Perfect Short Rib and Chorizo Chili

I still remember the first time I made Short Rib and Chorizo Chili on a particularly brutal Austin winter day when my teenagers were complaining about “boring dinner options.” The aroma that filled our kitchen—rich beef mingling with smoky chorizo and fire-roasted tomatoes—had them abandoning their phones and actually asking when dinner would be ready.

This award-winning chili combines melt-in-your-mouth short ribs with spicy Mexican chorizo, creating a protein powerhouse that delivers over 25 grams per serving. Unlike traditional chili recipes that rely heavily on beans for bulk, this Short Rib and Chorizo Chili puts premium meat front and center.

The secret lies in properly searing those short ribs to develop a deep, caramelized crust before the long, slow simmer that transforms tough meat into fork-tender perfection. Even my pickiest eater declared it “restaurant-quality” after one bite.

Let’s get cooking!

Why You’ll Love This Short Rib and Chorizo Chili

I’ve made this countless times for everything from game day gatherings to meal prep Sundays, and it never fails to impress. The combination of tender short ribs and smoky chorizo creates a depth of flavor that regular ground beef chili simply can’t match, while delivering serious protein—something I always track carefully for my family’s nutritional goals.

The long simmer time transforms tough short ribs into melt-in-your-mouth perfection that practically falls apart with a fork. Unlike store-bought chili loaded with fillers and preservatives, you control every ingredient here. This recipe actually improves overnight as the flavors meld together, making it perfect for meal prep or entertaining. The chorizo adds natural spice and richness without needing a dozen different seasonings.

Storage & Serving Tips

This chili tastes incredible served hot straight from the pot when those short ribs are at peak tenderness and the flavors are fully developed. I recommend storing leftovers in airtight containers for up to five days in the refrigerator, though it rarely lasts that long in my house once my teenagers discover it.

For reheating, use the stovetop over medium-low heat rather than the microwave to maintain that perfect texture and prevent the meat from drying out. Pro tip from my kitchen: if making ahead for a party, prepare this recipe up to three days in advance—the flavors actually improve with time.

This Short Rib and Chorizo Chili freezes beautifully for up to three months and can be reheated directly from frozen, just add extra simmering time. It’s a lot like how I prep my Easy Rotisserie Chicken Salad ahead of family events.

What to Serve with Short Rib Chili?

This protein-packed chili pairs beautifully with both simple sides and hearty accompaniments, making it incredibly versatile for any occasion.

Cornbread: The sweet, crumbly texture perfectly complements the rich, spicy chili while adding comfort food appeal that my family absolutely loves—try it with our honey jalapeño cornbread for extra kick.

Baked Sweet Potatoes: In my kitchen, I often serve this over roasted sweet potatoes for a nutrient-dense meal that adds natural sweetness to balance the heat while boosting the fiber content significantly.

Avocado and Lime: Fresh avocado slices with a squeeze of lime cut through the richness beautifully while adding healthy fats and creating a restaurant-quality presentation that impresses guests.

Sharp Cheddar and Sour Cream: The classic chili toppings work wonderfully here—the tangy dairy products complement both the smoky chorizo and tender beef while adding extra protein from multiple sources.

Conclusion

Short Rib and Chorizo Chili

Award-winning chili loaded with tender chunks of beef short rib simmered with spicy Mexican chorizo, fire roasted tomatoes, and the perfect blend of spices.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 8 portions

Course: Main Course

Cuisine: American, Mexican

Calories: 485

Ingredients Equipment Method Notes

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)
• 6 cloves garlic chopped
• 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
• 2 tablespoons chili powder blend
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Hot sauce to taste
• 2 tablespoons corn meal optional, for thickening

Equipment

• Large pot or Dutch oven
• Plate for setting aside short ribs

Method

 

1. Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the short ribs with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the short ribs and set on to a plate.
2. Add the onion and jalapeno peppers. Cook 5 minutes to soften.
3. Add the garlic and Mexican chorizo. Cook for 5 minutes, breaking up the chorizo, until the chorizo is mostly cooked through.
4. Stir in the chili powder, Mexican oregano, cumin, salt and pepper to taste. Cook for 1 minute to let the spices bloom.
5. Add 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.
7. Bring to a boil, then reduce the heat, cover and simmer for 2 hours, or until the short ribs are melt-in-your-mouth tender. You may need longer.
8. If the chili is too soupy, stir in corn meal and simmer to thicken.
9. Serve into bowls and top with your favorite toppings.

Notes

Sear short ribs properly to get nice dark crust for flavor. Cut short ribs into 1-inch cubes for best texture. Use Mexican chorizo (spicy ground pork blend), not Spanish. Can substitute chuck roast for short ribs if needed. Simmer until short ribs are melt-in-your-mouth tender. May need longer than 2 hours depending on meat.