Home » Recipes » Short Rib and Chorizo Chili Recipe
by Mike Hultquist · · 18 Comments · Jump to Recipe
This chili recipe is loaded with tender chunks of short rib simmered with spicy chorizo, fire roasted tomatoes, and the perfect blend of spices, a favorite!
Short Rib and Chorizo Chili Recipe
When you need a bowl of comforting deliciousness, you can always turn to a hearty bowl of chili. My new Short Rib and Chorizo Chili recipe will absolutely satisfy your soul.
This chili is filled with a mix beef short ribs and Mexican chorizo, which is a spicy ground pork blend.
The chili is simmered low and slow with fire roasted tomatoes, lots of spices, as well as chili beans, until the short ribs are melt-in-your-mouth tender.
It really doesn't get any better than this, my friends. Looking for the best chili recipe around? You found it right here.
I hope you enjoy it!
Let's talk about how to make short rib and chorizo, shall we?
Short Rib and Chorizo Chili Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil.
- Short Ribs.
- Mexican Chorizo. Try my homemade Mexican chorizo recipe.
- Vegetables. Onion, jalapeno peppers (or use serranos for hotter), garlic.
- Beef Stock.
- Fire Roasted Tomatoes. Canned tomatoes.
- Beans. Canned black beans and red kidney beans. You can use other beans for this chili. Yes, this chili has beans!
- Worcestershire Sauce.
- Seasonings. Chili powder (I'm using a hot New Mexican blend), Mexican oregano, cumin, salt and pepper.
- Hot Sauce. To taste.
- Corn Meal. Optional, for thickening – or use crushed or torn corn tortillas.
- Toppings. Use your favorite chili toppings, like tortillas or corn chips, shredded cheese, sliced chilies, red pepper flakes, sour cream.
How to Make Short Rib and Chorizo Chili - the Recipe Method
First, season and sear the chopped short ribs in a large pot or Dutch oven to get a nice brown crust on them, then set them aside.
Cook the onion, jalapenos, garlic, and Mexican chorizo in the same pot.
Stir in your spices - chili powder, Mexican oregano, cumin, and salt and pepper. Cook them a minute or so to let the spices bloom.
Stir in the rest of the ingredients and simmer until the short ribs are melt-in-your-mouth tender. It should take a couple hours, but you may need longer.
Thicken it with a bit of corn meal if you need to, then serve it up with your favorite toppings!
Boom! Done! Your chili is ready to serve. Doesn't it look fantastic? This is the best chili you'll ever have, my friends! Nice and meaty and spicy and comforting, everything a great bowl of chili should be.
Recipe Tips & Notes
- Be sure to sear the short ribs in the pot to get a nice dark crust on them, which will add to the overall flavor of your chili.
- Instead of beef stock, consider substituting dark beer with some beef bouillon.
- For the most developed flavor, refrigerate your chili overnight in the covered pot, then reheat it that night for dinner. Chili is always better the next day.
Storage
Leftover chili will last up to 5 days in the refrigerator in a sealed container. It is even better the next day. Simply reheat it in a pot on the stove top to enjoy again.
You can also freeze chili for 3 months or longer in freezer containers.
That's it, my friends. I hope you enjoy my short rib and chorizo chili recipe. Let me know if you make it. I'd love to hear if you enjoyed it!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Classic Chili Recipe
- Chili con Carne
- Chili Colorado
- Texas Style Chili
- Chili Verde
- White Chicken Chili
- See all of my Chili Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Short Rib and Chorizo Chili Recipe
This chili recipe is loaded with tender chunks of short rib simmered with spicy chorizo, fire roasted tomatoes, and the perfect blend of spices, a favorite!
Course: Main Course, Soup
Cuisine: American
Keyword: chorizo, short ribs
Prep Time: 15 minutes minutes
Cook Time: 2 hours hours 20 minutes minutes
Calories: 485kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 5 votes
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Ingredients
- 2 tablespoon vegetable oil
- 1.5 pounds boneless short ribs cut into bite-sized pieces (about 1-inch cubes)
- Salt and pepper to taste
- 1 large onion chopped
- 2 jalapeno peppers chopped (use serranos for hotter, or more to taste)
- 6 cloves garlic chopped (or more to taste)
- 1 pound Mexican chorizo
- 1 cup beef stock
- 3 15- ounce cans fire roasted tomatoes
- 1 15- ounce can black beans drained
- 1 15- ounce can red kidney beans drained
- 1 tablespoon Worcestershire sauce or to taste
- 2 tablespoons chili powder blend I’m using a hot New Mexican blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce to taste
- 2 tablespoons corn meal optional, for thickening – or use crushed or torn corn tortillas
- Your favorite toppings for serving
Instructions
Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the short ribs with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the short ribs and set on to a plate.
Add the onion and jalapeno peppers. Cook 5 minutes to soften.
Add the garlic and Mexican chorizo. Cook for 5 minutes, breaking up the chorizo, until the chorizo is mostly cooked through.
Stir in the chili powder, Mexican oregano, cumin, salt and pepper to taste. Cook for 1 minute to let the spices bloom.
Add the beef stock and scrape up any browned bits from the bottom of the pan.
Add the reserved short ribs, fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir.
Bring to a boil, then reduce the heat, cover and simmer for 2 hours, or until the short ribs are melt-in-your-mouth tender. You may need longer.
If the chili is too soupy, stir in corn meal and simmer to thicken.
Serve into bowls and top with your favorite toppings.
Notes
Instead of beef stock, consider substituting dark beer with some beef bouillon.
Nutrition Information
Calories: 485kcalCarbohydrates: 27gProtein: 34gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 86mgSodium: 638mgPotassium: 791mgFiber: 9gSugar: 4gVitamin A: 1100IUVitamin C: 9mgCalcium: 88mgIron: 6mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Reader Interactions
Comments
Shane says
OMG, this is good! My wife, who is a chili snob, absolutely loved this dish. Not the inexpensive chili you are used to making, but the flavors absolutely are worth the cost. Just the right spice. Thank you!Reply
Mike Hultquist says
YES!! Glad you both enjoyed it, Shane! I love to hear it. Thanks! And Thanks to your wife, too!
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Jimmy V says
We made this dish last night and ir was over-the-top good! The best, most flavorful chili we've ever had! The short rib-chorizo combination is perfect.For those who, like us, can only find short ribs on the bone, we guessed on the 'on bone' weight and bought just shy of 4 lbs. After trimming the meat off the bones and the fat from the meat, we yielded nearly 2-1/2 pounds of meat.
We've made many of Mikes recipes and this, like all the others, is outstanding!
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Mike Hultquist says
Boom! Thanks, Jimmy! This is definitely one of my favorites I've made. Took a bit of tweaking, but once I got it, YES! Glad you like it!!
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Jen Senator says
I am so often looking at Mike's recipes and they all "look" absolutely wonderful. Surprise!...I actually made this chili and it was hands down the best chili I have ever eaten. I'll be "making" more of this along with others of his recipes.Reply
Mike Hultquist says
Yes! Great to hear, Jen! I just won a little chili contest with my friends with this recipe. It's so good!Reply
Kozmo says
Mike, you're right. Best chili I've ever had. Couldn't get boneless ribs so used English cut with bones - cut off as much meat as I could, cooked the remaining bone and meat with the chili, and then pealed off remaining good meat for the last half hour.Thanks for this recipe, among all your awesome recipes.
Kozmo
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Mike H. says
You are very welcome, Kozmo! I appreciate your feedback.
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DONNA WRIGHT says
Sounds so good. Can't wait to try it.
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Mike Hultquist says
Enjoy, Donna!
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Mike Mungor says
Hi Mike,
Love your recipes. The stuffed pepper soup was terrific. This chili sounds really good. I was wondering if you could transfer everything to a crock pot after step 4 and if so, how long would you estimate the cook time to be?
Thanks for sharing all these awesome recipes!Fellow chili pepper fan,
MikeReply
Mike Hultquist says
Hey, Mike. Absolutely. I would place it on high for 2-3 hours (possibly 4 or a bit more), or low for 5-6 (or a bit longer), really until the short ribs are tender to your liking. Short ribs can sometimes take a bit, depending on the source, but they are cut small. Let me know how it turns out. Enjoy!
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Thomas says
I just found this recipe so have not had a chance to try it yet, but it definitely sounds good, will be trying it soon.
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Mike Hultquist says
Enjoy, Thomas! It's freakin' delicious to me! =) I hope you like it.
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Ramya says
Cant wait to make this soon for me can i use tofu / tempeh / vegetable stock and vegan worcestershire sauce i never had short rib and chorizo chili before perfect for my after office meals love your recipes as always brightens up my day everyday after work
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Mike Hultquist says
Enjoy, Ramya. =)
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Crystal says
What is Mexican oregano and where can it be purchased? I live in Mexico and nothing is advertised as such.
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Mike Hultquist says
Crystal, the oregano there is what you need. In the U.S., oregano sold is usually Italian or Greek oregano, which is a bit different. It's more pungent, with slight floral notes, a bit more like marjorum.
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