Short Rib Chorizo Chili Bowl

Rich and meaty with a smoky kick and deep layers of flavor, this Short Rib and Chorizo Chili is what I crave when I need a hearty meal to warm everyone up. Fire roasted tomatoes, juicy bites of short rib, and spicy chorizo make this chili unforgettable. The first time I made it, the pot barely had time to cool before everyone wanted seconds.

This chili quickly became my go-to for game day and gatherings because the leftovers just keep getting better each day.

Ingredients

• Vegetable oil: gives a good sear to the beef and helps soften vegetables
• Boneless short ribs: become melt-in-your-mouth tender with slow cooking choose well-marbled pieces for the most flavor
• Chopped onion: adds a sweet base and richness to the stew always go for firm onions with papery skins
• Jalapeno peppers: bring a gentle heat that you can easily adjust for heat lovers use serranos for even more punch
• Garlic: offers warmth and depth choose fresh and plump cloves for the most aroma
• Mexican chorizo: infuses the pot with smoky spicy goodness pick uncooked chorizo in a natural casing for best texture
• Beef stock: enhances savory notes and makes the sauce more meaty boxed or homemade both work well
• Fire roasted tomatoes: deliver a hit of smokiness and concentrated tomato flavor canned is perfect here
• Black beans and red kidney beans: add protein earthiness and texture canned beans save time but rinse them well
• Worcestershire sauce: gives complexity and a little tang check for one free of unwanted additives
• Chili powder blend: is your main spice punch go hotter or milder as you wish choosing a fresh blend means vibrant flavor
• Mexican oregano: tastes earthier and more potent than regular oregano crumble it just before adding
• Cumin: brings a toasty warmth buy in small amounts and toast lightly for best aroma
• Hot sauce: customizes the heat to taste pick your favorite brand for a personal stamp
• Corn meal or torn corn tortillas: serves as a thickening agent if you want a thicker bowl opt for fresh corn meal
• Your favorite toppings: finish the chili whether it is crumbly cheese diced avocado or sliced fresh jalapeno

Step-by-Step Instructions

Sear the Short Ribs:

Season short rib cubes with salt and pepper then brown each side in hot oil for a rich crust do this in batches if needed for even browning without steaming

Soften the Aromatics:

Add chopped onion and jalapeno to the pot and stir often cook until soft and fragrant about five minutes for the best base

Cook the Chorizo and Garlic:

Add garlic and fresh chorizo break up the chorizo with a spoon while it cooks so it browns instead of steams let this mixture cook for five minutes until the chorizo is nearly cooked through

Toast the Spices:

Sprinkle in chili powder Mexican oregano cumin plus more salt and pepper let the spices cook for about one minute stirring so they do not burn this fires up their aromas

Deglaze and Build the Chili:

Pour in beef stock and use your spoon to scrape up all the browned bits on the pot bottom this adds a base of flavor to your chili

Simmer Everything:

Return the short ribs to the pot with the tomatoes beans Worcestershire sauce and hot sauce give everything a big stir then bring just to a boil before reducing to a gentle simmer place a lid on and cook for about two hours or until the short ribs are incredibly tender check once in a while and add a splash more stock if the pot seems dry

Adjust and Thicken:

If the chili is too soupy for your liking stir in corn meal or torn tortillas and let simmer for a few more minutes until thickened to your liking

Top and Serve:

Ladle into bowls and serve hot with all your favorite toppings

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I am always amazed by the depth chorizo adds to this pot its smokiness is unlike any other ingredient and every time I make this with my cousin it turns into a friendly competition over who can make the best toppings bar

Storage tips

Once cooled place leftovers in airtight containers in the fridge and they will keep well for up to four days For longer keeping portion the chili into freezer-safe containers and freeze for up to two months When reheating gently warm on the stove and add a splash of water or beef stock to loosen the consistency

Ingredient substitutions

If you cannot find short ribs try using chuck roast or brisket which will also turn meltingly tender during the long simmer Italian sausage can stand in for Mexican chorizo if needed and pinto beans work beautifully as a swap for either of the beans listed

Serving suggestions

Serve this chili with warm cornbread a side of rice or even ladled over baked potatoes For toppings think creamy avocado a dollop of sour cream fresh cilantro or quick pickled onions everyone loves making their bowl just the way they like it

Cultural context

Chili is a staple across much of the Southwest where every cook has their own signature blend Short ribs and chorizo create a fusion of Northern Mexican richness and American comfort It is the sort of dish that draws everyone to the table for a long and cozy meal

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Common Questions

→ What makes this chili extra flavorful?

The combination of well-seared short ribs, spicy chorizo, and a blend of Mexican spices delivers rich, layered flavors throughout the dish.

→ Can I use other types of beans?

Yes, feel free to substitute black beans and kidney beans with pinto, cannellini, or your favorite bean variety.

→ What toppings pair well with this chili?

Popular toppings include shredded cheese, sour cream, sliced jalapenos, chopped cilantro, diced onions, and tortilla strips.

→ How do I adjust the chili’s spiciness?

Use serrano peppers or add more jalapenos for extra heat, and stir in additional hot sauce to reach your preferred spice level.

→ Is there a way to thicken the chili?

Add corn meal or crushed corn tortillas during simmering. This will naturally thicken the chili and enhance its texture.

→ Can the chili be made ahead?

Absolutely! The flavors deepen as it rests, so making it a day ahead and reheating enhances its taste and richness.