Short Rib and Chorizo Chili

This short rib and chorizo chili is a rich, deeply flavored bowl of comfort built on two powerhouses: melt‑in‑your‑mouth short ribs and spicy Mexican chorizo. It’s the kind of chili you make when you want something hearty for game day, a chilly weekend, or when friends are coming over to graze and linger. If you plan to share photos or adaptations online, please review our site terms and conditions before reposting.

Why you’ll love this dish

This chili marries braised beef richness with the smoky, spicy punch of chorizo. The short ribs deliver gelatin and unctuousness after slow simmering, while chorizo adds fat and seasoning so you don’t have to rely on extra salt. It’s a showy yet forgiving recipe: the long simmer softens inexpensive cuts and blends flavors into something complex and soulful.

“A perfect winter pot: deep beef flavor, cumin warmth, and just enough heat from jalapeños. The chorizo makes it taste like it’s been slow-cooked all day—even when you can’t.” — home cook review

Great for: weeknight dinners that double as leftovers, potlucks, game day spreads, and anyone who likes bold flavors.

How this recipe comes together

Start by searing short rib pieces to build flavor. Remove them, then soften aromatics (onion, jalapeño) in the same pot to capture fond. Add chopped chorizo and garlic to brown and release fat. Bloom the spices briefly so they become aromatic, then deglaze with beef stock to lift those browned bits. Return the ribs, add fire‑roasted tomatoes, beans, Worcestershire and simmer low and slow until the meat collapses into tender bites. Finish with hot sauce to taste and cornmeal only if you need to thicken the broth.

What you’ll need

• 2 tablespoons vegetable oil
• 1.5 pounds boneless short ribs, cut into ~1-inch cubes (trim excess silver skin)
• Salt and pepper, to taste
• 1 large onion, chopped
• 2 jalapeño peppers, chopped (use serranos for more heat)
• 6 cloves garlic, chopped or minced
• 1 pound Mexican chorizo, casing removed and crumbled
• 1 cup beef stock (or low‑sodium beef broth)
• Three 15‑ounce cans fire‑roasted tomatoes (undrained)
• 1 15‑ounce can black beans, drained and rinsed
• 1 15‑ounce can red kidney beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chili powder blend (use one with smoked paprika if possible)
• 1 teaspoon Mexican oregano (or regular oregano if needed)
• 1 teaspoon ground cumin
• Hot sauce, to taste
• 2 tablespoons cornmeal (optional; for thickening)

Substitutions/notes: If you want lower fat, use leaner beef and drain excess chorizo fat, but expect a less glossy broth. For a gluten-free version, check Worcestershire label or use coconut aminos.

Step-by-step instructions

1. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium‑high.
2. Season short rib cubes with salt and pepper. In batches, sear 1–2 minutes per side until nicely browned. Don’t overcrowd the pan. Transfer browned ribs to a plate.
3. Add chopped onion and jalapeños to the pot. Cook 4–5 minutes until softened and translucent.
4. Add garlic and crumbled Mexican chorizo. Cook 4–5 minutes, breaking up the chorizo until mostly cooked.
5. Stir in chili powder, Mexican oregano, cumin, and a pinch of salt and pepper. Cook 1 minute to bloom the spices.
6. Pour in 1 cup beef stock and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. That’s concentrated flavor—don’t skip it.
7. Return the short ribs to the pot. Add fire‑roasted tomatoes, drained black beans, drained kidney beans, Worcestershire, and hot sauce to taste. Stir to combine.
8. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours, or until short ribs are fork‑tender and falling apart. If needed, simmer longer—some ribs take closer to 2½–3 hours.
9. If the chili is too thin, whisk 2 tablespoons cornmeal into ¼ cup cold water, then stir into the chili and simmer 10–15 minutes to thicken. Adjust seasoning and hot sauce.
10. Serve in bowls with your favorite toppings.

What to serve it with

• Classic toppings: shredded cheddar, sour cream or Mexican crema, diced red onion, chopped cilantro, sliced avocado, and lime wedges.
• Crunchy additions: crushed tortilla chips, cornbread crumbles, or crispy shallots.
• Sides: warm corn tortillas, buttermilk cornbread, or a simple green salad to cut the richness.
• Beverage pairings: a malty beer (amber ale), a bold red wine (Zinfandel or Syrah), or a smoky mezcal cocktail.

Storage and reheating tips

Cool chili to room temperature (no more than 2 hours at room temp). Store in airtight containers in the refrigerator for 3–4 days. For longer storage, freeze in portioned containers for up to 3 months—leave 1 inch headspace if using rigid containers. Thaw overnight in the refrigerator before reheating.

Reheat on the stovetop over medium‑low until warmed through, stirring occasionally. To reheat from frozen, thaw in the fridge or microwave gently before finishing on the stovetop. If texture is watery after refrigeration, simmer uncovered to reduce, or thicken with a cornmeal slurry. For details on reuse and sharing, always consult the terms and conditions for contributors before republishing recipes.

Pro chef tips

• Browning is flavor: Sear the short ribs well in batches for a deeper, more complex broth.
• Don’t skip deglazing: Scraping the fond after searing and after sautéing aromatics is where much of the savory taste comes from.
• Use chorizo as seasoning: Mexican chorizo is fatty and highly seasoned—treat it like a flavoring agent rather than the main protein. Adjust salt after it’s in.
• Control heat incrementally: Add hot sauce at the end so you can dial spiciness without overcooking it.
• Make ahead: Chili often tastes better the next day after flavors marry—make it a day ahead for easy entertaining.
• Thickening: Cornmeal gives a pleasant, slightly grainy thickness and stabilizes the sauce; start with 1 tablespoon if you prefer a subtler body.

Recipe variations

• Slow cooker: After searing ribs and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.
• Instant Pot: Brown meat and chorizo on Sauté, then pressure cook on high for 45 minutes with natural release.
• Lighter version: Substitute turkey chorizo or lean ground turkey and reduce added oil; add extra beans or mushrooms for volume.
• Vegetarian swap: Replace short ribs and chorizo with smoked tempeh or crumbled plant‑based chorizo and roast cauliflower for a meaty texture. Add extra beans and a tablespoon of smoked paprika for depth.
• Different beans: Swap pinto or cannellini for variety; reduce salt if using canned beans with high sodium.

Common questions

Q: How long does this chili take from start to finish?
A: Active prep is about 30 minutes (searing, chopping, sautéing). Simmer time is roughly 2 hours—plan for 2½ hours total. If you use a slow cooker, allow 6–8 hours on low.

Q: Can I make this gluten‑free?
A: Yes. Use gluten‑free Worcestershire or omit it. Check the chorizo label—most fresh Mexican chorizo is gluten‑free, but packaged varieties can vary.

Q: My chili is too salty—how can I fix it?
A: Add a peeled, chopped potato and simmer 10–15 minutes; it can absorb some salt. Alternatively, add more beans or a splash of vinegar and a tablespoon of brown sugar to balance flavors.

Q: Is cornmeal a good thickener versus cornstarch or flour?
A: Cornmeal adds body and a slight grainy texture that suits chili. Cornstarch gives a glossy, smooth finish but can thin out if overcooked. Flour needs to be cooked through. Choose based on desired mouthfeel.

Q: Can I freeze this chili with the beans in it?
A: Yes—beans freeze fine, but their texture can soften. If you’re concerned, you can freeze without beans and add freshly cooked or canned beans when reheating.

If you’d like, I can format this as a printable recipe card or create a slow‑cooker or Instant Pot version with exact timing. Which would be most helpful?

Short Rib and Chorizo Chili

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A rich and deeply flavored chili combining melt-in-your-mouth short ribs and spicy Mexican chorizo, perfect for game day or chilly weekends.

• Author: nigob439gmail-com
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Total Time: 150 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 2 tablespoons vegetable oil
• 1.5 pounds boneless short ribs, cut into ~1-inch cubes
• Salt and pepper, to taste
• 1 large onion, chopped
• 2 jalapeño peppers, chopped
• 6 cloves garlic, chopped or minced
• 1 pound Mexican chorizo, casing removed and crumbled
• 1 cup beef stock
• Three 15-ounce cans fire-roasted tomatoes (undrained)
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can red kidney beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chili powder blend
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• Hot sauce, to taste
• 2 tablespoons cornmeal (optional)

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Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium-high.
2. Season short rib cubes with salt and pepper. In batches, sear until nicely browned, then transfer to a plate.
3. Add chopped onion and jalapeños to the pot, cooking until softened and translucent.
4. Add garlic and crumbled chorizo, cooking until chorizo is mostly cooked.
5. Stir in chili powder, Mexican oregano, cumin, and a pinch of salt and pepper, cooking for 1 minute.
6. Pour in beef stock and scrape up any browned bits from the bottom of the pot.
7. Return short ribs to the pot and add fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir to combine.
8. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours or until short ribs are fork-tender.
9. If needed, whisk cornmeal into cold water, stir into chili, and simmer for 10–15 minutes to thicken.
10. Adjust seasoning and serve in bowls with desired toppings.

Notes

Chili often tastes better the next day. You can control spiciness by adding hot sauce gradually.