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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
Cook Time 4 hours 5 minutes
Resting 10 minutes
Total Time 4 hours 40 minutes
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.