chorizo.
Meat shredder or two forks: Handy for shredding the short ribs.
Cutting board and knife: For chopping veggies with ease.

Variations of Short Rib and Chorizo Chili

Vegetarian Option: Swap the short ribs and chorizo for hearty mushrooms and lentils. This keeps the chili filling while catering to plant-based diets.
Spicy Kick: Add diced jalapeños or a few chipotle peppers in adobo sauce for an extra layer of heat and smokiness.
Sweet and Savory: Incorporate a tablespoon of brown sugar or honey to balance the spices with a touch of sweetness.
Beer Infusion: Replace some of the beef broth with a dark beer for a rich, malty flavor that enhances the chili.
Low-Carb Version: Use cauliflower rice instead of beans for a lower-carb alternative while still enjoying a hearty meal.

Serving Suggestions for Short Rib and Chorizo Chili

Crusty Bread: Serve with a side of warm, crusty bread for dipping.
Rice or Cornbread: Pair with fluffy rice or sweet cornbread to soak up the chili.
Beer or Red Wine: Enjoy with a cold beer or a glass of red wine for a perfect match.
Garnish: Top with avocado slices or jalapeños for added flavor and color.

FAQs about Short Rib and Chorizo Chili

Can I make Short Rib and Chorizo Chili in a slow cooker?

Absolutely! Brown the short ribs and chorizo first, then transfer everything to a slow cooker. Cook on low for 6-8 hours for tender, flavorful results.

How can I store leftovers of this chili?

Store any leftover Short Rib and Chorizo Chili in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months!

Can I use different types of beans?

Yes! Feel free to mix and match beans. Pinto beans or cannellini beans can be great alternatives to kidney and black beans.

What can I serve with this chili?

This chili pairs wonderfully with cornbread, rice, or even tortilla chips. Don’t forget the toppings like sour cream and fresh cilantro!

Is this chili spicy?

The spice level can be adjusted! Use mild chorizo and skip the cayenne pepper for a milder version, or add more spices for a fiery kick.

Final Thoughts

Cooking Short Rib and Chorizo Chili is more than just preparing a meal; it’s about creating memories and sharing warmth with those you love. The rich flavors and comforting aroma fill your kitchen, inviting everyone to gather around the table. Each bowl is a celebration of hearty ingredients and spices that dance together in perfect harmony. Whether it’s a cozy night in or a lively gathering, this chili brings joy and satisfaction. So, roll up your sleeves, embrace the process, and enjoy the delicious rewards of your culinary adventure. Your taste buds will thank you!