Short Rib and Chorizo Chili Recipe

There’s nothing quite like the aroma of chili simmering on the stovetop, especially on a chilly evening. For years, I’ve experimented with countless chili recipes, searching for that perfect blend of flavors and textures. Then, I stumbled upon this Short Rib and Chorizo Chili recipe, and let me tell you, it was a game changer. From the first spoonful, my family was hooked. The deep, rich flavors of slow-cooked short ribs combined with the smoky spice of chorizo create a symphony of taste that’s both comforting and exciting. It’s become a regular request in our household, perfect for cozy weeknight dinners, game day gatherings, or anytime we crave a hearty and satisfying meal. The depth of flavor achieved in this chili is truly remarkable, and the tender short ribs practically melt in your mouth. Trust me, once you try this recipe, it will become a staple in your own kitchen, just like it has in mine. Prepare to be amazed by the complex flavors and the sheer deliciousness of this truly exceptional chili.

Ingredients

To craft this truly exceptional Short Rib and Chorizo Chili, you’ll need a selection of high-quality ingredients that work in harmony to create a depth of flavor that’s simply irresistible. Each ingredient plays a crucial role in building the complex profile of this chili, contributing to its rich taste, hearty texture, and satisfying warmth. Let’s break down each component and understand why it’s essential for the best possible chili experience.

Meats – The Heart of the Chili:

• 2 lbs Bone-in Beef Short Ribs: The star of the show! Bone-in short ribs are essential for this recipe because they provide an incredible depth of flavor that you just can’t get from ground beef alone. As they slow cook, the collagen in the short ribs breaks down, rendering them incredibly tender and enriching the chili with a luxurious, beefy richness. Look for well-marbled short ribs for the best flavor and texture. The bone also contributes significantly to the broth, adding even more depth and complexity. Don’t be tempted to use boneless short ribs; the bones are key to the magic of this chili.
• 1 lb Mexican Chorizo: Chorizo brings a smoky, spicy, and slightly tangy dimension to the chili that perfectly complements the richness of the short ribs. Mexican chorizo, unlike Spanish chorizo, is typically raw and sold in casings. It’s seasoned with a vibrant blend of spices, including chili powder, paprika, garlic, and vinegar, which infuses the chili with a complex and exciting flavor profile. Remove the chorizo from its casing before cooking. If you prefer a milder chili, you can use sweet chorizo, but for the authentic flavor and a touch of heat, Mexican chorizo is highly recommended.

Aromatic Vegetables – Building the Flavor Base:

• 1 large Yellow Onion, diced: Onions form the foundational aromatic base for almost any great chili. Yellow onions are preferred for their balanced flavor that becomes sweet and mellow as they cook down. Dicing them ensures they soften beautifully and meld seamlessly into the chili, adding a subtle sweetness and depth.
• 2 Green Bell Peppers, diced: Green bell peppers provide a slightly bitter and earthy note that balances the richness of the meats and the sweetness of the onions. They also add a pleasant texture to the chili. You can substitute with other colors of bell peppers if you prefer, but green bell peppers offer a classic chili flavor profile.
• 2 Jalapeño Peppers, minced (seeds and membranes removed for less heat, leave some for more): Jalapeños are crucial for adding a touch of heat and complexity. The level of heat can be easily controlled by adjusting the amount of seeds and membranes you leave in. For a milder chili, remove them all; for a spicier kick, leave some or all. Jalapeños contribute a fresh, vibrant heat that is distinct from the smoky heat of chili powder and chorizo.
• 4 cloves Garlic, minced: Garlic is another essential aromatic that adds pungency and depth to the chili. Freshly minced garlic is always preferred for its robust flavor. It complements the onions and peppers, creating a well-rounded aromatic foundation for the chili.

Tomatoes and Beans – Body and Substance:

• 28 oz Crushed Tomatoes: Crushed tomatoes form the liquid base of the chili and provide a rich tomato flavor. Look for good quality crushed tomatoes for the best taste. The acidity of the tomatoes balances the richness of the meats and adds brightness to the overall flavor profile.
• 15 oz Tomato Sauce: Tomato sauce further enhances the tomato flavor and adds body to the chili. It helps create a thicker, more substantial consistency.
• 15 oz Diced Tomatoes, undrained: Diced tomatoes add texture and chunks of tomato to the chili, providing a pleasant contrast to the smoother crushed tomatoes and tomato sauce. Undrained diced tomatoes contribute to the liquid content of the chili.
• 15 oz Kidney Beans, drained and rinsed: Kidney beans are a classic chili bean, known for their firm texture and mild, slightly sweet flavor. They add protein, fiber, and substance to the chili, making it more filling and nutritious. Draining and rinsing the beans removes excess starch and sodium.
• 15 oz Black Beans, drained and rinsed: Black beans offer a slightly earthier and sweeter flavor compared to kidney beans. They also contribute to the texture and nutritional value of the chili, adding variety and depth. Draining and rinsing is also recommended for black beans.

Spices and Seasonings – Layers of Flavor:

• 2 tbsp Chili Powder: Chili powder is the cornerstone of chili flavor, providing a blend of spices that includes dried chili peppers, cumin, oregano, and garlic powder. Use a good quality chili powder for the best flavor. Adjust the amount to your preference for spiciness.
• 2 tsp Smoked Paprika: Smoked paprika adds a deep, smoky flavor that complements the chorizo and enhances the overall complexity of the chili. It’s a key ingredient for achieving that authentic chili taste.
• 2 tsp Ground Cumin: Cumin is a warm, earthy spice that is essential for chili. It adds depth and complexity to the flavor profile and pairs beautifully with chili powder and smoked paprika.
• 1 tsp Dried Oregano: Oregano adds a slightly minty and herbaceous note that balances the richness of the other spices and ingredients. It contributes to the overall complexity and depth of flavor.
• 1/2 tsp Cayenne Pepper (or more to taste): Cayenne pepper provides an extra kick of heat. Adjust the amount to your preference for spiciness. If you prefer a milder chili, you can omit cayenne pepper or use a smaller amount.
• Salt and Black Pepper, to taste: Salt and pepper are essential for seasoning and enhancing the flavors of all the other ingredients. Season generously throughout the cooking process, tasting and adjusting as needed.

Liquids and Finishing Touches:

• 4 cups Beef Broth: Beef broth provides the liquid base for the chili and adds even more beefy flavor. Use low-sodium beef broth to control the salt content. You can also use homemade beef broth for an even richer flavor.
• 2 tbsp Apple Cider Vinegar: Apple cider vinegar adds a touch of acidity and brightness that balances the richness of the chili and enhances the overall flavor profile. It also helps to tenderize the short ribs.
• Fresh Cilantro, chopped (for garnish): Fresh cilantro adds a bright, herbaceous note and a pop of freshness to the finished chili. It’s the perfect garnish to complement the rich and savory flavors.
• Optional Toppings: Shredded cheddar cheese, sour cream, avocado, chopped green onions, tortilla chips (for serving) – these are all fantastic options to customize your chili and add extra layers of flavor and texture.

Instructions

Crafting this Short Rib and Chorizo Chili is a rewarding process that culminates in a deeply flavorful and satisfying meal. While it requires some time for slow cooking, the hands-on preparation is relatively straightforward. Follow these detailed step-by-step instructions to create chili perfection in your own kitchen.

Step 1: Prepare the Short Ribs and Chorizo (Building the Flavor Foundation)

1. Pat the Short Ribs Dry and Season: Begin by patting the short ribs dry with paper towels. This is crucial for achieving a good sear. Season them generously on all sides with salt and black pepper. Don’t be shy with the seasoning – this is the base flavor of your chili.
2. Sear the Short Ribs: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add about 2 tablespoons of olive oil or vegetable oil. Once the oil is hot and shimmering, carefully place the short ribs in the pot, ensuring not to overcrowd it. Sear the short ribs on all sides until they are deeply browned, about 2-3 minutes per side. Searing creates a beautiful crust and develops rich, deep flavors through the Maillard reaction, which is essential for a flavorful chili. Work in batches if necessary to avoid overcrowding the pot, as overcrowding will steam the meat instead of searing it. Remove the seared short ribs from the pot and set them aside.
3. Cook the Chorizo: In the same pot (no need to wipe it out, those browned bits are flavor!), add the Mexican chorizo, removed from its casing. Cook the chorizo over medium heat, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Chorizo renders flavorful fat as it cooks, which will further enhance the chili. Drain off any excess grease if desired, although a little fat is beneficial for flavor and richness.

Step 2: Sauté the Aromatics (Layering the Flavors)

4. Sauté Onions and Bell Peppers: Add the diced yellow onion and diced green bell peppers to the pot with the chorizo. Cook over medium heat, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Sautéing these vegetables releases their aromatic compounds and creates a flavorful base for the chili.
5. Add Jalapeños and Garlic: Add the minced jalapeño peppers and minced garlic to the pot. Cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as burnt garlic can become bitter. Cooking the jalapeños and garlic briefly at this stage mellows their raw flavor and allows their aromas to infuse the vegetables.

Step 3: Build the Chili Base (Bringing it all Together)

6. Add Spices: Stir in the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper (if using) to the pot. Cook for about 1 minute, stirring constantly, until fragrant. Toasting the spices in the hot pot enhances their flavor and releases their aromatic oils, making them more vibrant and impactful in the chili.
7. Deglaze the Pot: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor and will add depth and complexity to the chili. Deglazing ensures that all those delicious flavors are incorporated into the chili base.
8. Add Tomatoes and Tomato Sauce: Stir in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Mix everything well to combine all the ingredients.

Step 4: Slow Cook the Chili (Developing Deep Flavors and Tender Meat)

9. Return Short Ribs to the Pot: Return the seared short ribs to the pot, nestling them into the tomato and broth mixture. Bring the chili to a simmer, then reduce the heat to low, cover the pot, and simmer gently for 3-4 hours, or until the short ribs are incredibly tender and easily shreddable with a fork. Slow cooking is essential for breaking down the connective tissue in the short ribs, resulting in melt-in-your-mouth tenderness and allowing all the flavors to meld and deepen over time.
10. Shred the Short Ribs: After 3-4 hours of simmering, remove the short ribs from the pot. Using two forks, shred the meat from the bones and discard the bones. Return the shredded short rib meat to the pot.

Step 5: Add Beans and Vinegar (Final Touches and Balancing Flavors)

11. Add Beans and Vinegar: Stir in the drained and rinsed kidney beans and black beans, and the apple cider vinegar. Simmer for another 30 minutes, uncovered, allowing the beans to heat through and the flavors to meld further. Simmering uncovered for the last 30 minutes also helps to thicken the chili to your desired consistency.
12. Season to Taste: Season the chili with salt and black pepper to taste. This is the final opportunity to adjust the seasoning to your preference. Taste the chili and add more salt, pepper, or even a pinch more of any of the spices if needed.

Step 6: Serve and Enjoy!

13. Garnish and Serve: Ladle the Short Rib and Chorizo Chili into bowls. Garnish with fresh cilantro and your favorite toppings, such as shredded cheddar cheese, sour cream, avocado, or chopped green onions. Serve hot and enjoy the incredible flavors of your homemade chili!

Nutrition Facts

(Estimated, per serving – based on 8 servings. Nutritional values are approximate and can vary depending on specific ingredients and serving sizes.)

• Servings: 8
• Calories per Serving: Approximately 650-750 calories

Approximate Nutritional Breakdown per Serving:

• Protein: 45-55g
• Fat: 40-50g (This will vary depending on the fat content of your short ribs and chorizo)
• Saturated Fat: 15-20g (Approximate)
• Cholesterol: 150-200mg (Approximate)
• Sodium: 800-1000mg (Approximate – can be reduced by using low-sodium broth and canned goods and rinsing beans thoroughly)
• Carbohydrates: 30-40g
• Fiber: 10-15g

Important Note: These are estimated nutritional values. For more precise nutritional information, you can use online nutritional calculators, inputting the specific brands and quantities of ingredients you use. This chili is a hearty and protein-rich meal, providing a good source of fiber and iron. However, it is also relatively high in fat and sodium. Adjust serving sizes and toppings to manage calorie and fat intake if needed.

Preparation Time

• Prep Time: 30-40 minutes (This includes chopping vegetables, searing short ribs, and preparing the chorizo and spices)
• Cook Time: 3.5 – 4.5 hours (This includes simmering time for the short ribs and beans)
• Total Time: Approximately 4-5 hours

Breakdown of Time:

• Active Prep: 30-40 minutes (Hands-on time for chopping, searing, and sautéing)
• Inactive Cook Time (Simmering): 3-4 hours (Time the chili simmers on the stovetop, requiring minimal intervention)
• Final Simmer with Beans: 30 minutes (Final simmering period after adding beans)

While the total time may seem long, most of it is inactive simmering time, allowing the flavors to develop beautifully. The active preparation time is relatively short, making this chili a manageable recipe even for busy cooks. The slow cooking process is key to the depth of flavor and tenderness of the short ribs in this chili.

How to Serve

This Short Rib and Chorizo Chili is incredibly versatile and can be served in numerous delicious ways. Here are some ideas to elevate your chili experience:

Classic Chili Toppings (Essential for Customization):

• Shredded Cheese: Cheddar, Monterey Jack, Pepper Jack, or a blend of your favorites. Cheese adds richness and a creamy texture that melts beautifully into the hot chili.
• Sour Cream or Greek Yogurt: Provides a cool, tangy contrast to the spicy chili and adds a creamy element.
• Chopped Green Onions or Scallions: Adds a fresh, mild oniony bite and a pop of color.
• Fresh Cilantro: Brings a bright, herbaceous flavor and freshness to balance the richness of the chili.
• Diced Avocado or Guacamole: Adds creamy richness and healthy fats, along with a cool, refreshing element.
• Tortilla Chips or Cornbread: Perfect for scooping up the chili or crumbling on top for added texture and a satisfying crunch.
• Hot Sauce: For those who like extra heat, offer a variety of hot sauces to customize the spice level.

Side Dish Pairings (Complete the Meal):

• Cornbread: A classic chili companion! Sweet cornbread balances the savory and spicy chili perfectly.
• Crackers: Simple saltine crackers or oyster crackers are great for dipping and adding a salty crunch.
• Side Salad: A fresh green salad with a light vinaigrette provides a refreshing counterpoint to the rich chili.
• Baked Potato or Sweet Potato: Top a baked potato with chili for a hearty and satisfying meal.
• Rice: White rice or brown rice can be served alongside chili, especially if you prefer a less bean-heavy chili experience.

Serving Occasions (Perfect for Any Gathering):

• Weeknight Dinner: A comforting and satisfying meal for a cozy weeknight.
• Game Day or Tailgating: Chili is the ultimate game day food! It’s easy to transport and perfect for feeding a crowd.
• Potlucks and Gatherings: Chili is always a crowd-pleaser at potlucks and parties. Make a big batch and let everyone serve themselves.
• Cold Weather Comfort Food: Perfect for chilly days and evenings when you crave something warm and hearty.
• Make-Ahead Meal: Chili is even better the next day, making it an ideal make-ahead meal for busy weeknights.

Creative Serving Ideas:

• Chili Cheese Fries: Ladle chili over french fries and top with cheese for a decadent treat.
• Chili Dogs: Use chili as a topping for hot dogs for a classic and satisfying chili dog.
• Chili Mac and Cheese: Stir chili into mac and cheese for a super-comforting and flavorful dish.
• Chili Baked Potatoes: Scoop out baked potato flesh and mix with chili, cheese, and toppings for a loaded baked potato.

Additional Tips for Chili Perfection

Elevate your Short Rib and Chorizo Chili to the next level with these helpful tips, ensuring maximum flavor and a truly unforgettable chili experience.

1. Don’t Skip the Searing: Searing the short ribs is not just about browning the meat for aesthetics; it’s a crucial step for developing deep, rich flavor. The Maillard reaction, which occurs during searing, creates complex flavor compounds that significantly enhance the overall taste of the chili. Take the time to properly sear the short ribs on all sides for the best results.
2. Adjust the Spice Level to Your Preference: Chili is all about customization! If you prefer a milder chili, reduce the amount of jalapeño peppers or remove all seeds and membranes. You can also reduce or omit the cayenne pepper. For a spicier chili, add more cayenne pepper, use serrano peppers instead of jalapeños, or include a pinch of chili flakes. Taste as you go and adjust the spice level to your liking. Remember, you can always add more spice, but it’s harder to take it away.
3. Simmer Low and Slow for Maximum Flavor: Patience is key when making chili. The long, slow simmer time is essential for allowing the short ribs to become incredibly tender and for all the flavors to meld and deepen. Resist the urge to rush the simmering process. Low and slow cooking breaks down the tough connective tissue in the short ribs, resulting in a melt-in-your-mouth texture and a richer, more complex flavor profile.
4. Make it Ahead for Even Better Flavor: Chili is one of those dishes that tastes even better the next day. The flavors continue to develop and meld together as the chili sits in the refrigerator overnight. Making your chili a day ahead is a great time-saving strategy for busy weeknights or when you’re entertaining. Simply reheat it gently on the stovetop before serving.
5. Thicken Your Chili to Your Desired Consistency: If you prefer a thicker chili, you can remove about a cup of chili towards the end of cooking, mash the beans and tomatoes slightly with a fork, and then return it to the pot. This will naturally thicken the chili without adding any extra ingredients like cornstarch or flour. Alternatively, you can simmer the chili uncovered for a longer period during the last 30 minutes to allow some of the liquid to evaporate and thicken the chili.

Frequently Asked Questions (FAQ)

Got questions about making the perfect Short Rib and Chorizo Chili? Here are answers to some common queries to help you achieve chili success every time.

Q1: Can I use ground beef instead of short ribs?

A: While you can use ground beef, it will significantly change the flavor and texture of the chili. Short ribs provide a depth of flavor and richness that ground beef simply cannot replicate. The slow cooking of the bone-in short ribs is key to the luxurious, beefy flavor and tender texture of this specific recipe. If you must substitute, use a high-quality ground beef (80/20 blend for flavor) and consider adding a beef bouillon cube or beef base to enhance the beefy flavor. However, for the best results and the intended flavor profile, sticking with short ribs is highly recommended.

Q2: I don’t like spicy food. How can I make this chili milder?

A: Making this chili milder is easy! Start by removing all the seeds and membranes from the jalapeño peppers before mincing them. You can even reduce the number of jalapeños or omit them entirely if you are very sensitive to spice. Also, reduce or omit the cayenne pepper. Using sweet chorizo instead of Mexican chorizo will also significantly reduce the heat. Remember, the heat in chili often builds as it simmers, so start with less spice and taste as you go, adding more if needed. You can always serve sour cream or Greek yogurt as a topping to further cool down the chili.

Q3: Can I freeze leftover chili?

A: Absolutely! Chili freezes exceptionally well, making it perfect for meal prepping or saving leftovers. Allow the chili to cool completely before transferring it to freezer-safe containers or zip-top freezer bags. For bags, lay them flat to freeze for easier storage. Chili can be frozen for up to 2-3 months. To thaw, you can thaw it overnight in the refrigerator or gently reheat it from frozen on the stovetop over low heat. Freezing chili often enhances the flavors even further, making it a great make-ahead meal.

Q4: What are some good substitutions for kidney beans and black beans?

A: If you don’t have or don’t like kidney beans and black beans, you can substitute with other types of beans. Pinto beans, cannellini beans (white kidney beans), or even chickpeas would work well. Pinto beans are a classic chili bean and offer a similar texture and flavor to kidney beans. Cannellini beans are softer and creamier. Chickpeas will add a slightly nutty flavor. You can also use a combination of different beans to create your own unique blend. Feel free to experiment with your favorite beans to find what you enjoy most in your chili.

Q5: Can I make this chili in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Follow steps 1-7 of the instructions (searing short ribs, cooking chorizo, and sautéing vegetables) in a skillet or Dutch oven on the stovetop. Then, transfer all the ingredients to a slow cooker. Add the beef broth, crushed tomatoes, tomato sauce, diced tomatoes, and spices. Cook on low for 6-8 hours or on high for 3-4 hours, or until the short ribs are tender. Shred the short ribs, return them to the slow cooker, and stir in the beans and apple cider vinegar during the last 30 minutes of cooking. Slow cooking is a fantastic way to develop deep flavors and tenderize the short ribs, making it a convenient option for this recipe.

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