On a chilly November evening in Austin, we were gathered for a backyard “comfort food potluck” at Lena’s place a tradition she started when her youngest left for college. Someone brought a saffron rice casserole, someone else showed up with cornbread muffins still warm in the basket. I stood in front of the stove, tending to my big Dutch oven filled with bubbling Short Rib And Chorizo Chili, stirring and checking every few minutes like a proud caretaker. A mix of neighbors new and old drifted in with paper bowls, asking “What’s that smell?” as jalapeños and chorizo scented the air.

The idea for this chili came a week earlier when we were at the farmer’s market. A butcher named Denny had the most beautiful marbled short ribs and insisted I take them home with a pack of fresh Mexican chorizo he’d just ground. I didn’t argue. That weekend, I simmered the whole pot low and slow while raking leaves with Harold. The scent clung to our jackets. I tucked some in a thermos for our daughter’s cross-country meet and, sure enough, it stole the show more than the medals.

This Short Rib and Chorizo Chili is rich, hearty, and layered in flavor. It gets its depth from fire-roasted tomatoes, a bold chili powder blend, and just enough cumin to keep things grounded. Perfect for potlucks, family meals, or those evenings when you just need a bowl of something bold, warm, and satisfying.

Short Description

This Short Rib And Chorizo Chili is a bold, smoky stew simmered low and slow with tender beef, spicy chorizo, beans, and fire-roasted tomatoes. It’s the ultimate cold-weather comfort meal with serious depth of flavor.

Key Ingredients

2 tablespoons vegetable oil
1½ pounds boneless short ribs, cut into 1-inch cubes
Salt and black pepper, to taste
1 large onion, chopped
2 jalapeño peppers, chopped (or serranos for more heat)
6 cloves garlic, chopped
1 pound Mexican chorizo
1 cup beef stock
Three 15-ounce cans fire-roasted tomatoes
One 15-ounce can black beans, drained
One 15-ounce can red kidney beans, drained
1 tablespoon Worcestershire sauce
2 tablespoons chili powder (preferably hot New Mexican blend)
1 teaspoon Mexican oregano
1 teaspoon cumin
Hot sauce, to taste
2 tablespoons cornmeal (optional, for thickening)
Your favorite toppings for serving

Tools Needed

Large Dutch oven or heavy-bottomed pot
Sharp knife and cutting board
Wooden spoon
Measuring spoons and cups
Ladle
Can opener

Cooking Instructions

Step 1: Brown the Short Ribs
Heat vegetable oil in a Dutch oven over medium-high. Season short ribs with salt and pepper. Sear in batches, about 1–2 minutes per side, until they develop a rich brown crust. Transfer to a plate.

Step 2: Sauté Aromatics
In the same pot, add chopped onion and jalapeños. Cook for about 5 minutes until softened. Stir in garlic and cook for another 30 seconds.

Step 3: Cook the Chorizo
Add the Mexican chorizo and break it up as it cooks. Stir frequently for about 5 minutes until it’s mostly browned.

Step 4: Bloom the Spices
Add chili powder, oregano, cumin, and a pinch of salt and pepper. Stir constantly for 1 minute so the spices can bloom.

Step 5: Build the Chili
Pour in beef stock and scrape up any browned bits from the pot. Return the seared short ribs, then add tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir to combine.

Step 6: Simmer Low and Slow
Bring to a boil. Lower the heat to a gentle simmer, cover, and cook for 2 hours, or until short ribs are tender and falling apart. Stir occasionally.

Step 7: Thicken (Optional)
If the chili is thinner than desired, stir in cornmeal and let it simmer uncovered for another 10–15 minutes until thickened.

Step 8: Serve
Ladle into bowls and top with your favorites—shredded cheese, sour cream, chopped cilantro, or sliced avocado.

Why You’ll Love This Recipe

Deep, smoky flavor from the short ribs and chorizo

Perfect balance of heat and richness

Easily feeds a crowd or makes great leftovers

Comforting without being too heavy

Customizable with toppings or spice level

Mistakes to Avoid & Solutions

Overcrowding the pot while browning
Short ribs won’t brown properly if crowded.
Solution: Sear in batches for a proper crust.

Using raw chorizo without breaking it up
It can clump and not distribute well.
Solution: Stir and mash with a wooden spoon while cooking.

Skipping spice bloom time
Spices can taste raw if not cooked briefly.
Solution: Always cook them for at least a minute before adding liquids.

Boiling the chili the whole time
The meat will toughen instead of tenderizing.
Solution: Simmer low and slow for that tender, fall-apart texture.

Serving too soon
Flavors need time to meld.
Solution: Let it rest 10–15 minutes before serving.

Serving and Pairing Suggestions

Serve with warm cornbread or crusty sourdough

Add a dollop of Greek yogurt or sour cream

Sprinkle with shredded cheddar or crumbled cotija

Pair with a smoky mezcal cocktail or a cold dark beer

Great for buffet-style dinners or game day gatherings

Storage and Reheating Tips

Store: Refrigerate in airtight container for up to 4 days

Freeze: Transfer to freezer-safe containers for up to 3 months

Reheat: Warm gently on the stovetop over medium-low heat, stirring often

Microwave: Reheat in 1-minute intervals, stirring in between

Add splash of broth or water if chili thickens too much when reheating

FAQs

1. Can I make this chili in a slow cooker?
Yes. Brown the short ribs and chorizo first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

2. Can I use ground beef instead of short ribs?
You can, though the texture and richness will differ. Brown the beef fully before adding.

3. Is it too spicy for kids?
Reduce or omit the jalapeños and use a mild chili powder. Add hot sauce only to adult servings.

4. What toppings go best with this chili?
Avocado slices, shredded cheese, green onions, sour cream, tortilla strips, and lime wedges are all great.

5. Can I make it vegetarian?
For a meatless version, skip the meat and use lentils or extra beans. Add smoked paprika for depth.

Tips & Tricks

Use fire-roasted tomatoes for a smoky base

Let the chili rest covered before serving to develop flavor

Stir occasionally while simmering to prevent sticking

Cornmeal helps thicken while adding a subtle earthiness

Make a day ahead flavor deepens beautifully overnight

Recipe Variations

Smoky Chipotle Version
Replace jalapeños with 2 minced chipotle peppers in adobo. Use chipotle chili powder. Adds a smoky kick.

Vegetable Boost
Add diced sweet potatoes, bell peppers, or corn during the last 30 minutes of cooking for texture and sweetness.

Beer-Braised Twist
Sub half the beef stock with a dark Mexican beer like Negra Modelo. Simmer as directed for added richness.

White Bean and Green Chili
Swap red kidney beans for cannellini beans. Use green chilies and tomatillos instead of fire-roasted tomatoes.

Sweet and Spicy
Add 1 tablespoon maple syrup or dark brown sugar during step 5 for subtle sweetness that balances the heat.

Final Thoughts

Chili night in our home has become an unspoken signal that something special’s simmering not just in the pot, but in the energy of the day. From early chopping to the final ladle, this Short Rib And Chorizo Chili fills the kitchen with warmth that reaches beyond its ingredients. It’s a dish that fits wherever you place it next to a football game, around a holiday fire pit, or simply on a quiet Tuesday when everyone needs seconds.

What sticks with me most is how it brings people in. They may not always know what’s cooking, but their footsteps always lead to the pot. Maybe it’s the sound of a bubbling stew or the scent of cumin and garlic floating through the hallway. Whatever it is, this chili does more than satisfy it gathers.

Hearty Short Rib And Chorizo Chili

Sandra Myers

This Short Rib And Chorizo Chili is a bold, smoky stew simmered low and slow with tender beef, spicy chorizo, beans, and fire-roasted tomatoes. It's the ultimate cold-weather comfort meal with serious depth of flavor.

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Ingredients

2 tablespoons vegetable oil
1½ pounds boneless short ribs cut into 1-inch cubes
Salt and black pepper to taste
1 large onion chopped
2 jalapeño peppers chopped (or serranos for more heat)
6 cloves garlic chopped
1 pound Mexican chorizo
1 cup beef stock
Three 15-ounce cans fire-roasted tomatoes
One 15-ounce can black beans drained
One 15-ounce can red kidney beans drained
1 tablespoon Worcestershire sauce
2 tablespoons chili powder preferably hot New Mexican blend
1 teaspoon Mexican oregano
1 teaspoon cumin
Hot sauce to taste
2 tablespoons cornmeal optional, for thickening
Your favorite toppings for serving

Instructions

Brown short ribs in hot oil over medium-high heat, 1–2 minutes per side until crusty. Set aside.
Sauté onion and jalapeños in the same pot for 5 minutes, then stir in garlic and cook 30 seconds.
Add chorizo, break it up, and cook until mostly browned, about 5 minutes.
Stir in chili powder, oregano, cumin, salt, and pepper. Cook 1 minute to bloom spices.
Pour in beef stock, scrape up browned bits. Add short ribs, tomatoes, beans, Worcestershire, and hot sauce. Stir well.
Bring to a boil, then reduce heat, cover, and simmer 2 hours until meat is tender.
If needed, stir in cornmeal and simmer uncovered 10–15 minutes to thicken.
Serve hot with toppings like cheese, sour cream, cilantro, or avocado.