Short Rib & Chorizo Chili – Deeply Savory, Slow-Simmered & Crowd-Winning

When the air turns crisp and the house needs something warm and wonderful bubbling on the stove, I reach for this Short Rib & Chorizo Chili. It’s everything I love about a hearty beef chili—thick, glossy, and full of tender chunks of short rib—plus the irresistible, smoky spice of chorizo. We’ll use beef or turkey chorizo here for big flavor without pork, and let the pot do its slow, cozy magic. By the time you ladle it into bowls, the meat is melt-in-your-mouth luscious, the spices are toasty and fragrant, and the whole kitchen smells like a hug. This is a savable, repeat-worthy chili you’ll lean on for game day, snow days, and freezer-friendly dinners.

Why You’ll Love It

• Melt-in-your-mouth texture: Short ribs simmer low and slow until buttery tender in a rich, brick-red chili base.
• Bold but balanced spice: Chili powder, cumin, Mexican oregano, and jalapeño bring warmth without overpowering.
• Protein-packed & meal-prep friendly: Great next-day flavor; freezes beautifully for future cozy nights.
• Flexible chorizo: Use beef or turkey chorizo for the same smoky depth—no pork needed.
• Game-day hero: Thick, scoopable chili that holds up to toppings, chips, and cornbread.
• One-pot comfort: Everything cooks in the Dutch oven for minimal cleanup and maximum flavor.

Time Needed

• Prep Time: 15 minutes
• Cook Time: 2 to 2 1/2 hours (mostly hands-off)
• Total Time: ~2 hours 30 minutes
• Servings: 8

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless beef short ribs, cut into 1-inch cubes, patted dry
• Kosher salt and black pepper
• 1 pound beef or turkey chorizo (casings removed, if needed)
• 1 large onion, chopped
• 2 jalapeños, chopped (use serranos for more heat)
• 6 cloves garlic, minced
• 1 cup beef broth
• 3 cans (15 oz each) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chili powder (hot New Mexican or your favorite blend)
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• Hot sauce, to taste
• 2 tablespoons cornmeal (optional, for thickening)
• Toppings: sliced jalapeños, cilantro, chopped onions, crushed tortilla chips, shredded cheese, or dairy-free yogurt

Step-by-Step Instructions

1. Sear the Short Ribs Heat oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper and sear in batches 1–2 minutes per side until deeply browned. Transfer to a plate—those caramelized edges build a luxurious chili base.
2. Sauté Aromatics & Chorizo Add onion and jalapeños to the pot; cook 5 minutes until softened. Stir in garlic and beef/turkey chorizo; cook, breaking it up, until mostly browned.
3. Bloom the Spices Sprinkle in chili powder, Mexican oregano, cumin, and a pinch more salt and pepper. Cook 1 minute, stirring, to toast the spices until fragrant.
4. Build & Simmer Pour in beef broth, scraping up the browned bits. Add seared short ribs, tomatoes, beans, and Worcestershire. Bring to a boil, then reduce to a gentle simmer, cover, and cook 2 hours, stirring occasionally, until the ribs are fork-tender. Adjust heat with hot sauce to taste.
5. Thicken & Finish If you want it thicker, stir in cornmeal and simmer 5–10 minutes. Taste and adjust salt, pepper, and heat. Ladle into bowls and top as you like.

Variations to Try

• Bean-Free “Texas-Style”: Skip the beans and add an extra 1/2 pound short rib for an ultra-meaty bowl.
• Smoky Chipotle: Blend 1–2 chopped chipotles in adobo into the tomatoes for deep, smoldering heat.
• Veggie Boost: Add diced bell peppers or fire-roasted corn during the last 30 minutes.
• Sweet Heat: Stir in 1 teaspoon cocoa powder and a tiny splash of maple to round out the spice.

Tips from Chef Emma

• Pat meat dry: Dry short ribs brown better and build richer fond.
• Low and slow wins: Keep the simmer gentle—aggressive boiling toughens the meat.
• Flavor tomorrow: Chili is even silkier and more cohesive the next day; chill, then reheat.
• Adjust thickness: Cornmeal or crushed corn tortillas add body without muddling flavor.
• Make it your own: Spice levels are personal—taste early and often and tune the heat.

Nutrition Info per Serving

• Serving Size: 1 1/2 cups
• Calories: 485
• Carbohydrates: 24g
• Sugars: 7g
• Fat: 30g
• Protein: 30g
• Sodium: 980mg

Frequently Asked Questions

• Can I make this in a slow cooker?
  Yes. Sear short ribs, sauté aromatics and chorizo, then transfer everything to the slow cooker. Cook on High 3–4 hours or Low 6–8 hours until the ribs are tender.
• What if I don’t have short ribs?
  Chuck roast, cut into 1-inch cubes, works well—just extend the simmer until tender.
• Is there a bean-free version?
  Absolutely—omit beans and add more stock as needed. The chili will be extra meaty.
• Can I freeze it?
  Yes, up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of broth.
• Which chorizo should I buy?
  Choose beef or turkey chorizo for this recipe. It delivers the classic smoky-spicy profile while keeping the dish pork-free.

Final Thoughts

Deeply savory, beautifully spiced, and delightfully hearty, this Short Rib & Chorizo Chili checks every comfort-food box. It’s a weekend simmer that tastes like a celebration—perfect for feeding friends or stocking the freezer. Save this recipe to your Soup or Game-Day board so it’s ready when the chili craving hits!

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