Can I use a different meat than Short Rib and Chorizo Chili?

You can swap in another meat, sure. Just expect different browning and texture than Short Rib and Chorizo Chili. Brown well and adjust simmer time for best results.

Is Short Rib and Chorizo Chili gluten-free?

Yes, Short Rib and Chorizo Chili is gluten-free when you choose certified gluten-free chorizo. Be mindful of toppings or sauces that may contain gluten. Always check labels on sausage and broth.

How long does Short Rib and Chorizo Chili take to cook?

On the stove, plan about 2 to 2.5 hours of simmering for Short Rib and Chorizo Chili after browning the meat. Prep time plus browning adds up to roughly 2 hours and 50 minutes total. Active cooking time is about 30 minutes, with hands-off simmer doing the rest.

Can I make this in a slower cooker or Instant Pot?

Yes, you can adapt Short Rib and Chorizo Chili for a slow cooker or Instant Pot. Brown the meat first, then transfer to the cooker with tomatoes, beans, and broth. Cook on low for 6–8 hours (slow cooker) or high pressure 45–60 minutes (Instant Pot), with natural release.

Short Rib and Chorizo Chili Delivers 7 Bold Smoky Delights.

Description

Short Rib and Chorizo Chili delivers bold, smoky flavors in a rich, hearty bowl. Award-winning and crowd-pleasing, this recipe combines tender beef short rib with smoky chorizo, fire-roasted tomatoes, and warm spices for a chili worthy of any cook-off.

Ingredients

Scale

2 lbs beef short ribs, cut into chunks
1 lb halal chorizo sausage (or spiced ground turkey for a lighter option)
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 bell peppers, diced
2 cans (14 oz each) fire-roasted tomatoes
2 cups beef broth
2 cans (15 oz each) kidney beans, drained and rinsed
2 tbsp chili powder
2 tsp smoked paprika
1 tsp ground cumin
½ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste
Fresh cilantro or parsley, chopped (for garnish)
Shredded cheddar or Monterey Jack cheese (optional topping)

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides. Remove and set aside.
In the same pot, add chorizo, onion, garlic, and bell peppers. Cook until chorizo is browned and veggies softened.
Stir in chili powder, smoked paprika, cumin, and cayenne. Cook 1–2 minutes until fragrant.
Add short ribs back to the pot along with tomatoes, beans, and broth. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer 2–2 ½ hours until short ribs are tender and flavors meld. Stir occasionally, adding more broth if needed.
Remove bones (if any), shred beef, and stir back into chili.
Serve hot, garnished with cilantro and cheese if desired.

Notes

For a spicier version, increase cayenne pepper or add a jalapeño.
If using very fatty chorizo, drain excess grease after browning.
To keep this gluten-free, ensure any toppings or sausage are certified gluten-free.
Chili also freezes well for up to 3 months; thaw before reheating.
Leftover chili tastes even better after a day or two as flavors meld.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Chili
Method: Braised in a Dutch oven on the stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (about 250 ml)
Calories: Approximately 420 per serving
Sugar: ≈6 g
Sodium: ≈880 mg
Fat: ≈28 g
Saturated Fat: ≈12 g
Unsaturated Fat: ≈14 g
Trans Fat: 0 g
Carbohydrates: ≈25 g
Fiber: ≈6 g
Protein: ≈28 g
Cholesterol: ≈120 mg

Keywords: Short Rib and Chorizo Chili, beef short rib chili, chorizo chili, smoky chili, hearty chili