What Makes This Short Rib and Chorizo Chili Recipe So Good

Picture this: a freezing winter night, your stomach growling like a bear, and the only thing standing between you and happiness is a bowl of something hearty. Enter this short rib and chorizo chili recipe—your one-way ticket to flavor town.

It’s smoky, meaty, and just spicy enough to make you feel alive. Forget bland, forget boring. This chili is the culinary equivalent of a bear hug from your favorite person.

And yes, it’s as good as it sounds.

Ever had a dish that makes you close your eyes and sigh? That’s this chili. The short ribs bring a melt-in-your-mouth richness, while the chorizo adds a smoky, slightly spicy kick.

It’s like the best parts of a barbecue and a stew had a delicious baby. Plus, it’s stupidly easy to make. Why settle for mediocre when you can have legendary?

Amelia Amelia

Short Rib and Chorizo Chili

Smoky, meaty, and melt-in-your-mouth delicious, this short rib and chorizo chili is comfort food on beast mode. Perfect for cold nights, game day, or just because you deserve it.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 6 bowls

Course: Main

Cuisine: Tex-Mex

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs beef short ribs, bone-in
• 8 oz Spanish chorizo, diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 14 oz can crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Equipment

• Dutch oven or heavy pot
• tongs
• wooden spoon
• cutting board
• knife
• measuring cups and spoons

Method

 

1. In a Dutch oven over medium-high heat, heat olive oil. Sear short ribs on all sides until deeply browned. Remove and set aside.
2. In the same pot, sauté chorizo, onion, garlic, and red bell pepper until the chorizo releases oil and the onions soften.
3. Add crushed tomatoes, beef broth, chili powder, paprika, cumin, salt, and pepper. Stir and scrape up browned bits.
4. Return short ribs to the pot. Cover and simmer on low for 2.5 hours, until meat is fork-tender.
5. Remove the ribs, shred the meat, discard bones, and stir meat back into the chili. Taste and adjust seasoning.

Notes

Make ahead for even more flavor. Freeze in portions for easy reheating. Swap chorizo for spicy Italian sausage if needed. Add diced jalapeño for more heat, or mushrooms for a vegetarian twist. Use high-quality broth to avoid bland results.

Ingredients

Gather these heroes—no fancy stuff, just big flavors.

Pro tip: don’t skip the chorizo. It’s the secret weapon.

• 2 lbs beef short ribs, bone-in
• 8 oz Spanish chorizo, diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Step-by-Step Instructions

1. Brown the short ribs. Heat oil in a Dutch oven over medium-high heat. Sear the ribs until they’re golden brown on all sides.
   

   This isn’t just for looks—it’s flavor magic.

   
   
2. Sauté the chorizo and veggies. Remove the ribs, then toss in the chorizo, onion, garlic, and bell pepper. Cook until the chorizo releases its oils and the onions soften. Your kitchen should smell illegal by now.
3. Deglaze and simmer. Add the tomatoes, broth, and spices, scraping up any browned bits.
   

   Return the ribs to the pot, cover, and let it simmer on low for 2.5 hours. Patience, grasshopper.

   
   
4. Shred and serve. Remove the ribs, shred the meat (discard bones), and stir it back into the chili. Taste and adjust seasoning.
   

   Boom—done.

   
   

Storage Instructions

This chili gets better with time. Store it in an airtight container in the fridge for up to 4 days, or freeze it for 3 months. Pro tip: freeze individual portions for lazy future-you.

Reheat gently on the stove with a splash of broth.

Why You’ll Love This Short Rib and Chorizo Chili Recipe

• Flavor bomb: The combo of short rib and chorizo is next-level delicious. No one will guess how easy it was.
• Meal prep MVP: Make it Sunday, eat it all week. It reheats like a dream.
• Crowd-pleaser: Game day, potlucks, or just a Tuesday—this chili wins every time.

Common Mistakes to Avoid

• Skipping the sear. Those crispy bits = flavor gold.
  

  Don’t rush it.

  
  
• Using watery broth. Cheap broth = sad chili. Splurge on the good stuff.
• Overcrowding the pot. Brown the ribs in batches. Patience pays off.

Alternatives and Variations

No chorizo?

Use spicy Italian sausage. Vegetarian? Swap in mushrooms and smoked paprika.

For a keto version, skip the beans (but honestly, who skips beans?). Want it spicier? Add a diced jalapeño or two.

Play with it—this recipe is forgiving.

FAQs

Can I freeze this chili?

Absolutely! Freeze it in portions for up to 3 months. Thaw overnight in the fridge before reheating.

What’s the best substitute for chorizo?

Spicy Italian sausage works, but you’ll miss the smokiness.

Add a pinch of smoked paprika to compensate.

How long does it stay fresh in the fridge?

4 days max. After that, it’s a gamble (and not the fun kind).

Is this kid-friendly?

Depends on the kid. Mine devours it, but if yours hates spice, dial back the chili powder.

Can I prep it ahead of time?

Yes!

In fact, it tastes better the next day. Just reheat gently on the stove.

Final Thoughts

This short rib and chorizo chili recipe is the kind of dish that turns a regular night into an event. It’s hearty, flavorful, and ridiculously satisfying.

Make it once, and it’ll become a staple. Trust me, your future self will thank you. Now go forth and chili like a boss—and don’t forget to tag me when you do!