Award Winning Short Rib and Chorizo Chili Epic Bold Yum 3.

Award Winning Short Rib and Chorizo Chili is the dish I reach for when the calendar is full but dinner still deserves to feel special. I’m a chef who shares practical, restaurant-quality techniques that fit into a busy schedule, so busy moms and professionals can serve bold, comforting meals without stress. On Cook by Cook, I blend confidence-building methods with flavors that stay on the palate long after the last bite.

In this article, you’ll follow a step-by-step approach to browning melt-in-your-mouth short ribs, searing chorizo, and layering smoke, heat, and richness with fire-roasted tomatoes and beans. You’ll also find make-ahead tips, substitutions for dietary needs, and serving ideas to suit gatherings or weeknights alike.

Table of Contents

What Makes Award Winning Short Rib and Chorizo Chili Special

Award Winning Short Rib and Chorizo Chili is dish I reach for when my schedule is tight. Dinner still deserves to feel special, even on 60-minute weekdays. I love sharing practical, restaurant-quality tricks that fit into busy lives. In this guide, texture, depth, and warmth come together like family.

The Flavor Story of Award Winning Short Rib and Chorizo Chili

The flavor story starts with melt-in-your-mouth short ribs that fall apart with a sigh. Chorizo adds a smoky, peppery note that dances with smoke from the tomatoes. Together they ride on a bassline of peppers, garlic, and warm spices.

Why the Short Rib and Chorizo Pairing Delivers Richness

Short ribs bring velvet fat and beefy depth, while chorizo carries heat and a bright, smoky aroma. The two meats mingle as they braise, exchanging flavors until the stew becomes a hug in a pot.

How the Smoky, Fire-Roasted Base Elevates Every Bite

Fire-roasted tomatoes lend sweetness and char, while paprika and cumin trail a warm glow. That base carries through every bite, making leftovers taste like supper club magic.

Why You’ll Love This Award Winning Short Rib and Chorizo Chili

I reach for this Award Winning Short Rib and Chorizo Chili when the calendar looks full but dinner still needs to feel special.
I love recipes that respect a busy schedule while delivering restaurant-worthy flavor at home.
It’s cozy, forgiving, and bold enough to wow a crowd, with melt-in-your-mouth short ribs and smoky chorizo that linger on the palate like a favorite song, plus it reheats beautifully for tomorrow’s lunches.

Fast-Track Flavor Without Sacrificing Quality

As a busy cook, I love how depth arrives quickly.
Searing and blooming spices lock in aroma fast.
That means restaurant-worthy flavor without waiting hours.

Budget-Friendly, Big-Flavor Comfort

Big flavor doesn’t need a big budget.
Ribs become tender, beans stretch servings, spices punch above their weight.
Comfort food, smartly priced.

Crowd-Pleasing Toppings and Leftover Magic

Toppings turn this chili into a customizable show.
Shredded cheese, cilantro, sour cream, pickled jalapeños delight guests.
Leftovers taste even better, flavors deepening overnight.

Ingredients Award Winning Short Rib and Chorizo Chili

Here are the ingredients for the Award Winning Short Rib and Chorizo Chili.
I’ve listed exact measurements for easy printing and quick shopping.
These exact measures keep this Award Winning Short Rib and Chorizo Chili accessible for busy weeknights.

• 2 lbs beef short ribs, bone-in (or boneless if preferred) — bone-in adds depth and marrow richness.
• 1 lb Mexican chorizo (halal or turkey chorizo if needed) — provides smoky spice and savory fat.
• 2 tbsp olive oil — helps sear and build a flavorful base.
• 1 large onion, chopped — sweetness and aromatics.
• 1 red bell pepper, chopped — color, crunch, and natural sweetness.
• 4 garlic cloves, minced — boosts aroma and depth.
• 2 (15-oz) cans fire-roasted diced tomatoes (with juice) — smoky sweetness for depth.
• 1 (8-oz) can tomato sauce — body and smoothness.
• 2 cups beef broth — braising moisture and flavor transport.
• 1 (15-oz) can kidney beans, drained and rinsed — protein and texture.
• 1 (15-oz) can black beans, drained and rinsed — extra heft and color.
• 3 tbsp chili powder — core chili flavor and heat foundation.
• 1 tbsp smoked paprika — smoky warmth and color.
• 1 tbsp ground cumin — earthy warmth to ground flavors.
• 1 tsp dried oregano — herbal lift amid bold spices.
• ½ tsp chipotle chili powder (optional, for heat) — optional smoky heat.
• Salt and black pepper, to taste — essential seasoning.
• Fresh cilantro and shredded cheese, for garnish — bright finish and extra flavor.

(Note: Exact quantities and printable version available at the bottom.)

How to Make Award Winning Short Rib and Chorizo Chili

Step 1 – Sear the Award Winning Short Rib and Chorizo Chili

Pat the short ribs dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs until deeply browned on all sides, about 8 minutes. Remove and rest; the fond stays to enrich the chili.

Step 2 – Brown the Chorizo and Build Layered Flavor in the Award Winning Short Rib and Chorizo Chili

Add the chorizo to the same pot and cook, breaking it apart, until the fat renders and the meat is browned. If there’s excess fat, spoon some off. This smoky base will carry into every bite.

Step 3 – Sauté Onion, Pepper, and Garlic; Bloom the Spices for the Award Winning Short Rib and Chorizo Chili

Add onion and red bell pepper; sauté until soft and lightly caramelized. Stick in minced garlic and the spices; chili powder, paprika, cumin, oregano, and the optional chipotle. Cook 1–2 minutes until the aroma fills your kitchen.

Step 4 – Add Tomatoes, Tomato Sauce, Beams of Flavor to the Award Winning Short Rib and Chorizo Chili

Pour in fire-roasted tomatoes with juice and the tomato sauce. Scrape up the fond, then stir in beef broth and beans. This base sets the mood for a rich, comforting beef chili with depth.

Step 5 – Braise with Broth and Beans Until Tender in the Award Winning Short Rib and Chorizo Chili

Return the short ribs to the pot, nestling them in liquid. Bring to a gentle simmer, cover, and braise on low for 2 to 2 ½ hours, until the meat is fork-tender. Check occasionally and add broth if the liquid reduces too far. Keep the pot snug; resist the urge to lift the lid too often, for tenderness to deepen.

Step 6 – Shred the Short Ribs and Finish the Award Winning Short Rib and Chorizo Chili

Remove ribs and shred the meat, discarding bones. Return the shredded beef to the chili and stir. Let it simmer a few minutes to mingle flavors, then taste and adjust salt and heat as needed.

Step 7 – Taste, Adjust, and Serve the Award Winning Short Rib and Chorizo Chili

Taste for balance and finish with fresh cilantro and shredded cheese. If you like brightness, add a squeeze of lime. Serve hot with toppings like sour cream or jalapeños and a side of cornbread or crusty bread.

Tips for Success

• Bloom the spices in the oil for 1–2 minutes. Award Winning Short Rib and Chorizo Chili base blooms with aroma beautifully.
• Sear the ribs deeply to build a smoky fond. Browned bits flavor every spoonful.
• Let the chili rest 15–30 minutes. Flavors meld and sauce thickens beautifully and evenly.
• Taste at the end and fine-tune salt, pepper, and heat. This balance makes Award Winning Short Rib and Chorizo Chili shine.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven for searing and braising
• Tongs for flipping and shredding; sturdy spoon for stirring daily
• Measuring cups and spoons for accurate, repeatable results every time
• Optional: slow cooker insert for alternative, hands-off braising methods too
• A reliable kitchen timer to track braising and resting times

Variations

• Make it gluten-free for Award Winning Short Rib and Chorizo Chili by using certified GF ingredients; ensure the broth is GF.
• Use traditional pork chorizo or turkey chorizo as a swap in Award Winning Short Rib and Chorizo Chili.
• For a leaner chili in Award Winning Short Rib and Chorizo Chili, swap bone-in ribs for boneless chuck and adjust braising time.
• Add corn or different beans (cannellini, pinto) for variety in Award Winning Short Rib and Chorizo Chili.
• Increase or reduce heat with extra chipotle or cayenne in Award Winning Short Rib and Chorizo Chili.

Serving Suggestions

• Garnish with fresh cilantro, shredded cheese, sour cream, and sliced jalapeños.
• Serve with warm cornbread, crusty bread, or over rice to soak up sauce.
• Add a squeeze of lime for brightness, or pickled onions for tangy crunch.
• Pair with a smoky beer, a citrusy margarita, or a sparkling agua fresca.

Elevate Your Weeknight with Award Winning Short Rib and Chorizo Chili: Make-Ahead and Freezer-Friendly Tips

Weeknights can get busy, but dinner doesn’t have to feel hurried. I rely on make-ahead tricks to keep flavor front and center. This Award Winning Short Rib and Chorizo Chili shines even when I pull it from the fridge the next day.

• Make-ahead: braise the short ribs and chorizo up to 1 day ahead; refrigerate in the braising liquid. This lets the meat stay juicy and the sauce deepen overnight.
• Freezing: cool completely, portion into airtight containers, and freeze up to 3 months. Keep portions manageable for quick reheats.
• Reheating: thaw overnight in the fridge, then reheat gently on the stove and adjust seasoning. A slow warm preserves tenderness and prevents splatters.
• Batch meals: portion with toppings on the side for quick weeknights. Toppings stay vibrant when kept separate until serving.

Bonus tips help maintain texture and flavor harmony. If you’re freezing, consider freezing the meat and sauce together in meal-sized portions so the beef remains fork-tender after reheating. When thawing, give the chili a gentle stir to reincorporate any settled fats and spices. And don’t forget to taste and tweak salt and heat at the end—flavor grows with a little rest time, even in a reheated pot.

FAQs

Here are quick answers about Award Winning Short Rib and Chorizo Chili.

Final Thoughts

Cooking this Award Winning Short Rib and Chorizo Chili feels like gifting my family a hug. I savor the simmering scent promising comfort.

The melt-in-your-mouth meat and smoky chorizo make weeknights feel doable, not frantic. I love leftovers that shine, becoming quick lunches that taste restaurant-worthy.

Make-ahead braising and toppings keep this Award Winning Short Rib and Chorizo Chili approachable. With every stir, I’m reminded of home and warmth tonight together.

Whether it’s a weeknight supper or a crowd, this dish delivers warmth, texture, and bold comfort. I’m grateful for the flavor of Award Winning Short Rib and Chorizo Chili.

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