This Award Winning Short Rib and Chorizo Chili is packed with hearty flavors and a little smoky kick. Tender short ribs melt into a thick chili base, while spicy chorizo adds a bold, rich taste that makes every bite unforgettable. It’s the kind of chili that fills your kitchen with an amazing smell and your belly with serious comfort.
I love making this chili when I want something that feels special but is still easy to put together. The mix of tender meat and spicy sausage keeps it interesting, and the slow cooking really brings out the deep, comforting flavors. Plus, it’s award-winning for a reason—people always ask for the recipe after trying it!
My favorite way to eat this chili is with a big scoop of sour cream, some shredded cheese, and a few crunchy tortilla chips on the side. It’s perfect for a cozy night in or sharing with friends around a big pot. Whenever I make this, it brings everyone together, and that’s the best part.
Key Ingredients & Substitutions
Beef Short Ribs: These give the chili rich, tender meat with great flavor. If short ribs are hard to find or pricey, beef chuck roast works well as a substitute.
Chorizo: Adds smoky spice and fat to the chili. You can swap it with spicy Italian sausage or turkey chorizo for less fat but still good flavor.
Chili Powder & Spices: The chili powder, smoked paprika, cumin, and oregano build depth. If you don’t have smoked paprika, regular paprika or chipotle powder works fine.
Beans: Kidney beans add texture and heartiness. Feel free to use black beans or pinto beans if you prefer.
How Do You Get Tender, Flavorful Short Ribs in Your Chili?
Slow cooking is key for tender short ribs. Here’s how to get it right:
- Brown the Ribs: Searing them well before cooking adds deep flavor through caramelization.
- Low and Slow: Cooking at a low oven temperature (325°F) for several hours breaks down connective tissue for melt-in-your-mouth texture.
- Don’t Cover Fully: Leaving the pot uncovered in the oven helps the chili reduce and intensify in flavor.
- Shred Meat: After cooking, shredding some of the ribs makes the chili thick and hearty.
Taking time in these steps makes the big difference between tough meat and rich, tender chili.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for searing meat and slow cooking your chili all in one pot.
- Wooden spoon – great for stirring without scratching your pot’s surface.
- Sharp chef’s knife – makes cutting short ribs and chopping veggies quick and safe.
- Cutting board – keeps your prep organized and clean.
- Slotted spoon – handy for removing cooked chorizo without too much grease.
Flavor Variations & Add-Ins
- Swap short ribs for beef chuck roast if you want a leaner or more affordable cut that still tenderizes well.
- Use spicy Mexican chorizo for more heat or a milder chorizo if you prefer less spice.
- Add diced poblano peppers for extra smokiness and mild heat.
- Stir in a handful of dark chocolate or brewed coffee near the end to deepen flavor complexity.
Award Winning Short Rib and Chorizo Chili
Ingredients You’ll Need:
For The Meat and Base:
- 2 lbs beef short ribs, trimmed and cut into chunks
- 8 oz chorizo sausage, casing removed and crumbled
- 2 tbsp vegetable oil
For The Vegetables and Seasoning:
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, adjust to taste)
For The Liquids and Beans:
- 1 (14 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
For Garnishing:
- Fresh cilantro, chopped
- Sour cream
- 1 fresh jalapeño, sliced
How Much Time Will You Need?
This chili takes about 20 minutes to prep and brown your meats and veggies, then about 2.5 to 3 hours baking in the oven to get the short ribs tender and the flavors deep. Add another 15 minutes for warming the beans and final touches. So, plan on around 3 to 3.5 hours total from start to finish.
Step-by-Step Instructions:
1. Brown the Meat:
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the short rib chunks in batches until they have a deep brown color all over. Transfer them to a plate once browned.
2. Cook the Chorizo:
In the same pot, add the crumbled chorizo and cook until the fat renders and the sausage crisps up, about 5 minutes. Use a slotted spoon to remove it and set aside.
3. Sauté Vegetables and Spices:
Add diced onion, bell pepper, and minced garlic to the pot. Cook, stirring occasionally, until softened (around 5-7 minutes). Then stir in chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Cook the spices for 1-2 minutes till fragrant.
4. Build the Chili Base:
Mix in the tomato paste so all veggies are coated. Then pour in canned tomatoes and beef broth. Stir well to combine everything.
5. Combine and Braise:
Return the browned short ribs and cooked chorizo to the pot. Season with salt and freshly ground pepper. Bring the chili to a simmer.
6. Slow Cook:
Cover the pot and place it in the preheated 325°F (163°C) oven. Cook uncovered for 2.5 to 3 hours, until the ribs are meltingly tender.
7. Final Touches:
Remove the pot from the oven. Shred some of the short rib pieces with a fork to thicken the chili. Stir in the drained kidney beans. Simmer on the stove for another 15 minutes to warm the beans and blend flavors.
8. Serve and Garnish:
Dish out the chili into bowls. Top with a dollop of sour cream, fresh jalapeño slices, and chopped cilantro. Enjoy the rich, smoky, and hearty flavors!
Can I Use Frozen Short Ribs for This Chili?
Yes, you can! Just be sure to thaw them completely in the refrigerator overnight before you start cooking. This helps ensure even browning and proper cooking.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the short ribs and chorizo on the stove as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until the meat is tender and falling apart.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You can also freeze portions for up to 3 months—defrost in the fridge overnight before reheating.
Can I Adjust the Spice Level?
Yes! To make it milder, reduce or omit the cayenne pepper and jalapeño garnish. For extra heat, add more cayenne or include diced hotter peppers like serrano or chipotle chilis. Always taste and adjust seasoning as you go.
