This Short Rib and Chorizo Chili is a cozy hug in a bowl! With tender short ribs, spicy chorizo, and plenty of flavorful beans, it’s a hearty meal for any day.
It gets even better when you add toppings like cheese and sour cream—yum! I love making a big batch and enjoying leftovers throughout the week. Can’t beat that! 😊
Key Ingredients & Substitutions
Short Ribs: These are great for chili because they become super tender when cooked low and slow. If you’re looking for a substitute, use beef chuck, which is also flavorful, although the texture may differ slightly.
Chorizo: The chorizo adds a wonderful depth of flavor and spice. If you’re avoiding pork, try using turkey chorizo or any spicy sausage you enjoy. It will still bring that meaty goodness.
Beans: Kidney and pinto beans are my favorite for texture and flavor. If you prefer another type, black beans or chickpeas can work just as well. Just make sure to drain and rinse them before adding!
Spices: Chili powder and cumin are essential here! If you’re out of chili powder, a mix of paprika and cayenne can mimic the heat. Also, fresh herbs like cilantro can substitute dried oregano for a fresher taste.
How Do You Achieve Perfectly Tender Short Ribs?
Cooking short ribs until they’re tender is key for delicious chili! Here’s how to ensure they come out perfectly soft:
- Season the ribs well before browning; this enhances their flavor.
- Brown them in hot oil to develop a nice crust; this adds depth to the chili.
- Patience is key! Simmer the chili covered on low heat for 2.5 to 3 hours, allowing the meat to break down.
- Finally, remove and shred the meat once it’s tender and easy to pull apart.
Following these steps will ensure your chili is rich and packed with flavor, making it a family favorite!
Short Rib and Chorizo Chili
Ingredients You’ll Need:
For the Chili:
- 2 lbs beef short ribs, trimmed
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 8 oz chorizo sausage, casing removed and crumbled
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
For Garnishing:
- Fresh jalapeño slices
- Sour cream
- Fresh cilantro, chopped
Time Needed:
This chili will take around 3 to 3.5 hours to prepare, with about 30 minutes of prep time and 2.5 to 3 hours of cooking time. It’s perfect for a weekend meal when you have some time to let those flavors develop!
Step-by-Step Instructions:
1. Season the Short Ribs:
Start by seasoning the beef short ribs generously with salt and black pepper on all sides. This adds flavor to the meat and will make your chili taste amazing!
2. Brown the Short Ribs:
In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, add the short ribs, browning them on all sides for about 5-7 minutes until they’re a beautiful caramel color. Then, remove the ribs from the pot and set them aside.
3. Cook the Chorizo:
In the same pot, add the crumbled chorizo sausage. Cook it for about 5 minutes until it’s nicely browned and has rendered its fat. Stir it around to combine the flavors left in the pot from the short ribs.
4. Sauté the Veggies:
Next, add the finely chopped onion, minced garlic, and diced green bell pepper to the pot. Sauté these veggies until they’re softened, about 5-7 minutes. This will give your chili a wonderful aroma!
5. Add the Spices:
Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if you’re using it). Cook for one more minute to toast those spices—this really enhances their flavors!
6. Mix in the Tomato Paste:
Add the tomato paste to the pot and cook for an additional 2 minutes, stirring frequently to combine it well with the other ingredients.
7. Combine Everything & Simmer:
Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Then, return the browned short ribs to the pot. Bring everything to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for about 2.5 to 3 hours. You want those short ribs to become fork-tender!
8. Shred the Short Ribs:
After the cooking time, carefully remove the short ribs from the pot. Shred the meat using two forks, discarding any bones and excess fat. Return the shredded meat back to the pot.
9. Add the Beans:
Stir in the drained kidney beans and pinto beans into the chili. Let it simmer uncovered for another 20-30 minutes, so all the flavors meld together and the chili thickens a bit.
10. Adjust Seasoning:
Before serving, taste the chili and adjust the seasoning with more salt or chili powder if desired.
11. Serve and Enjoy:
Serve your hot chili in bowls, garnished with a dollop of sour cream, fresh jalapeño slices, and chopped cilantro. Enjoy the warmth and flavor of this rich, spicy chili!
This Short Rib and Chorizo Chili is perfect for cozy nights and gatherings. Enjoy every spoonful!
Can I Use Different Types of Meat?
Absolutely! While short ribs add great flavor and tenderness, you can substitute with beef chuck or even ground beef for a quicker version. If you prefer a lighter option, turkey or chicken sausage can replace chorizo.
How Can I Adjust the Spice Level?
To reduce spice, simply omit the cayenne pepper and use mild chorizo instead. For extra heat, feel free to add more cayenne or even jalapeños into the mix. You can also top your chili with sliced jalapeños for a fresh kick!
Can This Chili Be Made Ahead of Time?
Yes, this chili actually tastes better the next day! Cook it in advance and store it in the fridge for up to 3 days. Just reheat gently on the stove. You can also freeze the chili for up to 3 months; just let it cool completely before transferring to an airtight container.
What Are Some Good Toppings?
Toppings enhance the chili experience! Sour cream, shredded cheese, fresh cilantro, sliced jalapeños, and diced avocado are all fantastic choices. You can even add crunchy tortilla chips or corn bread on the side!