This Award Winning Short Rib and Chorizo Chili is a hearty, rich dish packed with tender, melt-in-your-mouth short ribs and spicy, flavorful chorizo. The deep flavors and thick, comforting texture make it a perfect meal for cooler days or anytime you want something filling and satisfying.
I love making this chili because the mix of smoky chorizo and slow-cooked short ribs creates a perfect balance of spice and richness. I usually let it simmer low and slow so all the flavors can really come together, and it’s always worth the wait. Plus, the aroma while it’s cooking fills the whole house with something wonderful.
My favorite way to enjoy this chili is with some crusty bread or over a big bowl of fluffy rice. It’s also great topped with a little shredded cheese and a dollop of sour cream to cool down the spice. Whenever I serve this dish, I get so many compliments and requests for the recipe—it’s definitely a crowd-pleaser that brings people together around the table.
Key Ingredients & Substitutions
Short Ribs: These are the star of your chili, giving it tender, rich meat that melts in your mouth. If you can’t find short ribs, beef chuck roast cut into chunks works well too. Just cook it low and slow for the best tenderness.
Chorizo: This adds a smoky, spicy punch to the chili. If you don’t have chorizo, try spicy Italian sausage or a mix of ground beef with smoked paprika for a milder twist. Removing casings makes cooking and mixing easier.
Beans: Kidney beans are classic here for their firmness and color contrast. You can swap for black beans or pinto beans if you prefer.
Spices: Chili powder and smoked paprika build much of the chili’s flavor. Adjust cayenne to control the heat—start small if you want mild. Fresh jalapeños add a fresh kick but can be omitted or swapped for milder peppers if desired.
How Do I Get Tender, Flavorful Short Ribs for the Best Chili?
Getting those short ribs tender makes this chili extra special. Here’s what helps:
- Brown the meat well: Searing the short ribs until deeply browned locks in flavor and creates a rich base. Don’t rush this step.
- Low and slow cooking: Slow oven cooking at 325°F for 3 hours breaks down the tough collagen, making meat soft and juicy.
- Simmer in liquid: Use beef broth, tomato sauce, and diced tomatoes to keep the ribs moist and infuse them with flavor during cooking.
- Rest and shred: Once cooked, remove and shred the ribs carefully, excluding any bones. Return shredded meat to the chili to soak up the sauce.
Following these steps will give you tender beef that carries the chili’s bold flavors beautifully.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – great for browning meat and slow cooking the chili evenly.
- Tongs – handy for flipping and removing short ribs without breaking them apart.
- Wooden spoon or heatproof spatula – perfect for stirring chili and scraping up browned bits.
- Sharp knife and cutting board – for chopping vegetables and slicing jalapeños safely.
- Measuring spoons and cups – accurate spice and liquid measurements help balance flavors.
Flavor Variations & Add-Ins
- Swap short ribs for beef chuck roast for a leaner, easier-to-find cut that still gets tender slow-cooked.
- Replace chorizo with smoky Andouille sausage for a Cajun twist with a slightly different spice profile.
- Add diced sweet potatoes or butternut squash to boost sweetness and add texture.
- Stir in a few chipotle peppers in adobo sauce for a smoky heat if you want it spicier.
How to Make Award Winning Short Rib and Chorizo Chili
Ingredients You’ll Need:
For the Chili:
- 2 lbs beef short ribs, bone-in or boneless, cut into chunks
- ½ lb chorizo sausage, casing removed and crumbled
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño pepper, thinly sliced
- 2 tbsp vegetable oil
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional, adjust to heat preference)
- ½ tsp black pepper
- 1 tsp salt (plus more to taste)
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar
For Garnishing:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Sliced jalapeños
How Much Time Will You Need?
This recipe takes about 45 minutes of active preparation and browning, then requires around 3 hours of slow oven cooking to make the short ribs tender. After that, an additional 20-30 minutes of simmering on the stovetop to meld flavors and heat beans thoroughly. Total time is just under 4 hours, mostly unattended cooking time, perfect for a leisurely day.
Step-by-Step Instructions:
1. Prepare and Brown the Short Ribs:
Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the short ribs and brown them on all sides until deeply caramelized, about 3-4 minutes per side. Remove browned ribs and set aside.
2. Sauté Vegetables and Cook Chorizo:
Add the remaining oil to the pot. Sauté the diced onions, green bell pepper, and minced garlic until softened, around 5 minutes. Then add the crumbled chorizo sausage. Cook it until browned and fully cooked through, breaking it up as you go, for about 5-7 minutes.
3. Add Spices and Tomatoes:
Stir in the chili powder, smoked paprika, ground cumin, dried oregano, cayenne pepper (if using), black pepper, and salt. Cook for 1-2 minutes until fragrant. Add the tomato paste and stir another minute. Then mix in the diced tomatoes, tomato sauce, beef broth, apple cider vinegar, and brown sugar. Stir everything well to combine.
4. Slow Cook the Chili:
Return the browned short ribs to the pot, nestling them into the chili mixture. Bring everything to a simmer on the stove. Cover the pot and transfer it to the preheated oven. Let it cook slowly for 3 hours, or until the short ribs are tender and easily fall apart.
5. Shred Meat and Final Simmer:
Carefully remove the pot from the oven. Using tongs, take out the short ribs and set them aside. Remove bones if necessary, then shred or chop the meat into bite-sized pieces. Return the meat back to the pot. Stir in the drained kidney beans and sliced jalapeños. Simmer the chili on the stove over medium-low heat for 20-30 additional minutes to meld flavors and warm the beans.
6. Adjust and Serve:
Taste the chili and add more salt or chili powder if desired. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and extra jalapeño slices if you like an extra kick. This chili goes wonderfully with cornbread or crusty bread on the side.
Can I Use Frozen Short Ribs for This Chili?
Yes, you can use frozen short ribs, but be sure to thaw them completely in the refrigerator overnight before cooking. This ensures even cooking and better browning during the searing step.
What Can I Substitute for Chorizo?
If you don’t have chorizo, spicy Italian sausage or ground beef mixed with smoked paprika and chili powder make great alternatives. Just brown them thoroughly to develop flavor.
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors meld. Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stove before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove or in the microwave, stirring occasionally for even heating.