Short Rib and Chorizo Chili Recipe: A Hearty, Flavor-Packed Meal

If you love chili that’s rich, comforting, and just a little spicy, this Short Rib and Chorizo Chili is the recipe you’ve been waiting for. Combining tender, slow-cooked short ribs with smoky, flavorful chorizo, this chili delivers layers of deep, satisfying flavor in every bite. It’s perfect for weeknight dinners, weekend gatherings, or even meal prepping for the week ahead.

What sets this chili apart is its use of two kinds of meat, giving it a robust and hearty taste you won’t find in a standard chili. The short ribs melt in your mouth after hours of slow cooking, while the chorizo adds a smoky, slightly spicy kick that keeps every spoonful exciting. On top of that, this recipe is incredibly versatile—you can adjust the heat, swap ingredients, or even make it in a slow cooker or Instant Pot for a hands-off approach.

Whether you’re cooking for family, hosting friends, or just craving a rich, satisfying meal, this chili is guaranteed to impress. You’ll love how the flavors meld together while being easy enough to prepare with basic kitchen tools. By the time it’s ready, your kitchen will smell like a cozy restaurant, and you’ll be ready to dig into one of the most flavorful chilis you’ve ever had.

Prep this hearty dish ahead, freeze leftovers, or enjoy it fresh—every serving is a comforting bowl of joy.

Prep Time: 25 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 55 minutes
Difficulty: Medium
Yield: 6-8 servings

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What Makes This Short Rib and Chorizo Chili Special?

• Dual-Meat Magic: The combination of melt-in-your-mouth short ribs and spicy chorizo creates a depth of flavor that’s unmatched.

• Rich, Slow-Cooked Flavor: Slow simmering ensures every bite is tender and infused with spices, making it a comfort food favorite.

• Customizable Heat: You can easily adjust the spice level by adding or reducing chili powder, smoked paprika, or jalapeños.

• Hands-Off Cooking Options: Make it in a slow cooker or Instant Pot for convenience without sacrificing flavor.

• Time-Saving Tips: Browning the meat and prepping vegetables ahead can cut down active cooking time significantly.

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Ingredient Notes

• Short Ribs: The star of this chili. Use bone-in ribs for maximum flavor. Substitution: chuck roast if short ribs aren’t available.

• Chorizo: Adds smoky, spicy depth. You can use fresh or cured chorizo. Substitution: Italian sausage for milder flavor.

• Onions and Garlic: Build the flavor base. Caramelizing onions enhances sweetness.

• Tomatoes (Crushed or Diced): Creates the chili’s rich body. Substitution: tomato puree for smoother texture.

• Beans (Optional): Kidney or black beans add texture and fiber. Can omit for low-carb version.

• Chili Powder, Smoked Paprika, Cumin: Essential for authentic chili flavor. Adjust to taste.

• Beef Broth: Ensures the chili has a rich, savory base. Substitute with vegetable broth for lighter version.

• Olive Oil: For searing meat and sautéing vegetables.

Special Equipment: Large Dutch oven or heavy-bottomed pot, slow cooker (optional), wooden spoon, sharp knife.

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How To Make Short Rib and Chorizo Chili

1. Prepare and Brown the Meat: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned (about 3-4 minutes per side). Remove and set aside. Brown chorizo in the same pot for 3-5 minutes, breaking it up with a spoon.
   Tip: Browning adds deep flavor, don’t skip it.

2. Sauté Aromatics: Add 1 large chopped onion and 4 minced garlic cloves. Cook until onions are translucent (about 5 minutes). Stir in 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, and ½ teaspoon cayenne pepper. Cook 1 minute until fragrant.

3. Deglaze and Build the Base: Pour in 1 cup beef broth and scrape the bottom of the pot to release browned bits. Add 2 cans (14.5 oz each) diced tomatoes and return the short ribs. Bring to a gentle simmer.

4. Slow Cook: Reduce heat to low, cover, and cook for 2.5-3 hours until short ribs are tender. If using a slow cooker, cook on low for 6-7 hours or high for 3-4 hours.

5. Shred Meat and Combine: Remove short ribs, shred meat, and return to the chili. Stir in cooked chorizo. Adjust seasoning with salt and pepper. Add beans if using. Simmer 15-20 minutes.

6. Final Touches: Taste and adjust seasoning. Optional: add fresh cilantro, lime juice, or a dollop of sour cream before serving.

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Storage Options

• Room Temperature: Best served immediately; do not leave out longer than 2 hours.

• Refrigeration: Store in airtight containers for up to 4 days.

• Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in fridge before reheating.

• Reheating Tips: Warm on stovetop over medium heat or in the microwave. Add a splash of broth if chili seems thick.

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Variations and Substitutions

• Spicy Lovers: Add fresh jalapeños or chipotle peppers for more heat.

• Vegetarian Version: Replace meats with hearty mushrooms, lentils, or textured vegetable protein.

• Seasonal Adaptation: Add roasted squash or sweet potatoes in fall.

• Smoky Twist: Use smoked paprika and fire-roasted tomatoes for extra depth.

• Low-Carb: Skip beans and serve over cauliflower rice for a keto-friendly meal.

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Frequently Asked Questions

1. Can I make this chili ahead of time?
Yes! The flavors actually improve when refrigerated overnight. Reheat gently on the stovetop before serving.

2. Can I use ground beef instead of short ribs?
You can, but short ribs provide richer flavor and a tender texture. Ground beef will work for a quicker version.

3. How can I make it less spicy?
Reduce chili powder, cayenne, or omit the chorizo. Sweeten with a pinch of sugar if needed.

4. Can I freeze this chili?
Absolutely. Store in airtight containers for up to 3 months. Thaw overnight before reheating.

5. What sides go well with this chili?
Cornbread, rice, or a simple green salad complement it perfectly.

6. Can I use canned chorizo?
Yes, just adjust cooking time. Some canned chorizo is pre-cooked.

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Conclusion

This Short Rib and Chorizo Chili is a flavorful, comforting dish that’s perfect for any occasion. Its rich, slow-cooked depth combined with the smoky chorizo makes every bite a delight. Whether you’re cooking for family, friends, or meal prepping for the week, this recipe is versatile, satisfying, and sure to impress. Try it out, and don’t forget to share your experience with friends—you might just make this chili a new family favorite!

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