Let Me Tell You About This Chili (and That Time I Almost Burned Down the Kitchen)

If you ever walk into my house on a rainy Sunday, you’ll probably catch me in sweats, hair in absolute chaos, wrangling a bubbling pot of this short rib and chorizo chili. I started making it after a particularly disastrous attempt at "weeknight chili" where I, ahem, forgot beans completely (which I blame on my dog stealing a sausage off the counter, honestly). But this recipe? This is my redemption.

Oh, and a side note — if you’re ever tempted to multi-task with chili on the stove, maybe don’t try reorganizing your spice rack at the same time. True story: cinnamon EVERYWHERE.

Why I Keep Coming Back to This Chili

I make this when I want to impress folks (or when it’s freezing out and I need a hug in a bowl). My family goes nuts for it because the combo of meltingly tender short ribs and smoky chorizo is just... well... lush? Plus, it's got that spicy depth where you take a bite and go, mmm, what is that? (SECRET: it's a splash of espresso! Sometimes I forget to add it, but when I remember—holy moly.)

I also love that it’s basically impossible to mess up—unless you forget the meat entirely, which my friend Lily once did; we still tease her for it, don’t worry.

What You'll Need (and What I Sometimes Sub In)

About 2 pounds of beef short ribs, bone-in if you can swing it (bone-out works too in a pinch; Grandma swears by bone-in but honestly? You do you)
10-12 ounces Spanish (or Mexican) chorizo, casing removed — but I've used Italian sausage in a bind and it worked, just a little less smoky
2 medium yellow onions, chopped (sometimes I throw in a red onion if it's lurking in the fridge looking sad)
1 red bell pepper, diced (orange or yellow works too, not green though — too grassy for me)
4-5 garlic cloves, smashed and roughly chopped
2 tablespoons chili powder (no need to be fancy; I once used taco seasoning in a panic and survived)
1 tablespoon smoked paprika
1 tablespoon ground cumin
1–2 chipotle peppers from a can, chopped, and some of the adobo sauce (or just extra chili powder if you’re afraid of heat, but I say live a little)
1 28-ounce can crushed tomatoes — any brand, although I sheepishly admit I have a Target brand preference
2 tablespoons tomato paste (sometimes I forget this; it's not a disaster)
1 cup beef broth, or chicken if that's all you have handy
1 splash brewed espresso or 1 teaspoon instant coffee (optional but honestly such a game changer)
2 cans black beans, rinsed and drained (or pinto, or even kidney — as long as they're beans I guess)
Salt and pepper, just to taste — and maybe a little brown sugar if it feels too sharp at the end

The Directions (It's Easier Than You Think, I Promise)

Brown those short ribs — Dust ‘em with salt and pepper on all sides. Heat a big sturdy pot or Dutch oven (if you have one — I used a giant soup pot before I got fancy) with a glug of oil. Brown the short ribs really well, all over. This takes a little patience but you want those crusty bits. Take them out and set aside; don’t worry about the sticky brown stuff on the bottom, that's flavor city.
Do the chorizo — Toss the chorizo into the same pot, breaking it up as it cooks. Let it get a bit crisp. (Confession: I usually sneak a bite. Don’t judge.)
Sauté your veg — Throw in onions, bell pepper, and garlic. If it looks too dry at this stage, drizzle a touch more oil. Stir it around till it softens — about 5 minutes, maybe a bit more if you get distracted like I tend to.
Spice it up — Add all the spices and tomato paste. Stir and let this go until everything starts to smell wild and amazing. If your neighbor pokes their head in at this point, be prepared to share.
Liquid time — Pour in the crushed tomatoes, beef broth, add the espresso, and all the beans. Carefully nestle the short ribs back in, bones and all. Get any juices in there, too. Give it a good mix. (If it looks weird, don’t fret; it comes together as it cooks!)
Let it simmer — Bring the whole pot to a gentle simmer, lid half-on. Let cook about 2–3 hours, peeking every so often to gently stir or scrape up any stuck bits. The short ribs should be basically melting into the chili. (Honestly, walk away, watch an episode of something, and relax — just don't forget it.)
Final touch — Once those ribs are tender, take them out, discard the bones, and shred up the meat. Pop it back in the pot. Taste and tweak salt, pepper, more chili powder, a bit of sugar if it needs taming.
Serve it up — Let it sit 10–15 minutes so it thickens up. Trust me, it’s always better once it's cooled a touch.

Notes from My Chili Experiments (Not Always Pretty)

If you use bone-in ribs, the flavor is deeper, but you’ll be picking bones out like a pirate. Both ways taste great.
I once doubled the chipotle peppers... let's just say, don’t do that unless you want to breathe fire.
Sometimes I add a handful of corn — tastes fine but looks odd, so up to you.
It really does taste better the next day, which is a mystery science can’t explain.

Variations I’ve Tried (and, Well, One Fail)

Swapped in ground beef for short ribs when I was broke. Not as lush but still spicy and hearty.
Once used beer instead of beef broth. Adds a malty kick (cheaper lagers always work for me — save the craft stuff for drinking).
Tried it vegetarian with jackfruit and mushrooms. Nice enough, but my family gave me the side-eye, so back to beef I went.
I do not recommend coconut milk in this one — learned that the hard way. Just... don’t.

What You Need (Or, How to Improvise When You Realise Halfway Through You Don’t Have a Dutch Oven)

Heavy-bottomed Dutch oven (or a giant soup pot — I used a stockpot my first try, worked fine, though a bit spattery)
Cutting board & sharp knife (my second-favorite, since I probably can’t find my favorite oh-so-often)
Slotted spoon or tongs for wrangling ribs out — a big fork works in a pinch
Ladle, for serving — or just a mug if it’s one of those days

How I Store It (or Don’t, Because It Vanishes)

This chili keeps in the fridge in a tightly sealed container for about 4 days (though honestly, in my house it never lasts more than a day!). Freezes well if you magically end up with leftovers. Sometimes I freeze single portions for sneaky lunches — they reheat great, though be sure to stir a lot.

Serving Time: Here’s How I Like to Dish It Up

I go classic: big bowls, topped with sharp cheddar, a dollop of sour cream, diced red onion, and a handful of Fritos or cornbread on the side. My cousin melts cheese straight INTO the chili, which is a bit OTT for me, but hey — you do you! If you’re feeling wild, check out this gorgeous cornbread recipe from Serious Eats, or top with a quick feta-lime relish (it’s weird but delicious; DM me for details).

Pro Tips Learned The Hard Way

Don’t rush the browning. I once tried to speed through and ended up with grey, sad-looking beef. Give it time.
Let it rest before serving — it’ll thicken and the flavors... well, they just hang out and get cosy.
If you forget something (like, say, beans), just toss ‘em in late. It all works out.
Use a GOOD chorizo. I got burned by a super greasy one once; try to avoid anything neon-orange. This Spanish chorizo online shop is solid if you can’t find it local.

FAQ — Chili Questions I’ve Actually Heard

Can I make this the night before? Oh, absolutely. It actually tastes better, in my humble opinion, after a night in the fridge. Just reheat gently (don’t blast it — it sticks).
Is there a good substitute for chorizo? I’ve used spicy Italian sausage, andouille, even turkey sausage once by accident — worked fine. The smokiness of chorizo is hard to mimic, though.
Do I really need to brown the meat? Yes, yes, and yes again. Trust me: skip it, and you’ll miss out. But if you’re really pushed for time, just toss everything in and simmer anyway — the flavor’s still good, just not as deep.
Can I use a slow cooker? Actually, I find it works better if you do the browning outside the crock first, then toss it all in. 8 hours on low, or ‘til the ribs are falling apart.
Can you freeze chili? Yep. Works a treat — just cool completely, pack in containers, and don’t forget to label so you’re not playing freezer mystery meal roulette.

Now go forth and chili! And if you spill chili on your favorite hoodie, club soda actually works wonders. For more chili tricks (plus a top-tier slow cooker overview), check out The Kitchn’s slow cooker roundup. Enjoy, mate!

Short Rib and Chorizo Chili Recipe