Chili with Beef Short Rib and Chorizo is a dish that warms both the heart and the home. I first made it on a chilly evening, craving something rich and satisfying. The combination of tender beef short ribs and flavorful chorizo creates an enticing depth of flavor that makes this chili special. Perfect for cozy gatherings or a family dinner, it’s one hearty bowl you’ll want to enjoy again and again.
Why you’ll love this dish
This recipe stands out for many reasons. For starters, the combination of beef short ribs and chorizo elevates traditional chili to new heights. It’s a dish that’s rich in flavor yet relatively simple to prepare, making it a great choice for weeknight dinners or entertaining guests. Plus, its comforting nature makes it ideal during colder months or for any casual gathering—think game nights or holiday feasts.
“I made this chili for a family get-together, and it was a massive hit! Everyone asked for the recipe—definitely a keeper!”
Preparing Chili with Beef Short Rib and Chorizo
Making this chili is a straightforward process that doesn’t require advanced culinary skills. Simply follow these steps: you’ll be browning the beef short ribs, sautéing aromatic vegetables, and letting the chili simmer until everything melds beautifully together. While it takes a couple of hours to cook down, much of that time is hands-off, so you can focus on enjoying a good book or catching up with friends.
Gather these items
To create this decadent chili, here’s what you’ll need:
- Beef short ribs
- Mexican chorizo
- Fire-roasted tomatoes (canned)
- Onion
- Garlic
- Beef broth
- Ground cumin
- Chili powder
- Salt
- Black pepper
- Kidney beans (canned)
- Bell peppers
Feel free to customize a few ingredients based on your preferences. For example, if you’re looking for a spicier variation, you might opt for spicy chorizo instead of mild.
Step-by-step instructions
- In a large pot, heat a bit of oil over medium heat and brown the beef short ribs, then set them aside.
- In the same pot, add the Mexican chorizo and cook it until browned and aromatic.
- Stir in the chopped onion and bell peppers, cooking until softened.
- Next, add the minced garlic and let it cook for another minute until fragrant.
- Pour in the fire-roasted tomatoes, beef broth, cumin, chili powder, salt, and pepper.
- Return the short ribs to the pot, bringing everything to a simmer.
- Cover and let it cook on low heat for 2-3 hours, until the meat is tender and flavorful.
- Add the kidney beans during the last 30 minutes of cooking.
- Taste and adjust the seasoning to your preference before serving it hot.
Best ways to enjoy it
Serve your chili in deep bowls, garnished with fresh cilantro, cheese, or a dollop of sour cream. Pair it with warm cornbread, tortilla chips, or a side of rice to make it a complete meal. For drinks, a classic beer or a zesty margarita can wonderfully complement the flavors of the dish.
Storage and reheating tips
Leftovers can be a lifesaver. Store any cooled chili in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally. You can also freeze the chili for up to three months. Just let it thaw in the fridge before reheating.
Pro chef tips
For the best flavor, consider browning the short ribs well. This step develops a fantastic richness in the chili. You can also let it simmer longer for an even deeper flavor profile. If you have time, make the chili a day ahead—this allows the flavors to meld beautifully overnight.
Creative twists
Feel free to experiment! You could add diced sweet potatoes or jalapeños for extra texture and heat. Consider swapping kidney beans for pinto beans or black beans, or even omitting beans entirely for a low-carb option. Toppings like avocado slices, diced red onion, or lime wedges can add bright freshness to the dish.
Your questions answered
What is the prep time for this recipe?
The active prep time is around 20-30 minutes, followed by 2-3 hours of simmering.
Can I use a different type of meat if I don’t have short ribs?
Absolutely! You can substitute with ground beef, beef shoulder, or even turkey for a lighter option.
How do I ensure proper storage and reheating?
Always allow the chili to cool before placing it in an airtight container. When reheating, ensure it reaches an internal temperature of 165°F to be safe.
PrintChili with Beef Short Rib and Chorizo
A rich and satisfying chili combining tender beef short ribs and flavorful chorizo, perfect for gatherings or cozy dinners.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Total Time: 210 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- Beef short ribs
- Mexican chorizo
- Fire-roasted tomatoes (canned)
- Onion
- Garlic
- Beef broth
- Ground cumin
- Chili powder
- Salt
- Black pepper
- Kidney beans (canned)
- Bell peppers
Instructions
- In a large pot, heat a bit of oil over medium heat and brown the beef short ribs, then set them aside.
- In the same pot, add the Mexican chorizo and cook it until browned and aromatic.
- Stir in the chopped onion and bell peppers, cooking until softened.
- Add the minced garlic and let it cook for another minute until fragrant.
- Pour in the fire-roasted tomatoes, beef broth, cumin, chili powder, salt, and pepper.
- Return the short ribs to the pot, bringing everything to a simmer.
- Cover and let it cook on low heat for 2-3 hours, until the meat is tender and flavorful.
- Add the kidney beans during the last 30 minutes of cooking.
- Taste and adjust the seasoning to your preference before serving it hot.
Notes
For best flavor, brown the short ribs well and consider letting it simmer longer for deeper flavor. Make a day ahead for flavors to meld beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
