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This bold Short Rib and Chorizo Chili will spoil you with big flavors and a cozy punch of spice. Tender bits of beef short ribs melt down with zippy Mexican chorizo and smoky tomatoes. All the spices make every bite pop. It’s just the thing for relaxing with pals or warming up your weekend with something hearty.
I whipped this one up during a drizzly football Sunday and was shocked at how crazy rich the chorizo and beef together made the whole thing. It’s now my go-to for sharing at parties. People always ask me to write it down for them.
Must-have Ingredients
- Corn meal: thickens it if you want your chili even heartier, or break up some corn tortillas and toss them in
- Favorite toppings: balance out the spice with goodies like cilantro, cheese, avocado, or a scoop of sour cream
- Hot sauce: add just enough to get the kick you like
- Beef stock: makes it extra meaty; feel free to swap in dark beer for a new layer of flavor
- Vegetable oil: helps brown everything for that magical crust
- Mexican oregano: grab this for bright, real-deal flavor (look in the Latino section)
- Chili powder blend: aim for a hot New Mexican mix if you can
- Cumin: toasty and warm—grind up whole seeds if you want even more flavor
- Boneless short ribs: marbled is key for melt-in-your-mouth bites
- Worcestershire sauce: just a dash brings out those deep, umami flavors
- Fire roasted tomatoes: smoky, super tasty, and look for ones with char bits
- Garlic cloves: chop them fresh so you get all the strong, mouthwatering smell
- Jalapeno peppers: or use serranos if you like it really spicy—go for ones that shine and feel firm
- Mexican chorizo: brings spicy kick—try to find it fresh from a butcher or market
- Black beans and red kidney beans: they add protein and creaminess—don’t forget to drain and rinse
- Large onion: sweetens the pot—pick one that’s heavy for its size
Easy-to-Follow Steps
- Finish and Serve:
- If your chili seems thin, toss in corn meal, stir, and cook with the lid off for a couple minutes. Scoop into bowls and pile on your toppings.
- Simmer Gently:
- Bring everything to a bubble then dial the heat down low. Lid on, let it hang out for two hours, stirring here and there. If the ribs aren’t falling apart, keep it going till they do.
- Build Your Base:
- Pour in beef stock and really scrape the bottom so you grab up all those tasty browned bits—that’s your flavor jackpot.
- Season and Sizzle Your Spices:
- Mix in your chili powder, cumin, oregano, plus more salt and pepper if you like. Give it a good stir and toast them for a minute to make everything super fragrant.
- Combine Everything:
- Slide your short ribs back into the pot along with black and kidney beans, fire roasted tomatoes, Worcestershire sauce, and a squirt of hot sauce. Stir softly so you don’t break up the meat too much.
- Sauté Veggies:
- Chop your onion and jalapenos, drop them in the same pot, turn the heat down a little, and stir around for five minutes until soft and golden.
- Chorizo and Garlic Last:
- Break up the chorizo and add with chopped garlic, stirring for five minutes as it cooks and lets off some fat.
- Get Your Meat Crisp:
- Salt and pepper your short ribs, cube them up, brown all sides in hot oil (work in batches) for about two minutes each side until dark golden. Set aside when done.
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The best thing, in my opinion, is those smoky fire roasted tomatoes. My whole crew gathers around when I crack open the cans—you can smell a good dinner right away. I once made this for my grandparents and Grandpa begged me to save him the last bowl next time too.
How to Store
Stick leftovers in a tightly sealed container in the fridge for up to four days. Going longer? Freeze single servings for quick grab-and-go meals. When it’s time to reheat, add a splash of stock or water and throw on fresh toppings before eating.
Swaps to Make
No boneless short ribs at the store? Cubed chuck roast or brisket work great. Spanish chorizo is fine in a pinch, but hunt down the fresh Mexican kind for super texture and flavor. Want something lighter? Try swapping the beef for turkey and use turkey chorizo if you find it.
How to Serve
Put out some cornbread or heat up tortillas to soak up the saucy bits. Top your bowl with anything—avocado, shredded cheese, cilantro, or a dollop of sour cream. Crazy for spice? Add extra jalapeno or splash on more hot sauce at the table.
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Community Story
This chili puts a tasty twist on a Texan and Mexican American classic, thanks to the combo of chorizo and short rib. Ingredients like Mexican oregano and fire roasted tomatoes push it closer to what my neighbor from Chihuahua makes—she always has a pot simmering anytime there's a cold snap.
Frequently Asked Questions
- → What meat cuts can I use here?
Try boneless short ribs for the ultimate tenderness, but if you can't grab those, brisket or chuck roast work pretty great too. They all soften up after a nice, slow cook.
- → How hot will this get?
The chorizo, jalapeños, and any hot sauce you toss in decide the heat! Want it even spicier? Swap in serrano for jalapeños or bump up that chili powder.
- → How do I make this lighter?
Pick leaner beef, add less chorizo, or try turkey chorizo instead. Shake things up with different beans, and go with a low-salt broth to make it gentle on sodium.
- → What toppings should I try?
Spoon on sour cream, shredded cheese, chopped cilantro, some green onions, or avocado slices. Crushed tortilla chips on top? Can't go wrong with that crunch.
- → Can I prep ahead or freeze leftovers?
This chili only gets yummier as it sits—stash in the fridge for a few days, or freeze for later. Warm it up slow when you’re ready and it’ll taste just as cozy.
- → Will dark beer swap for broth?
Sure, sub in dark beer and you'll get a nice deep note with some sweetness. Add beef bouillon if you want a super savory twist too.