This chili recipe is loaded with tender chunks of beef short rib simmered with spicy Mexican chorizo, fire roasted tomatoes, and the perfect blend of spices, a favorite. And, it's an award winner! The perfect spin on my classic chili recipe.
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 is my award winning chili recipe 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. This took first place against my hard core chili pals, so you know it's good.
I hope you enjoy it!
Let's talk about how to make short rib and chorizo, shall we?
Featured Comment
From Kristy K: “I used this recipe for the chili competition at my work and won first place!! … I love how easy your recipes are to follow and super love that there's a video to go with most of them! Thanks so much for showing us how to make all this good stuff. Now your chili is a multiple award winner! 🙂”
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.
- Can I Make This in a Crock Pot or Slow Cooker? Absolutely. Follow the recipe through Step 5, then dump everything into the crock pot or slow cooker. Cook on high for 3-4 hours, or on low for 6-8 hours, or until the short ribs are super tender to your liking.
Storage & Leftovers
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
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
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.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 12/27/24 to include new information and video. It was originally published on 1/29/24.
Debbie Dudas says
I added a bay leaf, a small can of consommé,and a mini red, yellow and green pepper.
Soooo good
Mike H. says
Awesome. Enjoy it, Debbie!
Connor says
This recipe rules. Sometimes I use a dry hard cider for the liquid and it gives it a little tang that goes well with the pork, but it’s bangin with whatever liquid you chose.
Mike H. says
Absolutely. Thanks for the review, Connor!
Lynette Liveringhouse says
What chili powder do you use in this recipe, anxiously waiting to make this chili!
Mike Hultquist says
Lynette, I recommend my Homemade Chili Powder Recipe here - https://www.chilipeppermadness.com/recipes/chili-powder/ - or you can use an American blend.
Cheryl Reed says
DELICIOUS! Being a Texan, I had my homemade pinto beans on the side, but this chili is a winner. I used hot diced Rotel instead of the tomatoes and used crushed Doritos to thicken. We really enjoyed it at our barbecue, thanks!!
Mike Hultquist says
Boom! I love to hear this, Cheryl! Very nice! Glad you enjoyed it. It's definitely a favorite of mine.
Kenneth Lindahl says
Can this be made in a crock pot?
Mike Hultquist says
Kenneth, absolutely. Follow the recipe through Step 5, then dump everything into the crock pot or slow cooker. Cook on high for 3-4 hours, or on low for 6-8 hours, or until the short ribs are super tender to your liking. Let me know how it turns out!
Kenneth Lindahl says
Thanks! Will do.
Kristy K says
I used this recipe for the chili competition at my work and won first place!! The only substitution I made was that I used a chuck roast instead of short ribs because I already had one in the freezer, and chili beans because I prefer the softness of them.
I love how easy your recipes are to follow and super love that there's a video to go with most of them! Thanks so much for showing us how to make all this good stuff. Now your chili is a multiple award winner! 🙂
Mike Hultquist says
Thanks so much, Kristy! I greatly appreciate it!! Glad to see another winner! I love it.
Jeremy Becker says
it looks marvelous and I want to try it! just had a couple of questions that maybe someone on The Forum or the recipe owner can answer. it seems like that there is not a lot of cumin in this chili recipe. I always thought that chili was very cuming forward, using a good deal of cumin. First, Can I add more cumin then what is suggested or will an overabundance of cumin ruin the chili? also, I noticed that there is no tomato sauce and tomato paste in this recipe. 2nd, Does this recipe work better with no tomato sauce? if I was to add tomato sauce to give it a little more richness, would it ruin the chili? 3rd and finally, what does the Worcestershire sauce do for the chili? thank you very much for the insight.
Mike Hultquist says
Hi, Jeremy. Happy to answer you questions as the recipe creator/Mike. Here goes.
Cumin: This is an ingredients you can use to preference. If you like it, add more in. Only way to ruin it is if you add too much that you don't like the taste. Nothing will be ruined if you love cumin.
Tomato: The recipe calls for fire roasted tomatoes. You can use tomato sauce instead, or tomato paste, but if using tomato paste, you'll need extra liquid. I suggest using what the recipe calls for.
Worcestershire Sauce: This adds a subtle flavor that I think you will appreciate. If you're uncertain, leave it out. But, I really like it. I hope this helps. Enjoy.
Jeremy S Becker says
thank you very much Mike.
JAMES tutterrow says
just made it today and it's really good and it hits the spot.
Mike H. says
Happy to hear it, James. Enjoy the recipe!
Scott says
My new favorite chili recipe. Thanks, Mike!
Mike Hultquist says
Nice!! I love it! Thanks, Scott.
Charles Pascual says
This is good chili, Mike! I made two deviations based on what I had: I had no short ribs but I did have 1½ pounds of chuck in the freezer - I had only one can of fire roasted diced tomatoes - otherwise, I followed your recipe as written. My chili powder was your guajillo & ancho recipe, which I like a lot. I was prepared to pull off some sort of hack to compensate for the shortage of diced tomatoes but the liquid in that one can, along with that in the beans and the beef stock was plenty and my chili came out perfect after two hours. So from now on - and I intend to make this regularly - I'll start off with one can of fire roasted tomatoes and see if I replicate my first-time results. Thanks, Mike.
Mike H. says
Welcome, Charles! Glad you've found your own way to enjoy it!