Short Rib and Beef Chorizo Chili: A Hearty, Flavor-Packed Dish for Beginners

There’s nothing quite like a bowl of rich, meaty chili to warm you up on a cool evening. The deep, smoky flavors, tender beef, and perfectly spiced broth create a dish that feels like a labor of love but is surprisingly simple to make.

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The first time I made this Short Rib and Beef Chorizo Chili, I was intimidated by the idea of cooking short ribs—weren’t they supposed to be complicated? But after a few tries, I realized this dish is actually beginner-friendly. It’s a slow-simmered, flavor-packed recipe that gives you restaurant-quality results with minimal effort. The key? Letting time and spices work their magic.

This chili is ideal for beginner cooks because:

• It’s easy to prepare: The most effort comes from chopping and browning the meat. After that, it mostly simmers on its own.
• It’s packed with bold flavors: Fire-roasted tomatoes, smoky chili powder, and beef chorizo create a deep, rich taste without requiring advanced techniques.
• It’s forgiving: Unlike delicate dishes that require precision, chili improves the longer it simmers. If you have extra time, let it cook even longer for maximum tenderness.

Whether you’re making this for a weeknight dinner or meal prepping for the week, this chili is guaranteed to impress.

Ingredients and Preparation

Before diving into the recipe, let’s go over the ingredients.

Ingredients:

• 2 tablespoons vegetable oil
• 1.5 pounds boneless short ribs, cut into bite-sized pieces (about 1-inch cubes)
• Salt and pepper, to taste
• 1 large onion, chopped
• 2 jalapeño peppers, chopped (use serrano peppers for more heat, or adjust to taste)
• 6 cloves garlic, chopped (or more, depending on preference)
• 1 pound beef chorizo (substituting traditional pork chorizo for those avoiding pork)
• 1 cup beef stock
• 3 (15-ounce) cans fire-roasted tomatoes
• 1 (15-ounce) can black beans, drained
• 1 (15-ounce) can red kidney beans, drained
• 1 tablespoon Worcestershire sauce, or to taste
• 2 tablespoons chili powder blend (using a hot New Mexican blend for extra flavor)
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Hot sauce, to taste
• 2 tablespoons cornmeal (optional, for thickening – or use crushed or torn corn tortillas)
• Your favorite toppings for serving (e.g., shredded cheese, chopped cilantro, diced onions, lime wedges)

Ingredient Substitutions and Adjustments:

• For a milder chili, reduce the amount of chili powder and jalapeños. You can also use mild paprika instead.
• For a thicker chili, add more cornmeal or crushed corn tortillas towards the end of cooking.
• For extra vegetables, consider adding chopped bell peppers, carrots, or celery for additional depth.
• For a smoky flavor boost, a teaspoon of smoked paprika or a dash of liquid smoke can add another dimension.

Step-by-Step Instructions

1. Sear the Short Ribs

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Pat the short rib pieces dry with a paper towel and season them with salt and pepper. Add them to the pot in a single layer, making sure not to overcrowd them. Sear each piece for 1 to 2 minutes per side, until they develop a deep brown crust. This step is crucial for building flavor. Once browned, transfer the short ribs to a plate and set aside.

Beginner Tip: Browning meat properly means not moving it around too much. Let it sear undisturbed for the full minute before flipping.

2. Sauté the Aromatics

In the same pot, add the chopped onions and jalapeños. Cook for about 5 minutes, stirring occasionally, until they soften and become fragrant.

Next, add the chopped garlic and beef chorizo. Cook for another 5 minutes, breaking up the chorizo with a spoon, until it is mostly cooked through. The fat from the chorizo will enhance the overall flavor of the chili.

3. Add the Spices

Stir in the chili powder, Mexican oregano, cumin, and a pinch of salt and pepper. Cook for about 1 minute to toast the spices, which will release their essential oils and deepen the flavor.

Beginner Tip: Toasting spices before adding liquids helps unlock their full potential. This simple step can elevate any dish.

4. Deglaze the Pot

Pour in the beef stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These bits are packed with flavor and should not be wasted.

5. Simmer the Chili

Return the short ribs to the pot. Add the fire-roasted tomatoes, drained black beans, drained kidney beans, Worcestershire sauce, and a few dashes of hot sauce (if using). Stir everything together until well combined.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 2 hours, stirring occasionally. The longer it simmers, the more tender the short ribs will become.

Beginner Tip: If the chili starts to look too thick while cooking, add a little more beef stock or water. If it looks too thin, let it simmer uncovered for the last 20 minutes.

6. Thicken if Needed

If the chili is thinner than you’d like, stir in the cornmeal or crushed corn tortillas. Let it simmer for another 10 minutes to thicken.

7. Serve and Enjoy

Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheese, diced onions, cilantro, or a squeeze of fresh lime juice.

Beginner Tips and Notes

How to Know When the Short Ribs Are Done

Short ribs should be fork-tender—this means they should easily shred apart when tested with a fork. If they still feel tough, let the chili simmer for another 20 to 30 minutes.

What to Do If…

• The chili is too spicy? Add a splash of heavy cream, a dollop of sour cream, or a little extra beef stock to mellow out the heat.
• The vegetables overcook? Since chili is a slow-cooked dish, softer vegetables like bell peppers can sometimes break down too much. To avoid this, add them later in the cooking process.
• The beef doesn’t brown properly? Make sure the pan is hot enough before adding the meat. If there is too much liquid in the pan, the beef will steam instead of sear.

Serving Suggestions

This chili is satisfying on its own, but here are some ways to elevate it:

• With cornbread: A slice of warm, buttery cornbread pairs beautifully with the smoky, spicy flavors of the chili.
• Over rice: Serving the chili over white or brown rice makes it even more filling.
• With a side of tortilla chips: Crunchy tortilla chips add a great texture contrast.

Storage Tips:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or microwave.

Conclusion

This Short Rib and Beef Chorizo Chili is proof that comfort food doesn’t have to be complicated. With just a few simple steps, beginner cooks can create a dish that is rich, satisfying, and deeply flavorful. Whether you’re making it for a cozy night in or meal prepping for the week, this chili is sure to become a go-to favorite.

Try it out and let us know how it turned out for you. Do you prefer your chili extra spicy, or do you like to keep it mild? Share your thoughts and any personal twists in the comments below!