How to Make Short Rib and Chorizo Chili That Melts in Your Mouth

There’s something incredibly comforting about a warm bowl of chili, especially when it’s packed with rich flavors and tender meat. Today, I’m excited to share my Short Rib and Chorizo Chili Recipe that melts in your mouth! This dish is perfect for those chilly evenings when you want to gather your family around the table for a hearty meal. Plus, it’s a fantastic option for quick family dinners, and it’s sure to impress even the pickiest eaters. So, let’s dive into this delicious recipe that’s not only easy to make but also a great addition to your collection of easy pasta recipes!

Why You’ll Love This Recipe

• Rich and bold flavors that will warm your soul.
• Perfectly tender short ribs that practically fall apart.
• Easy to customize with your favorite toppings.
• Great for meal prep and leftovers taste even better!
• Ideal for cozy gatherings or weeknight dinner ideas.

Ingredients

To make this mouthwatering chili, you’ll need the following 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

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to create your Short Rib and Chorizo Chili:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them for 1-2 minutes per side until they develop a nice brown crust. If your pot isn’t big enough, do this in batches. Remove the short ribs and set them aside on a plate.
2. Add the chopped onion and jalapeno peppers to the pot. Cook for about 5 minutes until they soften.
3. Next, add the garlic and Mexican chorizo. Cook for another 5 minutes, breaking up the chorizo until it’s mostly cooked through.
4. Stir in the chili powder, Mexican oregano, cumin, and additional salt and pepper to taste. Cook for 1 minute to let the spices bloom.
5. Pour in the beef stock and scrape up any browned bits from the bottom of the pan.
6. Add the reserved short ribs, fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything together.
7. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 2 hours, or until the short ribs are melt-in-your-mouth tender. You may need to simmer longer depending on your stove.
8. If the chili is too soupy, stir in the corn meal and simmer to thicken.
9. Serve the chili into bowls and top with your favorite toppings.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your chili turns out perfect every time:

• Feel free to adjust the heat level by adding more jalapenos or using a spicier chorizo.
• For a richer flavor, let the chili sit overnight in the fridge and reheat it the next day.
• Experiment with different beans or add corn for extra texture.
• If you love loaded chili, consider adding toppings like shredded cheese, sour cream, or fresh cilantro.

How to Serve

This chili is perfect on its own, but you can elevate it with some delicious toppings. Here are a few ideas:

• Shredded cheese (cheddar or Monterey Jack work great)
• Sour cream or Greek yogurt
• Chopped green onions
• Fresh cilantro
• Crushed tortilla chips for added crunch

For a complete meal, serve it with some crusty bread or over a bed of rice. You can even pair it with a side of Best Ever Beef Chili for a chili night extravaganza!

Make Ahead and Storage

This chili is a fantastic make-ahead meal! You can prepare it a day in advance and let the flavors meld overnight. Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating. It’s perfect for those busy weeknights when you need a quick meal!

So, there you have it! My Short Rib and Chorizo Chili Recipe is not only a delightful dish but also a wonderful way to bring family and friends together. I hope you enjoy making it as much as I do. Don’t forget to check out my other recipes like Classic Slow Cooker Chili for more delicious options!

Short Rib and Chorizo Chili Recipe

A hearty and flavorful chili combining tender short ribs with spicy chorizo, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mexican-American

Calories: 650

Ingredients Method Notes

Ingredients

  

Vegetable Oil

• 1.5 pounds boneless short ribs cut into bite-sized pieces (about 1-inch cubes)
• to taste Salt and pepper
• 1 large onion chopped
• 2 jalapeno peppers 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 can black beans drained
• 1 can red kidney beans drained
• 1 tablespoon Worcestershire sauce or to taste
• 2 tablespoons chili powder blend hot New Mexican blend
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• to taste Hot sauce
• 2 tablespoons corn meal optional, for thickening – or use crushed or torn corn tortillas

Your favorite toppings for serving

Method

 

1. Heat oil, sear short ribs until browned, then set aside.
2. Cook onion and jalapenos until softened, then add garlic and chorizo, cooking until chorizo is mostly cooked.
3. Add spices, cook 1 minute, then pour in beef stock and scrape browned bits.
4. Return short ribs, add tomatoes, beans, Worcestershire, hot sauce, and simmer for 2 hours until tender. Thicken with corn meal if needed.
5. Serve with toppings of choice.

Notes

For extra heat, add more jalapenos or hot sauce.