Award Winning Short Rib and Chorizo Chili

There are few dishes as soul-warming and deeply flavorful as chili. When the weather turns cold, nothing beats a big bowl of hearty stew brimming with smoky, spicy, and savory notes. Today, I’m sharing the Award Winning Short Rib and Chorizo Chili – a recipe that has taken home prizes at chili cook-offs and left guests raving at dinner parties.

What makes this chili stand out? It’s the combination of succulent beef short ribs, slowly braised until fall-apart tender, and spicy Spanish chorizo, which infuses the pot with rich, smoky flavor. Add layers of aromatic vegetables, roasted peppers, beans, and a perfectly balanced blend of spices, and you’ve got a dish worthy of its title: Award Winning Short Rib and Chorizo Chili.

In this post, we’ll cover everything you need to know – from ingredients and step-by-step instructions to pro tips, serving suggestions, FAQs, and even storage ideas. By the end, you’ll have not only a recipe but also the confidence to recreate this short rib and chorizo chili masterpiece in your own kitchen.

Why This Chili is Award Winning

Chili recipes are everywhere, but this one earns its title for several reasons:

1. Flavor Depth – The beef short ribs bring natural gelatin and richness, while the chorizo adds smoky paprika and garlic undertones.

2. Texture Perfection – Slow cooking transforms the meat into melt-in-your-mouth goodness.

3. Balanced Heat – It’s spicy enough to excite your taste buds without overwhelming them.

4. Layered Aromatics – From caramelized onions to roasted peppers, every spoonful tells a story.

5. Cook-Off Tested – This exact chili has been refined, tasted, and awarded in competitions.

Whether you’re planning a casual family dinner or entering your local chili festival, this Award Winning Short Rib and Chorizo Chili guarantees a bold impression.

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Ingredients for Award Winning Short Rib and Chorizo Chili

Here’s what you’ll need (serves 8–10):

Meat

• 3 lbs bone-in beef short ribs (cut into large chunks)

• 1 lb fresh Spanish chorizo, casings removed

Vegetables & Aromatics

• 2 large onions, finely chopped

• 1 red bell pepper, roasted and diced

• 1 poblano pepper, roasted and diced

• 6 garlic cloves, minced

• 2 celery stalks, chopped

• 2 medium carrots, chopped

Beans & Tomatoes

• 2 cans (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 2 cans (28 oz each) crushed tomatoes

• 1 can (6 oz) tomato paste

Spices & Seasoning

• 3 tbsp chili powder

• 2 tsp smoked paprika

• 2 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp cayenne pepper (adjust to taste)

• 1 tsp ground coriander

• 2 bay leaves

• Salt and freshly cracked black pepper, to taste

Liquids

• 1 ½ cups beef broth

• 1 cup dark beer (optional, for depth)

• ½ cup strong brewed coffee (adds richness)

Garnish & Serving

• Fresh cilantro leaves

• Sour cream or Greek yogurt

• Shredded cheddar cheese

• Sliced jalapeños

• Warm cornbread or crusty bread on the side

Kitchen Tools Needed

To prepare this Award Winning Short Rib and Chorizo Chili, you’ll need:

• Large heavy-bottomed Dutch oven or slow cooker

• Wooden spoon

• Sharp chef’s knife

• Cutting board

• Tongs

• Measuring spoons & cups

• Ladle for serving

Step-by-Step Instructions

Step 1 – Sear the Short Ribs

Heat a tablespoon of oil in a Dutch oven. Season short ribs generously with salt and pepper, then sear on all sides until browned. Remove and set aside.

Step 2 – Brown the Chorizo

In the same pot, cook chorizo until slightly crisp. Remove with a slotted spoon and set aside.

Step 3 – Build the Aromatic Base

Add onions, celery, and carrots to the pot. Cook until softened and caramelized. Stir in garlic, roasted peppers, and all dry spices. Let them bloom in the oil for 1–2 minutes.

Step 4 – Deglaze

Pour in the dark beer and coffee, scraping up browned bits from the bottom. This step builds huge depth of flavor.

Step 5 – Add Tomatoes and Broth

Stir in crushed tomatoes, tomato paste, beef broth, and bay leaves.

Step 6 – Return the Meats

Place the seared short ribs and cooked chorizo back into the pot. Bring to a gentle simmer.

Step 7 – Slow Cook

Cover and cook on low heat for 2.5–3 hours (or transfer to a slow cooker for 6–8 hours). The short ribs should be fork-tender.

Step 8 – Shred and Finish

Remove the short ribs, discard bones, and shred meat. Return to the pot along with beans. Simmer another 30 minutes. Taste and adjust seasoning.

Step 9 – Serve and Garnish

Ladle chili into bowls. Garnish with cilantro, shredded cheese, sour cream, and jalapeños. Serve with cornbread.

Pro Tips for the Best Short Rib and Chorizo Chili

1. Choose Quality Meat – Bone-in short ribs provide the best flavor.

2. Roast Your Peppers – Adds a smoky depth unmatched by raw peppers.

3. Bloom Spices – Heating spices in oil before adding liquids intensifies aroma.

4. Use Beer & Coffee – These are secret ingredients that enhance savoriness.

5. Make Ahead – Like many stews, chili tastes even better the next day.

Variations of Award Winning Short Rib and Chorizo Chili

• Spicy Version – Add chipotle peppers in adobo for a smoky heat.

• Bean-Free – For a Texas-style chili, skip the beans entirely.

• Vegetable Boost – Add sweet potatoes, zucchini, or corn kernels.

• White Chili Twist – Swap red beans and tomatoes for white beans and green chilies.

• Instant Pot Method – Pressure cook on high for 45 minutes, then natural release.

Serving Suggestions

• Classic Bowl – Top with cheese, sour cream, and cilantro.

• Over Rice – A hearty meal for big appetites.

• Chili Nachos – Spread over tortilla chips, sprinkle cheese, and broil.

• Stuffed Potatoes – Spoon chili into baked potatoes for a filling twist.

• With Cornbread – Sweet cornbread balances the spice beautifully.

Storage & Freezing

• Refrigerator – Store in airtight containers for up to 4 days.

• Freezer – Freeze in portions for up to 3 months. Reheat gently on the stove.

• Meal Prep – Divide into individual containers for ready-to-go lunches.

Frequently Asked Questions

1. Can I make this chili without chorizo?
Yes, but the smoky paprika and garlic flavors of chorizo are central to its uniqueness. Substitute with spicy Italian sausage if needed.

2. How spicy is this recipe?
It has a medium spice level. Adjust cayenne and jalapeños based on preference.

3. Do I have to use short ribs?
Short ribs provide unmatched richness, but chuck roast or brisket can work as alternatives.

4. Can I use canned beans only?
Yes, but soaking dried beans overnight enhances texture.

5. Why add coffee?
Coffee deepens the chili’s earthy flavor and balances acidity from tomatoes.

Why This Recipe Wins Hearts and Awards

The combination of fall-apart short ribs, spicy chorizo, roasted peppers, and carefully layered spices makes this chili unforgettable. Its reputation as an Award Winning Short Rib and Chorizo Chili isn’t just for show – it’s proof of how a humble stew can reach gourmet levels when crafted with love and technique.

From cook-offs to family gatherings, every spoonful celebrates the best of comfort food while delivering an elevated dining experience.

Conclusion

If you’re searching for the ultimate chili recipe to impress judges, friends, or simply yourself, look no further than this Award Winning Short Rib and Chorizo Chili. It’s hearty, flavorful, customizable, and guaranteed to leave everyone asking for seconds.

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