Name: Short Rib Chili Recipe
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Mexican-inspired
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 serranos for more heat); 6 cloves garlic, chopped; 1 pound Mexican chorizo; 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 (hot New Mexican blend preferred); 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 (sour cream, shredded cheese, cilantro, avocado)

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If you’re searching for the ultimate comfort food to warm both your kitchen and your soul, look no further than Short Rib Chili. This deeply satisfying dish features meltingly tender beef short ribs, robust Mexican chorizo, and a fire-roasted tomato base, all simmered to perfection with beans and a bold blend of spices. Each spoonful bursts with smoky, spicy flavor and just the right amount of heat, making it the perfect centerpiece for cozy nights in or festive gatherings with friends and family. One bite and you’ll see why Short Rib Chili is destined to become a new favorite in your meal rotation.

Ingredients You’ll Need

Delicious Short Rib Chili starts with a handful of humble but essential ingredients, each adding its own special character. These make all the difference between a good chili and a great one, so gather them up and get ready for something truly special.

Boneless short ribs: The star of the show! Choose marbled short ribs, cut into bite-sized pieces for luxuriously tender, flavorful meat.
Vegetable oil: Helps brown the short ribs and sauté aromatics, giving depth and color.
Salt and pepper: Essential seasoning to build a foundation of flavor from the start.
Large onion: Brings natural sweetness and a savory backbone that balances the heat.
Jalapeño peppers: Adds a fresh, lively kick—swap for serranos if you want extra spice!
Garlic cloves: Six cloves might seem bold, but their robust flavor mellows beautifully as they cook down.
Mexican chorizo: This spicy sausage delivers rich, smoky undertones and a little bit of indulgent fat.
Beef stock: Provides a savory base that infuses the chili with umami depth.
Fire roasted tomatoes: Use canned for effortless, smoky sweetness and a vibrant color.
Black beans and red kidney beans: These two varieties add creamy texture and heartiness, making each bite more satisfying.
Worcestershire sauce: A splash brings unexpected savoriness and complexity to the base.
Chili powder blend: Go for a hot New Mexican blend if you like a gentle burn and earthy flavor.
Mexican oregano: Lends citrusy, herbal flair that elevates the overall profile.
Cumin: Grounds the chili with its warm, classic flavor that makes chili taste, well, like chili!
Hot sauce: Go wild and make this batch as tame or as feisty as you’d like.
Cornmeal (optional): For those who love a thick, hearty chili, this is your secret weapon.
Toppings: Load yours up with sour cream, shredded cheese, cilantro, or avocado for the perfect finishing touch.

How to Make

Step 1: Sear the Short Ribs

Start by heating your vegetable oil in a large, heavy-bottomed pot over medium-high heat. Pat the short rib pieces dry, season generously with salt and pepper, and sear in batches to avoid crowding the pan. Brown them for 1–2 minutes per side until beautifully caramelized. This quick sear locks in flavor and gives the chili an irresistible depth. Remove the browned short ribs and set aside for later.

Step 2: Sauté the Vegetables

To the same pot, toss in the chopped onion and jalapeño peppers. Scrape the bottom as you stir, capturing all those flavorful bits left from the short ribs. Sauté for about 5 minutes, stirring occasionally, until the onion softens and turns fragrant. The mixture should look glossy and smell amazing—the perfect foundation for your Short Rib Chili.

Step 3: Cook the Chorizo and Garlic

Add the chopped garlic and crumble in the Mexican chorizo, using a spatula to break it apart as it cooks. Sauté everything for another 5 minutes, until the chorizo is mostly cooked through and has infused the vegetables with its deeply savory and spicy oils. Don’t rush this step—letting the chorizo sizzle here sets the stage for the chili’s next-level richness.

Step 4: Add Spices

Now it’s time to wake up those spices! Stir in your chili powder blend, Mexican oregano, cumin, a little extra salt, and a few grinds of black pepper. Let the spices toast and bloom for about a minute. This quick step intensifies their flavors and perfumes the kitchen, promising a chili that people will talk about long after the pot is empty.

Step 5: Add Stock, Short Ribs, Tomatoes, and Beans

Pour in the beef stock, then use a wooden spoon to scrape up any browned bits stuck to the bottom—these are culinary gold. Return the seared short ribs to the pot, then add the fire-roasted tomatoes, both types of beans, Worcestershire sauce, and a splash or two of your chosen hot sauce. Give everything a thorough stir so all the flavors can mingle.

Step 6: Simmer to Perfection

Bring the pot just to a boil, then reduce the heat to a gentle simmer. Cover loosely and let your Short Rib Chili bubble away for a solid two hours, stirring every now and then. The short ribs will transform, becoming spoon-tender and gloriously juicy while all those flavors meld into one harmonious pot. If you prefer a thicker chili, whisk in cornmeal about 15 minutes before the end of simmering.

Step 7: Serve and Top

Ladle your Short Rib Chili piping hot into generous bowls, then pile on your favorite toppings. Hate to say “the magic’s in the details,” but it’s true! Creamy, fresh, cheesy, or herby finishes each bite perfectly. Grab a big spoon and savor the rich depths and bold personality you’ve built in this unforgettable chili.

How to Serve

Garnishes

The right garnish can turn your Short Rib Chili from “good” to “legendary.” Go classic with dollops of cool sour cream, fluffy mounds of shredded cheese, and sprinkles of chopped cilantro. For extra flair, try diced avocado, sliced green onions, or quick-pickled jalapeños. Anything bright, tangy, or creamy will complement the smoky, spicy richness of the chili and bring color to your bowl.

Side Dishes

When you’re serving a hearty pot of Short Rib Chili, consider pairing it with fluffy cornbread, warm tortillas, or a side of white rice to scoop up every last savory bite. Crusty bread or cheesy quesadillas are perfect for dipping. Even a simple green salad with a citrusy dressing can lighten and contrast the boldness of the chili for a complete meal.

Creative Ways to Present

Present your Short Rib Chili in individual cast iron skillets for rustic charm, or serve it family-style in a big pot at the center of the table. For a fun party twist, offer a “chili bar” where everyone can customize with their favorite toppings. Leftovers? Try spooning the chili over baked potatoes or piling it onto nachos for a next-level appetizer or game-day snack.

Make Ahead and Storage

Storing Leftovers

Short Rib Chili is one of those magical dishes that tastes even better after a night in the fridge. Store any leftovers in an airtight container and refrigerate for 3 to 4 days. The flavors deepen and the short ribs become even more tender, making it a fantastic make-ahead meal.

Freezing

Want to stash some chili for a rainy day? Let your Short Rib Chili cool to room temperature, then ladle into freezer-safe containers, leaving a little space for expansion. Frozen chili will keep at its best for up to three months. Defrost overnight in the fridge before reheating.

Reheating

To reheat, pour your chili into a pot and gently warm over medium-low heat, stirring occasionally. Add a splash of beef stock or water if it’s too thick—this will bring back the perfect texture. You can also microwave individual servings, just be sure to cover so it doesn’t splatter!

FAQs

Can I use bone-in short ribs instead of boneless?

Absolutely! If you only have bone-in short ribs, go ahead and use them. Just increase the weight slightly to account for the bones, and make sure to remove the bones and any excess fat before serving.

Is this chili very spicy?

Short Rib Chili does have a gentle heat thanks to the jalapeños, chorizo, and chili powder, but you can easily adjust the spice level by adding more or less hot sauce and by removing the seeds from your peppers. Taste as you go for your preferred kick!

What if I don’t have Mexican oregano?

Regular oregano can stand in if needed, but Mexican oregano has a brighter, more citrusy note that adds authenticity. If you can find it, it’s worth keeping in your spice drawer!

How can I make this chili gluten free?

Great news—this Short Rib Chili is naturally gluten free as written! Just be sure to double-check your Worcestershire sauce and chorizo for hidden gluten if serving someone with sensitivities.

Can I use a slow cooker instead of the stovetop?

Absolutely! After browning your short ribs and sautéing the veggies and chorizo, add everything to your slow cooker and cook on low for 7 to 8 hours or until the short ribs are fork-tender. It’s a great make-ahead option that frees up your stovetop.

Final Thoughts

Few dishes deliver as much comforting flavor and wow-factor as Short Rib Chili. It’s perfect for gatherings or making an ordinary weeknight feel special. Give this recipe a try—you’ll fall in love with its rich depth, spicy kick, and melt-in-your-mouth short ribs. I hope you enjoy every delicious bite!