Craving a hearty weeknight dinner? This easy homemade chili is packed with short ribs, chorizo and smoky heat, perfect for a quick family favorite meal, save for later

Short Rib and Chorizo Chili – Bold, Meaty and Packed with Smoky Heat!

Introduction

Imagine a chilly evening, and you’re craving something that’s not just a meal, but an experience. Something that wraps you in warmth, fills your senses with deep, rich flavors, and leaves you feeling utterly satisfied. That something is our Short Rib and Chorizo Chili, a masterful blend of tender short ribs, spicy chorizo, and a medley of vegetables, all slow-cooked in a broth that’s as comforting as it is flavorful. The best part? It’s surprisingly easy to make, requiring minimal effort for a dish that’s sure to impress. With everyday ingredients and a bit of creativity, you can turn a simple evening into a gourmet experience.

Why This Works

Flavor balance and ingredient accessibility: This recipe strikes a perfect balance between the richness of short ribs, the spiciness of chorizo, and the freshness of vegetables, all of which are readily available in most supermarkets.
Ease of preparation: Despite its impressive outcome, the dish is straightforward to prepare. It requires some initial prep work, but then it’s largely a matter of letting the ingredients cook together, allowing the flavors to meld and deepen.
Impressive results with minimal effort: The slow-cooking process does all the hard work for you, breaking down the connective tissues in the short ribs and chorizo, resulting in tender, fall-off-the-bone meat that’s packed with flavor.

Key Ingredients

The foundation of our Short Rib and Chorizo Chili includes short ribs for their unctuous texture and deep beef flavor, chorizo for its spicy, smoky kick, onions, garlic, and bell peppers for added depth and a pop of color, diced tomatoes for a burst of freshness, and chili beans for their creamy texture and mild flavor. For practical substitutions, you could use beef brisket or shank if short ribs are unavailable, and Spanish sausage or even Italian sausage as an alternative to chorizo, keeping in mind that each substitution will slightly alter the flavor profile.

Instructions

Step 1: Begin by prepping your ingredients. Chop the onions, mince the garlic, slice the bell peppers, and cut the chorizo into manageable pieces. Season the short ribs with salt and pepper.
Step 2: In a large Dutch oven or heavy pot, heat a couple of tablespoons of olive oil over medium-high heat. Sear the short ribs until they’re nicely browned on all sides, then remove them from the pot and set them aside. Next, add the chorizo to the pot, cooking until it starts to brown, then add the onions, garlic, and bell peppers, sautéing until the vegetables are softened.
Step 3: Add a can of diced tomatoes, chili beans, brown sugar, smoked paprika, cumin, chili powder, and a pinch of cayenne pepper (if you like a little extra heat) to the pot. Stir well to combine, then add back the browned short ribs, ensuring they’re mostly submerged in the chili. If necessary, add a bit of beef broth or water to cover the ribs.
Step 4: Bring the chili to a boil, then reduce the heat to low and let it simmer, covered, for about 2 1/2 to 3 hours, or until the meat is tender and falls easily off the bone. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro, scallions, or a dollop of sour cream, accompanied by crusty bread or over rice.

Handy Tips

For an even richer flavor, use a mixture of beef broth and red wine for the liquid. If you prefer a thicker chili, reduce the amount of liquid or add a little cornstarch or flour to thicken.
Avoid overcooking the chorizo, as it can become dry. Brown it just until it starts to crisp, then add the other ingredients.
Consider making this recipe a day in advance, as the flavors will meld together beautifully overnight in the fridge, resulting in an even more complex and satisfying taste experience.

Heat Control

Maintaining the right temperature is crucial for slow-cooking the short ribs and chorizo to perfection. Ideally, you want to keep the chili at a simmer, which is around 180°F to 190°F (82°C to 88°C). This low and slow approach breaks down the connective tissues in the meat, making it tender and easily shredable. If you’re using a slow cooker, cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Crunch Factor

The texture of our Short Rib and Chorizo Chili is a beautiful balance of tender meat, slightly crunchy vegetables, and the softness of chili beans. To enhance the crunch factor, serve with some crusty bread, crispy tortilla chips, or a side of fresh, crisp salad. The contrast in textures adds to the dish’s appeal, making each bite more engaging and satisfying.

Pro Kitchen Tricks

Use a thermometer to ensure your chili reaches a safe internal temperature, especially if you’re cooking for a crowd or for someone with specific dietary needs.
For easier cleanup, line your pot with aluminum foil before browning the short ribs and chorizo, and consider using a slow cooker liner for the slow cooker.
To freeze, let the chili cool completely, then transfer it to airtight, freezer-safe containers or freezer bags, labeling them with the date and contents. Frozen chili will keep for up to 3 months.

Storage Tips

Leftover chili can be stored in the refrigerator for up to 5 days. Reheat it gently over low heat, adding a bit of water if it’s become too thick.
For longer storage, freezing is the best option. When reheating frozen chili, you can do so directly from the freezer by placing the frozen block into a pot with a little water and heating it over low heat, stirring occasionally, until thawed and warmed through.
Use glass or plastic containers with tight-fitting lids for refrigeration and freezer bags or airtight containers for freezing.

Gift Packaging Ideas

If you’re looking to share this delicious chili with friends or family, consider packaging it in decorative, airtight containers or mason jars. Add a ribbon around the lid, a gift tag with serving instructions, and maybe a few crusty bread rolls or a bag of fresh tortilla chips on the side. For a more rustic look, use a cast-iron pot or a wooden crate filled with jars of chili, bread, and toppings, perfect for a cozy night in.

Flavor Variations

🌟 Different spices: Experiment with various chili powders, ground cumin, smoked paprika, or a pinch of cayenne pepper to adjust the heat level and flavor profile to your liking.
🌟 Creative toppings: Offer a variety of toppings such as diced onions, shredded cheese, sour cream, cilantro, sliced jalapeños, or crushed tortilla chips to let everyone customize their bowl.
🌟 Ingredient swaps: Try using different types of sausage, like Andouille or Italian sausage, for a unique flavor, or substitute the short ribs with beef brisket or pork shoulder for a different texture.

Troubleshooting

Texture problems: If the chili becomes too thick, add a bit of water or broth. If it’s too thin, simmer it uncovered for a while or add a thickening agent like cornstarch or flour.
Ingredient replacements: Always read labels if you’re substituting ingredients due to dietary restrictions. For example, ensure your chorizo or sausage alternative is gluten-free if needed.
Over/undercooking signs: The short ribs should be easily shredable with a fork. If they’re still tough, they need more cooking time. Avoid overcooking, as the meat can become dry and the chili too thick.

FAQs

Can I freeze it? Yes, this chili freezes beautifully. Cool it, then transfer it to airtight containers or freezer bags, and it will keep for up to 3 months.
Is it gluten-free? This recipe is largely gluten-free, but always check the ingredients of your chorizo, sausage, and broth to ensure they meet your dietary needs.
Can I double the recipe? Absolutely, this recipe scales up well. Just ensure your pot is large enough to accommodate all the ingredients comfortably, and adjust the cooking time as needed if you’re using a slow cooker.

Conclusion

Our Short Rib and Chorizo Chili is a testament to the magic that happens when simple, everyday ingredients come together in perfect harmony. It’s a dish that’s as much about the journey—the slow simmering, the melding of flavors—as it is about the destination—a warm, comforting bowl of goodness that’s sure to become a family favorite. So, go ahead, give it a try, and don’t be afraid to experiment and make it your own. Share it with friends, freeze it for later, or enjoy it all by yourself (we won’t judge!). Whatever you choose, know that you’re in for a treat that will leave you feeling cozy, satisfied, and already looking forward to the next delicious bite.

Short Rib Chorizo Smoky Bold Chili