Short Rib and Chorizo Chili Recipe hits that perfect sweet spot between hearty comfort and big, smoky flavor. I make it when the weather dips, game day kicks off, or I want leftovers that taste even better tomorrow. Tender braised short ribs meet spicy Mexican chorizo, and the combo turns a regular chili night into something memorable.
Easy Short Rib and Chorizo Chili Recipe
I love how short ribs bring deep beefy flavor and silky texture to chili. Chorizo adds spice and smoky richness, so you get layers of flavor without a dozen different meats. The pot simmers low and slow, and the kitchen smells like you meant to make magic all week.
I use this chili for casual dinners and laid-back parties because it holds beautifully. You can cook it ahead, reheat it, and it actually tastes better the next day. I also tweak the heat level easily, so both spice fiends and mild palates stay happy.
Ingredients You’ll Need
I build flavor in layers with quality ingredients and a few smart boosters.
Meat
Aromatics & Veg
- 2 tbsp neutral oil (avocado or canola)
- 1 large yellow onion, diced
- 1 poblano pepper, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
Chiles & Spices
- 2 tbsp ancho chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried Mexican oregano
- 1/2 tsp ground coriander
- 1–2 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce
- 2 tbsp tomato paste
- 1/4 tsp cinnamon (optional, but great)
- 1 tsp cocoa powder or 1 oz dark chocolate
Liquids & Pantry
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 12 oz dark beer (stout or porter) or 1 1/2 cups beef broth
- 1–2 cups beef broth, as needed
- 1 bay leaf
- 1 tbsp brown sugar or maple syrup, to balance
- 2 tsp apple cider vinegar or 1 tbsp lime juice, to finish
- Kosher salt and black pepper, to taste
- Optional: 1 can (15 oz) black beans or pinto beans, drained and rinsed
- Optional: 1–2 tbsp masa harina mixed with 2 tbsp water, for thickening
Toppings
- Shredded sharp cheddar or pepper jack
- Sour cream or Mexican crema
- Diced red onion and cilantro
- Avocado, lime wedges, and pickled jalapeños
- Crushed tortilla chips or cornbread on the side
How to Make Short Rib and Chorizo Chili
I like the Dutch oven method best, but I included slow cooker and Instant Pot options too.
Stovetop/Dutch Oven
- Season and sear
- Pat the short ribs dry and season generously with salt and pepper.
- Heat oil in a heavy Dutch oven over medium-high heat.
- Sear ribs in batches until well browned on all sides, 3–4 minutes per side. Transfer to a plate.
- Cook chorizo
- Add chorizo to the pot and cook until browned, 5–6 minutes.
- Spoon off excess fat, leaving about 2 tablespoons in the pot for flavor.
- Build the base
- Add onion, poblano, and bell pepper; sauté until softened, 5–6 minutes.
- Stir in garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, coriander, cinnamon, and chipotle.
- Cook 1–2 minutes to bloom the spices and caramelize the paste.
- Deglaze and braise
- Pour in beer (or 1 1/2 cups broth) and scrape up the browned bits.
- Add tomatoes, cocoa or chocolate, bay leaf, and the seared ribs with any juices.
- Add enough broth to come about three-quarters up the ribs.
- Bring to a gentle simmer, cover, and cook at 325°F in the oven or low on the stovetop for 2 1/2–3 hours, until the ribs feel fork-tender.
- Shred and finish
- Transfer ribs to a board and let them rest 10 minutes. Remove bones and gristle, then shred the meat.
- Skim excess fat from the pot.
- Return shredded meat to the pot, add beans if using, and simmer uncovered 15–20 minutes to thicken.
- Stir in vinegar or lime juice and a touch of brown sugar. Taste and adjust salt and heat.
- For extra body, whisk in a masa harina slurry and simmer 5 minutes.
Slow Cooker
- Follow steps 1–3 on the stovetop.
- Transfer everything to a slow cooker with beer/broth, tomatoes, cocoa, bay leaf, and ribs.
- Cook on Low for 8–9 hours or High for 4–5 hours.
- Shred, skim, add beans, and finish with lime/vinegar and brown sugar. Thicken with masa if needed.
Instant Pot
- Use Sauté to brown ribs and chorizo; sauté aromatics and bloom spices.
- Add beer/broth (use 1 1/2 cups), tomatoes, cocoa, bay leaf, and ribs.
- Pressure cook on High for 45–50 minutes; natural release for 15 minutes.
- Shred, skim, and simmer on Sauté to thicken. Finish with lime/vinegar and brown sugar.
Substitutions
I keep the bones in the short ribs when I can, but I also swap when needed.
- Meat swaps: Use boneless short ribs, chuck roast, or a mix of short ribs and chuck. For poultry, try ground turkey and add a splash of fish sauce for depth.
- Heat level: Add more chipotle for smoky heat, or use jalapeños for a fresher bite. For mild chili, stick to ancho chili powder and skip chipotle.
- Bean options: Use black beans, pintos, or red kidney beans, or skip beans entirely for Texas-style chili.
- Liquids: Use dark beer for depth, strong coffee for smokiness, or beef broth for a classic base.
- Thickeners: Stir in masa harina at the end for a subtle corn flavor and a thicker body.
- Dried chiles route: Blend rehydrated ancho and guajillo chiles with broth to replace some or all chili powder.
Pro Tips
- Dry brine: Salt the short ribs 8–24 hours before cooking for deeper seasoning.
- Flavor boost: Add 1 teaspoon fish sauce or soy sauce for umami (use tamari for gluten-free).
- Dried chiles option: Blend rehydrated ancho and guajillo with some broth for a custom chili base.
- Control heat: Use chipotle for smoky heat and add it gradually. You can’t un-spice a pot.
- Better texture: Shred meat into chunks, not strings, so you feel that short rib bite.
- Skim smart: Chill the chili and lift the fat cap easily if you plan to serve it the next day.
- Thicken right: Use masa harina for body, or simmer uncovered to reduce without dulling flavors.
- Balance at the end: A squeeze of lime or a splash of vinegar makes flavors pop.
- Freeze in portions: Store in 1–2 cup containers for quick meals and chili dogs later.
- Garnish layers: Add creamy, crunchy, and bright toppings for contrast.
Serving Ideas
I lean into cozy sides and a few fun twists.
- Spoon over rice, baked potatoes, or roasted sweet potatoes.
- Serve with warm cornbread, jalapeño cheddar biscuits, or tortilla chips.
- Load up nachos, make Fritos pie, or top hot dogs for the best chili dogs.
- Crack eggs into leftover chili and bake for brunch-y “chili shakshuka.”
- Pair with a robust red wine (Zinfandel, Tempranillo) or a smoky porter.
Make-Ahead and Storage Tips
My short rib and chorizo chili reheats so well that it’s one of my go-to meal-prep recipes.
Make-Ahead: Cook the chili fully, cool it, and refrigerate for up to 3 days before serving. For freezer prep, brown the meats and sauté the aromatics, then freeze the base with spices; add liquids and braise when you’re ready to cook.
To Refrigerate: Store cooled chili in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm on the stove over medium heat, in a 325°F oven, or microwave in 45-second bursts, stirring between intervals. Add a splash of broth or water if it feels too thick.
Short Rib and Chorizo Chili
Ingredients
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown the short ribs on all sides, then remove and set aside.
- Add chorizo to the pot and cook until browned. Remove and set aside.
- Sauté onions and garlic in the pot until softened.
- Add chili powder, cumin, and smoked paprika, stirring to combine.
- Return short ribs and chorizo to the pot, then add crushed tomatoes and beef broth.
- Bring to a boil, then reduce heat and simmer covered for about 2.5 hours, or until short ribs are tender.
- Add kidney beans and cook for an additional 15 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy your hearty Short Rib and Chorizo Chili.