5-Hour Short Rib Chorizo Chili Bliss

There is nothing—and I mean nothing—that beats a bowl of deeply comforting, spoon-coating chili when the weather turns crisp or when you just need a hug in a bowl. I’ve made hundreds of batches of chili over the years, but I finally landed on my absolute favorite showstopper: the Short Rib Chorizo Chili.

Forget the quick weeknight versions for a moment. This recipe uses two kinds of meat—slow-cooked beef short ribs that melt into the sauce and spicy, richly seasoned chorizo—to create a depth of flavor that just blows everything else away. It took me about five tries to get the simmer time just right, and trust me, the patience pays off tenfold.

It’s hearty, it’s spicy, and it’s ridiculously rich. If you’re looking for a true labor of love that tastes like it simmered for three days but only took about four hours total, you’ve found it! If you want to boost the heat later, check out my recipe for homemade chili garlic sauce, but honestly, this chili brings the heat on its own.

Why This Short Rib Chorizo Chili Stands Out

You might think chili is chili, right? Wrong! I’ve tweaked so many versions over the years, but this one is the keeper, and it’s all about building layers that you just can’t get if you just use ground beef. It’s the perfect companion for a chilly night. You’ll want to pair this with my cozy Italian sausage soup on the side if you have big eaters!

• The spectacular melt-in-your-mouth texture from the slow-cooked ribs.
• The deep, smoky, spicy foundation provided by the chorizo.
• It tastes even better the next day, which is the hallmark of great simmered food!

Unmatched Flavor Depth in Every Spoonful of Short Rib Chorizo Chili

Here’s the deal: standard ground beef just doesn’t have the fat content or connective tissue to break down into luxurious sauce like short ribs do. When we combine that rich beef essence with the paprika and spices already packed into the chorizo, you create this amazing, complex base. That long simmer time isn’t just for making the meat soft; it’s mandatory downtime for those flavors to really get to know each other and merge!

Perfect Texture: Tender Short Ribs in Your Short Rib Chorizo Chili

When you finally pull those short ribs out after three hours, they’ll just fall apart if you look at them wrong. Shredding that tender meat back into the thick sauce creates these wonderful, meaty ribbons that contrast perfectly with the finer crumble of the chorizo sausage. It’s a texture party, honestly, and it makes every bite feel substantial and special.

Gathering Ingredients for Your Short Rib Chorizo Chili

Okay, gathering everything before you start is my number one rule, especially for something that simmers this long. If you are missing something, don’t panic! If you need a little something special for serving later, I highly recommend checking out my ideas for homemade ketchup recipe—it adds a nice tang to chili!

You need good quality stuff here because the slow cooking really brings out the character of every single ingredient. Here is exactly what you need to collect before you even think about turning on the stove.

Meat Components: Short Ribs and Chorizo

For the beef, I insist you get about two pounds of short ribs. I usually buy the bone-in ones because I feel like they impart a richer flavor as they cook down, but if you want to skip the bone removal step later, boneless works too. Then you need a pound of ground chorizo sausage. You want the fresh, Mexican-style ground stuff, not the hard, cured rings you slice up for charcuterie boards. That ground chorizo is what gives us that wonderful spiced oil base!

Aromatics and Liquids for the Short Rib Chorizo Chili Base

For the veggies, we need two big yellow onions and one red bell pepper, both chopped up nicely. Don’t forget the four cloves of garlic—minced fine! Liquids are key for volume in this hearty chili. You’ll grab two cans of diced tomatoes, and this is non-negotiable: keep them undrained! The juices are vital. Then we add one can of tomato sauce, one cup of beef broth, and those two cans of beans (kidney and black), but you have to rinse and drain those beans first, okay?

Essential Spices for Authentic Short Rib Chorizo Chili Flavor

This is where the magic really kicks in after the meat has done its job. You’ll need two tablespoons of good chili powder—don’t skimp here! Then, one tablespoon of ground cumin wakes everything up. Grab a teaspoon of dried oregano and, if you like a little fire, about half a teaspoon of cayenne pepper. You can always leave the cayenne out, but trust me, it just adds a mellow warmth, not searing heat, in this long-cooked base.

Step-by-Step Instructions for Perfect Short Rib Chorizo Chili

This isn’t a fast recipe, folks, and that’s exactly why it’s so amazing. The key to unlocking all that deep beef and spicy chorizo flavor starts right at the beginning when we start cooking the meats. Patience here is non-negotiable if you want those short ribs to turn into buttery goodness. If you are looking for a quick steak tip while the chili is simmering, you might like reading about my simple secret to juicy steak bliss!

Browning the Meats and Sautéing Vegetables

First things first: season those short ribs really well with salt and pepper. Get your big Dutch oven hot over medium-high heat and sear those ribs until they have a nice brown crust all over. You want color, that’s flavor! Pull those out and then toss in your pound of chorizo. Brown that up, breaking it apart with your spoon, but then drain almost all the grease—we want the flavor, not a pot slick with oil. Once the chorizo is done, add your chopped onions and bell pepper right into that flavorful pot residue and cook them down until they are soft, about five minutes.

Now for a quick burst of aroma! Stir in your minced garlic, chili powder, cumin, oregano, and cayenne if you use it. Just let that hang out for about 60 seconds until you can really smell those spices waking up.

The Long Simmer: Developing the Short Rib Chorizo Chili Flavor

Time to bring everything back together! Put those browned short ribs back into the pot. Pour in your undrained diced tomatoes, the tomato sauce, and the beef broth. Give it a good stir, bring it up to a gentle simmer, and then immediately drop that heat way down low. Cover the pot tightly. Now you walk away! You need to let this simmer low and slow for a solid 2.5 to 3 hours. Seriously, don’t rush it. You’re waiting until the short ribs are absolutely fork-tender.

Shredding and Final Simmer for the Short Rib Chorizo Chili

When the ribs are tender, take them out carefully. Use two forks right over the pot to shred all that beautiful meat—toss out any big chunks of bone or hard fat you find. Once the meat is back in the pot, stir in your rinsed and drained kidney and black beans. Now, take the lid *off* and let it simmer uncovered for about 20 minutes. This is essential because it lets the sauce thicken up perfectly around the meat and beans. Right at the end, taste everything and adjust your salt and pepper until it tastes exactly right to you before serving!

Tips for the Best Short Rib Chorizo Chili Experience

Okay, so you’ve gone through the long simmer, and you have this incredible, rich Short Rib Chorizo Chili base. Now, we just need to fine-tune it so it’s exactly how you pictured it in your head. This is where you stop following the instructions step-for-step and start listening to what the chili is telling you! If you’re planning on making more amazing beef dishes later, make sure you check out my thoughts on rich and tender French onion short ribs for inspiration.

Adjusting Consistency in Your Short Rib Chorizo Chili

Sometimes, even after that 20-minute uncovered simmer time, you want something that barely moves off the spoon, right? If your chili is still a little too soupy for your liking, you need to pull the lid completely off for the last 30 minutes instead of just 20. The extra surface area exposure allows the moisture to evaporate faster, concentrating that incredible flavor and thickening things up nicely. Trust me, you’ll end up scooping up every last spoonful!

Flavor Boosters for Your Hearty Chili

Once you’ve nailed the texture, sometimes the flavor just needs one last little nudge of complexity. This is when I sneak in a secret weapon. Don’t tell everyone my trick! Add just half a teaspoon of unsweetened cocoa powder—it won’t make it taste like chocolate, I promise, it just deepens the existing dark, earthy notes from the spices and chorizo. Another trick? A tiny splash, maybe a teaspoon’s worth, of apple cider vinegar right at the very end. It brightens up the whole pot without making it taste sour. It’s that little boost that makes people ask, “What did you put in this amazing chorizo chili?”

Serving Suggestions for Short Rib Chorizo Chili

Okay, we’ve done the hard work, and this robust Short Rib Chorizo Chili deserves the best supporting cast! Since this is such a rich dish, the toppings are where you can play around based on what you’re craving. My absolute go-to for cooling down that chorizo kick is a dollop of full-fat sour cream—the tang just cuts through the richness perfectly. Don’t forget a generous sprinkle of sharp, shredded cheese; cheddar or Monterey Jack work great.

For a fresh note, nothing beats freshly chopped cilantro sprinkled right on top. If you want to stretch this chili a bit, serving it over a bed of fluffy white rice is fantastic, or you can never, ever go wrong pairing this with something sweet and crumbly alongside it. My family loves having my cornbread waffle bites on the side for dipping straight into that thick sauce!

Storage and Reheating the Short Rib Chorizo Chili

The best part about making such a big batch of this incredible chili? You get leftovers! And let me tell you, like most great simmered recipes, this Short Rib Chorizo Chili tastes even better the next day once everything has settled overnight. Don’t worry about making too much—you’ll actually welcome those extra bowls later in the week.

When it comes to storing it, make sure the chili has cooled down close to room temperature before you put it away. Don’t put a huge steaming pot right into the fridge; that’s a quick way to mess with food safety! Use airtight containers—whatever size works best for your family—and you can safely keep this chili in the refrigerator for about four days. I’ve pushed it to five sometimes, but four is my safe sweet spot for the best flavor and texture.

The Best Way to Reheat Your Hearty Chili

If you’re reheating a single serving or two, the microwave is fast, but I find it can sometimes make the shredded meat a little tougher if you nuke it too long. For the absolute best texture that preserves those tender short ribs, I always recommend the stovetop. Just dump whatever portion you want into a heavy-bottomed saucepan—medium-low heat is perfect. Add a tiny splash of extra water or broth if it looks too thick after chilling, and bring it up slowly. Stirring frequently helps keep it even and creamy.

If you are reheating the whole batch, the stovetop is definitely the way to go. If you are short on time and need a quick fix, you can use the microwave, but use short bursts—about 60 seconds at a time—stirring well in between each blast until it’s piping hot all the way through. This ensures that rich, thick sauce surrounds all that amazing short rib meat evenly!

Frequently Asked Questions About This Chili

When you’re trying a recipe that takes a few hours, it’s natural to have questions bubbling up! I’ve gathered the ones I usually get asked about this specific Short Rib Chorizo Chili. If you’re looking for more batch cooking inspiration after this one, check out my ideas for easy beef casseroles for the weekend!

Can I make this Short Rib Chorizo Chili in a slow cooker?

Absolutely! A slow cooker is a wonderful tool for this recipe, but don’t just toss everything in raw. You want to keep that crucial first step for building flavor. So, brown your short ribs and cook your chorizo and aromatics on the stovetop first, just like the instructions say. Then, transfer it all to the slow cooker with the liquids and spices. You’ll want to set it on low for 6 to 8 hours, or on high for about 4 hours. Shred the meat, stir the beans in at the end, and let it keep simmering to thicken things up!

What kind of beans work best in this chorizo chili?

In this recipe, I specified kidney beans and black beans because I love the slightly different texture each one brings. The kidney beans give you that classic, soft chili feel, and black beans hold their shape a little better. If you don’t have one of those on hand, don’t sweat it! Pinto beans are a fantastic substitute that blend right in. Just make sure whatever beans you use are thoroughly rinsed and drained before they go into the pot for that final simmer.

How spicy is this short rib chili?

That’s a great question, and it really depends on the chorizo you buy! Most standard ground Mexican chorizo brings a nice warmth—it’s seasoned well but usually isn’t aggressively hot. The optional cayenne pepper is where you can really bump up the heat if you want to wake those tastebuds up! If you skip the cayenne completely, it’s usually a solid medium heat that most folks enjoy. If you want it spicier next time, feel free to double that cayenne or toss in a diced jalapeño with your onions!

Estimated Nutritional Snapshot

I know some of you are tracking macros or just curious about what exactly goes into that giant bowl of comfort, so here is a general look at what you can expect from one decent-sized serving of this amazing chili. Because we are using fatty short ribs and rich chorizo, I want to be real with you—it’s not exactly a diet meal, but man, is it worth it!

This estimate is based on a very generous 1.5-cup serving size:

• Calories: Roughly 550
• Protein: A whopping 45 grams! That’s keeping you full for hours.
• Fat: Around 30 grams total, with about 11 grams of saturated fat.
• Carbohydrates: About 35 grams, thanks largely to those lovely beans and tomatoes.
• Sugar: Around 12 grams (mostly natural sugars from the tomatoes and negligible amounts from the chorizo spices).

Now, listen closely, because this is crucial: these numbers are just a little snapshot, an educated guess! The final count can swing wildly depending on how much fat you decide to drain off after browning the chorizo and short ribs, and what brand of chorizo you use. If you use leaner short ribs or skip the sour cream topping, you’ll shave calories right off the top. These serve as a good guideline, but every kitchen makes things slightly differently, right?

Share Your Hearty Chili Creations

Whew! If you made it all the way to the end, you deserve a massive bowl of this incredible Short Rib Chorizo Chili. Now for the part I love almost as much as cooking:

Hearing from you! I truly want to know how it turned out in your kitchen. Did those short ribs melt perfectly? Did you add extra cayenne like I dared you to? Please leave a star rating right below—it helps other home cooks know this recipe is worth the time investment.

I live for hearing about your kitchen adventures. Did you try a different bean? Did you sneak in some smoked paprika? Drop a comment below detailing your experience, your favorite toppings, or even just what you served it with! If you’re looking for other hearty, robust meals, you might enjoy checking out these other recipes like my 4 tasty cowboy recipes straight from the American West for more inspiration!

Can’t wait to read what you think!

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