Some days call for a pot of chili that feels like a hug from the inside out. This chili recipe doesn’t mess around. I use rich short ribs that melt into tender bites, chorizo for that smoky spice kick, and just enough beans to keep it hearty without weighing it down. I can’t tell you how many times I’ve made this for a Sunday game day and ended up with people hovering over the pot, pretending to be polite while sneaking seconds. What makes this one of my favorite chili recipes is the balance. It’s not just heat—it’s layers of flavor. A little tang from tomatoes, a whisper of sweetness from slow-cooked onions, and the kind of depth only slow braising can give. I like to think of it as both a quick chili recipe and a basic chili recipe upgrade, since the chorizo does a lot of the heavy lifting in flavor while the short ribs do their magic in the background. If you’ve been hunting for the best chili recipe or just a recipe for chili homemade that feels like it came out of your grandma’s kitchen—but with a bold edge—this is the pot you’ll want to set on your stove.

1) Key Takeaways
2) Easy Short Rib and Chorizo Chili Recipe
3) Ingredients for Short Rib and Chorizo Chili
4) How to Make Short Rib and Chorizo Chili
5) Tips for Making Short Rib and Chorizo Chili
6) Making Short Rib and Chorizo Chili Ahead of Time
7) Storing Leftover Short Rib and Chorizo Chili
8) Try these Main Course next!
9) Short Rib and Chorizo Chili
10) Nutrition

1) Key Takeaways

Learn how slow braised short ribs add richness to chili.
See why chorizo brings smoky depth and bold flavor.
Understand how beans balance heat with heartiness.
Find ways to store and reheat chili without losing taste.

2) Easy Short Rib and Chorizo Chili Recipe

I like to think of this chili recipe as comfort in a pot. The short ribs turn tender and melt into the broth. The chorizo sneaks in with smoky spice that lingers just long enough to keep you going back for another spoonful. If you’ve ever wondered what separates a basic chili from the best chili recipe, it’s the depth that comes from this combination.

When I make this, I keep the process simple. You don’t need tricks or hard techniques. You brown the meat, add the aromatics, season it well, then let it simmer until the flavors find each other. That’s what makes this feel like a quick chili recipe, even if the pot sits a while on the stove.

Sometimes friends tell me they want a chili easy recipe that feels homemade. This one hits that spot. You can bring it to a game day, a family night, or let it quietly bubble away on a rainy day. It’s forgiving, flexible, and always satisfying.

3) Ingredients for Short Rib and Chorizo Chili

Beef Short Ribs: These ribs carry rich marbling that melts as they cook. They break down into soft bites that taste both hearty and comforting.

Mexican Chorizo: I like the fresh kind with bright spices. It adds smoky warmth that balances the beef and gives the chili its kick.

Olive Oil: A little oil helps sear the ribs and vegetables. It builds flavor right at the start.

Onion and Bell Pepper: They bring sweetness and freshness. When they soften, they give the chili its base flavor.

Garlic: I can’t cook chili without garlic. It sharpens the mix and makes everything taste fuller.

Spices: Chili powder, cumin, paprika, oregano, salt, and black pepper. Together they make the backbone of the dish.

Crushed Tomatoes and Beef Broth: The tomatoes carry tang and depth. The broth ties the flavors together and keeps the chili rich.

Beans: Kidney beans and black beans make the chili filling. They balance the spice and add texture.

Apple Cider Vinegar: Just a splash wakes everything up at the end.

Cilantro: Fresh leaves finish the chili with brightness. They make each bowl feel alive.

4) How to Make Short Rib and Chorizo Chili

Step 1. Season the ribs with salt and pepper. Heat oil in a Dutch oven and sear them on all sides until golden. Set aside.

Step 2. Cook the chorizo in the same pot. Break it into small pieces as it browns. Add onion, bell pepper, and garlic, and stir until they soften.

Step 3. Stir in the spices. Let them bloom in the heat for a minute so their flavors open up.

Step 4. Add tomatoes and broth. Place the ribs back into the pot. Bring it to a simmer and cover.

Step 5. Let it cook on low for two hours or until the ribs shred easily. Patience here makes all the difference.

Step 6. Remove ribs and shred the meat. Toss the bones. Return the shredded beef to the pot.

Step 7. Stir in the beans and vinegar. Simmer uncovered for twenty more minutes.

Step 8. Taste and adjust. Ladle into bowls. Top with cilantro. Enjoy the heat and comfort together.

5) Tips for Making Short Rib and Chorizo Chili

I’ve learned a few things after cooking many pots of chili. Always brown your ribs well. That crust adds layers you can’t fake later. Don’t rush the onions either. They should soften and sweeten, not burn. That balance is what makes the pot shine.

If you want heat, slip in a chopped jalapeño with the vegetables. If you prefer mild, keep it simple. I like a middle ground where you taste warmth without needing a glass of milk.

Another tip is about timing. Let the chili rest a bit before you serve it. Flavors mingle when the heat lowers. That wait might test your patience, but it’s worth it.

6) Making Short Rib and Chorizo Chili Ahead of Time

Chili likes time. I think it tastes even better the next day. The spices mellow. The beef deepens. The beans soak up more flavor. If you’re planning ahead, cook the pot a day early and reheat it gently.

If you store it overnight, leave the garnish off until you reheat. Cilantro wilts in the fridge. Fresh herbs work best right before serving.

When I make a large batch, I often freeze half. The chili holds its taste well. Just thaw it in the fridge and warm it low and slow.

7) Storing Leftover Short Rib and Chorizo Chili

Leftover chili doesn’t last long in my house, but if you manage to save some, store it in an airtight container in the fridge. It stays good for four days.

When reheating, do it on low heat. A microwave works in a pinch, but a pot on the stove keeps the texture better. Add a splash of broth if it feels too thick.

Frozen chili is another option. It will keep for three months. Portion it out before freezing so you can thaw only what you need.

8) Try these Main Course next!

9) Short Rib and Chorizo Chili