This Award Winning Short Rib and Chorizo Chili is a hearty bowl packed with tender, slow-cooked short ribs and spicy chorizo that bring deep, rich flavors to every bite. The chili has a perfect balance of smoky and spicy notes, with a thick, satisfying texture that makes it a comforting meal anytime you need something warm and filling.
I love making this chili on a chilly day because it fills the house with the most amazing aroma, and the meat just falls apart effortlessly after hours of cooking. One tip I have is to let it sit a little before serving—this way, the flavors really come together and taste even better. It’s the kind of dish everyone asks for seconds on, and leftovers only get better the next day.
My favorite way to enjoy this chili is with a big scoop of sour cream, some shredded cheese, and a handful of crunchy tortilla chips on the side. It’s great for a casual dinner or for bringing to a potluck where comfort food is the star. Honestly, if you want a chili recipe that’s a little special and totally satisfying, this one’s going to be your new go-to.
Key Ingredients & Substitutions
Beef short ribs: These give the chili its rich, tender texture. If short ribs aren’t available, chuck roast is a good substitute. It also becomes tender when slow-cooked.
Chorizo: Adds a smoky, spicy flavor. You can swap with spicy Italian sausage if chorizo’s hard to find, though it won’t have the exact same spice profile.
Jalapeños: These give a fresh heat to the chili. If you prefer less spice, use fewer jalapeños or substitute with mild green bell peppers.
Fire-roasted diced tomatoes: They add a smoky depth. Regular canned diced tomatoes work if you can’t find fire-roasted ones.
How Do You Get Tender, Flavorful Short Ribs in Chili?
The key is to brown the short ribs first and then slow-cook them. Browning creates deep flavor through caramelization.
- Brown ribs in hot oil on all sides for a rich crust.
- Cook low and slow—in the oven at 325°F for 3+ hours—to let the meat become tender and juicy.
- After cooking, shred the meat and discard bones for perfect bites in your chili.
Patience is important. This slow cooking turns tough ribs into melt-in-your-mouth meat full of flavor that makes this chili award-winning.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – perfect for browning meat and slow-cooking the chili evenly.
- Sharp chef’s knife – makes chopping short ribs, onions, and jalapeños quick and safe.
- Wooden spoon or silicone spatula – great for stirring the chili without scratching your pot.
- Tongs – handy for turning short ribs during browning.
- Cutting board – a sturdy surface for all your chopping needs.
Flavor Variations & Add-Ins
- Swap chorizo with spicy sausage or ground beef for a different meat combo that’s still hearty and flavorful.
- Add black beans or kidney beans late in cooking for extra texture and fiber.
- Stir in a cup of dark chocolate or a tablespoon of cocoa powder at the end to deepen the chili’s richness.
- Include smoked chipotle peppers in adobo for a smoky heat if you want more spice.
Award Winning Short Rib and Chorizo Chili
Ingredients You’ll Need:
- 3 lbs beef short ribs, cut into chunks
- 8 oz chorizo sausage, casing removed and crumbled
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 jalapeños (one finely chopped, one sliced for garnish)
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional for heat)
- 2 cups beef broth
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 (6 oz) can tomato paste
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for garnish)
- Red pepper flakes (for garnish)
- Lime wedges (optional for serving)
Time Needed
This chili requires about 20 minutes of prep time and 3 to 3½ hours of slow cooking. Overall, set aside about 4 hours to allow the short ribs to become tender and the flavors to develop fully.
Step-by-Step Instructions:
1. Prepare and Brown the Meat:
Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the short rib chunks on all sides until deeply caramelized. Remove the meat and set aside.
2. Cook the Chorizo and Sauté Vegetables:
In the same pot, add the chorizo sausage and cook until browned and crispy. Remove and set it aside with the short ribs. Add diced onion and minced garlic to the pot, sautéing until translucent and soft, about 5 minutes.
3. Add Spices and Tomato Paste:
Stir in the finely chopped jalapeño, chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Cook for 1-2 minutes to bloom the spices. Add the tomato paste and cook while stirring for another minute to deepen the flavors.
4. Combine All Ingredients and Slow Cook:
Return the short ribs and chorizo to the pot. Stir in the fire-roasted diced tomatoes and beef broth. Bring the mixture to a simmer, then cover the pot and transfer it to the oven. Let it cook for 3 to 3½ hours until the short ribs are tender and falling apart.
5. Finish and Serve:
Take the pot out of the oven. Remove the short ribs, shred the meat, and discard the bones. Return the shredded meat to the pot. Stir in apple cider vinegar, then taste and adjust seasoning with salt and pepper. Serve the chili in bowls topped with sour cream, sliced jalapeño, chopped cilantro, and red pepper flakes. Add a lime wedge on the side for an extra burst of fresh flavor.
Can I Use Frozen Short Ribs for This Chili?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. This helps the meat brown properly and ensures even cooking.
Can I Make This Chili in a Slow Cooker?
Absolutely! After browning the meat and cooking the aromatics on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours until the short ribs are tender.
How Should I Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally.
Can I Substitute the Chorizo?
If you can’t find chorizo, spicy Italian sausage or ground beef mixed with smoked paprika can work as a flavorful alternative. Just adjust seasoning to your taste.
