This Award Winning Short Rib and Chorizo Chili is a hearty, rich, and flavorful dish that brings together tender chunks of slow-cooked short rib and spicy, smoky chorizo sausage. The chili is packed with bold spices and just the right amount of heat, making it the perfect comfort meal on a chilly evening. The deep, meaty flavors combined with the complex kick of chorizo make it stand out from your usual chili.
I love making this chili when I want something that feels special but is still super easy to prepare. The slow-cooked short ribs fall apart so easily, and the chorizo adds an exciting twist that surprises everyone who tries it. One of my favorite parts is letting it simmer slowly so the flavors get to know each other really well—it’s worth the wait!
My favorite way to serve this chili is with some warm cornbread on the side to soak up all those delicious juices. It’s also great topped with a sprinkle of cheese, a dollop of sour cream, and a few slices of fresh avocado. This chili has become a go-to dish for gatherings because it’s filling, full of flavor, and always makes people smile.
Key Ingredients & Substitutions
Beef Short Ribs: These add rich, tender meat with deep flavor. If short ribs aren’t available, beef chuck roast works well too. Slow cooking is key to making the meat melt-in-your-mouth soft.
Chorizo Sausage: This brings smoky heat and spice. You can substitute with spicy Italian sausage or ground pork mixed with smoked paprika and chili powder if you can’t find chorizo.
Roasted Poblano Peppers: They add mild earthiness and a smoky backdrop. If fresh poblanos aren’t accessible, substitute with roasted green bell peppers for sweetness or canned diced green chilies for a touch of heat.
Chipotle Peppers in Adobo: These smoked peppers give the chili a subtle smoky heat. If you don’t have chipotles, use smoked paprika plus a pinch of cayenne pepper or hot sauce for a similar kick.
How Do You Get Tender, Flavorful Short Ribs in Your Chili?
Short ribs need slow, gentle cooking to become tender. Here’s how to get it right:
- Browning: Brown the ribs well on all sides to lock in flavor. Don’t skip this step—it builds a rich base for the chili.
- Simmering: Cook the ribs low and slow in the chili liquid for 2.5 to 3 hours. This breaks down tough fibers and makes the meat fall apart easily.
- Shredding: Remove bones after cooking and shred the meat back into the chili. This ensures every bite has tender chunks.
Patience here pays off with melt-in-your-mouth meat and a deeply flavorful chili.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning meat and slow simmering the chili evenly.
- Sharp chef’s knife – essential for cutting short ribs and chopping veggies with ease.
- Cutting board – a sturdy surface to prep all your ingredients safely.
- Wooden spoon or heatproof spatula – great for stirring and scraping bits off the bottom without scratching your pot.
- Tongs – handy for turning short ribs while browning.
- Can opener – to open your canned tomatoes and beans.
Flavor Variations & Add-Ins
- Swap short ribs with beef chuck roast for a leaner but still tender option that cooks faster.
- Use spicy chorizo for bold heat, or mild chorizo if you want less spice but still smoky flavor.
- Add black beans or pinto beans instead of kidney beans for a different texture and taste.
- Throw in a handful of diced sweet potatoes or butternut squash for a touch of sweetness and extra nutrition.
Award Winning Short Rib and Chorizo Chili
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs beef short ribs, cut into chunks
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 8 oz chorizo sausage, casing removed and crumbled
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 2 jalapeños, seeded and finely chopped (plus extra for garnish)
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp chili powder
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 chipotle peppers in adobo sauce, chopped
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar
For Garnish:
- Fresh cilantro, chopped
- Sour cream
- Fried crispy tortilla strips or corn chips
How Much Time Will You Need?
The total cooking time is about 3 to 3.5 hours, which includes 15 minutes of preparation and 2.5 to 3 hours of slow simmering to make the short ribs tender and flavorful.
Step-by-Step Instructions:
1. Brown the Short Ribs:
Season the short ribs generously with salt and pepper. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the ribs in batches, about 3-4 minutes per side, until a deep brown crust forms. Remove the ribs and set aside.
2. Cook the Chorizo and Vegetables:
In the same pot, add the crumbled chorizo and cook until browned, breaking it up with a spoon. Next, add diced onion, garlic, roasted poblano peppers, and chopped jalapeños. Cook until softened, about 5 minutes.
3. Add Spices and Liquids:
Sprinkle in the ground cumin, smoked paprika, chili powder, oregano, and tomato paste. Stir and cook for 1-2 minutes until fragrant. Add crushed tomatoes, beef broth, chopped chipotle peppers, apple cider vinegar, and brown sugar. Stir well to combine.
4. Simmer the Chili:
Return the browned short ribs to the pot. Bring the mixture to a simmer, then reduce heat to low. Cover and let it gently simmer for 2.5 to 3 hours, or until the short ribs are so tender they fall apart easily.
5. Shred Meat and Final Touches:
Remove the short ribs, shred the meat off the bones, and discard the bones. Return the shredded meat to the pot. Stir in the drained kidney beans and simmer uncovered for another 20-30 minutes to thicken and blend the flavors. Adjust salt and pepper as needed.
6. Serve and Garnish:
Serve the chili hot, topped with sliced fresh jalapeños, chopped cilantro, a dollop of sour cream, and crispy tortilla strips or corn chips for crunch.
Enjoy your award-winning, rich, and smoky short rib and chorizo chili — perfect for cozy dinners and sharing with friends!
Can I Use Frozen Short Ribs for This Chili?
Yes! Just be sure to thaw them completely in the fridge overnight before cooking. This ensures even browning and tender results.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the short ribs and cook the chorizo and veggies on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours until tender.
How Should I Store Leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well — just thaw overnight in the fridge before reheating.
Can I Substitute Other Beans or Meat?
Sure! Black beans or pinto beans work great instead of kidney beans. For meat, beef chuck roast is a good substitute for short ribs if you prefer a leaner option.
