Chilly nights call for something hearty, and let me tell you, nothing warms the soul quite like my Award-Winning Short Rib and Chorizo Chili. Imagine a bubbling pot filled with tender beef short ribs mingling with spicy Mexican chorizo, fire-roasted tomatoes, and just the right amount of kick from jalapeños. This dish is not only packed with protein, but it’s also a crowd-pleaser that’s perfect for gatherings or a cozy evening in. In just a few hours of simmering, you’ll create a comforting, meaty stew that truly embraces the essence of American cuisine. Who wouldn’t want to dig into a bowl of this deliciousness? Ready to elevate your chili game? Let’s get cooking!
Why is This Chili a Must-Try?
Comforting and hearty, this Short Rib and Chorizo Chili is like a warm hug in a bowl. Spicy goodness from chorizo pairs perfectly with the tender beef short ribs, ensuring every bite is full of rich flavor. Easy to make, with just a few steps and basic ingredients, you’ll have a satisfying meal bubbling away on your stovetop in no time. Perfect for gatherings, it’s a crowd-pleaser that brings friends and family together. Pair it with some delicious cornbread for the ultimate cozy experience—just like Dollys Chicken Stuffing or Cheesy Ranch Sausage that you can’t resist!
Short Rib and Chorizo Chili Ingredients
For the Chili
• Vegetable Oil – Provides a cooking medium; can substitute with olive oil.
• Boneless Short Ribs – The main protein, adding richness and tenderness; cut into 1-inch cubes.
• Salt and Pepper – Enhances overall flavor; adjust to taste.
• Onion – Adds sweetness and depth; chopped.
• Jalapeño Peppers – Adds heat and flavor; use serranos for more spice, chopped.
• Garlic – Contributes aromatic flavor; chopped; feel free to use more for extra punch.
• Mexican Chorizo – A spicy sausage that adds depth; substitute with other spicy sausages if necessary.
• Beef Stock – The base liquid for cooking; dark beer or vegetable broth can also be used.
• Fire Roasted Tomatoes – Provides acidity and sweetness; standard diced tomatoes can work in a pinch.
• Black Beans – Adds fiber and heartiness; drained before use.
• Red Kidney Beans – Provides additional fiber; drained before use.
• Worcestershire Sauce – Adds umami depth; adjust according to taste.
• Chili Powder Blend – Essential for chili flavor; consider a hot New Mexican blend or homemade version.
• Mexican Oregano – Adds herbaceous notes.
• Cumin – Adds earthiness; adjust based on personal taste.
• Hot Sauce – For additional heat; add according to your spice preference.
• Corn Meal – Optional thickening agent; substitute with crushed tortillas if desired.
For Serving
• Favorite Toppings – Enhance presentation with toppings like cheese, sour cream, onions, or cilantro.
This Short Rib and Chorizo Chili is sure to warm you up on those chilly nights!
Step‑by‑Step Instructions for Short Rib and Chorizo Chili
Step 1: Heat the Oil
Start by heating 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. You’ll know the oil is ready when it shimmers slightly. This will create a perfect base for your Short Rib and Chorizo Chili, allowing the flavors to meld beautifully.
Step 2: Sear the Short Ribs
Season the boneless short ribs with salt and pepper. Add them to the pot, searing each piece for 1-2 minutes per side until they are beautifully browned. Once browned, carefully remove the short ribs and set them aside on a plate, letting the pot retain those flavorful brown bits.
Step 3: Sauté the Vegetables
In the same pot, reduce heat to medium and add the chopped onions and jalapeños. Sauté for about 5 minutes until the vegetables soften and the onions become translucent. Then, add the minced garlic and Mexican chorizo, breaking apart the sausage as it cooks for an additional 5 minutes until the chorizo is browned and fragrant.
Step 4: Bloom the Spices
Stir in the chili powder, Mexican oregano, cumin, salt, and pepper into the pot with the vegetables and chorizo. Cook for 1 minute, allowing the spices to bloom and release their aromas, which will deepen the flavor profile of your Short Rib and Chorizo Chili.
Step 5: Add the Liquids and Beans
Pour in the beef stock, scraping the bottom of the pot to lift any brown bits. Return the seared short ribs to the pot and add the fire-roasted tomatoes, drained black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything together to combine, ensuring the ingredients are well incorporated.
Step 6: Simmer the Chili
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the chili simmer for 2 hours, allowing the short ribs to become tender and the flavors to meld beautifully. Stir occasionally to prevent sticking, adjusting the heat as necessary.
Step 7: Thicken if Needed
After 2 hours, check the consistency of your Short Rib and Chorizo Chili. If it appears too soupy, stir in a couple of tablespoons of corn meal, sprinkling it gradually to avoid clumping. Cook for an additional 10-15 minutes until thickened to your desired consistency.
Step 8: Serve with Toppings
Once the chili is thick and aromatic, remove it from heat. Serve piping hot, garnished with your favorite toppings like cheese, sour cream, or fresh cilantro. This delicious Short Rib and Chorizo Chili is sure to provide warmth and comfort on those chilly nights!
What to Serve with Award-Winning Short Rib and Chorizo Chili?
Elevate your dining experience by pairing this hearty dish with complementary sides that highlight its rich flavors and textures.
- Creamy Cornbread: Soft and sweet, cornbread adds the perfect balance to the spice, ideal for soaking up chili goodness.
- Avocado Salad: A fresh salad with diced avocado, lime, and cilantro brings brightness, cutting through the chili’s richness wonderfully.
- Cilantro Lime Rice: Fluffy rice infused with zesty lime and fresh cilantro pairs beautifully and adds a refreshing contrast to the bowl.
- Cheddar Biscuits: Flaky, cheesy biscuits are perfect for sopping up the delicious chili broth, combining comfort with flavor.
- Sour Cream and Cheese Toppings: A dollop of sour cream with a sprinkle of cheese allows for creamy coolness against the chili’s heat, enhancing each bite.
- Steamed Veggies: Lightly steamed vegetables, like broccoli or green beans, introduce a crisp texture that complements the hearty nature of the dish.
This array of sides invites guests to enjoy your Short Rib and Chorizo Chili in a truly delightful way!
How to Store and Freeze Short Rib and Chorizo Chili
Fridge: Store leftovers in an airtight container for up to 5 days. Make sure to let the chili cool to room temperature before sealing to maintain freshness.
Freezer: For long-term storage, freeze chili in airtight containers or freezer bags for up to 3 months. Ensure you label them with the date for easy tracking.
Reheating: Thaw frozen chili in the fridge overnight. Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of beef stock if it appears too thick.
Make Ahead Options
These Short Rib and Chorizo Chili ingredients are perfect for meal prep enthusiasts! You can chop the vegetables (onions, jalapeños, and garlic) and sear the short ribs up to 24 hours in advance, storing them separately in the refrigerator. The chili can also be fully prepared and stored in an airtight container for up to 3 days. To maintain quality, let the chili cool completely before refrigerating, ensuring it retains its rich flavors. When you’re ready to serve, simply reheat on the stovetop over medium heat until warmed through, allowing the spices to blossom once again. This makes busy weeknights a breeze with just as delicious results!
Short Rib and Chorizo Customizations
Feel free to play around with this recipe to create your perfect bowl of chili, with flavors and textures that suit your family’s tastes.
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Beef Alternative: Substitute short ribs with chuck roast or ground beef for a different texture and flavor twist. Each option brings a unique taste that can reinvent this classic dish.
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Bean Variety: Toss in extra beans or a mix of legumes, like chickpeas or pinto beans. This variation not only adds flavor but also boosts the overall nutrition of the chili.
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Smoky Flavor: For a smoky kick, add a touch of chipotle pepper or smoked paprika. This aromatic enhancement brings a whole new depth to the chili’s profile—perfect for those who love that BBQ essence.
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Vegetarian Option: Swap the beef and chorizo for hearty vegetables or lentils. Using things like mushrooms, zucchini, or lentils can result in a delicious vegetarian chili that does not skimp on heartiness.
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Herb Influence: Incorporate fresh herbs such as cilantro or basil right before serving for a bright pop of flavor. Fresh herbs can really elevate the dish and provide a lovely contrast to the hearty chili.
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Spice Level: Adjust the heat with more jalapeños or hot sauce. Feel free to play with the spice blends until you find your perfect heat level.
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Topping Choices: Elevate your chili experience with unique toppings like avocado, pickled onions, or even a sprinkle of feta for a zingy surprise. These toppings not only add flavor but also an appealing aesthetic to your dish.
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Thickening Techniques: If you prefer a thicker chili, experiment with crushed tortilla chips instead of corn meal as a thickening agent. This twist can add a delightful crunch to each bowl.
Whether you choose to enjoy it classic or with a twist, this award-winning dish is perfect for creating memorable moments around the table! If you’re in the mood for even more comforting recipes, check out my delightful Honey Pepper Cheese or the cozy Cheesy Ranch Sausage that are sure to please!
Expert Tips for Short Rib and Chorizo Chili
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Adjust Heat Level: Feel free to modify the spice by adding more jalapeños or hot sauce according to your taste. This ensures your Short Rib and Chorizo Chili is just right for you!
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Gradual Thickening: When using corn meal to thicken, sprinkle it in slowly and stir to prevent clumping. This technique keeps your chili’s texture smooth and enjoyable.
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Slow Cooker Option: For a more hands-off approach, try adapting this recipe for a slow cooker. After step 5, cook on high for 3-4 hours or low for 6-8 hours until tender and flavorful.
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Layering Flavors: Blooming your spices in the pot before adding liquid truly enhances the flavors. Don’t skip this step; it’s key to a richer taste in your chili!
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Leftover Magic: This Short Rib and Chorizo Chili tastes even better the next day! Store in the fridge for up to 5 days or freeze for up to 3 months to enjoy later.
Short Rib and Chorizo Chili Recipe FAQs
What type of short ribs should I use for the chili?
I recommend using boneless short ribs for their tenderness and rich flavor. They should be cut into 1-inch cubes for even cooking. If you can’t find boneless, you could use bone-in short ribs, but be prepared to spend a bit more time shredding the meat once cooked.
How long can I store leftover Short Rib and Chorizo Chili?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to let the chili cool to room temperature before sealing to maintain its delicious flavor and quality.
Can I freeze Short Rib and Chorizo Chili?
Absolutely! For long-term storage, transfer the chili to airtight containers or freezer bags, and freeze for up to 3 months. I recommend labeling each bag with the date for easy identification later.
What should I do if my chili is too soupy?
If your chili turns out too soupy, don’t worry! Simply stir in a couple of tablespoons of corn meal gradually, mixing well to avoid clumps. Let it simmer for an additional 10-15 minutes, and it should thicken to that perfect, hearty consistency.
Are there any allergy considerations I should be aware of?
Yes! This chili contains common allergens like beef, beans, and gluten (from hot sauces or store-bought spices). If you’re cooking for someone with a specific allergy, consider using alternatives such as gluten-free hot sauce or vegetarian sausage for a meat-free version. Always check the labels on your ingredients for any hidden allergens.
Hearty Short Rib and Chorizo Chili for Comforting Nights
Ingredients
Equipment
Method
- Start by heating 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
- Season the boneless short ribs with salt and pepper. Add them to the pot, searing each piece for 1-2 minutes per side until they are beautifully browned.
- In the same pot, reduce heat to medium and add the chopped onions and jalapeños. Sauté for about 5 minutes until the vegetables soften.
- Stir in the chili powder, Mexican oregano, cumin, salt, and pepper into the pot with the vegetables and chorizo. Cook for 1 minute.
- Pour in the beef stock, scraping the bottom of the pot to lift any brown bits. Return the seared short ribs to the pot and add the remaining ingredients.
- Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the chili simmer for 2 hours.
- After 2 hours, check the consistency of your chili. If it appears too soupy, stir in a couple of tablespoons of corn meal.
- Once the chili is thick and aromatic, remove it from heat. Serve hot, garnished with your favorite toppings.
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