Short Rib and Chorizo Chili 

This award‑winning chili from Mike Hultquist of Chili Pepper Madness brings together melt‑in‑your‑mouth tender beef short ribs and spicy Mexican chorizo simmered low and slow with fire‑roasted tomatoes, beans, and a bold mix of chilies and spices. Rich, hearty, and packed with flavor, each spoonful delivers smoky meatiness balanced by acidity and spice. Perfect for entertaining or cozy meal prep, this chili gets better with time—ideal for meal planning and filling bowls full of comfort that's anything but ordinary. 

Ingredients

• 2 tbsp vegetable oil
  
  

• 1.5 lb boneless short ribs, cut into 1‑inch cubes
  
  

• Salt and pepper, to taste
  
  

• 1 large onion, chopped
  
  

• 2 jalapeño peppers, chopped (or serranos for extra heat)
  
  

• 6 cloves garlic, chopped
  
  

• 1 lb Mexican chorizo (uncooked)
  
  

• 1 cup beef stock
  
  

• 3 × 15‑oz cans fire roasted tomatoes
  
  

• 1 × 15‑oz can black beans, drained
  
  

• 1 × 15‑oz can red kidney beans, drained
  
  

• 1 tbsp Worcestershire sauce (or to taste)
  
  

• 2 tbsp chili powder (e.g. hot New Mexican blend)
  
  

• 1 tsp Mexican oregano
  
  

• 1 tsp cumin
  
  

• Hot sauce, to taste
  
  

• Optional: 2 tbsp cornmeal (or crushed tortillas) to thicken
  
  

• Your favorite toppings (shredded cheese, sour cream, sliced chilies, chips) 

Directions

1. Heat oil in a large pot or Dutch oven over medium-high. Season short ribs with salt and pepper, then sear for ~1–2 minutes per side until browned. Remove and set aside.
   
   

2. Add onion and jalapeños to the same pot; cook ~5 minutes until softened.
   
   

3. Stir in garlic and chorizo; cook ~5 minutes, breaking up chorizo, until mostly cooked.
   
   

4. Add chili powder, oregano, cumin, salt, and pepper; cook ~1 minute to bloom the spices.
   
   

5. Pour in beef stock, scraping up browned bits. Add short ribs, tomatoes, beans, Worcestershire sauce, and hot sauce. Stir well.
   
   

6. Bring to a boil, then reduce heat to low, cover, and simmer for ~2 hours until short ribs are very tender.
   
   

7. If chili is too thin, stir in cornmeal and simmer a few minutes until thickened.
   
   

8. Serve hot with your favorite toppings.
   
   

Nutrients

Calories: 485 kcal
Protein: 34 g
Total Fat: 26 g (incl. saturated ~10 g)
Carbohydrates: 27 g
Cholesterol: 86 mg
Sodium: 638 mg
Potassium: 791 mg
Fiber: 9 g, Sugar: 4 g
Vitamin C: 9 mg, Calcium: 88 mg, Iron: 6 mg