Award-Winning Short Rib and Chorizo Chili

When the lid comes off, the short ribs should pull apart with a fork, while the chili around them has turned dark and rich. That slow transformation is what makes this Award-Winning Short Rib and Chorizo Chili different from a quick pot of ground beef chili. I brown the meat first, then let the oven take over while the ribs soften and the spices settle into the tomato broth.

The short ribs and Mexican pork chorizo each bring something the other can’t: the ribs become tender and meaty, while the chorizo seasons the pot as it browns. Pinto beans go in near the end, so they hold their shape instead of disappearing during the long braise. A little apple cider vinegar finishes the pot with a bright edge against all that richness.

It’s a hands-off chili once it reaches the oven, but the first few minutes at the stove matter. Take time to brown the meat in batches and build flavor from the browned bits before the slow braise begins. The finished bowl is thick, beefy, and fragrant with toasted spices.

Why Short Ribs Need a Different Clock Than Ground-Beef Chili

Ground meat cooks quickly, but short ribs need time for their connective tissue to soften. That longer cook changes the texture from firm pieces of beef to strands that pull apart easily, and the meat releases its richness into the surrounding tomato broth. Cutting the boneless ribs into pieces before browning gives each side a chance to develop color, while the covered oven braise gives the centers time to turn tender.

The chorizo has a different job. It browns much faster than the ribs and brings its own seasoning and rendered fat to the pot, so it’s cooked separately and returned for the braise. The chili then has two distinct textures: shredded beef that stays substantial and smaller bits of chorizo worked through the sauce.

The final uncovered bake serves a purpose beyond waiting. The broth reduces and thickens after the beans are added, rather than asking the beans to endure the full braise. That’s how the finished chili stays hearty without the pinto beans losing all their shape.

The Chorizo and Short Ribs Bring Different Kinds of Richness

• Boneless beef short ribs — Their connective tissue makes them well suited to a long braise, and trimming excess fat before cutting helps keep the finished chili from feeling heavy. Choose pieces that are evenly sized so they brown at a similar pace. A different cut won’t give quite the same tender, pull-apart texture.
• Mexican pork chorizo — Fresh Mexican chorizo brings seasoning and pork fat into the base as it browns. Use the uncased fresh sausage rather than dry, cured Spanish chorizo; they behave differently in the pot. A standard grocery-store package works well here.
• Yellow onion, jalapeño, and garlic — These build the aromatic base under the spices. An inexpensive onion is perfectly fine; even dicing helps it soften evenly. Seed and mince the jalapeño, and mince the garlic shortly before it goes into the pot so it doesn’t sit cut for long.
• Chili powder, cumin, smoked paprika, and oregano — Together they give the tomato base its warm, savory chili character. Fresh, fragrant spices matter more than an expensive brand, especially for paprika and cumin. There isn’t a like-for-like replacement among the other listed seasonings, so keep the combination intact for the intended balance.
• Tomato paste, crushed tomatoes, and beef broth — Tomato paste gives the base concentrated tomato flavor, while crushed tomatoes and broth provide the liquid for the covered braise. The canned tomatoes don’t need to be a premium brand. Scraping the browned bits into this liquid helps carry the seared flavor through the pot.
• Pinto beans and apple cider vinegar — Drain and rinse the beans before adding them; that keeps their canning liquid from changing the chili’s consistency. The vinegar goes in at the finish, where its tartness cuts through the beef and chorizo. It’s a small but useful contrast, not a flavor that should dominate.

Sear First, Then Let the Oven Do the Slow Work

Brown the Ribs and Chorizo Separately

Heat the oven to 325°F, pat the short ribs dry, and season them with 1 teaspoon of the kosher salt and the black pepper. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat, then brown the ribs in batches for 2 to 3 minutes per side and move them to a plate. Crowding the pot makes the meat steam instead of brown, so give each batch room. Add the chorizo, break it into small pieces, and cook for 6 to 8 minutes, until browned and at 160°F; transfer it to the same plate.

Soften the Aromatics and Wake Up the Spices

Spoon off excess fat until about 2 tablespoons remain in the pot. Add the diced onions and minced jalapeño and cook for 5 to 6 minutes, until softened. Stir in the garlic, chili powder, cumin, smoked paprika, and oregano, then cook for 1 minute, just until fragrant. If the garlic or spices start to smell acrid, they’re scorching; keep them moving and don’t let them sit against the hot pot.

Build the Braising Liquid

Stir in the tomato paste and the remaining ½ teaspoon of salt, cooking for 1 minute. Add the crushed tomatoes and beef broth, scraping the bottom of the pot to loosen the browned bits. Return the short ribs and chorizo, then bring the mixture to a simmer before covering the Dutch oven. That simmer gives the pot a steady start before it moves into the oven.

Shred the Beef and Thicken the Chili

Bake covered for 3 to 3½ hours, until the short ribs are fork-tender. Transfer the ribs to a plate, shred the meat with two forks, and return it to the pot. Stir in the drained and rinsed pinto beans and apple cider vinegar, then bake uncovered for 20 to 30 minutes, until thick and bubbling. Let the chili rest for 10 minutes before serving.

Two Simple Changes That Shift the Bowl

The Questions That Come Up While the Chili Braises

Award-Winning Short Rib and Chorizo Chili

Short rib and chorizo chili is slow-baked in a Dutch oven until the beef is fork-tender and the chili is thick and bubbling. Pinto beans, crushed tomatoes, and smoked paprika give each hearty bowl a rich, savory finish.

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Prep Time 25 minutes mins

Cook Time 4 hours hrs 5 minutes mins

Resting 10 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 690

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp vegetable oil
• 3 lb beef short ribs boneless, trimmed and cut into 1 1/2-inch pieces
• 1.5 tsp kosher salt divided
• 1 tsp black pepper
• 12 oz Mexican pork chorizo casings removed
• 2 yellow onions medium, diced
• 1 jalapeño seeded and minced
• 6 cloves garlic minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 2 cup beef broth
• 2 can (15 oz) pinto beans drained and rinsed
• 1 tbsp apple cider vinegar

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat the oven to 325°F.
2. Pat the short ribs dry and season them with 1 teaspoon of the salt and the black pepper.
3. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
4. Brown the short ribs in batches for 2 to 3 minutes per side, then transfer them to a plate.
5. Add the chorizo to the pot and cook, breaking it into small pieces, for 6 to 8 minutes until browned and it reaches 160°F.
6. Transfer the chorizo to the plate with the short ribs.
7. Spoon off excess fat, leaving about 2 tablespoons in the pot.
8. Add the onions and jalapeño and cook for 5 to 6 minutes until softened.
9. Stir in the garlic, chili powder, cumin, smoked paprika, and oregano and cook for 1 minute until fragrant.
10. Stir in the tomato paste and the remaining 1/2 teaspoon salt and cook for 1 minute.
11. Add the crushed tomatoes and beef broth, scraping up the browned bits.
12. Return the short ribs and chorizo to the pot.
13. Bring the mixture to a simmer.
14. Cover the pot and bake for 3 to 3 1/2 hours, until the short ribs are fork-tender.
15. Transfer the short ribs to a plate.
16. Shred the meat with two forks and return it to the pot.
17. Stir in the pinto beans and apple cider vinegar.
18. Bake uncovered for 20 to 30 minutes until the chili is thick and bubbling.
19. Let the chili rest for 10 minutes before serving.

Notes

For the most tender beef, let the short ribs bake until they are fork-tender. Refrigerate leftovers for up to 4 days; this chili freezes well. For a lighter option, use turkey chorizo.