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!
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 124.
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.
Jason Martinez says
Rock solid GRUB
Mike Hultquist says
Yes!! Thanks, Jason! I LOVE this recipe! I make it often. A favorite.
Donald Presley says
Another great recipe. I used jalapenos for my wife doesn't like things too hot. I was also using a new brand of chorizo that I hadn't tried before, so I was hoping it wouldn't be too hot. I was looking for a recipe to use my beef short ribs I had and this turned out great. Will make it again when I have the ingredients to do so.
The recipe barely fit in my smaller dutch oven, but there is nothing greater than a bowl of hot chili on a cold rainy day.
Mike Hultquist says
Wonderful. Thanks so much, Donald. VERY happy you enjoyed it, and I totally agree, a good bowl of hot chili on a cold rainy day is the best.