Short Rib and Chorizo Chili Recipe -

Man, I still remember the first time I whipped up a pot of my Short Rib and Chorizo Chili Recipe. It was a chilly Saturday in November, and I had a house full of hungry folks after a long day of raking leaves.

I wanted something hearty, something that’d stick to your ribs (pun intended!), and boy, did this dish deliver. My family couldn’t stop raving about the smoky, spicy kick from the chorizo paired with the melt-in-your-mouth short ribs in this Short Rib and Chorizo Chili Recipe.

I’ve tweaked this Short Rib and Chorizo Chili Recipe over the years, learning a few tricks along the way to make it even better. There’s nothing quite like the smell of it simmering on the stove, filling the kitchen with warmth. Trust me, if you’re looking for a crowd-pleaser, this Short Rib and Chorizo Chili Recipe is gonna be your new go-to.

Why You’ll Love This Recipe

I’ve found that my Short Rib and Chorizo Chili Recipe is a total game-changer for cozy nights or game day gatherings. It’s got this rich, deep flavor that comes from slow-cooking the short ribs until they’re fall-apart tender, and the chorizo adds a punch of spice that just wakes everything up. Plus, it’s one of those dishes that somehow tastes even better the next day (if there’s any left!).

In my kitchen, this Short Rib and Chorizo Chili Recipe has become a staple because it’s so darn versatile. Want it spicier? Toss in extra peppers. Need to feed a crowd?

Double the batch. It’s comfort food with a kick, and I’m betting you’ll be as obsessed with it as I am.

Ingredients List

Let me walk you through what you’ll need for this Short Rib and Chorizo Chili Recipe. I’m picky about sourcing good meat for this one—trust me, it makes a difference. I usually buy my short ribs from a local butcher for that fresh, quality vibe, and I grab chorizo with a nice smoky heat. Here’s the lineup for a pot that’ll feed about six hungry folks.

For the Base

2 pounds beef short ribs, bone-in for extra flavor
1/2 pound Mexican chorizo, casing removed if needed
2 tablespoons olive oil, for searing the meat
1 large yellow onion, diced fine (about 1.5 cups)
3 cloves garlic, minced for that aromatic punch
1 red bell pepper, diced for a touch of sweetness
2 jalapeño peppers, seeded and chopped (keep seeds if you love heat)

For the Flavor

2 tablespoons chili powder, adjust based on your spice tolerance
1 tablespoon ground cumin, for earthy warmth
1 teaspoon smoked paprika, because I’m a sucker for smokiness
1 teaspoon dried oregano, to round things out
1 (28-ounce) can crushed tomatoes, for a rich base
1 (15-ounce) can kidney beans, drained and rinsed
2 cups beef broth, low-sodium if you’re watching salt
Salt and pepper, to taste (start with a pinch and adjust)

I swear by these ingredients for my Short Rib and Chorizo Chili Recipe—they’re the backbone of its bold taste. If you skimp on the spices, you’ll miss out on that “wow” factor. And hey, don’t stress if you’re missing something small; I’ve subbed ingredients in a pinch and still pulled off a killer Short Rib and Chorizo Chili Recipe.

Variations

One thing I love about this Short Rib and Chorizo Chili Recipe is how easy it is to switch things up based on mood or what’s in the pantry. I’ve played around with it a ton over the years, sometimes based on my family’s requests, other times just to experiment. Here are some tweaks I’ve tried that might inspire you to make this Short Rib and Chorizo Chili Recipe your own.

Extra Spicy Kick: Toss in a diced habanero or two if you’re a heat freak like me. I tried this once for a Super Bowl party, and let’s just say it cleared some sinuses!
Bean Swap: Not a kidney bean fan? Use black beans or pinto beans instead. My kids always ask for black beans in their Short Rib and Chorizo Chili Recipe.
Turkey Twist: Sub the chorizo for ground turkey with extra spices if you’re cutting back on pork. It’s not quite as rich, but still tasty.
Beer Boost: Add a 12-ounce dark beer (like a stout) in place of some broth for depth. I did this by accident once and now it’s a fave.
Sweet Touch: Stir in a tablespoon of brown sugar to balance the heat. It’s my little secret for picky eaters.
Veggie Load: Add diced zucchini or carrots for extra nutrition. I sneak these in when I’m cooking for health-conscious friends.
Smoky Chipotle: Mix in a chopped chipotle pepper in adobo sauce for a smoky, spicy layer. It’s a game-changer in my Short Rib and Chorizo Chili Recipe.
White Bean Switch: Use cannellini beans for a creamier texture. My sister swears by this variation.

These twists keep the Short Rib and Chorizo Chili Recipe fresh every time I make it. Don’t be afraid to mess around a bit—half the fun is finding your perfect bowl!

Servings and Timing

Let’s talk logistics for this Short Rib and Chorizo Chili Recipe. In my experience, the timing can vary a little depending on how fast your stove or slow cooker works, but I’ve got it down to a science now. Here’s what you can expect when you’re planning to whip up this Short Rib and Chorizo Chili Recipe for dinner.

Prep Time: 20 minutes
Cook Time: 3 hours (or 6-8 hours on low in a slow cooker)
Total Time: About 3 hours 20 minutes
Servings: 6 hearty portions

I usually double this Short Rib and Chorizo Chili Recipe when I’ve got company—it’s a safe bet everyone’s coming back for seconds. Plan ahead if you’re slow-cooking; the wait’s worth it!

Step-by-Step Instructions

Alright, let’s dive into making this Short Rib and Chorizo Chili Recipe. I’m gonna walk you through it like I’m right there in your kitchen, sharing my little “aha” moments. Follow along, and you’ll have a pot of gold in no time.

Short Rib and Chorizo Chili Recipe recipe step-by-step guide — Delicious Short Rib and Chorizo Chili Recipe prepared with love – follow this detailed recipe guide

Step 1: Sear the Short Ribs

Start by heating olive oil in a big Dutch oven over medium-high heat. Season your short ribs with salt and pepper, then sear ‘em for about 3-4 minutes per side until they’ve got a nice crust. I learned early on that this step locks in the juiciness—don’t skip it with your Short Rib and Chorizo Chili Recipe! Set them aside on a plate once browned.

Step 2: Cook the Chorizo

In the same pot, crumble in the chorizo and cook for 5-7 minutes until it’s browned and crispy. I love watching the fat render out—it’s like liquid flavor for the Short Rib and Chorizo Chili Recipe. Stir occasionally to break it up, then scoop it out with a slotted spoon, leaving the grease behind.

Step 3: Sauté the Veggies

Toss in the onion, bell pepper, jalapeños, and garlic into that flavorful chorizo fat. Cook for about 5 minutes until they soften up. This is where the magic starts for the Short Rib and Chorizo Chili Recipe—the aroma just hits you!

Step 4: Build the Base

Sprinkle in the chili powder, cumin, smoked paprika, and oregano, stirring for a minute to toast the spices. Then add the crushed tomatoes, beef broth, beans, chorizo, and nestle the short ribs back in. For my Short Rib and Chorizo Chili Recipe, I make sure the ribs are mostly submerged so they get tender.

Step 5: Simmer Low and Slow

Cover the pot, lower the heat to a bare simmer, and let it go for about 2.5-3 hours. Check occasionally to stir and make sure nothing’s sticking. The short ribs should shred easily with a fork when done—pure bliss in this Short Rib and Chorizo Chili Recipe.

Step 6: Shred and Serve

Pull the short ribs out, shred the meat off the bone with two forks, and stir it back into the pot. Taste and adjust with salt or pepper if needed. I’ve burned my tongue tasting this Short Rib and Chorizo Chili Recipe too soon more times than I can count—just a heads-up to let it cool a tad!

Nutritional Information

I’m no dietitian, but I like to keep an eye on what’s in my food, especially with a hearty dish like this Short Rib and Chorizo Chili Recipe. Here’s a rough breakdown per serving, based on six portions. Keep in mind, it’s a splurge meal, but oh so worth it for the Short Rib and Chorizo Chili Recipe.

Calories: 480 per serving
Fat: 28g
Protein: 32g
Carbohydrates: 24g
Sodium: 780mg

I’ll be honest, I don’t stress too much about the numbers when I’m enjoying this Short Rib and Chorizo Chili Recipe. It’s all about balance, right?

Healthier Alternatives

If you’re looking to lighten up this Short Rib and Chorizo Chili Recipe, I’ve got a few swaps I’ve tried that still keep the flavor poppin’. When I’m watching my intake, I tweak things without sacrificing that comfort food vibe. Here’s how I’ve made a healthier Short Rib and Chorizo Chili Recipe over the years.

Leaner Meat: Swap the short ribs for beef chuck roast with less fat, trimming any excess before cooking.
Turkey Chorizo: Use turkey chorizo instead of pork to cut down on calories and fat. It’s not as bold, but still tasty.
More Beans: Double the beans and halve the meat for extra fiber and protein in your Short Rib and Chorizo Chili Recipe.
Low-Sodium Broth: Stick to low-sodium beef broth to control the salt content without losing depth.

These tweaks have saved me on weeks when I’m trying to eat lighter, and the Short Rib and Chorizo Chili Recipe still feels indulgent. Give ‘em a shot if you’re in the same boat!

Serving Suggestions

I’ve served this Short Rib and Chorizo Chili Recipe in all kinds of ways, depending on the crowd and the occasion. It’s such a versatile dish, and I love getting creative with the sides. Here are my go-to pairings for a killer bowl of Short Rib and Chorizo Chili Recipe.

Classic Combo: Spoon it over fluffy white rice with a dollop of sour cream on top. That’s my comfort zone!
Game Day Style: Serve with tortilla chips for dipping and shredded cheddar for extra decadence.
Low-Carb Option: Pair with cauliflower rice if you’re cutting carbs but still want that Short Rib and Chorizo Chili Recipe fix.
Bread Lover’s Dream: Grab some crusty cornbread to sop up every last bit. At my last dinner party, this was a hit!

Honestly, there’s no wrong way to enjoy this Short Rib and Chorizo Chili Recipe. What’s your favorite side? I’m always up for new ideas!

Common Mistakes to Avoid

I’ve made my fair share of blunders with this Short Rib and Chorizo Chili Recipe, so let me save you some headaches. Trust me on this one—I learned the hard way! Here are pitfalls to dodge when you’re cooking up your Short Rib and Chorizo Chili Recipe.

Skipping the Sear: Don’t rush past searing the short ribs. I did this once, and the flavor was just… meh.
Too Much Heat Too Soon: Adding all the spices without toasting them can make the chili flat. Give ‘em a quick sizzle!
Not Enough Simmer Time: Short ribs need time to get tender. I’ve pulled the pot off early and regretted it with tough meat in my Short Rib and Chorizo Chili Recipe.
Overcrowding the Pot: If everything’s too packed, it steams instead of simmers. I’ve messed this up and ended up with watery chili.

Avoid these, and your Short Rib and Chorizo Chili Recipe will come out like a champ. We’ve all got kitchen fails, right?

Storing Tips

I’ve found that this Short Rib and Chorizo Chili Recipe keeps beautifully if you’ve got leftovers (which isn’t always a guarantee at my house). In my experience, the flavors just get better as it sits. Here’s how to store your Short Rib and Chorizo Chili Recipe for later.

Refrigerator: Store in an airtight container for 3-4 days. Reheat on the stove with a splash of water if it thickens.
Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

I often make a big batch of Short Rib and Chorizo Chili Recipe just to freeze for busy weeknights. It’s a lifesaver!

Frequently Asked Questions

I get a bunch of questions about this Short Rib and Chorizo Chili Recipe, so I’ve rounded up the most common ones. Let’s tackle ‘em!

Can I make this Short Rib and Chorizo Chili Recipe ahead of time?

Absolutely! I often cook it a day or two before a party. It reheats like a dream, and the flavors meld even more.

Can I use a slow cooker?

Yup, I do this all the time. Sear the meat first, then toss everything into the slow cooker on low for 6-8 hours.

Is this recipe very spicy?

It’s got a kick from the chorizo and jalapeños, but you can dial it back by skipping the seeds or using less chili powder.

Can I substitute the short ribs?

Sure thing. Beef chuck works well, though it won’t be quite as rich as in the classic Short Rib and Chorizo Chili Recipe.

What if I don’t have chorizo?

No worries! Spicy Italian sausage or even ground beef with extra chili powder can pinch-hit, though the flavor’s a bit different.

Can I make it vegetarian?

You can skip the meat and double the beans, maybe add some smoked tofu for depth. It won’t be the same, but still yummy.

How do I adjust for a bigger crowd?

Double or triple the recipe, but use a bigger pot or split into two. I’ve done this for potlucks with no issues.

Does it freeze well?

Heck yeah, it freezes great. Portion it out for easy thawing, and you’ve got instant Short Rib and Chorizo Chili Recipe meals!

Conclusion

I hope you’re as pumped as I am to try this Short Rib and Chorizo Chili Recipe. It’s been a labor of love in my kitchen, and nothing beats seeing folks dig into a bowl with big smiles. Give this Short Rib and Chorizo Chili Recipe a whirl, tweak it to your taste, and let me know how it goes—I’m all ears for your stories!

Conclusion

I hope you enjoyed this recipe for Short Rib and Chorizo Chili Recipe! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own.

Happy cooking!