Short Rib Chorizo Chili (Printable Version)

Tender short ribs and chorizo combine in a spicy chili with beans, tomatoes, and bold spices for a warming dish.

# What You'll Need:

→ Main Ingredients

01 - 2 tablespoons vegetable oil
02 - 1.5 pounds boneless short ribs, cut into bite-sized pieces (1-inch cubes)
03 - Salt to taste
04 - Black pepper to taste
05 - 1 large onion, chopped
06 - 2 jalapeno peppers, chopped (use serranos for hotter or adjust to taste)
07 - 6 cloves garlic, chopped
08 - 1 pound Mexican chorizo
09 - 1 cup beef stock
10 - 3 15-ounce cans fire-roasted tomatoes
11 - 1 15-ounce can black beans, drained
12 - 1 15-ounce can red kidney beans, drained
13 - 1 tablespoon Worcestershire sauce
14 - 2 tablespoons chili powder blend (hot New Mexican blend or preferred)
15 - 1 teaspoon Mexican oregano
16 - 1 teaspoon ground cumin
17 - Hot sauce, to taste
18 - 2 tablespoons cornmeal, optional (for thickening)

→ Optional Toppings

19 - Your favorite toppings for serving

# Steps to Follow:

01 - Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them 1-2 minutes per side to achieve a brown crust. Work in batches if necessary. Remove the short ribs and set aside on a plate.
02 - Add the chopped onion and jalapeno peppers to the same pot. Cook for 5 minutes, stirring occasionally, until softened.
03 - Add the garlic and Mexican chorizo to the pot. Cook for 5 minutes, breaking up the chorizo with a spoon, until it is mostly cooked through.
04 - Stir in chili powder, Mexican oregano, cumin, salt, and pepper to taste. Cook for 1 minute to allow the spices to bloom.
05 - Pour in the beef stock and scrape up any browned bits from the bottom of the pot.
06 - Return the reserved short ribs to the pot and add fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir until well combined.
07 - Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 2 hours or until the short ribs are tender and easily fall apart. Extend cooking time if needed.
08 - If the chili is too soupy, stir in cornmeal and simmer until thickened to your liking.
09 - Ladle the chili into bowls and garnish with your favorite toppings before serving.

# Additional Tips::

01 -
  • Uses budget-friendly pantry beans and fire roasted tomatoes for convenience
  • Incredible depth and heat from both short ribs and flavorful chorizo
  • Melts together over hours for fall-apart beef in every bite
  • One-pot cooking makes for easy cleanup and maximum flavor
02 -
  • Packed with protein and fiber thanks to beans and beef
  • Ideal for making a day ahead the flavors deepen overnight
  • Freezes very well for prepping quick meals ahead
03 -
  • Sear the beef in small batches for the ultimate crust and flavor layer
  • Bloom spices in hot fat for the most pronounced aroma
  • If making ahead let chili cool uncovered so condensation does not thin out the sauce

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