Print

Short Rib and Chicken Sausage Chili

Short Rib and Chorizo Chili Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re craving a warm, comforting dish that brings everyone to the table, this Short Rib and Chicken Sausage Chili Recipe is the perfect solution. Combining tender beef short ribs with zesty Mexican chicken sausage creates a rich, flavorful chili that’s sure to impress. This hearty meal is not only easy to prepare but also tastes even better the next day, making it an excellent option for meal prep or family gatherings. With its delightful balance of spices and wholesome ingredients, this chili will satisfy even the pickiest eaters. Gather around and enjoy this delicious bowl of warmth!

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1.5 pounds boneless short ribs (cut into bite-sized pieces)
  • Salt and pepper to taste
  • 1 large onion (chopped)
  • 2 jalapeño peppers (chopped)
  • 6 cloves garlic (chopped)
  • 1 pound Mexican chicken sausage
  • 1 cup beef stock
  • 3 15-ounce cans fire roasted tomatoes
  • 1 15-ounce can black beans (drained)
  • 1 15-ounce can red kidney beans (drained)
  • 2 tablespoons chili powder blend
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Hot sauce (to taste)
  • 2 tablespoons cornmeal (optional, for thickening)
  • Your favorite toppings for serving

Instructions

  1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Season short ribs with salt and pepper, then sear for about 1-2 minutes on each side until browned.
  2. Add chopped onion and jalapeños; sauté for 5 minutes until softened.
  3. Stir in garlic and chicken sausage; cook for another 5 minutes while breaking up the sausage.
  4. Mix in chili powder blend, Mexican oregano, cumin, salt, and pepper; cook for 1 minute.
  5. Pour in beef stock while scraping up browned bits from the pot. Add seared short ribs along with tomatoes, black beans, kidney beans, and hot sauce; stir well.
  6. Bring to a boil, then reduce heat to simmer for about two hours until short ribs are tender.
  7. If necessary, thicken chili with cornmeal or crushed tortillas during the last few minutes of cooking.

Nutrition

Find it online: https://quickmealhouse.com/short-rib-and-chicken-sausage-chili-recipe/