With a smoky aroma that pulls you in like a warm hug, this Soul-Warming Short Rib and Chorizo Chili is my go-to when the temperatures drop. Perfectly balanced between hearty and spicy, this comforting dish is not just a meal; it’s an invitation to gather around the table. The best part? It’s incredibly adaptable, allowing you to tweak ingredients based on your pantry and taste preferences. Whip it up in under an hour for a satisfying dinner, or make a big pot for meal prep—this chili freezes beautifully for those busy weeknights. Are you ready to embrace this cozy classic and elevate your chili game?

Why Is This Chili So Irresistible?

Bold flavors: With smoky chorizo and tender short ribs, each bite bursts with rich, savory goodness.
Quick preparation: Enjoy a hearty meal in under an hour, perfect for busy weeknights!
Versatility: Customize with your favorite beans or spices to suit your dietary needs—go meatless or try different protein swaps!
Meal prep friendly: Make a large batch and freeze for easy future meals, just like my Crockpot Chicken Gravy for comfort on-demand.
Crowd-pleaser: This chili is a surefire hit at gatherings, leaving guests asking for seconds. Elevate your dining experience while indulging in this cozy classic!

Short Rib and Chorizo Chili Ingredients

For the Chili
• Vegetable Oil – Provides fat for sautéing; it can be swapped with olive oil or another neutral oil.
• Boneless Short Ribs – The star ingredient, delivering rich and tender flavors; ground beef or turkey can be used as substitutes.
• Salt & Pepper – Essential for seasoning; adjust to taste based on your preference.
• Large Onion – Adds sweetness and depth; shallots work nicely for a milder flavor.
• Jalapeño Peppers – Gives a kick of heat and flavor; serrano peppers can be used if you like it spicier.
• Garlic – Enhances overall flavor; fresh minced garlic is ideal, but garlic powder can suffice.
• Mexican Chorizo – Infuses the dish with spice and richness; you can swap it with regular sausage for a different flair.
• Beef Stock – Acts as the liquid base for the chili; vegetable or chicken broth can be used instead.
• Fire-Roasted Tomatoes – Contributes a smoky depth of flavor; opt for canned diced tomatoes if necessary.
• Black Beans & Red Kidney Beans – Adds texture and nutrition; replace them with pinto beans or omit for a bean-free chili.
• Worcestershire Sauce – Brings umami depth; soy sauce can work in a pinch but alters the flavor slightly.
• Chili Powder, Mexican Oregano, & Cumin – Key spices for a flavorful kick; use your favorite chili powder blend to suit your taste.
• Hot Sauce – For heat adjustment; omit it for a milder chili or add to taste!
• Cornmeal (optional) – Used for thickening as desired; leave it out if you prefer a soupier chili.

For the Toppings
• Favorite Toppings – Optional garnishes such as shredded cheese, sour cream, or fresh cilantro that elevate your chili experience.

Embrace the warmth and adaptability of this Short Rib and Chorizo Chili—it’s the perfect centerpiece for any gathering or cozy night in!

Step‑by‑Step Instructions for Short Rib and Chorizo Chili

Step 1: Sear the Short Ribs
Heat a large pot over medium-high heat and add a splash of vegetable oil. Season the boneless short ribs generously with salt and pepper, then sear them for 1-2 minutes on each side until they are beautifully browned. Once done, remove the short ribs from the pot and set them aside on a plate.

Step 2: Sauté Vegetables
In the same pot, add chopped large onion and diced jalapeño peppers, cooking for about 5 minutes. Stir often to ensure even cooking, until the onion is softened and translucent. This step will build a flavorful base for your Short Rib and Chorizo Chili.

Step 3: Add Garlic and Chorizo
Next, stir in minced garlic and Mexican chorizo, breaking up the chorizo into smaller pieces as it cooks. Let it simmer for another 5 minutes until the chorizo is thoroughly browned and fragrant. This combination elevates the chili’s flavor profile, creating a deliciously rich base.

Step 4: Combine Spices
Sprinkle in chili powder, Mexican oregano, cumin, salt, and pepper to the pot. Stir everything together and cook for about 1 minute to allow the spices to bloom and release their rich aromas, enhancing the depth of your Short Rib and Chorizo Chili.

Step 5: Deglaze the Pot
Carefully pour in beef stock, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This process not only incorporates those flavors back into the chili but also adds rich depth to your dish. Allow the mixture to come to a simmer.

Step 6: Combine Ingredients
Return the seared short ribs to the pot, adding the fire-roasted tomatoes, black beans, red kidney beans, Worcestershire sauce, and hot sauce. Mix all the ingredients well, ensuring everything is evenly distributed in your pot for the best flavor throughout the Short Rib and Chorizo Chili.

Step 7: Simmer
Bring the chili to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer for 2 hours, stirring occasionally until the short ribs are incredibly tender and flavorful, infusing the chili with their rich goodness.

Step 8: Thicken if Necessary
If your chili seems too soupy, stir in cornmeal as a thickening agent and continue to simmer for another 10 minutes. This optional step enhances the hearty texture of your Short Rib and Chorizo Chili, making it even more comforting.

Step 9: Serve
Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, or fresh cilantro. These additions provide a delightful finish to your cozy bowl of Short Rib and Chorizo Chili, turning it into a satisfying meal.

How to Store and Freeze Short Rib and Chorizo Chili

Fridge: Store the chili in an airtight container for up to 3 days. Let it cool completely before sealing to maintain its delightful flavors.

Freezer: Portion the cooled chili into freezer-safe bags or containers for easy meals later. It can be frozen for up to 3 months.

Reheating: Thaw overnight in the fridge before reheating. Warm it gently on the stove or microwave until heated through, adding a splash of broth if needed for consistency.

Make-Ahead: This Short Rib and Chorizo Chili is perfect for meal prep! Prepare it in advance, allowing the flavors to meld, and enjoy the convenience on busy nights.

Short Rib and Chorizo Chili Variations

Customize your chili experience to suit your taste, and bring new life to this cozy classic with delightful twists!

Ground Meat: Substitute short ribs for ground beef, turkey, or chicken for a quicker cooking time. Ground meats absorb flavors beautifully, making each bite just as satisfying.
Vegetarian Delight: Use tofu or tempeh in place of meat for a hearty, plant-based option that’s just as flavorful and filling.
Bean Swap: Feel free to mix different beans such as pinto or black beans, or skip them entirely for a low-carb version that still offers plenty of warmth.
Spice Variations: If you like a little more heat, add serrano peppers instead of jalapeños or explore unique chili powders. This could give your chili a distinct flavor profile—how exciting is that?
Thickening Options: Instead of cornmeal, whirl in some mashed potatoes or cooked quinoa to thicken the chili and add a different texture—comfort food at its finest!
Serving Twist: Top with avocado slices or a squeeze of lime for a fresh and vibrant finish that perfectly balances the richness of the chili.
Flavor Fusion: Try adding a splash of beer or a hint of cocoa powder during simmering for a depth of flavor you won’t believe. This additional ingredient can elevate your chili to new heights, much like my cozy Cooker Garlic Butter dish does!
Chili Base: For a smoky twist, substitute fire-roasted tomatoes with chipotle in adobo sauce. The extra layer of flavor will tantalize your taste buds in ways you never imagined!

Get creative and have fun with it—after all, every pot of chili tells a different story!

What to Serve with Soul-Warming Short Rib and Chorizo Chili

Create a cozy dining experience with delightful pairings that enhance the flavors and warmth of your chili.

Creamy Cornbread: This soft, sweet bread adds a delicious contrast to the spicy chili, perfect for soaking up every last drop.
Tangy Cilantro Lime Rice: Light and fragrant, this rice balances the richness of the chili while offering a fresh zest.
Savory Garlic Bread: Crunchy on the outside and soft within, it’s ideal for dipping and making every bite memorable.
Fresh Green Salad: A crisp salad tossed with a simple vinaigrette brings brightness and texture, cutting through the chili’s heartiness.
Zesty Pickled Jalapeños: For those who crave an extra kick, these add a bright, tangy flavor that plays beautifully against the chili’s robust notes.
Beer or Red Wine: A hearty lager or a glass of red wine complements the rich flavors of the chili, creating an inviting atmosphere.
Chocolate Brownies: For dessert, these fudgy treats provide a rich contrast to the chili’s spices while satisfying that sweet tooth with every bite.
Sour Cream or Greek Yogurt: A dollop of cool creaminess serves as a perfect contrast to the warm spice of the chili, adding richness to each spoonful.
Avocado Slices: Creamy avocado adds a luscious, buttery texture alongside the chili, rounding out the flavor profile beautifully.

Make Ahead Options

Preparing Short Rib and Chorizo Chili in advance is a perfect solution for busy weeknights! You can sear the short ribs and sauté the vegetables up to 24 hours in advance, then refrigerate them. Additionally, you can chop the onions, jalapeños, and garlic ahead of time and store them in an airtight container for up to 3 days. When you’re ready to enjoy your chili, simply reheat the prepped ingredients in a pot, stir in the remaining components like beef stock and tomatoes, and simmer until heated through. This not only saves you time but ensures your chili tastes just as delicious and hearty as if made fresh!

Expert Tips for Short Rib and Chorizo Chili

Sear Longer for Flavor: Allow short ribs to sear for 3-4 minutes per side for an even deeper flavor, enhancing the richness in your chili.
Slow Cooker Magic: Brown the meat and sauté the vegetables first. Then transfer to a slow cooker for 6-8 hours on low for tender, flavorful results.
Customize Spice Levels: Adjust the amount of jalapeños and hot sauce to suit your heat preference. You can always add more spice, but you can’t take it away!
Thicken Wisely: If your chili is too thin, mix in cornmeal gradually, stirring constantly to prevent lumps and achieve a perfect texture.
Beans Optional: Feel free to omit beans or swap for your favorites. This adaptability keeps the Short Rib and Chorizo Chili enjoyable for everyone!
Serve Warm: This chili is best enjoyed the next day when flavors meld beautifully. Reheat gently to bring back that cozy warmth before serving!

Short Rib and Chorizo Chili Recipe FAQs

What type of short ribs should I use for the chili?
Absolutely! Boneless short ribs are perfect for this dish as they become tender and flavorful when cooked slowly. If you prefer, you can also use bone-in short ribs or substitute with ground beef, turkey, or even tofu for a vegetarian option.

How should I store leftover chili?
This chili can be stored in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before sealing. For the best flavor, enjoy it within this timeframe!

Can I freeze Short Rib and Chorizo Chili?
Yes! Portion the cooled chili into freezer-safe bags or airtight containers for easy meals later. It will keep well in the freezer for up to 3 months. When you’re ready to eat, just thaw overnight in the refrigerator, then warm it up on the stove or microwave with a splash of broth if needed.

What if my chili is too spicy?
If you find your chili packs a little too much heat, try adding some sour cream or shredded cheese on top when serving. You can also balance the flavors with a touch of honey or sugar to tone down the heat.

Can I modify this recipe for dietary restrictions?
Very! Feel free to make it gluten-free by using gluten-free Worcestershire sauce and ensuring broth is gluten-free as well. You can also make it dairy-free by skipping cheese and sour cream. It’s a versatile recipe that can cater to many diets!

How do I know when the short ribs are tender?
You’ll want to simmer the chili for about 2 hours. The short ribs should easily shred apart with a fork; they should be melt-in-your-mouth tender to ensure the best texture in your chili. Just remember to check periodically for doneness!